Lemon tart

Name: Lemon tart
Prep time: 1 h 30 min
Cook time: 45 min
Total time: 2 h 15 min
Yield: 8 servings
Ingredients: 175 g Flour; 5 Eggs

A classic baked tart with crisp sweet pastry and a smooth, gently set filling and served warm or cold.

4.3

(16)

Updated : 22 December, 2025

Easy

More than 1 hour.

Ingredients

For the pastry

175 grams

Flour

100 grams

Butter

25 grams

Powdered sugar

1

Egg yolks

1 tablespoon

Water

For the filling

5

Eggs

125 milliliters

Heavy cream

225 grams

Sugar

4

Lemon

Table

Table of volume measurements:

teaspoon - 5 ml
dessert spoon - 10 ml
tablespoon - 20 ml
glass - 200 ml

Preparation

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Step 1

To prepare the pastry, place the flour, butter and icing sugar into a food processor and pulse until the mixture looks like fine breadcrumbs. Add the egg yolk and water and pulse again until the mixture begins to clump together. (Alternatively, rub the ingredients together by hand until breadcrumb-like before adding the egg yolk and water.)

Step 2

Tip the mixture onto a work surface and bring it together into a ball with your hands. Knead very briefly - just two or three times - until smooth. If the pastry feels too soft, wrap it in baking paper and chill for 15 minutes.

Step 3

Grease a 23cm/9in loose-bottomed fluted tart tin and lightly flour the base. Remove the base from the tin and place the pastry ball in the centre, flattening it slightly. Roll out the pastry directly on the base until it is about 10cm/4in wider than the base, turning it a quarter-turn every couple of rolls.

Step 4

Fold the overhanging pastry gently in towards the centre, then lift the base and drop it back into the tin. Ease the pastry into the corners and up the sides, pressing the excess lightly over the rim. If any cracks appear, simply press them together to seal. Press the pastry into the fluted edges, then lightly prick the base with a fork without piercing all the way through.

Step 5

Place the pastry-lined tin on a baking tray, cover loosely with cling film and chill in the fridge for 30 minutes. Preheat the oven to 200C.

Step 6

Remove the cling film, line the pastry case with foil so the sides are supported, and fill with baking beans. Blind-bake for 12-15 minutes until the pastry is set, then lift out the foil and beans.

Step 7

Using a sharp knife held at an angle, carefully trim away the excess pastry from the edges. Return the empty pastry case to the oven and bake for a further 10-12 minutes, until pale golden and completely dry. Set aside to cool while you prepare the filling.

Step 8

Lower the oven temperature to 170C.

Step 9

For the filling, crack the eggs into a large bowl and whisk with a wire whisk. Add the remaining filling ingredients and whisk again until fully combined.

Step 10

Pour the filling into the cooled pastry case. To avoid spills, pour in most of the mixture while the tart is on the work surface, then place the tray on the oven shelf and carefully add the remaining filling.

Step 11

Bake for 30-35 minutes, or until the filling is just set with a slight wobble in the centre.

Step 12

Leave the tart to cool slightly, then remove it from the tin once the pastry feels firm. The easiest method is to place the base on an upturned tin or jar and allow the outer ring to fall away.

Step 13

Transfer the tart to a serving plate and serve warm or cold.

Author note

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