The ultimate makeover: Lemon tart

The ultimate makeover: Lemon tart

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(40 ratings)

Prep: 35 mins Cook: 55 mins Plus chilling

More effort

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: per serving

  • kcal186
  • fat9g
  • saturates4g
  • carbs24g
  • sugars15g
  • fibre0g
  • protein4g
  • salt0.14g
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    For the pastry

    • 50g butter, cut in pieces



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 140g plain flour
    • 1 tbsp icing sugar
    • 1 tbsp extra virgin rapeseed oil
      Rapeseed oil

      Rapeseed oil

      If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

    • 1 medium egg yolk

    For the filling

    • 3 medium eggs, plus 2 medium egg whites



      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 140g icing sugar, plus extra for dusting
    • 2 tbsp finely grated lemon zest (about 4 lemons)



      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 125ml lemon juice (from 4-5 lemons)
    • 200ml tub half-fat crème fraîche


    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.

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    Comments, questions and tips

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    24th Nov, 2014
    This was Ok but felt it would have been better if the lemon filling was not sieved and at least some of the lemon zest left in it to give it more flavour and texture. Definitely needs more pastry though
    12th Jun, 2014
    One of my best bakes! You couldn't tell it was a healthier version at all and everyone loved it. I used half fat cream instead of creme fraiche as the shop didn't have any and it was super creamy. I went for a rustic look with the pastry so I had enough and was really crispy and sweet. Will be using this recipe again and again!
    9th Feb, 2014
    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.
    8th Nov, 2013
    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!
    4th Jun, 2013
    Can this recipe be frozen?
    27th Apr, 2013
    tried this receipe very straight forward and tasted amazing
    31st Mar, 2013
    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.
    28th Feb, 2013
    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.
    28th Feb, 2013
    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 !
    22nd Feb, 2013
    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.


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