Lemon tart recipe
Created by The Tesco Recipes team
Delight your guests with this classic lemon tart recipe. With a sweet buttery crust and a rich tangy filling, this will look beautiful on your dessert table.
See method- Serves 8
- Takes 1 hr 20 mins plus cooling
- 364 calories / serving
- Freezable
- Vegetarian
Ingredients
- 175g plain flour, plus extra for dusting
- 75g icing sugar
- 90g cold unsalted butter, diced
- 1 medium egg yolk, mixed with 2 tbsp cold water
- fresh raspberries, to serve (optional)
- icing sugar, for dusting
For the filling
- 4 medium eggs
- 175g golden caster sugar
- 3 large lemons, zested and juiced (you need 100ml)
- 100ml whipping cream
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Shop ingredientsEach serving contains
- Energy
- 1525kJ 364.0kcal
- Fat
- 17g
- Saturates
- 9g
- Salt
- 0.2g
- Sugars
- 31g
of the Reference intake
Carbohydrate 46.9gProtein 6.5gFibre 0.9g
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Method
- Rub the flour, sugar, butter and a large pinch of salt between your fingers until it resembles fine breadcrumbs. Add the egg yolk and water mixture and stir in with a fork until the pastry begins to come together. Tip out onto a lightly floured surface and knead for a few secs to bring together. Preheat a baking sheet in the oven at gas 5, 190°C, fan 170°C.
- Roll out the pastry to 5mm thick, then use to line a loose-bottomed 23cm fluted tart tin. Trim some of the excess pastry leaving a 1cm border. Transfer to the freezer for 10 mins.
- Line the chilled tart case with baking paper and fill with baking beans. Transfer to the pre- heated baking sheet and bake for 10 mins. Remove the paper and beans, trim the edges again, then bake for another 8-10 mins until golden and sandy.
- Reduce the oven to gas 3, 160°C, fan 140°C. For the filling, whisk together the eggs and sugar in a large bowl to combine. Stir in the zest of 2½ lemons, all the juice and the cream. Transfer to a jug, then carefully pour into the pastry case.
- Bake for 35-40 mins until the filling is almost set but still has a slight wobble. Leave to cool completely on a wire rack, then remove from the tin.
- Top with fresh raspberries, if you like, then scatter with the remaining lemon zest and dust with icing sugar to serve.
- See more Dessert recipes
Freezing and defrosting guidelines
Freeze unbaked pastry only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
