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Lemon Tart

Preparation and cooking time
60 min
6 persons
  • 225g/8 oz plain all-purpose flour
  • 125g/4.4 oz chilled butter (cut into cubes)
  • 3 egg yolks
  • 1 tbsp iced water
  • 250ml/8.8 fl oz single (pouring) cream
  • 2 eggs
  • 3 egg yolks, extra
  • 110g/3.8 oz caster sugar
  • 125ml/4.4 fl oz lemon juice

For the tart crust: place the flour, butter and icing sugar in the bowl of a food processor and mix. Add the egg yolks and mix to combine. Add the iced water and mix until the dough just comes together. Turn dough out onto a lightly floured surface and form a ball. Wrap in plastic wrap and refrigerate for 1 hour. Preheat oven to 180°C/350°F/Gas 4. Roll the pastry out between 2 sheets of non-stick baking paper. Line agreased tart tin with the pastry, trim the edges and prick the base with a fork. Refrigerate for 30 minutes. Line the pastry case with baking paper and fill with baking beans. Bake for 15 minutes, remove the paper and baking beansand bake for a further 10 minutes. Reduce temperature to 140°C/275°F/Gas 1. To make the lemon filling: place the cream, eggs, extra yolks, sugar and lemon juice in a bowl and whisk to combine. Pour into the baked tart shell. Bake for 30–35 minutes(180°C/350°F/Gas 4). Allow to cool and refrigerate until completely set.