This recipe transforms simple ingredients into something extraordinary. The magic lies in its simplicity - a buttery crust, a silky filling, and a burst of citrussy flavour.

What Makes This Lemon Tart So Perfect?

The filling is the perfect balance of creamy texture and bright citrus notes that elevates it from a simple dessert to something spectacular. Each spoonful gives you the taste of fresh lemons, with a tanginess that cuts through the richness of the cream and eggs. The filling is neither too sharp nor too sweet.

Texture plays a crucial role in making this tart truly exceptional. The smooth, almost custard-like filling contrasts beautifully with the crisp, buttery pastry base. The filling seems to melt in your mouth.

Say Hello to the Most Incredible Lemon Tart!

Inspired by the classic French 'tarte au citron', this dessert uses traditional baking techniques.

It's visually stunning - a sunshine-yellow filling combined with a perfectly golden pastry crust.

What makes this tart truly special is how easy it is to make. Despite looking like something from a high-end patisserie, it's a recipe that even novice bakers can master. No complicated techniques - just good ingredients, a little patience, and a love for creating something delicious.

This Tart Contains 2 Steps

The crust is the foundation of any great tart, and this recipe simplifies pastry making. Beginning with plain flour, cold butter, and a touch of icing sugar. The key is to keep the butter cold and handle the dough minimally, creating a pastry that tastes buttery but has that signature crunch. It can all be done in 60 seconds in your food processor. Blind baking ensures the base remains perfectly crisp, preventing any sogginess that might compromise the tart's integrity.

The lemon filling is where true magic happens. Fresh eggs provide firmness to the filling, double cream adds richness, and lemons bring that signature zestiness. The careful balance of ingredients creates a filling that's smooth, creamy, and bursting with citrus notes. Whisking the ingredients together requires a gentle hand - you want to combine them thoroughly without incorporating too much air, which could cause the filling to crack during baking.

How to Make a Lemon Tart?

What You'll Need:

For the pastry

plain flour

cold butter, cut into small cubes

icing sugar

egg yolk

cold water

For the filling

eggs

double cream

caster sugar

lemons, juice and zest

icing sugar for dusting

Flour is the base of the pastry. Choose a good-quality plain flour, sifted to remove any lumps. Cold butter is crucial; it should be straight from the fridge and cut into small cubes to help it mix evenly into the flour. Icing sugar adds a delicate sweetness and helps create that melt-in-the-mouth texture. Egg yolks bring richness and help bind the pastry, while cold water ensures the dough comes together without becoming tough.

Eggs are used to set the filling, creating that silky smooth texture. Free-range eggs with bright yellow yolks will give the best colour and flavour. Double cream adds richness, while caster sugar provides sweetness that balances the lemon's tartness. Lemons are the star; choose unwaxed, fresh lemons with a vibrant colour and firm texture. The zest provides intense flavour, while the juice brings that characteristic tanginess.

Detailed Instructions

Preparing the Pastry:

Start by gathering all your ingredients and ensuring they are at the right temperature. The butter should be straight from the fridge, cold and firm.

Use the mix function for 60 seconds or until a dough forms.

Wrap the pastry in cling film and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and prevents shrinkage during baking.

Preparing the Tart Case:

After chilling, remove the pastry from the fridge and let it sit for 5 minutes to soften slightly.

Lightly dust your work surface with flour. Roll out the pastry to about 3mm thickness, turning and dusting with flour to prevent sticking.

Carefully lift the pastry into a 23cm loose-bottomed or silicon tart tin. Press the pastry gently into the corners and sides of the tin. Trim the excess pastry, leaving a slight overhang.

Prick the base of the pastry with a fork. This prevents the base from puffing up during baking.

Return the lined tin to the fridge for another 30 minutes. This additional chilling helps prevent shrinkage.

Blind Baking:

Preheat the oven to 200°C (180°C fan).

Remove the tart case from the fridge. Line it with a piece of baking parchment, ensuring it covers the base and sides completely.

Fill the lined pastry with baking beans or sugar, ensuring they cover the entire base.

Bake for 15 minutes, then carefully remove the parchment and baking beans.

Return the pastry to the oven for a further 10 minutes until it's a light golden colour.

Remove from the oven and reduce the temperature to 170°C (150°C fan).

Preparing the Filling:

In a large mixing bowl, crack the eggs and whisk lightly.

Add the double cream and whisk to combine.

Gradually add the caster sugar, whisking continuously.

Zest the lemons directly into the mixture, then juice them.

Add the lemon juice to the egg mixture, whisking thoroughly to combine.

Strain the mixture through a fine sieve to remove any egg strings or zest, ensuring a smooth filling.

Baking the Tart:

Place the partially baked tart case on a baking sheet.

Carefully pour the lemon filling into the case. Fill to just below the top of the pastry.

Carefully transfer to the oven, using the baking sheet to prevent spilling.

Bake for 30-35 minutes. The tart is ready when it's just set but still has a slight wobble in the centre when gently shaken.

Remove from the oven and allow to cool completely in the tin.

Finishing:

Once completely cool, carefully remove from the tin.

Dust generously with icing sugar just before serving.

For an extra touch, you can use a kitchen blowtorch to caramelise the icing sugar slightly.

Storage: Store the lemon tart in the refrigerator, covered loosely with foil, or in an airtight container. It will keep well for up to 3 days. For the best flavour and texture, remove from the fridge 15-20 minutes before serving. Do not freeze it, as this will affect the delicate texture of the filling.

Substitutes:

Butter: Use margarine or a plant-based butter alternative for a dairy-free version
Double cream: Substitute with coconut cream or a dairy-free alternative
Eggs: For a vegan version, use silken tofu or commercial egg replacer
Lemons: Can substitute with a mix of lemon and lime juice for a different citrus twist
Caster sugar: Coconut sugar or maple syrup can be used as alternatives

Adaptations:

Scaling: When scaling the recipe, maintain the same ratio of ingredients. For a smaller tart, use an 18cm tin and reduce the ingredients by approximately 30%. For a larger tart, increase ingredients proportionally and adjust baking time slightly.
Preparation: Can be partially prepared in advance. The pastry can be made and chilled up to 2 days before use. The fully baked tart can be prepared up to 24 hours before serving and kept refrigerated.

Top Tip: The secret to a perfect lemon tart is in the baking. Watch the tart carefully - you want it to be just set with a slight wobble in the centre. Overbaking will cause the filling to crack and become grainy.

Diets:

Vegetarian: Already suitable
Vegan: Requires significant modifications (see substitutes)
Gluten-free: Use a gluten-free flour blend for the pastry
Low-carb: Not suitable for adapting into low-carb
Keto: Not suitable without major changes

Variations:

Add a layer of fresh raspberries on top
Incorporate lavender for a floral twist
Top with Italian meringue
Mix in some orange zest for a citrus blend

Equipment:

23cm loose-bottomed tart tin
Food processor
Rolling pin
Mixing bowls
Whisk
Baking beans
Baking parchment
Sieve for dusting icing sugar

Mistakes to Avoid:

Overworking the pastry, which makes it tough
Not chilling the pastry before baking
Overbaking the filling
Using cold ingredients
Opening the oven door too frequently during baking

📖 Recipe