Classic Lemon Tart


This is a very simple tart that is the perfect finish to any dinner party. The recipe is very easy to follow but it is very important that the tart is just cooked and no more with a slight wobble in the middle, if it is over cooked it will taste and look like scrambled eggs. If you have a blow torch the tart can be glazed just before serving giving a lovely added crunch to the dish.
I love to serve this tart very simply with a scoop of crème fraîche, some fresh raspberries and a little raspberry coulis. ‘A classic combination’

Serves 8


For the pastry;

200g plain flour
50g icing sugar
100g cold butter, diced
1 egg, beaten
1tsp water
Pinch of salt
1 egg yolk

For the tart;

10 eggs
3 egg yolks
500g caster sugar
375ml double cream
Grated zest and juice of 5 lemons


For the pastry;

Sift the flour and icing sugar into a bowl, rub in the butter until the mixture resembles breadcrumbs. Add the egg, water and salt and mix together, turn out onto a flour surface and knead until soft, smooth dough is achieved. Wrap in cling film and rest for 1 hour in the fridge. Remove from the fridge and roll the pastry out on a lightly floured surface, enough to line a 23cm tart tin. Line with grease proof paper and fill with baking beans or rice. Bake like this for 20mins at 180c then remove the paper. Brush the base all over, evenly with the egg yolk and bake for a further 5mins. Remove from the oven. Brushing with the egg yolk over the base of the tart case will help to prevent any leaking when you add the wet lemon mixture.

For the tart;

Mix the eggs, yolks and sugar and whisk until smooth, add the cream and whisk again. Finally add the lemon juice and zest and mix well. The mixture may thicken, don’t worry.
Pour into the prepared and blind baked pastry cases and cook at 160c for 30mins or until just set. Remove from the oven and allow to stand for 30mins.
Serve at room temperature with crème fraîche, fresh cream or ice cream of your choice, and some fresh raspberries.

If you have a blow torch simply sprinkle icing sugar over the tart quite generously and use the blow torch to glaze the tart making sure you get an even colour.

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