Lemon Tart


cream 2 tablespoons
eggs 3
caster sugar ¾ cup
cream ¾ cup
lemon juice ½ cup
lemon zest 2 tablespoons, finely grated


  1. Preheat the oven to 180°C. Use the pastry sheets to line a medium-sized tart ti, or something similar (grease the tin) and trim neatly or keep it rustic by leaving the pastry untouched, I like this style. Chill for 30 minutes in the fridge then line with baking paper and fill with baking beans or pastry weights.
  2. Bake pastry case for 15 minutes then remove paper and beans and bake for a further 5-10 minutes or until the pastry is lightly golden. Brush pastry with the first measure of cream as soon as it is out of the oven; this seals the pastry. Allow to cool while you make the filling.
  3. Whisk the eggs, caster sugar and second measure of cream together then stir in the lemon juice and zest. Pour into the pastry shell and bake for 25-30 minutes or until just set in the centre.
  4. Simmer the lemon slices in the sugar-and-water mixture until liquid has reduced to a syrup and lemon slices have started to caramelise. Arrange slices over tart just before serving. (Alternatively, simply dust with icing sugar and serve.)
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