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Lemon Tart - Lemon Tart Recipe


Lemon Tart Recipe

Lemon Tart Recipe

Photo © RFB Photography

This is the zingiest, tangiest and creamiest lemon tart I have ever made. It really is the best and so easy, I love it. Don't be put off by the amount of eggs and lemon the in the Lemon Tart Recipe - it is so rich and flavorful, a small piece goes a long way.

The tart is best served at room temperature, not hot and not too cold.  It needs little else but if you must creme fraiche or a really good vanilla ice cream.

Prep Time: 2 hours, 30 minutes

Cook Time: 50 minutes

Total Time: 3 hours, 20 minutes

Yield: Serves 8 -10


  • 225g / 8oz plain flour
  • 2 tbsp sugar
  • 110g / 4oz cold butter, diced
  • Grated zest and juice of 7 lemons
  • 350g / 12 oz caster sugar
  • 6 whole eggs
  • 9 egg yolks
  • 300g / 10 ½ oz unsalted butter, softened


Serves 8
  • Heat the oven to 375°/190°/Gas 5
  • Place the flour and sugar into the bowl of a food processor. Add the butter and 2 tbsp of cold water. Pulse mix until all the ingredients are incorporated into a dough, add more water a tsp at a time if the mixture doesn’t stick together and pulse again. Wrap in plastic wrap and rest in the refrigerator for 2 hours.
  • Butter a 10”/25cm loose-bottomed tart tin. Unwrap the pastry, roll and line the tart dish making sure it is even on the bottom and sides and there are no holes. Prick the base of the dish using a fork. Refrigerate for 30 minutes.
  • Cover the pastry with baking parchment and fill with baking beans, or use long grain rice. Bake for 25 minutes in the preheated oven, remove the parchment and beans or rice and bake for a further 10 minutes until the crust is golden. Leave until completely cold.
  • Meanwhile make the filling. Place the lemon zest, juice, sugar, eggs and egg yolks into a large roomy saucepan. Over a very low heat, whisk to incorporate all the ingredients and continue to whisk until the sugar has dissolved. Take your time with this process, do not be tempted to turn the heat up or you’ll scramble the eggs. Slowly the mixture will begin to thicken and is ready when thick enough to coat the back of a wooden spoon.
  • Remove the pan from the heat and place on a cold surface. Continue to whisk until the mixture is lukewarm. Once cooled, whisk in the softened butter.
  • Raise the oven temperature to 230 °C / 450 °F /GAS 8.
  • Pour the mixture into the pastry base, place near the top of the hot oven and bake until the top is brown about 8 minutes. You can also brown the surface using a chef’s blowtorch if you have one but take care not to burn the surface. To serve, see the notes in the introduction.

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