Lemon Tart
Difficulty level: Medium-Hard
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Also known as 'tarte au citron', the zingy creamy filling of this sublime dessert is quite refreshing after a hearty meal. As this requires a lot of cooling and setting time, I recommend that you make this hours in advance before serving.

Ney's Tips

To make Mini Lemon Tartlets, chill the dough for 1 hour in the fridge, bring it out to room temperature for 10 minutes, roll the dough until thin, and use a 4-inch round cutter to cut out circles. Line a non-stick muffin tray with the dough circles. Fill each case with the lemon filling and bake in the oven at gas mark 3 on the top shelf for 35-40 minutes or until just set but with a slight wobble in the middle. Leave to cool completely at room temperature. Gently run a knife around the edges and take out the tartlets from the tray. Leave in the fridge to chill for at least 1 hour. Serve chilled.

Prep Time
15-20 minutes
Cooking/Baking Time
1 hour

For the pastry

8 oz. plain flour

1 oz. icing sugar, plus extra for dusting

4 oz. unsalted butter, chilled cut into cubes

1 egg, beaten

1-2 tbsp. cold water

For the lemon filling

6 eggs, lightly beaten

8 fl. oz. double cream, room temperature

7 oz. caster sugar

4 large juicy lemons, zested and juiced

  1. Place a large mixing bowl in the freezer for 30 minutes or until cold.
  2. Sift the flour and sugar in to a food processor attached with a dough or knife blade. Add the butter and begin pulsing for 15-20 seconds or until the mixture resembles fine bread crumbs. Empty the mixture into the cold bowl, make a well in the centre, add the egg, and start combining. Add a little cold water if necessary until the mixture starts to come together to form a soft, pliable dough. Avoid kneading or overworking the dough. 
  3. Roll out the pastry just under ¼ inch thick on a floured work surface or until it is just a little bigger than the size of a deep 9-inch, loose-bottom fluted flan tin. Line the tart tin with the pastry, leaving the extra pastry that is hanging over the sides of the tin. Chill in the fridge for 30 minutes.
  4. Preheat oven to gas mark 200ºC (400ºF) and place a baking sheet in the centre of the oven.
  5. Remove the pastry case from the fridge and poke it with a fork a couple of times. Next, line the pastry case with non-stick baking paper and fill with baking beans (or dried kidney beans, rice, etc.). Blind bake for 15 minutes until the hanging pastry starts to turn a pale golden brown. 
  6. Take the pastry case out of the oven, remove the baking beans and paper, and return it to the oven for another 10-12 minutes or until the centre becomes dry.  Once baked, remove from the oven and then carefully trim off the excess pastry with a knife. Set aside to cool completely for at least 1 hour. (Turn off the oven until ready to use again).
  7. Once the pastry case has cooled. Preheat the oven heat to gas mark 150o Celsius.
  8. Make the filling by lightly mixing the eggs, cream and sugar in a large bowl, then whisk in the lemon juice and zest until thoroughly combined. (Always ensure to mix in the lemon juice/zest last to avoid the mixture from curdling). Pour the filling mixture into the pastry case, then carefully transfer the tart into the centre of the oven. Bake 35-40 minutes or until just set but with a slight wobble in the middle. 
  9. Leave to cool completely at room temperature and then leave in the fridge to chill for at least 1 hour. Remove it from the tin and transfer to a serving plate and dust with icing sugar to serve.

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I'd love to see how you've made it! Tag me on Instagram @neyskitchen.official  with #neyskitchenofficial or contact me to submit your photos.

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