lemon tart

Lemon tart


For the pastry

  • 2 cups self-raising flour (gluten-free)
  • ½ cup superfine sugar
  • 4 oz butter
  • 1 ½ lemons (rind)
  • ½ lemon (juice)
  • 2 eggs (lightly beaten)
  • milk (a little)
  • ¾ cup lemon juice
  • 1 cup sugar
  • 2 lightly beaten eggs
  • 4 oz butter
  • For the filling


  • Instructions 
  • Pre-heat oven to 180ºC.
  • The Cake:
  • Put the flour, sugar and butter into a food processor and pulse until the butter is completely rubbed in.
  • Add rind, eggs and lemon juice into processor and pulse, adding the milk through the top funnel of the processor until the mixture comes together as a soft dough.
  • Press two thirds of the mixture into a greased and/or lined 20cm spring form tin.
  • The Filling:
  • Melt butter and sugar together in sauce pan over a low heat.
  • Lightly beat eggs and add lemon juice to butter and sugar.
  • Pour a little of the butter mixture into the eggs and whisk to bring them up to temperature then while whisking, pour the eggs into the butter mixture. Stir over a low heat until it thickens and boils.
  • Pour over base and dot the remaining dough on top.
  • Bake at 180ºC for 30-35mins.

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