Lemon Tart

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  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Course: Desserts

Made with these products:

Serves 6 people
Prep time 20 mins
Cook time 1 hour 5 mins


  1. For the pastry: place the flour, salt an butter in the bowl, fit the K-beater and beat on speed 1 for approx. 3 minutes, until mixture resembles breadcrumbs. Add the sugar, egg yolk and 30-45ml (2-3 tbsp) cold water and beat on speed 3 for about 20 seconds, until mixture forms a soft dough. Knead lightly on a lightly floured work surface, cover with clear - film and chill for 30 minutes.
  2. Roll out pastry and use to line a 23cm (9in) round fluted flan tin. Prick base and sides with a fork. Cover with clear - film and chill for 30 minutes.
  3. Preheat the oven to 190°C, 375°F, Gas Mark 5. Line pastry case with baking parchment and baking beans. Bake blind for 15 minutes. Remove beans and parchment and bake for a further 10 minutes. Remove from the heat.
  4. Meanwhile for the filling; place all the ingredients in the bowl, fit the whisk and whisk at speed 1 for approx 1 minute, until well blended. Pour into pastry case.
  5. Reduce oven temperature to 140°C, 300°F, Gas Mark 2 and bake for 35-40 minutes, until filling is just set. Allow to cool and chill for 2 hours.
  6. Arrange strawberries and raspberries around the edge of the tart. Dust heavily with icing sugar.


For the pastry:
175g (6oz) plain flour
pinch of salt
75g (3oz) butter, cut into cubes
25g (1oz) caster sugar
1 egg yolk

For the filling:
2 eggs, beaten
1 egg yolk
75g (3oz) caster sugar
juice of 3 lemons
zest of 1 lemon
100ml (3 1/2 floz) double cream
strawberries & raspberries, to decorate

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