Lemon Tart

1 September 2013

Lemon Tart


  • 210g sweet pastry
  • 160g sugar
  • 130ml double cream
  • 5 eggs
  • 2 lemons


  • Preheat the oven to 180ºC.
  • Line a 20cm lightly buttered tart ring with the sweet pastry, chill.
  • Whisk the eggs and sugar in a bowl until smooth, add the juice of the lemons followed by the double cream, whisking until smooth, reserve in the fridge.
  • Line the tart case with clingfilm, fill with baking beans and blind bake for 15 minutes, carefully remove the clingfilm, brush the case with a beaten egg and return the tart to the oven for a further 5 minutes (or until golden brown).
  • Lower the oven temperature to 100ºC. Fill the tart case with the lemon mixture and cook until the mixture is set but still slightly wobbly.
  • Leave to cool in the fridge then trim off the excess pastry with a sharp knife, gently remove the tart ring and divide into 8 portions.

Chef's Tips:

Make sure the lemons are nice and zesty for that extra tang.