• When life hands you lemons… Make this!

    This lemon tart is wonderfully smooth, creamy and zesty. This is a beautifully flavourful addition to any tea party, and bursting with elegance.

    Did you know these juicy facts about lemons?

    Lemon trees can produce fruit all year round.

    The high acidity of lemons makes them great for cleaning.

    Lemons are rich in vitamin C.

    Lemon zest is often used in baking.

    The average lemon contains 8 seeds.

    Lemon tart

    Serves: 4 - 6
    Cooking Time: 1 hr 30 mins, + extra to chill and set


    • Pastry

    • 225g (1½ cups) cake flour
    • 125g chilled butter, cubed
    • 80g (½ cup) icing sugar, plus extra to dust
    • 3 egg yolks
    • 15ml (1 tbsp) ice water
    • Lemon filling

    • 250ml (1 cup) fresh cream
    • 2 eggs
    • 3 egg yolks
    • 110g (½ cup) castor sugar
    • 125ml (½ cup) lemon juice



    Place the flour, butter and icing sugar in a food processor and process until the mixture resembles fine breadcrumbs.


    While the motor is running, add the egg yolks and process to combine. Add the ice water and process until the dough just comes together.


    Turn the dough out onto a lightly floured work surface and gently bring together to form a ball. Flatten into a disc, wrap in plastic wrap and refrigerate for 1 hour.


    Preheat the oven to 180°C. Roll the dough out between 2 sheets of non-stick baking paper to 3mm thick. Line a 34cm x 11cm lightly greased, loose-bottomed tart tin with the pastry, trim the edges and prick the base with a fork. Refrigerate for 30 minutes.


    Line the pastry case with non-stick baking paper and fill with baking weights. Bake for 15 minutes, remove the paper and weights and bake for a further 10 minutes or until the pastry is light golden. Reduce the oven temperature to 140°C.


    For the lemon filling, place the cream, eggs, egg yolks, castor sugar and lemon juice in a bowl and whisk to combine. Strain through a sieve and pour into the tart shell.


    Bake until just set, about 30 – 35 minutes. Allow to cool and refrigerate until completely set. Dust with icing sugar to serve.

    If you loved this lemon tart, then you will definitely enjoy these recipes (take our word for it):

    Peppermint Crisp fridge tart (one of your all-time favourites)

    Mini chocolate sponges with coffee meringue icing (because you can never go wrong with chocolate and coffee)

    Ricotta and lemon cakes (some of Sicily’s most beloved flavours)

    The Gourmet Greek lemon tart (made with love)

    Zesty lemon fridge tart (a refrigerated tart requires no cooking and works as well at tea time as it