About our Lemon Tart Recipe
This gorgeous lemon tart, or tart au citron in French, is so versatile it can be perfect for a special dinner party or simply a picnic in summer. The lovely buttery pastry and zesty filling is wonderful served with a scoop of clotted cream.
Why does my lemon tart crack?
The most common reasons why your tart has cracked is because the oven was too hot or the tart baked too long and overbaked. We recommend pulling your lemon tart from the oven when it's still a little jiggly in the middle when the pan is gently shaken.
Love all things lemon? Give our lemon drizzle cake a try or whip up a lemon cheesecake.
Method
Step 1:
You will need a 20cm round fluted, loose bottom flan tin
Step 2:
Sift the flour and icing sugar into a large mixing bowl. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. (or blend the ingredients in a food processor)
Step 3:
Make a well in the centre of the flour mixture Beat the egg yolk with 2 tbsp cold water and stir into the flour until the mixture comes together. If the mixture is crumbly, add a drop more water to make a soft pliable dough.
Step 4:
Push the pastry together and shape into a flat circle. Wrap in clingfilm and chill for half an hour in the fridge.
Step 5:
Roll the pastry out on a lightly floured work surface until it is 3mm thick – about the thickness of a pound coin. Drape the pastry over the rolling pin and use to line the tart tin. Trim the edges with a knife. Chill for half an hour in the fridge.
Step 6:
Preheat the oven to 190°C (170°C fan, gas mark 5). Line the pastry case with a circle of baking parchment and fill with baking beans then blind bake for 10 minutes.
Step 7:
Remove the baking beans and parchment and return the tart case to the oven for 5 minutes until lightly golden and dry to the touch.
Step 8:
Reduce the oven temperature to 150°C (130°C fan, gas mark 2).
Step 9:
Beat the eggs and egg yolk with the sugar, then stir in the cream until smooth. Stir in the lemon juice and zest, and pour into the pastry case. Bake for 30 mins until just set. Allow to cool.
Step 10:
Just before serving sprinkle with icing sugar.
Ingredients
For the pastry
- 200g Allinson's Plain White Flour
- 2 tbsp Silver Spoon Icing sugar
- 100g Butter (unsalted) (chilled and cubed)
- 1 Egg yolk(s) (free range)
- 200g Allinson's Plain White Flour
For the filling
- 4 Egg(s) (free range)
- 1 Egg yolk(s) (free range)
- 200 Billington's Unrefined Golden Caster Sugar
- 150ml Double cream
- 2 Lemon (zest and juice)
- 1 tbsp Silver Spoon Icing sugar
Recipe Reviews
This was my first time making any sort of tart and so happy with the outcome, the tart had a lovely crispy pastry base and the filling was glossy and tasted light and lemony. Keeping this recipe for the future.
Absolutely amazing! Made it for my hubby’s birthday and loved it!
yummy
good
This is delicious and not difficult to make but does take a little bit of time due to process. Also, if I used the size of tin suggested, there is far too much pastry and far far too much filling - I used a 24 cm round tin, the pastry was good for that although still filling left over which I put into ramekin dishes and baked with the large one. It also freezes well without any problems. Left over egg whites make just enough meringues to feed everyone.
Ingredients
For the pastry
- 200g Allinson's Plain White Flour
- 2 tbsp Silver Spoon Icing sugar
- 100g Butter (unsalted) (chilled and cubed)
- 1 Egg yolk(s) (free range)
- 200g Allinson's Plain White Flour
For the filling
- 4 Egg(s) (free range)
- 1 Egg yolk(s) (free range)
- 200 Billington's Unrefined Golden Caster Sugar
- 150ml Double cream
- 2 Lemon (zest and juice)
- 1 tbsp Silver Spoon Icing sugar