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Lemon tart

Close-up image of a lemon tart on a plate, with a slice taken out and a pile of lemons next to it

A classic baked lemon tart that’s creamy, zesty and not too sweet.


Photographs: Natasha Liviero


Lemon tart

(Makes 12)


Ingredients:

400g flour

100g icing sugar

45g almond flour

Pinch of salt

180g cold butter, cubed

70g whole eggs

1 egg white, whisked with a fork


Lemon cream filling:

250g whole eggs

80g freshly squeezed lemon juice

Zest of 2 lemons

140g castor sugar

20g Limoncello liqueur (optional)

150g cream

Pistachios, chopped for decoration

Icing/confectioners' sugar for decoration


A pile of lemons

The lemon mixture in a bowl with a whisk

The lemon tart shell

The baked lemon tart cooling on a tray

Method:

  1. Begin by making the pastry: sift the flour and icing sugar into the bowl of a stand mixer fitted with a paddle attachment. Add the almond flour, salt and butter. Mix on medium speed until the mixture resembles sea sand. Add the eggs and beat until a dough forms.

  2. This dough makes enough for two tarts - divide the dough in two, wrap one in clingfilm and freeze for another day.

  3. Roll the remaining dough between two pieces of parchment paper until 3mm thick. Refrigerate for 2 hours or overnight.

  4. Grease a 24cm tart ring and line with the dough. Dock the base with the tines of a fork and freeze for at least an hour or overnight.

  5. Preheat the oven to 160℃ and bake the tart shell for 16 minutes. Remove the ring and bake for a further 5 minutes. Gently brush the inside base and sides of the tart with the egg whites (to help prevent the tart from becoming soft once baked) and return to the oven for 2 minutes.

  6. Remove the tart shell and reduce oven temperature to 140℃.

  7. Whilst the tart shell is cooling, prepare the filling. Whisk together the eggs, lemon juice, zest, sugar and liqueur until well combined. Whisk in the cream, pour the mixture into a saucepan and gently heat to 40℃. Do not over heat or the mixture may curdle.

  8. Pour the mixture into a jug and skim off any bubbles that may have formed.

  9. Place the cooled tart shell on a baking tray and place in the oven. Pour the liquid mixture into the tart shell, filling all the way to the top.

  10. Bake for approximately 25 minutes until just set - the centre may be a little jiggly. Remove from the oven and leave to cool at room temperature.

  11. Place in the fridge for at least 2 hours.

  12. Sprinkle with chopped pistachios and a dusting of icing sugar around the edges before serving.

  13. Store leftovers in the fridge.


The lemon tart served on a plate

Notes:

* Serve with raspberries for a pop of colour and added flavour infusion.

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