The Best Ever Lemon Tart

"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!"
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Anonymous photo by Anonymous
photo by anniesnomsblog photo by anniesnomsblog
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:
1hr 10mins
1 Tart




  • Preheat oven to 190°C, Gas Mark 5.
  • 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.
  • Pierce the base several times and bake blind on a baking tray in the oven for 20 minutes until golden.
  • Reduce the oven temperature to 150°C, Gas Mark 2.
  • 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.
  • Return to the oven and cook for a further 35-40 minutes until set.
  • Enjoy!

Questions & Replies

  1. Caster sugar is just super fine sugar or powdered sugar?


  1. 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.
  2. Help! How many cups of flour in in 6 oz. and how many cups of sugar in 4 oz. Thanks in advance!
  3. Foolproof an excellent recipe, love the easy pastry that doesn't shrink! Had 10 inch fluted loose base pan and did 1/3 extra of pastry and filling (easy to calculate with a calculator). Turned out perfectly!
  4. Hi I made this lemon tart recipe last night for a Ladies night in. Very easy and delicious, so my friends said, haven't made pastry like before and it really wasn't any fuss. Reading the other reviews was very helpful, I too had only 10 inch tart dish. I didn't double up the ingredients just used half again so 9oz of Flour, 6oz Butter and so on. Thank you for posting this recipe I am going to make it again.
  5. Can't believe how easy this was! I normally avoid making my own pastry as it's time consuming, but this was a cinch! And the lemon layer was amazing too; just the right amount of tart and sweet for us!


  1. I dusted a bit of powered sugar right before serving and served the tart with som fresh raspberries. Really took it over the edge!


I love cooking and have recently lost 75 lbs through the Slimming World diet. My cooking is strictly Kosher but with a low fat bias. I am married with two children and live in Reading, Berkshire.
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