Buttery shortcrust pastry filled with silky sharp lemon curd—bright, elegant, and the perfect ending to any meal.
A great lemon tart is one of the most elegant desserts in the world. The contrast between the buttery pastry and the sharp, silky citrus filling is extraordinary. This recipe keeps things simple but precise — the curd is made with just eggs, sugar, butter, and lemon juice, resulting in a filling that is perfectly set and intensely flavoured.
Lemon Tart
Servings
8
servingsPrep time
20
minutesCooking time
40
minutesCalories
320
kcalIngredients
•t200g plain flour
•t100g cold butter, cubed
•t50g icing sugar
•t1 egg yolk
•t2-3 tbsp cold water
•t4 large eggs
•t150g caster sugar
•tJuice and zest of 3 lemons
•t150ml double cream
•t100g unsalted butter, cubed
•tIcing sugar to dust
Directions
- Make pastry: Rub butter into flour and icing sugar until breadcrumbs. Add egg yolk and water. Bring together. Chill 30 minutes.
- Roll out and line a 23cm tart tin. Blind bake at 180C for 15 minutes, remove weights, bake 5 more minutes.
- Make filling: Whisk eggs, sugar, lemon juice, zest, and cream together. Strain through a sieve.
- Reduce oven to 150C. Pour filling into warm pastry case.
- Bake for 25-30 minutes until just set with a slight wobble in the centre.
- Cool completely then chill for 2 hours. Dust with icing sugar and serve.
Notes
- Do not overbake — the filling should still have a slight wobble when you remove it from the oven.
Straining the filling gives it an ultra-smooth texture.
The tart keeps in the fridge for up to 3 days.
Serve with a dollop of creme fraiche to balance the sharpness.
