Recipe: Lemon Tart


A stunning dessert is one that gets a wow... and this is so clean, so simple, so perfect that it always pleases! The balance of sweetness with tangy lemon filling and the rich crisp buttery base is the reason this dish is a winner!


Pastry Base

  • 250 g plain flour
  • 125 g salted butter, cold, diced
  • 90 g caster sugar
  • 1 egg
  • 1 orange

Lemon Filling

  • 6 lemons
  • 250 g caster sugar
  • 100 g vanilla caster sugar
  • 9 eggs
  • 300 ml double cream
Make the pastry

Step 1

Make The Pastry

Rub the cold, diced butter into the flour until you have a breadcrumb-like consistency. Or blitz in a food processor. Stir through the caster sugar and orange zest. Crack in the egg, then mix and press into one ball of dough. Do not knead it, but make sure it combines without cracks.

Rest the pastry

Step 2

Rest The Pastry

Wrap the pastry in clingfilm and chill in the fridge to rest for an hour. Preheat an oven to 180 degrees C.

Roll and Bake

Step 3

Roll And Bake

Roll the rested pastry on a floured surface to the thickness of 1/2cm. Lay it into a loose bottomed round baking tin (24cm across). Ease it into the corners, lay in a sheet of baking paper and fill with baking beans. Bake for 15 minutes in the preheated oven, before lifting out the beans and paper and returning to the oven for another 5 minutes.

Lemon filling

Step 4

Lemon Filling

Zest the lemons and squeeze the juice out of them into a large bowl. Whisk in the vanilla caster sugar and caster sugar, then the eggs until smooth, before finishing with the cream.

Pour and bake

Step 5

Pour And Bake

Position the blind baked pastry case onto the shelf of the oven and turn the temperature down to 160 degrees C. Pour the lemon filling through a sieve into a jug to make it easier to pour, then fill up the tart case right to the top (the reason for doing it in the oven). Bake for 25-30 minutes until the lemon filling has a slight wobble in the middle, then remove them from the oven and leave to cool to room temperature.

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