Sweet and simple lemon tart
A lovely tart with plenty of lemon juice and lemon zest to give it an extra kick!
Ingredients
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
Method
Prep:15min ›
Cook:30min ›
Extra time:1hr cooling ›
Ready in:1hr45min
- Preheat oven to 180 degrees C / Gas 5. Grease a 20cm tart tin.
- 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.
- Bake crust in the preheated oven until slightly golden brown, 10 to 15 minutes. Set aside to cool.
- 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.
- Bake until filling is set, 20 to 25 minutes. Allow to cool and dust with icing sugar.
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Reviews & ratings
Average global rating:
(13)
Reviews in English (9)
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)
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