Yum : Lemon Tart


Mmmm … Lemon Tart.  This is another recipe that we used to make on The Bay of Fires Walk.

Lemon Tart

  • 1 quantity of short crust pastry
  • 3-4 large lemons
  • 6 eggs
  • 250 g castor sugar
  • pure icing sugar
  • 200 ml cream


  • Line a 24 cm loose-bottom deep flan tin with pastry, then blind bake at 200c for 20 minutes
  • Reset the oven to 160c
  • Juice and zest the lemons
  • Combine eggs and sugar until well amalgamated, then add zest and juice and stir well
  • Add cream and mix well using a balloon whisk
  • Pour in to just-baked pastry case and bake for 35-45 minutes until almost set
  • Cool in tin for at least 30 minutes before serving.
  • Serve dusted with icing sugar and thick cream.

Short Crust Pastry

  • 180 g unsalted butter
  • 240 g plain flour
  • pinch of salt
  • 3 tbsp water


  • Sieve flour and salt onto workbench or bowl.
  • Chop butter into smallish pieces and toss lightly in flour.  Rub to combine partly
  • Make a well in centre and pour in water
  • Gather together, then press quickly into a flat cake and dust with a little flour
  • Wrap pastry in plastic film and refrigerate for 20-30 minutes
  • When required, roll our pastry, dusting generously with flour as necessary
  • Line tin then fill with loading (beans/rice) and blind bake in oven for 15-20 minutes.

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