Sunday, 21 June 2015

Lemon Tart

Carole's Chatter: Lemon Tart

Having been successful with a lemon curd  I thought I would give a lemon tart a go.

As you can see from the picture the quantity of filling wasn't enough for the size of pie dish that I had (I only have one!) and as a result the pastry above the filling over-cooked.  I tried to cut it off to make a nice photo but crumbs shot everywhere … sigh.

If/when I do it again I would trim the pastry down to the level of the filling (or even better make more filling).  I used frozen store bought sweet short crust pastry.

So I greased the dish, put the pastry sheet in and trimmed round the top.  I pricked the bottom a few times with a fork and then put in baking beans on top of baking paper.  I baked it blind (that is with the beans in) for 15 minutes at 190 degrees C ( approx. 375 F), took the beans and kitchen paper out and gave it another 3 minutes.
While it was baking blind I prepared the filling – which was surprisingly easy to do.  The ingredients were:

3 eggs
¼ cup lemon juice (I sieved mine)
1 tablespoon grated lemon zest
½ cup caster sugar
¾ cup cream (double cream)
More lemon zest to garnish (this garnish didn't work that well for me – it was a bit wet and clumpy)

You just beat the eggs, lemon juice, zest and sugar until it is combined (I just used a stick blender).  Very lightly beat in the cream – by hand is best I think.  And you are done – just pour it into the pastry shell and bake it for 5 minutes at the original temperature and then reduced the temperature to 150 degrees C (300F) and cooked it for another 20 minutes at which stage the tart was lightly set.  It firms up further as it cools.

It was delicious but sinful.


  1. It looks delicious and sinful! I really need to make a lemon dessert soon.

  2. That looks so good. I love lemon things - all lemon things. Yum!

  3. Love lemon as well but never heard of caster sugar

  4. It looks lovely.

    I think the nearest thing to caster sugar in other countries might be superfine sugar? Caster sugar is like granulated but just a much smaller size of crystal.

  5. Yum I love anything lemon and key lime pie is a favourite so I'll have to give this a go.Thanks for the share!

  6. We had lemon bars today, but your tart looks even better!

  7. What a nice simple recipe for the filling. Your tart looks delectable.


Your comments are most welcome. Cheers