Lemon Tart – a delicious recipe with lemons, eggs, sugar caster, cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Roll out pastry and line a 22cm flan tin. Place a circle of greaseproof paper in the bottom and fill with baking beans or rice (helps pastry keep its shape while baking). Bake 'blind' for 10 minutes at 175C/350F until pastry is just set. Remove from oven and remove beans.
2
Grate zest from lemons and combine with squeezed juice. Beat the eggs and sugar until smooth, add the cream and lemon and mix to combine. Pour the filling into the pastry case.
3
Place back in oven, reduce the heat to 160C/320F and cook for 40 minutes until tart is browned and filling is set.
4
Allow to cool and gently remove from flan tin. Dust with icing sugar.
714
kcal
Calories
41
g
Fat
64
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 500 grams pastry short, 4 lemons, 8 eggs, 1 cup sugar caster, and more.
Yes, Lemon Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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