Lemon tart


    330g plain flour (plus extra for rolling out)

    100g icing sugar

    1⁄2 lemon (zested)

    180g unsalted butter (cut into small cubes)

    2 tbsp cold water

    1 egg yolks

    icing sugar (to serve)

    9 eggs

    400g caster sugar

    juice of 5 lemons (and the zest of 2)

    250ml double cream

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Dessert serves 1

Resident baker Sally David shares her recipe for this sweet and sour classic.

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To make the pastry, sieve the flour and icing sugar in a bowl, add the lemon zest and rub in the butter. Add the egg yolk and water and mix until the dough comes together (or make in a free-standing mixer). Wrap in cling film and place in the fridge for at least 30 minutes. Meanwhile, preheat the oven to 180C/350F/gas mark 4.


Roll out the pastry on a floured surface and line a 25cm loose-bottomed flan tin, allowing the pastry to overhang the edge of the tin by at least 1cm. Line with greaseproof paper (or cling film) and fill with baking beans or lentils. Bake in the preheated oven for 10 minutes. Remove the paper and the beans and return the case to the oven for a further 5-10 minutes until golden and cooked through.


For the filling, mix all the ingredients together until well combined and pour into the case. Reduce the oven to 140C/275F/gas mark 1 and bake for approximately 45 minutes or until just set.


Remove from the oven and trim the pastry while still warm. Allow cooling. Dust with icing sugar and decorate with a sprig of mint, lavender or redcurrants.

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