The ultimate makeover: Lemon tart

The ultimate makeover: Lemon tart

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(34 ratings)

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Cooking time

Prep: 35 mins Cook: 55 mins Plus chilling

Skill level

Moderately easy

Servings

Cuts into 12 slender slices

Enjoy an incredible half-fat version of this classic dessert, which tastes every bit as good as the original

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
186
protein
4g
carbs
24g
fat
9g
saturates
4g
fibre
0g
sugar
15g
salt
0.14g

Ingredients

For the pastry

  • 50g butter, cut in pieces
  • 140g plain flour
  • 1 tbsp icing sugar
  • 1 tbsp extra virgin rapeseed oil
  • 1 medium egg yolk

For the filling

  • 3 medium eggs, plus 2 medium egg whites
  • 140g icing sugar, plus extra for dusting
  • 2 tbsp finely grated lemon zest (about 4 lemons)
  • 125ml lemon juice (from 4-5 lemons)
  • 200ml tub half-fat crème fraîche

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Method

  1. Rub the butter into the flour until the mix looks like fine breadcrumbs. Stir in the icing sugar, then make a well and use a round-bladed knife to stir in the oil, egg yolk and 1½-2 tbsp cold water until dough comes together. Without overhandling, gather into a ball. On a lightly floured surface, roll out so it fits a 23 x 2cm loose-bottom flan tin. Ease the pastry into the tin, then trim the edges by rolling the rolling pin over the top. Press the pastry into the flutes so it sits very slightly proud of the edge (this extra height helps in case of any shrinkage). Lightly prick the pastry base with a fork, then chill for about 10 mins. Heat the oven to 190C/170C fan/gas 5.
  2. Meanwhile, make the filling. Beat the eggs and egg whites together with a wooden spoon until well mixed. Sift the icing sugar into a bowl, then gradually beat in the eggs. If the mix is at all lumpy, simply beat with a wire whisk. Stir in the lemon zest and the juice. Leave to stand so the lemon flavour can develop.
  3. Sit the chilled pastry case on a baking sheet. Line with baking parchment and baking beans and bake blind for 20 mins until well set. Carefully lift out the beans and paper, then bake the pastry case for another 3-5 mins until the base is cooked and pale golden.
  4. Strain the lemon mixture through a sieve. Beat the crème fraîche in a medium bowl until smooth, then slowly stir in the lemon mix until well blended. Transfer to a jug, then carefully pour two thirds into the warm pastry case. Place in the oven with the oven shelf half out, pour in the rest of the filling, then carefully slide the shelf back in. Reduce the heat to 150C/130C fan/gas 2. Bake for 25-30 mins until barely set with a slight wobble in the middle. Cool for about 1 hr, then serve with a light dusting of icing sugar. Best eaten the same day.

Recipe from Good Food magazine, July 2010

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Comments

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WillCookForFood's picture

I gave this recipe 4 out of 5 as this is basically a great recipe and I will make it again next week but I echo the previous comments about there being not quite enough pastry. It was doable but a stretch. More importantly it needed to cook a bit more and there was too much wobble that led to an unsightly ooze when cut even after cooking it a little longer than it said. That shouldn't detract from what is a healthier alternative with a great lemony taste.

helenclare5's picture
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This is a great lemon tart, it really is light but tasty and doesn't feel like it is a lower fat version. Really do recommend it especially as it is very easy to make. I used shop bought sweet pastry too!

betty0107's picture

Can this recipe be frozen?

tastychef22's picture

tried this receipe very straight forward and tasted amazing

arsenal-yummy's picture

I used pastry from a Nigella pecan pie recipe (flour,oil, milk and squeeze it into tart tray) but used the filling from this recipe. Added some grated chocolate over the top. Loved the taste of the lemon, really nice. Definitely make it again.

wendybh's picture
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Have made this a few times now and it's yummy. I used lower-fat margarine for the pastry and no oil. It went into the tin in a few pieces and I patchworked it together which worked fine. I used 4 eggs and the white leftover from the pastry, in the filling. I've made this for a few dinner parties and it's a great success.

hildred's picture
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I have made this recipe twice, usually when I am dieting and visitors arrive! They don't know it is low fat and I don't spoil my diet too much.Both times have served it with fresh raspberries, I was worried that the pastry would break, however I followed the recipe carefully and it worked perfectly. My husband loves lemon tart and he was happy and so was I !

saywhat123's picture
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This recipe was okay, it was very lemony and had a lovely taste,however, the base was to small and i had to redo it three times! And than it turned out to be under-done. I don't think I'll use it again.

charlabar's picture

Made this today, and I'm already on my third slice!. Would definitely recommend this recipe. Very tasty and easy to make.

lizleicester's picture
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Used virgin olive oil and caster sugar in the pastry and it worked really well. Then had to use caster sugar in the filling, but combined it with 300ml half fat creme fraiche and 150ml lemon juice (4 lemons) so it needed a bit longer in the oven but the end result was fantastic.

darrellsimpson's picture
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Very very yummy. Had a craving for something lemony so made this. Was pretty straight forward but little did I know how good it would taste. Will be making this again soon!

sarahb1973's picture
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Really lovely. You wouldn't know it was the low cal version (although I did cheat and use ready made sweet short crust pastry) and wasn't so low cal as put double cream on the top!!

sophieoliver's picture
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What a lovely dessert! This delicious tart did seem a lighter than the standard lemon tart, which made it an excellent ending to a rich main course.

I found I had the perfect amount of pastry to use with a 20cm flan tin, but my pastry was quite tough compared to my normal recipe. Like others, I also found I needed to cook it for longer, I did 10 minutes longer at gas 3. The top did crack when cooling, but after a few hours to chill it seemed perfectly set with these timings and I don't think it would have set without the extra cooking time.

ms_diva88's picture
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Absolutely gorgeous! So simple and yet everyone believes you've spent ages making it! Can't believe it's the healthier version as so tasty, light and lemony. Brilliant recipe, will be making again and again

jules_milroy's picture
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Absolutely delicious, made it for a dinner party and everyone raved about it.

judithdean's picture

I have only just read the bit that says best eaten on same day and I wanted to freeze mine for Christmas. Is there any reason why I can't as I do with other lemon tart recipes.

debigale's picture

Hi want to make this for Pud next week - can I freeze it?

angiedecsmith's picture

Has anyone tried substituting 50 grams of ground almonds for some of the plain flour to keep the pastry moist? Don't know what that would do to the nutrition/ calorie content?

laimargos's picture
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I did not like the idea of crème fraiche, so I risked and went for full fat greek yogurt. The mixture seemed very loose so I added 300gr of yogurt. The result impressed me. Perfect colour, perfect texture, no cracks. I definitely recommend this!

Oh, and the pastry is indeed less than needed.

laurabostock's picture
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Amazing!! I have made it at least 10 times! The pastry is great too and you can use the recipe for any sweet short crust pastry recipe, it really short if not man handled too much! Its hard to believe its low fat when you eat it, and goes really well with strawberries! Great for dinner parties and tastes great the next day too!

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