Scrumptious Lemon Tart

Lemon Tart 7


Who doesn’t love a slice of good ol’ fashioned lemon tart. I know I do. You know what else? I love a dessert that is as easy to make as it’s easy to eat! This one ticks that box for sure.

Here’s what you’ll need:
1 round shortcrust pastry
4 eggs
2 egg yolks
1 cup caster sugar
2 tbsp lemon zest
1 & 1/4 cups lemon juice (approx. 5 lemons)
1/2 cup cream

Lemon Tart 1

First of all, prepare a round of shortcrust pastry. You can find a recipe for that one here (although make sure you’re only making one round, that recipe calls for two).

Lemon Tart 2

Chill the pastry for at least 30 minutes before rolling out & lining a greased 10 inch tin. I used a 9 inch tin which worked fine, I just had a little excess pastry & filling. Refrigerate for 15 minutes. Preheat the oven to 200° Celsius & line the pastry case with baking paper. Fill with pie weights & bake for 12 minutes then remove the weights & baking paper & cook for a further 10-15 minutes or until the pastry is dry & lightly coloured. Set the pastry aside to cool.

Lemon Tart 3

Reduce the oven temperature to 150° Celsius. Whisk together the eggs, yolks & sugar until well combined.

Lemon Tart 4

Whisk in the lemon juice & zest then stir in the cream.

Lemon Tart 5

Lemon Tart 6

Carefully pour the mixture into the pastry case filling almost to the top of the pastry shell. Then bake for 35-40 minutes or until it has just set – the centre should still wobble a little, but don’t worry, the tart will firm up as it cools. Allow it to cool for at least an hour before serving. Then dust it with icing sugar & tuck in!

Lemon Tart 8


With Love & Sparkles

  • This looks perfect!! I’m probably going to crave it!
    Mademoiselle Coconath

    • Thank you!! You should definitely try it – it’s super easy!

  • I absolutely love lemon tart! This recipe sounds so good and the presentation is beautiful! xx

    Audrey Adair |

    • Thank you so much!! The icing sugar hides all of the mistakes in the presentation trust me!

  • MC

    Yum! That looks delicious!

  • Heba

    This looks amazing! Oh my!

    Heba xx ││The HebaBloglovin│Instagram

  • Looks so good. I’ve only baked a pie once or twice a long time ago. What’s the benefit of using pie weights? Thanks!

    • Hi Susan, thank you! Basically you use the pie weights to make sure that the pastry doesn’t puff up or bubble when you blind bake it (when there’s no filling inside). If you don’t have pie weights you can use rice or even dried beans!