The Best Ever Lemon Tart

READY IN: 1hr 10mins
Recipe by Janette1

I've been making this for family tea for years and years. I think the basis of the recipe came from the back of a supermarket leaflet but I have tweaked it and all I can say about it is when I make one, there's never leftovers!

Top Review by Roxi3617

It may be helpful to US chefs to know that icing sugar is powdered sugar, caster sugar is superfine sugar, and double cream is heavy whipping cream.

Ingredients Nutrition

Directions

  1. Preheat oven to 190°C, Gas Mark 5.
  2. Melt the butter gently and mix together with the flour, icing sugar and water. Press the soft dough into the base and up the sides of a fluted flan ring.
  3. Pierce the base several times and bake blind on a baking tray in the oven for 20 minutes until golden.
  4. Reduce the oven temperature to 150°C, Gas Mark 2.
  5. Grate the rind of the lemon and then juice. Place caster sugar, eggs, cream, in a bowl with the lemon rind and juice. Whisk together until blended, then carefully pour into the cooked pastry case.
  6. Return to the oven and cook for a further 35-40 minutes until set.
  7. Enjoy!

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