• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Bake Play Smile
MENUMENU
  • Home
  • Shop
  • About Me
    • Meet Lucy
    • Work With Me
  • Contact me
  • Recipes
  • Main Dishes
  • Savoury Breads & Muffins
  • Salads & Sides
  • Soups
  • Bars Brownies & Slices
  • Cakes & Cupcakes
  • Christmas
  • Cookies
  • Desserts
  • Easter
  • Drinks
  • Healthy Treats
  • Sweet Breads & Muffins
  • Thermomix Recipes
  • Thermomix Cookies
  • Thermomix Bars Brownies & Slices
  • Thermomix Cakes & Cupcakes
  • Thermomix Chistmas Recipes
  • Healthy Thermomix Recipes
  • Thermomix Desserts
  • Thermomix Breads & Muffins
  • Thermomix Easter Recipes
  • Thermomix Lunch Box Recipes
  • Thermomix Main Meals
  • Thermomix Sides & Salads
  • Thermomix Soups
  • Recipes for Toddlers & Kids
  • Family Dinners
  • Healthy Snacks
  • Kids Parties
  • Freebies
  • Lunch Box Ideas
  • Sweet Treats
  • Extras
  • Baking 101 - Tips & Tricks
  • Blogger Resources
  • Recipe Videos
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Thermomix Recipes
  • Shop
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Desserts » Classic Homemade Lemon Tart

    Classic Homemade Lemon Tart

    Published: Jun 3, 2020 · Modified: Jun 8, 2021 by Lucy · This post may contain affiliate links · 52 Comments

    Jump to Recipe
    A slice of lemon tart with homemade shortcrust pastry being removed from the whole tart.

    A classic lemon tart is the ultimate homemade dessert... made with melt-in-your-mouth sweet shortcrust pastry and filled with a deliciously creamy lemon mixture.

    A slice of yellow tar dusted with icing sugar being removed from the whole tart.

    When it comes to our most popular desserts, Lemon Tart is right up there with our famous New York Baked Cheesecake, Almond & Coconut Cake, Apple Crumble and Toblerone Cheesecake.

    It's super simple to make and tastes AMAZING... I promise you won't be able to stop at just one piece!

    A sweet shortcrust pastry lemon dessert.

    Creamy Lemon Tart

    Forget about Lemon Tart being your favourite dessert to order from a restaurant... it's SO easy to make at home (and shhhh... but it tastes even better!). 

    So what do you need to make that delicious lemon filling (...we'll get to the pastry in a second!)?? Only 4 INGREDIENTS! 

    • eggs - I recommend using large eggs (approximately 55 grams per egg)
    • caster sugar - also referred to as superfine sugar
    • cream - double, thickened or heavy cream (not light cream)
    • lemon zest & juice 

    The ingredients for a lemon pie filling.

    Eggs and cream in a white mixing bowl.

    Lemon zest being added to a mixing bowl of yellow liquid.

    Making & Blind Baking Shortcrust Pastry

    When you're making this super easy homemade lemon tart, you have two options with the pastry:

    1. Make your own shortcrust pastry (it's sooo simple and you need only 4 ingredients) - this is my favourite option because you'll get the most EPIC, AMAZING melt-in-your-mouth pastry.
    2. Use defrosted sheets of store-bought shortcrust pastry (you'll need between 1-2 sheets depending on the size of your tart tin). 

    A round dessert tart with pastry and lemon filling.

    What Is Blind Baking?

    When you're baking a pie or a tart that has a liquid filling, it's important to par-bake the pastry before adding the filling (this is the process known as blind baking). 

    This prevents the pastry from becoming soggy and instead keeps it beautifully flaky!

     

    Blind Baking Steps

    • Prepare the pastry and chill for 30 minutes (refer to the recipe below).
    • Roll the chilled dough out and press into the baking tin.
    • Press a piece of baking paper (greaseproof paper) onto the top of the pastry
    • Fill the base and sides with baking beans (can be purchased from supermarkets or kitchenware stores). If you don’t have baking beans, you can use uncooked rice or lentils instead. 

    Baking beads on a sheet of baking paper on top of pastry.

    • Blind bake the pastry with the weight for 10 minutes.

    Fork prints on the base of sweet pastry pressed into a baking tin.

    • Discard the weight and continue to bake for a further 15 minutes or until lightly golden.

    A par-baked sweet shortcrust pastry base with fork prints in the base.

    • Add the filling and and bake.

    A sheet of homemade pastry pressed into a springform tart tin.

    Lemon Tart Recipe FAQ

    A slice of lemon tart on a blue and white plate.

    Do I need to make my own pastry?

    Absolutely not! If you're pushed for time, use store-bought shortcrust pastry. But if you have the time and 4 basic ingredients (plain flour, caster sugar, butter and water) then making your own pastry is going to take your lemon tart from delicious to HANDS DOWN THE BEST DESSERT EVER. If you can make your own pastry, do it!!!

    Help! I can't pour my filling into my baking tin without it overflowing!

    Place your loose-bottomed tart tin onto a flat baking tray and place it into the oven. Pull the oven shelf (with the tray) out towards you. Very slowly, pour the creamy lemon filling into the pastry shell until it reaches almost the very top (the filling will not rise so you can pour it right to the top). Slowly push the oven shelf back into the oven. 

    Do I need to chill my tart before eating?

    For the most delicious result, allow your lemon tart to cool to room temperature and then place into the fridge until cold (this allows the lemon tart to completely set). 

    How long will lemon tart last?

    Lemon tart can be stored in an airtight container at room temperature for up to 3 days. 

    Can you freeze lemon tart?

    Yes! Allow the lemon tart to cool completely and then freeze in an airtight container for up to 3 months. Allow to come to defrost in the fridge before consuming.

    A half eaten piece of lemon pie with sweet shortcrust pastry.

    More Lemon Recipes

    If you're lucky enough to have a fruit bowl full of lemons, then please have a browse through my collection of the very best lemon recipes, including:

    • Lemon Meringue Pie
    • Creamy Lemon Crumble Bars
    • Lemon Bliss Balls
    • Lemon Cheesecake
    • and of course, our famous Lemon Coconut Slice!

    WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel. 

    A slice of creamy lemon filling in a pie.

    Classic Lemon Tart

    A classic lemon tart is the ultimate homemade dessert... made with melt-in-your-mouth sweet shortcrust pastry and filled with a deliciously creamy lemon mixture.
    5 from 22 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Australian recipe, French
    Prep Time: 15 minutes
    Cook Time: 55 minutes
    Chilling time: 1 hour
    Total Time: 2 hours 10 minutes
    Servings: 10 serves
    Calories: 356kcal
    Author: Lucy - Bake Play Smile

    Ingredients

    For the sweet shortcrust pastry

    • 265 g (2 cups plain flour
    • 3 tbs caster sugar (superfine sugar)
    • 150 g butter salted or unsalted
    • 2-3 tbs icy cold water see notes

    For the lemon filling

    • 5 eggs
    • 140 g caster sugar
    • 150 ml double cream thickened or heavy cream
    • juice of 2-3 lemon
    • 2 tbsp lemon zest

    Instructions

    Conventional Method

    • To make the pastry, place the flour, sugar and butter into a food processor and process it until it resembles fine breadcrumbs. Slowly adding the iced water until a smooth dough forms. Knead the dough into a ball on a lightly floured surface. Wrap in plastic wrap and place it into the fridge for 30 minutes.
    • Grease a loose-bottomed tart or flan tin (approximately 30cm diameter).
    • Roll the pastry out between two sheets of baking paper until it is 3mm thick.
    • Press it down gently into the tin, use a fork to poke shallow holes into the bottom of the pastry and then place it back into the fridge for a further 30 minutes.
    • Preheat oven to 160 degrees celsius (fan-forced).
    • Place a sheet of baking paper over the top of the pastry and fill with uncooked rice or baking beads. Cook the pastry for 10 minutes and then remove and discard the weights. Cook for a further 15 minutes or until the pastry is a light golden colour.
    • Beat the eggs, caster sugar, cream and lemon juice together. Stir through the lemon zest and pour the mixture into the tin (see recipe tips below).
    • Cook for 30-35 minutes or until set in the middle. Remove and allow to cool completely and then place into the refrigerator.
    • Dust with a little icing sugar to serve.

    Thermomix Method

    • To make the shortcrust pastry, place the flour, sugar and butter into the Thermomix bowl and mix on Speed 6, 10 seconds (or until it resembles fine breadcrumbs). Add the iced water and knead for 1 minute on interval speed. Knead the dough into a ball on a lightly floured surface. Wrap in plastic wrap and place it into the fridge for 30 minutes.
    • Grease a loose-bottomed tart or flan tin (approximately 30cm diameter).
    • Roll the pastry out between two sheets of baking paper until it is 3mm thick.
    • Press it down gently into the tin, use a fork to poke shallow holes into the bottom of the pastry and then place it back into the fridge for a further 30 minutes.
    • Preheat oven to 160 degrees celsius (fan-forced).
    • Place a sheet of baking paper over the top of the pastry and fill with uncooked rice or baking beads. Cook the pastry for 10 minutes and then remove and discard the weights. Cook for a further 15 minutes or until the pastry is a light golden colour.
    • Place the eggs, caster sugar, cream and lemon juice into the Thermomix bowl. Mix on Speed 7, 30 seconds. Stir through the lemon zest and pour the mixture into the tin (see recipe tips below).
    • Cook for 30-35 minutes or until set in the middle. Remove and allow to cool completely and then place into the refrigerator.
    • Dust with a little icing sugar to serve.

    Notes

    RECIPE NOTES & TIPS
    Ingredients info:
    Eggs – I recommend using large eggs (approximately 55 grams per egg)
    Caster sugar – also referred to as superfine sugar
    Cream – double, thickened or heavy cream (not light cream)
     
    More recipe tips:
    Icy Cold Water - When adding the icy cold water, start with 40g.  If the dough is too crumbly, add the remaining 20g and knead again.
    Pastry - If you’re pushed for time, use store-bought shortcrust pastry. But if you have the time and 4 basic ingredients (plain flour, caster sugar, butter and water) then making your own pastry is definitely the best option!
    Tips for making homemade shortcrust pastry - check out all of my super easy tips here!
    Pouring the lemon mixture into the tin - Place your loose-bottomed tart tin onto a flat baking tray and place it into the oven. Pull the oven shelf (with the tray) out towards you. Very slowly, pour the creamy lemon filling into the pastry shell until it reaches almost the very top (the filling will not rise so you can pour it right to the top). Slowly push the oven shelf back into the oven. 
    Chilling the tart - For the most delicious result, allow your lemon tart to cool to room temperature and then place into the fridge until cold (this allows the lemon tart to completely set). 
    Storing lemon tart - Lemon tart can be stored in an airtight container at room temperature for up to 3 days. 
    Freezing lemon tart - Allow the lemon tart to cool completely and then freeze in an airtight container for up to 3 months. Allow to come to defrost in the fridge before consuming.

    Nutrition

    Calories: 356kcal | Carbohydrates: 39g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 135mg | Sodium: 145mg | Potassium: 74mg | Fiber: 1g | Sugar: 18g | Vitamin A: 714IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 2mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!
    « Bacon & Cheese Muffins
    Quick and Easy Family Dinners »

    Reader Interactions

    Comments

    1. Kaylee

      July 05, 2021 at 5:00 pm

      Hi there, I have done the recipe as it's written but I still had some left over filling. Any tips for next time on how I could use the whole filling or is it okay if I just use 3/4 of the filling. Thanks.

      Reply
      • Lucy

        July 05, 2021 at 8:16 pm

        Hi Kaylee, it may depend on the size of your eggs as to how much mixture you have. You can fill the mixture right to the very top as it doesn't rise. Alternatively, you can use a slightly larger baking tray. xx

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

    More about me →

    Popular Kids Recipes

    • A bowl filled with malted milk and coconut balls.
      Milo Balls | 4 Ingredient Recipe
    • Introducing the famous 100 Cookie Recipe made with just 4 ingredients... butter, caster sugar, condensed milk and self-raising flour. This freezer-friendly cookie dough can be flavoured with any add-ins you like!
      The Famous 100 Cookie Recipe | Condensed Milk Cookies
    • Our classic banana muffin recipe bakes perfectly soft and moist muffins that are ready in less than 30 minutes! A super easy recipe that's great for lunch boxes.
      Easy Banana Muffins
    • Raspberry cheesecake jelly slice on a white cake stand.
      Easy Jelly Slice
    • A stack of chocolate chip biscuits.
      The BEST Chocolate Chip Cookies
    • A quick and easy classic dark chocolate hedgehog slice made with crushed biscuits, walnuts, coconut and condensed milk... the perfect melt and mix slice!
      Chocolate Hedgehog Slice | No-Bake

    BBQ Favourites

    • Golden chicken rissoles on a plate with salad in the background.
      Chicken Rissoles
    • A hand lifting up a piece of creamy spinach cob loaf dip with crusty bread.
      Spinach Cob Loaf
    • An overhead shot of creamy dip.
      Cream Cheese Dip
    • A beef rissole on a fork in front of rocket and sauce.
      Beef Rissoles
    Names of brands that Bake Play Smile has had recipes featured in.

    Summer Salads

    • An overhead shot of a broccoli salad with bacon, almonds, cranberries and a creamy dressing.
      Creamy Broccoli Salad With Bacon
    • A bowl of cabbage salad with noodles.
      Chang's Crispy Noodle Salad
    • A rectangular serving dish filled with a pomegranate and yoghurt salad.
      Cypriot Grain Salad | Chef Recipe
    • A white plate topped with chopped potatoes, egg, bacon and spring onions.
      Creamy Bacon, Egg & Potato Salad

    Thermomix Cookbooks

    Browse our range of Thermomix cookbooks.

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy
    • Work With Me
    • Accessibility
    • Terms Of Use

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Shop the store

    Copyright © 2021 Bake Play Smile

     
    Manage Cookie Consent
    To provide the best experiences, we use technologies like cookies to store and/or access device information. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions.
    Functional Always active
    The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
    Preferences
    The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
    Statistics
    The technical storage or access that is used exclusively for statistical purposes. The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
    Marketing
    The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
    Manage options Manage services Manage vendors Read more about these purposes
    View preferences
    {title} {title} {title}