Simple Tangy Lemon Tart Recipe

Name: Simple Tangy Lemon Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 ounces flour (cake flour preferred, 250 g); 2 12 ounces confectioners' sugar (icing sugar, 70 g); 4 12 ounces butter, cold, cubed (125 g); 2 egg yolks (keep the whites); 5 eggs; 5 ounces superfine sugar (140 g caster sugar); 14 pint thick fresh cream (150 ml); 3 12 fluid oz lemon juice, freshly squeezed (100 ml); 2 tablespoons lemon zest (from 2 lemons, before squeezing); 10 m vanilla; 1 pinch salt; 2 egg whites; 3 tablespoons superfine sugar (caster sugar)

Servings: persons

9 ounces flour (cake flour preferred, 250 g)
2 12 ounces confectioners' sugar (icing sugar, 70 g)
4 12 ounces butter, cold, cubed (125 g)
2 egg yolks (keep the whites)
5 eggs
5 ounces superfine sugar (140 g caster sugar)
14 pint thick fresh cream (150 ml)
3 12 fluid oz lemon juice, freshly squeezed (100 ml)
2 tablespoons lemon zest (from 2 lemons, before squeezing)
10 m vanilla
1 pinch salt
2 egg whites
3 tablespoons superfine sugar (caster sugar)

1
Pastry: Mix flour and sugar in a bowl.
2
Rub the butter into the flour with your fingers until crumbly.
3
Mix in the egg yolks.
4
If the pastry is still too dry, add a little water until it comes together.
5
Roll into a ball, then flatten, wrap in clingwrap and chill at least 30 minutes.
6
Filling: Beat all the ingredients for the filling, and stir in zest last.
7
(If you're a perfectionist you could sieve the mixture before adding the zest, but I would not bother with that -- just remove all lemon pips from the juice).
8
Flatten the pastry with your hands, and roll out thinly on a floured surface.
9
Lift gently into a 9 inch/23 cm loose-bottomed tart tin (if you have one, or use an ordinary tart plate).
10
Don't stretch the pastry, and pat it gently down on the bottom and sides and finish it off neatly.
11
Heat oven to 325 deg F/160 deg C, and use a lower heat for fan/convection ovens.
12
Prick the pastry a few times on the bottom with a fork, then line the pastry with foil and fill with rice or dried beans.
13
Bake for 10 minutes, discard the foil and beans, and bake another 20 minutes until biscuity.
14
Remove from oven, pour in the lemon mixture and bake for a further 35 minutes until just set.
15
(Check: ovens differ).
16
Topping: Beat the egg whites until almost stiff, and then start adding the sugar tablespoon by tablespoon, whisking or beating until you have a stiff, shiny meringue.
17
Heat your grill element, and briefly shove the pie under the grill, about 5 inches/ 13 cm from the heat.
18
Check: just let the tops of the meringue start browning lightly.
19
Remove the tart.
20
Serve at room temperature or chilled.

3597

kcal

Calories

230

Fat

200

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 13 ingredients. The key ingredients include: 9 ounces flour (cake flour preferred, 250 g), 2 12 ounces confectioners' sugar (icing sugar, 70 g), 4 12 ounces butter, cold, cubed (125 g), 2 egg yolks (keep the whites), and more.

Yes, Simple Tangy 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!

Simple Tangy Lemon Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions