The ultimate lemon tart

Serves 10-12 Desserts and puddings

Lemon tart 9897



  • 100g chilled butter, cut into small cubes
  • 200g plain flour
  • 30g caster sugar
  • 1 egg
  • splash milk

For the filling

  • 175g caster sugar
  • zest 1 large lemon and juice 2
  • 4 large eggs
  • 150g double or whipping cream
  • icing sugar, to dust (optional)


Put the flour in a large bowl, add the butter and rub into the flour until the mixture resembles light breadcrumbs. Add the sugar and stir through. Add the egg and milk and, working lightly, bring the mix together into a ball. Transfer to an airtight container and put in the fridge for at least an hour.

Preheat the oven to 200C/ 180C F/Gas 6. Line a deep, 20-22cm diameter pie ring with baking paper. Roll the pastry out to approx. 2mm thick and use to line the base and sides of the tin. Fill with baking beans and bake blind for around 20 minutes until the pastry is cooked.

Meanwhile, make the filling. Mix the sugar, lemon zest, juice and eggs together in a large bowl and whisk lightly until the sugar dissolves. In another bowl, whip the cream until it forms a ribbon when you lift the whisk. Add the cream to the egg mixture and fold in.

When the pastry is cooked, turn the oven down to 180C/ 160C F/Gas 4. Pour in the filling and return to the oven for around 30 minutes until just set, with a slight wobble in the middle.

Allow to cool completely before dusting with icing sugar, if using, and slice to serve.

Lemon tart 9897


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