Go Back
+ servings
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 7 votes
Print Pin
Course: Dessert
Cuisine: Australian recipe, French
Keyword: lemon tart
Prep Time: 15 minutes
Cook Time: 55 minutes
Chilling time: 1 hour
Total Time: 2 hours 10 minutes
Servings: 10 serves
Calories: 356kcal

Equipment

  • Food processor or Thermomix
  • Oven

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:
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