Lemon Tart


Tart Base:
300g plain flour
150g icing sugar
150g cold unsalted butter, diced
Zest of one lemon
1 egg (or 2 egg yolks)
1 Vanilla Pod (split lengthways)

Tart Mix:
200g caster sugar
200g lemon juice
200ml thickened cream
Lemon zest from 4 Lemons


In food processor, blitz flour and sugar together.

Add lemon zest and butter and pulse until resembles bread crumbs.

Whisk the egg and vanilla pods (discard or use shell for other recipes or flavouring sugar, eggs etc) together. Add to the dry ingredients and give the processor a couple of short pulses.

Transfer the pastry into a bowl and push it together with your hands so the dough comes together. Don’t handle for too long as you don’t want to melt the butter in the dough.

Wrap the dough in glad wrap and shape into a disc. Let it rest for at least ½ hour in the fridge before rolling it out.

Preheat oven to 200°C/180°C fan-forced. Grease a 4cm-deep, 23.5cm (base) round, loose-based fluted flan tin. Roll out pastry between 2 sheets of baking paper until 3mm-thick. Line tin with pastry. Trim excess. Re-refrigerate for 15 minutes.

Place prepared tin on a baking tray. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 minutes. Remove weights or rice and baking paper. Bake for 10 minutes or until light golden. Cool pastry case. Reduce oven temperature to 110°C/100°C fan-forced.

Make lemon filling whisk eggs, sugar, cream, lemon rind and lemon juice in a bowl until pale. Stand five minutes. Heat gently over a double boiler stirring continually until thick.

Pass through a fine sieve directly into the tart base. Cook in an oven until wobbly in the middle, checking at 5 minute intervals.

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