Lemon Tart
Member recipe

Lemon Tart

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by


Serves 12

A great recipe for using up fresh lemons and eggs.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • -180g plain flour, plus extra for dusting
  • -80g butter, at room temperacture
  • -50g sugar, granulated or caster
  • -1 egg
  • -5 eggs
  • -200g sugar, granulated or caster
  • -juice of 4 lemons
  • -250ml double cream
  • -icing sugar and lemon zest, to serve


    1. To make the pastry, place the flour, butter, and sugar into a large mixing bowl and use the rubbing-in method to incorporate the butter into the dry ingredients until the mixture resembles breadcrumbs, then bind into a ball. This step can also be done with a food processor to save time by pulsing the ingredients together.
    2. Roll out the pastry on a lightly floured surface into a large circle and use to line a 23cm (9in) loose-bottomed flan tin or fluted ceramic quiche tin. Chill for at least 20 minutes, meanwhile prepare the filling. Grating the zest to decorate when serving and juicing the lemons can take a while.
    3. Beat the eggs and sugar together until combined. Beat in the lemon juice, the whisk in the cream (this can easily be done by hand).
    4. Preheat the oven to 190C (gas 5). Line the pastry case with greaseproof paper, fill with baking beans, and bake blind for 15 minutes. Remove the paper and beans, and bake for 5 minutes, or until the base is crisp.
    5. Reduce the oven to 140C (gas 1). Place the tart tin on a baking tray. Pour in the lemon filling, don't worry if it slightly overfills the pastry case. Bake for at least 30 minutes, or until just set. Remove from the oven and cool. Serve dusted with icing sugar and sprinkled with lemon zest over the top.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.