1 of 3 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (122g) Recipe makes 8 servings
Calories 356
Calories from Fat 185		(51%)
Amount Per Serving		%DV
	Total Fat 20.6g	31%
	Saturated Fat 12.2g	61%
	Monounsaturated Fat 5.7g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 135mg		45%
Sodium 36mg		1%
Potassium 106mg		3%
Total Carbohydrate 40.2g		13%
	Dietary Fiber 1.9g	7%
	Sugars 19.6g
Protein 5.5g		11%
detailed view... how is this calculated?

The Best Ever Lemon Tart

Recipe #137901 | 1¼ hours | 10 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: Janette1
Sep 19, 2005

I've been making this for family tea for years and years. I think the basis of the recipe came from the back of a supermarket leaflet but I have tweaked it and all I can say about it is when I make one, there's never leftovers!

SERVES 8 , 1 Tart (change servings and units)

Ingredients

6 ounces plain flour
4 ounces unsalted butter
1 1/2 ounces icing sugar
1 tablespoon cold water
4 ounces caster sugar
3 eggs
5 fluid ounces double cream
2 lemons

Directions

1
Preheat oven to 190°C, Gas Mark 5.
2
Melt the butter gently and mix together with the flour, icing sugar and water. Press the soft dough into the base and up the sides of a fluted flan ring.
3
Pierce the base several times and bake blind on a baking tray in the oven for 20 minutes until golden.
4
Reduce the oven temperature to 150°C, Gas Mark 2.
5
Grate the rind of the lemon and then juice. Place caster sugar, eggs, cream, in a bowl with the lemon rind and juice. Whisk together until blended, then carefully pour into the cooked pastry case.
6
Return to the oven and cook for a further 35-40 minutes until set.
7
Enjoy!

Questions about this recipe?

Featured Reviews for This Recipe

From: Chef Tania Seal

On Sep 19, 2009

I made it last evening as a surprise for DH and it turned out to be the best we had.I was also a bit worried as recipe didnt mention the size for the tart pan.I used a 10 inch 'Fluted quiche pan with loose base'. Added 2tbsp flour and 1tbsp butter to the pasrty to ensure it coverered the pan.I also added 2tbsp lemon juice more than what the recipe calls for to add to the taste.And we surely were not disappointed.It was simply YUMMYLICIOUS!!! Will try and upload some photos.Thanks Janette1 for posting this recipe.

2 people found this review helpful

Was this review helpful to you? YES | NO

From: cookiedog

On Jan 17, 2009

After making two time-consuming desserts, I needed something quick to make and a bit different for a birthday lunch celebration. This fit the bill perfectly. I was a bit worried because I didn't see a size tart pan to use. I used a 10 inch pan and doubled the recipe as a previous reviewer did. That did not go quite as well for me. I had a lot of leftover curd. Next time I will use an 8 or 9 inch pan. This tart is so easy, not overly sweet, and has one of the easiest crusts I have ever made. I even was asked for the recipe!

3 people found this review helpful

Was this review helpful to you? YES | NO

From: Roxi

On Jun 14, 2006

It may be helpful to US chefs to know that icing sugar is powdered sugar, caster sugar is superfine sugar, and double cream is heavy whipping cream.

29 people found this review helpful

Was this review helpful to you? YES | NO

From: Ham'nTully

On Aug 22, 2008

This tart tasted amazing and was easy. I used a 10in tart pan, so I had to double the dough. I also doubled the rest of the ingredients except for the eggs and lemons. I used 5 egss and 3 lemons total. I definitely plan on making this again. Thanks for a great recipe!

9 people found this review helpful

Was this review helpful to you? YES | NO

Read all 14 reviews