Sweet and simple lemon tart

    1 hour 45 min

    A lovely tart with plenty of lemon juice and lemon zest to give it an extra kick!

    9 people made this

    Makes: 1 lemon tart

    • For the pastry
    • 115g butter, softened
    • 30g icing sugar
    • 125g plain flour, sifted
    • For the lemon filling
    • 200g caster sugar
    • 2 eggs
    • 2 tablespoons plain flour
    • 3 tablespoons fresh lemon juice, or more to taste
    • 2 teaspoons grated lemon zest
    • 1/4 teaspoon salt
    • 3 tablespoons icing sugar

    Prep:15min  ›  Cook:30min  ›  Extra time:1hr cooling  ›  Ready in:1hr45min 

    1. Preheat oven to 180 degrees C / Gas 5. Grease a 20cm tart tin.
    2. For the pastry: Combine butter with 30g icing sugar in a bowl until smooth; stir in 125g plain flour. Press dough into prepared tin; pierce crust with fork in several places to prevent crust from puffing up during baking.
    3. Bake crust in the preheated oven until slightly golden brown, 10 to 15 minutes. Set aside to cool.
    4. For the lemon filling:Whisk caster sugar and eggs in a bowl; stir 3 tablespoons plain flour into mixture and add lemon juice, lemon zest and salt. Whisk until thoroughly combined. Pour mixture into tart base.
    5. Bake until filling is set, 20 to 25 minutes. Allow to cool and dust with icing sugar.

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    Reviews in English (14)


    Good recipe, just touched it up a bit. I used half almond flour and half all purpose flour for the crust and added an extra egg yolk to the filling. Also, by using 1/8 cup of brown sugar and 1/8 cup confectioners sugar in the crust mixture, I was able to cut the filling sugar down to 3/4 cup. Added an extra egg yolk to the filling as well to make it more custard-y. It was awesome I will definitely make this again.  -  04 Jul 2013  (Review from Allrecipes US | Canada)


    This tart was a big hit at my house. I used a nonstick tart pan with a removable bottom for a nice presentation, and had no problem with the moistness of the dough. I love lemon, so I used a little extra juice and zest, which was a nice counterpoint to the sweet crust. This was simple to make and I will definitely make it again.  -  12 May 2013  (Review from Allrecipes US | Canada)


    I made four individual tarts and, unfortunately, didn’t compensate enough for a change in cooking time. When you pre-cook your crust, don’t let it brown too much, otherwise, after filling and baking again, it will be too brown (my bad). I set the timer for 15 minutes and my tart filling was overcooked, so next time, I will check for doneness at 10 minutes. I did substitute Truvia Baking Blend for the white sugar which worked out fine and added 4 Tbsp of lemon juice (one lemon) instead of 3 Tbsp. Very nice and really very simple.  -  19 Apr 2014  (Review from Allrecipes US | Canada)