Lemon tart
A classic lemon tart with a crisp buttery pastry and a silky, tangy lemon filling - baked to perfection and finished with a caramelised sugar top. Elegant, zesty, and perfect for any special occasion.
Updated : 08 October, 2025
Easy
More than 1 hour.
Ingredients
5
Eggs
190 grams
Sugar
250 milliliters
Heavy cream
4
Lemon
as needed
Butter
as needed
Flour
225 grams
Shortcrust pastry
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 200C.
Step 2
For the lemon tart, crack the eggs into a bowl and gently whisk to break up the yolks. Add the sugar and mix thoroughly, then pour in the cream and lemon juice, stirring until combined. Pass the mixture through a sieve, then stir in the lemon zest and set aside.
Step 3
Grease a 20cm/8in flan ring with butter. On a lightly floured surface, roll out the pastry into a circle large enough to cover the flan ring. Using a rolling pin, lift the pastry over the ring and gently press it into place, leaving a slight overhang. Line with greaseproof paper and fill with rice or baking beans.
Step 4
Bake for about 15 minutes, then remove the beans and paper. Return to the oven for another five minutes, or until the pastry case is lightly browned.
Step 5
Reduce the oven temperature to 150C. Pour the prepared lemon mixture into the tart case and bake for about one hour, or until the filling is just set and the pastry is golden-brown.
Step 6
Remove from the oven, trim the pastry edges, and allow to cool completely. Chill in the fridge for around two hours.
Step 7
Preheat the grill to medium. Dust the top of the tart generously with icing sugar, then place it under the grill until the sugar caramelises.
Step 8
Decorate as desired, slice into wedges, and serve.