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
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Course: Dessert
Cuisine: tarts
Keyword: lemon tart
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,┬áknead 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: 425IU | Vitamin C: 2.1mg | Calcium: 30mg | Iron: 0.5mg