A lemon tart on a white plate with two slices taken out, each placed on smaller plates with forks on a blue cloth

Lemon tart

Name: Lemon tart
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 10
Ingredients: 250g plain flour; ½tbsp icing sugar; 150g unsalted butter cold and cubed; 1 egg yolk beaten (save the whites for meringues and cocktails); 4 eggs; 2 egg yolks (save the whites for meringues and cocktails); 150g caster sugar; 4 lemons zest of 2, juice of 4; 200ml double cream

Adam Bush

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Serves 8 - 10

A little effort

Prep: 20 mins

Cook: 50 mins

+ chilling

A star rating of 5 out of 5.7 ratingsRate

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Spend time making a lemon tart from scratch – with its citrusy, creamy custard filling and golden, flaky pastry, it’s a richly rewarding project. A bright, sunshiny dessert that's perfect for summer

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Serve this lemon tart for a refreshing dessert, then check out our lemon meringue pie, lemon and lime tart, key lime pie, strawberry tart and more sweet tart recipes.

Looking for more lemon desserts? Try our lemon posset, lemon drizzle cake, lemon fool and lemon meringue pie.

Ingredients

Nutrition

PASTRY

250g plain flour
½tbsp icing sugar
150g unsalted butter

cold and cubed
1 egg yolk

beaten (save the whites for meringues and cocktails)

LEMON FILLING

4 eggs
2 egg yolks

(save the whites for meringues and cocktails)
150g caster sugar
4 lemons

zest of 2, juice of 4
200ml double cream

Nutrition: Per serving (10)

kcal415
fat27g
saturates15.6g
carbs35.7g
sugars16.6g
fibre1.2g
protein6.5g
salt0.2g

Method

step 1

For the pastry, tip the flour, icing sugar and a pinch of sea salt into the bowl of a food processor, add the cold cubed butter and pulse until it forms breadcrumbs. Add 1 tbsp of cold water and pulse, then add more water, 1 tsp at a time, pulsing until the mixture comes together into a dough. Gather together the dough, cover and chill for 20 minutes.
step 2

Heat the oven to 200C/fan 180C/gas 6. Roll out the pastry on a lightly floured worksurface to roughly ½ cm thick.
step 3

Line the pastry into a 22cm loose-bottomed tart tin, trimming any overhang.
step 4

Prick the base all over with a fork, then line with baking paper and fill with baking beans. Bake for 15 minutes until the edges are lightly golden, then remove the baking beans and paper, and bake for another 5 minutes until the base is lightly golden. Brush with the beaten egg yolk and bake for another 2 minutes. Turn down the oven to 130C/fan 110C/gas 1. Whisk together all of the ingredients for the lemon filling then pour into a jug.
step 5

Put the tart case into the oven on a rack, then carefully pour in the lemon filling mixture. Bake for 35-40 minutes or until just set but with a gentle wobble in the middle. Cool completely, then cut into slices to serve.

COOK'S NOTES

If you’re short on time, use a shop-bought shortcrust pastry block and roll out as instructed from step 2.

Check out more of our easy lemon desserts

Lemon Cheesecake Recipe With Vanilla

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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