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Classic Lemon Tart

Serves 8-10


  • For the pastry:
  • 250g plain flour
  • 2 tablespoon icing sugar,
  • pinch of salt
  • 150g unsalted butter, chilled and cut into cubes
  • 1 egg yolk
  • 2-3 tablespoons iced water
  • For the filling:
  • 1 cup freshly squeezed lemon juice
  • 3/4 cup caster sugar
  • 1/2 cup double cream
  • 5 eggs and 4 egg yolks
  • Crème fraiche to serve
Download Recipe (PDF)


  1. 1. Place sifted flour, icing sugar and salt in the bowl of a food processor. Process briefly.
  2. 2. Add butter. And process until the mixture resembles breadcrumbs. Add the egg yolk and a bit of the water and process until mixture comes together in a clump, adding more water if necessary.
  3. 3. Place the mixture onto the bench and flatten into a disc. Wrap in plastic and refrigerate for 30 minutes before using.
  4. 4. Preheat oven to 200 degrees celcius.
  5. 5. Remove from the fridge and roll out to fit a 28cm tart tin with a collapsible base. Press into the tin with pastry overhanging the edge. Prick the base of the pastry and cover with a sheet of baking paper. Line with baking beads or rice. Bake for 10 minutes. Remove the beads and paper and bake for a further 10 minutes or until lightly browned. Remove from the oven and cool slightly.
  6. 6. For the filling: Beat together the lemon juice, sugar and cream. Add the eggs and egg yolks one at a time. Strain mixture through a fine sieve. Pour into cooled tart shell. Bake for 20-25 minutes or until filling is set on the outside, but still a little bit wobbly in the centre. Allow the tart to cool completely.
  7. Serve a slice dusted with icing sugar with a dollop of crème fraiche.

Tips / Handy Hints

• Pastry is basically a mixture of flour, fat and water. • There is evidence that even in the Neolithic age, man made a cereal paste which he baked on a stone in the sun. • Sweet pastry tarts probably originated with the sweet filo pastries of the Middle East. This moved to Europe where there is a parallel history of pastries being developed, from strudels in central Europe to choux pastries in France.


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