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Lemon Tart

Image of Lemon Tart

6 eggs, beaten
350g/12oz/1 cups caster (superfine) sugar
115g/4oz/ cup butter
Grated rind and juice of 4 lemons
Icing (confectioners') sugar for dusting

For the pastry

225g/8oz/2 cups plain (all-purpose) flour
115g/4oz/ cup butter, diced
30ml/2 tbsp icing (confectioners') sugar
1 egg
5ml/1 tsp vanilla essence (extract)
15ml/1 tbsp chilled water


Serves: 6


1. Preheat the oven to 200°C/400°F/Gas 6. To make the pastry, sift the flour into a mixing bowl and rub or cut in the butter until the mixture resembles fine breadcrumbs. Stir in the icing sugar.

2. Add the egg, vanilla and most of the chilled water, then work to a soft dough. Add a few more drops of water if needed. Knead quickly and lightly until smooth.

3. Roll out the pastry on a floured surface and use to line a 23cm/9in flan tin (tart pan). Prick the base all over with a fork. Line with baking parchment and fill with baking beans. Bake in the oven for 10 minutes. Remove the paper and beans and set the pastry case (pie shell) aside while you make the filling.

4. Put the eggs, sugar and butter into a pan, and stir over a low heat until all the sugar has dissolved. Add the lemon rind and juice, and continue cooking, stirring constantly, until the lemon curd has thickened slightly.

5. Pour the curd mixture into the pastry case. Bake for about 20 minutes, or until the lemon curd filling is just set. Transfer the tart to a wire rack to cool. Dust the surface of the tart generously with icing sugar just before serving.

Energy 623Kcal/2623kj; Protein 12.7g; Carbohydrate 95.5g, of which sugars 66.8g; Fat 24g, of which saturates 12.2g; Cholesterol 307mg; Calcium 127mg; Fibre 1.2g; Sodium 219mg

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