The ultimate makeover: Lemon tart

The ultimate makeover: Lemon tart

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(33 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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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!

susanez's picture
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Tried this recipe and it was delicious, but the pastry is not enough for a 23cm tart tin.

Also I found that I needed to cook the tart for longer than in the recipe, both when baking the pastry case and when filled. I have a fan oven but I thought the temperatures given for this are too low.

I will definitely make this again, but use a slightly smaller tin and adjust the temperatures up a bit.

laurahawkhead's picture
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Loved it! Made for 6 people and the whole thing was demolished. Couldn't tell it was a 'lighter' version at all!

theddbs's picture

I made this cake last week for a friends birthday. After reading the comments above, I doubled the pastry mix (as I had to make a small tart for my partner) and it really was needed. The tart was perfect, absolutely delicious and really easy to make so much better than many other lemon tarts I've made before. The pastry was great, I am going to use it for other tart recipes too! Everyone at my work loved it and said it was the best cake I'd baked yet. And I bake a lot! Definitely try this!

claudmills's picture

Could you use 0% total yogurt as appose to creme fraiche?

sugarcookie's picture

Devoured this pie to myself it was so good; I don't even feel any regret, it was worth it! Making it again for a dinner party tomorrow, might have to share it this time though.

drpjcooper's picture
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This tart is DELICIOUS, soooo good. The pastry is quite difficult to work with though, but once it's done it is well worth the effort. Will never make full-fat lemon tart again :)

rpurdy's picture
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Absolutely delicious! The tart a lovely lemony zing and also nice and light, making it the perfect way to round off dinner with friends. The pastry did shrink a little when it was blind baked resulting in the case not being big enough for all of the filling. I did cheat and use shop bought ready rolled pastry so that may be a factor in the shrinkage. Also the filling did crack as it cooled which was slightly annoying as it looked so good when I removed it from the oven.

joparry84's picture
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Love this! Did find it a bit fiddly getting the pastry to fit the tin. One piece of tart is never enough though! Really easy and really tasty!

satutatu's picture
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Only 4/5 as it tasted DELICIOUS but there was not enough pastry by miles. I had to roll it out so thin that of course it cracked in the oven when blind baking. I took a chance as I was dying to taste the lemony goodness and luckily it all went well but please remember to increase pastry ingredients by at least 50% for there to be enough to line the tin.

carts003's picture
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This was my first tart and it was amazing!!
Got loads of great coments and friends loved it at a recent bbq. Must admit, cheated with the pastry and used shop bought but it was just as good.
Also, when it says to let the lemon mixture sit i would do so for as long as possible to get maximum lemon flavours.
Great recipe, cant wait to do it again :D

trying2babravecook's picture
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YUMMY YUMMY loved this tart ans yes if you have a really sweet tooth it will be too tart for you. The amounts given for the pastry is not enough. I had to make more as it did not fit the 9" tin and NO WAY would there have been enough to go up the side of the flan tin. So my advise is make more and it will be easier to handle as you wont have to roll it out so thin to make it fit. I also just used a veg oil instead of rapeseed it was fine. Also found that the oil was really enough because when i added the water the pastry was too sticky I added a bit more flour I did use the rind and juice of a lime instead of all the lemon it really gives it a wonderful taste. As for the cracking I did as some others did and give it longer to cook but there is really no need . I think that is why it cracked but dust with icing sugar and who cares!!!!! So for those who had problems try it again.

6868sarahc's picture
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Fantastic recipe. Family and friends loved it. Quite tart, excuse the pun, but just right. Pastry was a nightmare but will try the ready made cases next time. Really yummy!! 5 stars.

annachickpea's picture
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My 12 year old daughter made this tart for a family dinner. It was by far the loveliest lemon tart I have ever tasted. The pastry was crisp and the filling was delicious. We took the tart out of the oven when the timer went off and although it still wobbled it set perfectly in the fridge. Will definitely make again.

jessalys's picture
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Really really tasty, had a bit of a problem with the pastry but it all turned out good in the end.

wilsonm6's picture
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While, I like the recipe, I think it is a bit of a con to call it lower-fat and lower-calorie. The only reason its 186 calories per portion is because one tart is meant to be sliced in 12 slices! They're tiny slices No one has slices that small... well, me and my family don't.

lindabyrne's picture
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Very good and easy recipe, elegant dessert it does tend to split as it cools but no harm done there. This was my second time making it and its definitely part of my repertoire now :)

lhmg09's picture
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Really struggled with this one. The french style pastry was the issue. First time, the pastry cracked around the edges so that filling would have worked it's way underneath the pastry. Tried again, but this time I couldn't roll the pastry out to make it big enough for the tin without it tearing. Needless to say, the pastry was launched and I threw a tantrum as I was making this for a birthday meal. Opted for cheese and biscuits in the end.
Real shame as I would have loved to have tried it!

reddale's picture
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Fabulous. Everyone loved it so much I had to make it twice in a week!! Just enough tang... perfect

nebraska's picture

Have made this twice and going to make it again this weekend, absolutely gorgeous, would also suggest decorating the top with some raspberries. Really nice.

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