Very lemon tart

    2 hours 5 min

    Sheer indulgence for very special occasions.

    10 people made this

    Serves: 8 

    • 9 eggs
    • 300ml whipping cream
    • 5 large lemons
    • 375g caster sugar
    • 250g plain flour
    • 125g butter
    • 60g caster sugar (for pastry)
    • 1 egg, beaten (for pastry)

    Prep:30min  ›  Cook:1hr5min  ›  Extra time:30min chilling  ›  Ready in:2hr5min 

    1. To Make Pastry: Put flour in a large bowl, add the butter and rub in until mixture resembles fine breadcrumbs. Stir in the caster sugar, then bind together with the beaten egg. Wrap in clingfilm and chill for 30 minutes.
    2. Preheat oven to 200 C / Gas 6.
    3. Roll out the dough and line a flan tin. Cover pastry with foil and add a little raw rice and bake for 10 minutes. Remove the rice and foil and bake for a further 5 minutes.
    4. Reduce the oven temperature to 180 C / Gas 4.
    5. Beat the eggs, add the cream, caster sugar, juice of all the lemons and zest of 2 lemons. Stir until smooth.
    6. Pour the mixture into the flan tin and bake for 35-40 minutes until mixture is just set. Serve at room temperature and enjoy!

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    Reviews in English (1)


    The recipe easy and is a very good way to use those extra lemons. Althought I think there is too much filling and that it can serve more than 8 and it needs to be more discriptive when baking the tart in the end it's YUMMY  -  09 Jul 2011  (Review from Allrecipes AU | NZ)