Light Lemon Tart Recipe

Name: Light Lemon Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup plain flour (150 grams); 50 g unsalted butter (cold chopped); 1 tablespoon icing sugar (pure); 1 tablespoon grapeseed oil; 1 egg yolk; Lemon Filling; 3 eggs; 2 egg whites; 1 cup icing sugar (160 grams pure plus extra to dust); 2 tablespoons lemon rind (finely grated); 1/2 cup lemon juice (125ml); 200 g light sour cream

Servings: persons

1 cup plain flour (150 grams)
50 g unsalted butter (cold chopped)
1 tablespoon icing sugar (pure)
1 tablespoon grapeseed oil
1 egg yolk
Lemon Filling
3 eggs
2 egg whites
1 cup icing sugar (160 grams pure plus extra to dust)
2 tablespoons lemon rind (finely grated)
1/2 cup lemon juice (125ml)
200 g light sour cream

1
Place flour and butter in a food processor and process until mixture resembles coarse breadcrumbs.
2
Add icing sugar, oil, egg yolk and 1 1/2 to 2 tablespoon cold water and process until mixture just forms a ball.
3
Turn out onto a lightly floured surface, knead lightly and shape into a disc and roll out to a 25cm round and ease into a 2cm deep 23cm loose base flan pan and trim edges and lightly prick base with a fork and chill for 10 minutes.
4
Preheat oven to 190C to 170c fan force and place pan on a baking tray and line pastry with baking paper and fill with pastry weights, rice or dried beans and bake for 15 minutes and then remove paper and weights and bake for another 5 minutes or until pale golden in colour.
5
Meanwhile, to make filling, whisk eggs and eggwhites until well combines.
6
Sift icing sugar into a bowl and then gradually whisk in egg and stir in lemon rind and juice.
7
Strain through a fine sieve and add sour cream and whisk until smooth.
8
Carefully pour into warm pastry case.
9
Reduce oven to 150c or 130c fan forced and bake tart for 25 to 30 minutes until just set and still wobbly in centre.
10
Cool for 1 hour and dust with extra icing sugar.
11
Serve chilled or at room temperature.

654

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup plain flour (150 grams), 50 g unsalted butter (cold chopped), 1 tablespoon icing sugar (pure), 1 tablespoon grapeseed oil, and more.

Yes, Light 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.

That's it — enjoy your meal!

Light Lemon Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions