Classic Lemon Tart (most popular recipe)

Hands up if you like lemons? And hands up if you like a deliciously creamy dessert? What about perfectly flakey pastry? Ok, if that sounds like you, then get excited! This Classic Lemon Tart is all of those things and so much more. Seriously, it is ah-mah-z-ing!!!

Classic Lemon Tart

Our little lemon tree has been pumping out lemons over the last few months which is absolutely brilliant because it means that I can officially stop ‘borrowing’ lemons from a tree around the corner from our house. And by borrowing I may just mean, secretly grabbing the ones that have just fallen off as I walk past! Shhhh….

Classic Lemon Tart

Anyway, this Classic Lemon Tart is an absolute winner in our house. Both Dave and I love it. It’s one of those desserts that has just the right amount of tartness to sweetness. And even though it has the most delicious pastry and the creamiest filling, it’s actually quite light. It’s definitely not one of those ‘eat a slice and go lie down for half an hour’ kind of desserts (but oh how I love those desserts!).

Classic Lemon Tart

How to make my classic lemon tart…

Making your own shortcrust pastry is actually really simple. In fact, it’s way easier (and more foolproof) than you might think. But if you’re running short on time, don’t have a rolling pin, or just can’t be bothered, then you can definitely use a pre-made tart shell from the supermarket or buy sweet shortcrust pastry sheets. Either option is totally fine… the important bit is that you get to eat a really, really amazing tart in the end!

Classic Lemon Tart

Once you’ve got the pastry sorted, it’s simply a matter or whipping up the filling – which will honestly take you no time at all! The only time consuming bit is zesting the lemons (while trying keeping your little fingers away from the grater… we’ve all been there, right!?). And then you just pop that tarty goodness into the oven and let it do it’s thing.

Classic Lemon Tart

You can serve this tart warm or cold, on it’s own, or with a scoop of ice-cream, a dollop of cream, or a few fresh berries. However you choose to eat it, I promise you’re going to fall in love. This is a big call, but I’m going to say that this lemon tart is quite possibly my favourite dessert at the moment. I know – HUGE call, right?! Especially coming from the little sugar monster herself.

 

A handy little tip: Depending on the size of your flan or tart tin, you may find that you have a little pastry or filling leftover. Simply cut rounds of the leftover pastry using an overturned ramekin or small bowl and press each round into the bottom of a paddy pan tin. Cook pastry for 10 minutes, fill with any leftover lemon filling and bake for a further 10-15 minutes or until set. These are such yummy little bites!!!

Classic Lemon Tart

So tell me… what’s your favourite lemon dessert?

Need some more lemony inspiration? Check out all of my favourite lemon recipes in one delicious post. 

Lemon Recipes

Lemon Recipes

Classic Lemon Tart

A perfectly simple and classic lemon tart recipe made with sweet shortcrust pastry and a delicious creamy filling.
5 from 6 votes
Print Pin Rate
Course: Dessert
Cuisine: tarts
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8 serves
Calories: 173kcal

Ingredients

  • 1 quantity sweet shortcrust pastry see instructions for recipe link
  • 5 eggs
  • 140 g caster sugar
  • 150 ml double cream
  • juice of 2-3 lemon
  • 2 tbsp lemon zest

Instructions

Conventional Method

  • Prepare the sweet shortcrust pastry according to these instructions, knead into a ball, wrap in plastic wrap and place into the fridge for 30 minutes.
  • Grease a loose-bottomed tart or flan tin thoroughly and set aside (I used a long rectangular flan tin, but you can use a round one if you prefer).
  • 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 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.
  • Carefully pour the mixture through a sieve to remove any lumps.
  • Stir through the lemon zest and pour the mixture into the tin.
  • Cook for 30-35 minutes or until set in the middle.
  • Remove and allow to cool completely (it is best to refrigerate until completely cool).
  • Dust with a little icing sugar to serve.

Thermomix Method

  • Prepare the sweet shortcrust pastry according to the instructions, knead into a ball, wrap in plastic wrap and place into the fridge for 30 minutes.
  • Grease a loose-bottomed tart or flan tin thoroughly and set aside (I used a long rectangular flan tin, but you can use a round one if you prefer).
  • 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 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 TM bowl. Mix on Speed 10 for 30 seconds.
  • Carefully pour the mixture through a sieve to remove any lumps.
  • Stir through the lemon zest and pour the mixture into the tin.
  • Cook for 30-35 minutes or until set in the middle.
  • Remove and allow to cool completely (it is best to refrigerate until completely cool).
  • Dust with a little icing sugar to serve.

Nutrition

Calories: 173kcal | Carbohydrates: 19g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 128mg | Sodium: 47mg | Potassium: 52mg | Fiber: 1g | Sugar: 18g | Vitamin A: 8.5% | Vitamin C: 2.5% | Calcium: 3% | Iron: 2.7%
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36 thoughts on “Classic Lemon Tart (most popular recipe)”

  1. Emma says:

    This is perfect! I made it for a girl’s lunch tomorrow after finding out one of the guest couldn’t eat the other dessert I’d chosen. I used brought pastry shells because I was short on time. The mixture perfectly fills 2 shells from the Coles baking section which is so lucky – I couldn’t resist and had a slice haha and I still have one intact tart for tomorrow. I made in my Thermomix and the only thing I did differently was use it to grate my lemon rind and I left it in the bowl and put the other ingredients on top to mix.
    Thanks for another great recipe!

    1. Bake Play Smile says:

      That’s so great to know! Those shells really are a life saver when you’re in a rush!

  2. Gemma says:

    Hi I was just wondering if I can make this the day before I need it? How long does it keep? Can’t wait to make it.

    1. Bake Play Smile says:

      Absolutely! If you kept it in the fridge it would last a couple of days easily 🙂

  3. loulou says:


    hello there – i’d love to do this, looks fantastic and i’ve got lots of lemons, but can i use normal old thickened cream instead of double cream?

    1. Lucy Mathieson says:

      Absolutely!

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