Lemon Tart

Name: Lemon Tart
Total time: 4 h 5 min
Yield: 8 servings
Cuisine: french
Ingredients: 200 g Plain flour; 1 pinch Salt; 100 g Unsalted butter; 1 piece Egg yolks; 2 tbsp Cold water; 1 tbsp Plain flour; 4 piece Egg; 200 g Caster sugar; 150 ml Double cream; 150 ml Lemon juice; 2 tbsp Lemon zest, finely grated, from 2 lemons; 2 tbsp Icing sugar

4 hr 5 min · 35 min active · makes 8 tarts · ~1.15 kg · Trivial

A buttery tart with a crisp pastry shell and silky lemon curd filling, topped with icing sugar.

See more →

Lemon Tart

A buttery tart with a crisp pastry shell and silky lemon curd filling, topped with icing sugar.

See more →

TOTAL TIME

4 hr 5 min

ACTIVE TIME

35 min

QUANTITY

8 tarts · ~1.15 kg

DIFFICULTY

Trivial

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/11

Tools0/16

Ingredients

0/11 gathered · 8 servings

200g + 1 tbsp

1pinch

100g

1piece

2tbsp

4piece

200g

150ml

finely grated, from 2 lemons2tbsp

2tbsp

#	Quantity	Notes	State
1	200g + 1 tbsp	—	—
2	1pinch	—	—
3	100g	—	—
4	1piece	—	—
5	2tbsp	—	—
6	4piece	—	—
7	200g	—	—
8	150ml	—	—
9	150ml	—	—
10	2tbsp	finely grated, from 2 lemons	—
11	2tbsp	—	—

Tools

16 items

Serveware

1 item

Procedure

44 steps

1 of 44

Weigh the plain flour into a large mixing bowl.

Plain flour · 200 g

⏱ 10s

ResultPlain flour

2 of 44

Sift the flour in the bowl, lifting the sieve high to aerate it.

⏱ 1 min

ResultSifted flour

3 of 44

Add a pinch of salt to the flour.

Salt · 1 pinch

⏱ 5s

ResultSifted flour and salt

4 of 44

Add the cold butter, cut into small cubes, and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.

Unsalted butter · 100 g

⏱ 4 min

ResultPastry breadcrumb mixture

5 of 44

Add the egg yolk to the breadcrumb mixture and stir to begin bringing the dough together.

Egg yolks · 1 piece

⏱ 1 min

ResultPastry dough mixture

6 of 44

Add the cold water a tablespoon at a time and mix until the dough just comes together.

Cold water · 2 tbsp

⏱ 2 min

ResultPastry dough

7 of 44

Turn the dough out onto the board and shape it into a flat disc.

⏱ 1 min

ResultPastry dough disc

8 of 44

Wrap the pastry disc tightly in cling film.

⏱ 1 min

9 of 44

Place the wrapped pastry disc in the refrigerator.

⏱ 30s

ResultPastry dough disc

10 of 44

Chill the pastry for at least 30 minutes until firm.

⏱ 30 min

ResultChilled pastry dough

11 of 44

Remove the pastry from the refrigerator.

⏱ 10s

ResultChilled pastry doughused in step 14

12 of 44

Preheat the oven to 190 °C.

190°C

⏱ 10 min

13 of 44

Dust the work surface lightly with flour.

Plain flour · 1 tbsp

⏱ 1 min

ResultPlain flour

14 of 44

Roll the chilled pastry out on the floured surface to a round about 3 mm thick, large enough to line a 23 cm tart tin.

Chilled pastry dough · step 11

⏱ 3 min

ResultRolled pastry sheet

15 of 44

Carefully lift the pastry over the rolling pin and drape it into the tart tin, pressing it gently into the corners.

Rolled pastry sheet · step 14

⏱ 2 min

ResultRolled pastry sheet

16 of 44

Roll the rolling pin over the top of the tin to trim off any excess pastry.

⏱ 1 min

ResultTrimmed pastry case

17 of 44

Prick the base of the pastry all over with a fork.

⏱ 1 min

ResultPricked pastry case

18 of 44

Place the tart tin in the refrigerator.

⏱ 10s

ResultPricked pastry case

19 of 44

Chill the pastry case for 15 minutes until firm.

⏱ 15 min

ResultChilled pastry case

20 of 44

Remove the tart tin from the refrigerator.

⏱ 10s

ResultChilled pastry case

21 of 44

Line the pastry case with a sheet of baking paper, pressing it into the edges.

⏱ 1 min

22 of 44

Fill the lined case with baking beans to weigh it down.

⏱ 1 min

ResultChilled pastry case and plain flour

23 of 44

Place the tart tin in the oven.

⏱ 10s

ResultChilled pastry case and plain flour

24 of 44

Bake the pastry case blind for 15 minutes until the sides are set.

190°C

⏱ 15 min

ResultBlind-baked pastry case

25 of 44

Remove the tart tin from the oven using oven gloves, lift out the paper and beans, and discard them.

⏱ 30s

ResultBlind-baked pastry case

26 of 44

Return the tart tin to the oven.

⏱ 10s

ResultBlind-baked pastry case

27 of 44

Bake for a further 9 minutes until the base is golden and crisp.

190°C

⏱ 9 min

ResultBaked pastry case

28 of 44

Remove the tart tin from the oven using oven gloves and set it on a rack.

⏱ 15s

ResultBaked pastry case

29 of 44

Leave the pastry case to cool on the rack for 10 minutes.

⏱ 10 min

ResultCooled pastry case

30 of 44

Turn the oven down to 150 °C.

150°C

⏱ 5 min

31 of 44

Crack the eggs into a large mixing bowl, discarding the shells.

Egg · 4 piece

⏱ 30s

ResultEgg

32 of 44

Whisk the eggs until smooth and combined.

⏱ 2 min

ResultWhisked eggs

33 of 44

Add the caster sugar to the whisked eggs and whisk together until the sugar has dissolved.

Caster sugar · 200 g

⏱ 2 min

ResultWhisked eggs and caster sugar

34 of 44

Add the double cream and whisk until fully incorporated.

Double cream · 150 ml

⏱ 1 min

ResultLemon filling base

35 of 44

Add the lemon juice and whisk to combine.

Lemon juice · 150 ml

⏱ 1 min

ResultLemon filling mixture

36 of 44

Add the lemon zest and stir through the filling mixture.

Lemon zest · 2 tbsp

⏱ 1 min

ResultLemon filling

37 of 44

Pour the lemon filling into the cooled pastry case, filling it to just below the rim.

Lemon filling · step 36

⏱ 1 min

ResultFilled tart

38 of 44

Carefully slide the filled tart tin into the oven.

⏱ 10s

ResultFilled tart

39 of 44

Bake the tart for 27 minutes until the filling is just set with a very slight wobble in the centre.

150°C

⏱ 27 min

ResultBaked lemon tart

40 of 44

Remove the tart tin from the oven using oven gloves.

⏱ 15s

ResultBaked lemon tart

41 of 44

Leave the tart to cool completely in the tin.

⏱ 45 min

ResultCooled lemon tart

42 of 44

Place the tart tin in the refrigerator.

⏱ 10s

ResultCooled lemon tart

43 of 44

Chill the tart for at least 1 hour until fully set.

⏱ 1 hr

ResultChilled lemon tart

44 of 44

Remove the tart tin from the refrigerator.

⏱ 10s

ResultChilled lemon tart

Total Time4 hr 5 min

#	Product	Tool	Action
1	200 g		Weigh the plain flour into a large mixing bowl.⏱ 10sResultPlain flour
2	—		Sift the flour in the bowl, lifting the sieve high to aerate it.⏱ 1 minResultSifted flour
3	1 pinch		Add a pinch of salt to the flour.⏱ 5sResultSifted flour and salt
4	100 g		Add the cold butter, cut into small cubes, and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.⏱ 4 minResultPastry breadcrumb mixture
5	1 piece		Add the egg yolk to the breadcrumb mixture and stir to begin bringing the dough together.⏱ 1 minResultPastry dough mixture
6	2 tbsp		Add the cold water a tablespoon at a time and mix until the dough just comes together.⏱ 2 minResultPastry dough
7	—		Turn the dough out onto the board and shape it into a flat disc.⏱ 1 minResultPastry dough disc
8	—		Wrap the pastry disc tightly in cling film.⏱ 1 min
9	—		Place the wrapped pastry disc in the refrigerator.⏱ 30sResultPastry dough disc
10	—		Chill the pastry for at least 30 minutes until firm.⏱ 30 minResultChilled pastry dough
11	—		Remove the pastry from the refrigerator.⏱ 10sResultChilled pastry doughused in step 14
12	—	190°C	Preheat the oven to 190 °C.⏱ 10 min
13	1 tbsp		Dust the work surface lightly with flour.⏱ 1 minResultPlain flour
14	Chilled pastry doughstep 11		Roll the chilled pastry out on the floured surface to a round about 3 mm thick, large enough to line a 23 cm tart tin.⏱ 3 minResultRolled pastry sheet
15	Rolled pastry sheetstep 14		Carefully lift the pastry over the rolling pin and drape it into the tart tin, pressing it gently into the corners.⏱ 2 minResultRolled pastry sheet
16	—		Roll the rolling pin over the top of the tin to trim off any excess pastry.⏱ 1 minResultTrimmed pastry case
17	—		Prick the base of the pastry all over with a fork.⏱ 1 minResultPricked pastry case
18	—		Place the tart tin in the refrigerator.⏱ 10sResultPricked pastry case
19	—		Chill the pastry case for 15 minutes until firm.⏱ 15 minResultChilled pastry case
20	—		Remove the tart tin from the refrigerator.⏱ 10sResultChilled pastry case
21	—		Line the pastry case with a sheet of baking paper, pressing it into the edges.⏱ 1 min
22	—		Fill the lined case with baking beans to weigh it down.⏱ 1 minResultChilled pastry case and plain flour
23	—		Place the tart tin in the oven.⏱ 10sResultChilled pastry case and plain flour
24	—	190°C	Bake the pastry case blind for 15 minutes until the sides are set.⏱ 15 minResultBlind-baked pastry case
25	—		Remove the tart tin from the oven using oven gloves, lift out the paper and beans, and discard them.⏱ 30sResultBlind-baked pastry case
26	—		Return the tart tin to the oven.⏱ 10sResultBlind-baked pastry case
27	—	190°C	Bake for a further 9 minutes until the base is golden and crisp.⏱ 9 minResultBaked pastry case
28	—		Remove the tart tin from the oven using oven gloves and set it on a rack.⏱ 15sResultBaked pastry case
29	—		Leave the pastry case to cool on the rack for 10 minutes.⏱ 10 minResultCooled pastry case
30	—	150°C	Turn the oven down to 150 °C.⏱ 5 min
31	4 piece		Crack the eggs into a large mixing bowl, discarding the shells.⏱ 30sResultEgg
32	—		Whisk the eggs until smooth and combined.⏱ 2 minResultWhisked eggs
33	200 g		Add the caster sugar to the whisked eggs and whisk together until the sugar has dissolved.⏱ 2 minResultWhisked eggs and caster sugar
34	150 ml		Add the double cream and whisk until fully incorporated.⏱ 1 minResultLemon filling base
35	150 ml		Add the lemon juice and whisk to combine.⏱ 1 minResultLemon filling mixture
36	2 tbsp		Add the lemon zest and stir through the filling mixture.⏱ 1 minResultLemon filling
37	Lemon fillingstep 36		Pour the lemon filling into the cooled pastry case, filling it to just below the rim.⏱ 1 minResultFilled tart
38	—		Carefully slide the filled tart tin into the oven.⏱ 10sResultFilled tart
39	—	150°C	Bake the tart for 27 minutes until the filling is just set with a very slight wobble in the centre.⏱ 27 minResultBaked lemon tart
40	—		Remove the tart tin from the oven using oven gloves.⏱ 15sResultBaked lemon tart
41	—		Leave the tart to cool completely in the tin.⏱ 45 minResultCooled lemon tart
42	—		Place the tart tin in the refrigerator.⏱ 10sResultCooled lemon tart
43	—		Chill the tart for at least 1 hour until fully set.⏱ 1 hrResultChilled lemon tart
44	—		Remove the tart tin from the refrigerator.⏱ 10sResultChilled lemon tart
Total Time			4 hr 5 min

Serving

A batch eaten a portion at a time — about 8 portions. Serve what is wanted now and keep the rest.

Carefully unmould the tart and slide it onto a serving plate.
Dust the top of the tart evenly with icing sugar, sifting it through a sieve.
Cut the tart into 8 equal slices and serve.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	428kcal
	7g
	20g
	11g
	51g
	30g
	0.9g
	60mg

Ingredients0/11

Tools0/16

Recipe

Lemon Tart

A buttery tart with a crisp pastry shell and silky lemon curd filling, topped with icing sugar.

What you’ll doYou will make a shortcrust pastry, chill it, then roll and line a tart tin. Blind-bake the case until crisp, then cool it completely. Whisk together eggs, sugar, cream, lemon juice and zest, pour into the case, and bake gently until the filling is just set with a slight wobble at the centre. Chill for at least an hour before turning out, dusting with icing sugar and slicing.

Serves8

Total4 hr 5 min

LevelMedium

Ingredients

Plain flour200 g + 1 tbsp
Salt1 pinch
Unsalted butter100 g
Egg yolks1 piece
Cold water2 tbsp
Egg4 piece
Caster sugar200 g
Double cream150 ml
Lemon juice150 ml
Lemon zest, finely grated, from 2 lemons2 tbsp
Icing sugar2 tbsp

Tools

Kitchen counterSieveServing plateRolling pinLarge mixing bowlOvenChef's knifeCling filmWhiskRefrigeratorBaking beansBaking paperForkTart tinOven gloveChopping board

Method

Weigh the plain flour into a large mixing bowl.

10sLarge mixing bowlPlain flour · 200 g

Sift the flour in the bowl, lifting the sieve high to aerate it.

1 minLarge mixing bowl, Sieve

Add a pinch of salt to the flour.

5sLarge mixing bowlSalt · 1 pinch

Add the cold butter, cut into small cubes, and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.

4 minLarge mixing bowlUnsalted butter · 100 g

Add the egg yolk to the breadcrumb mixture and stir to begin bringing the dough together.

1 minLarge mixing bowlEgg yolks · 1 piece

Add the cold water a tablespoon at a time and mix until the dough just comes together.

2 minLarge mixing bowlCold water · 2 tbsp

Turn the dough out onto the board and shape it into a flat disc.

1 minChopping board

Wrap the pastry disc tightly in cling film.

1 minChopping board, Cling film

Place the wrapped pastry disc in the refrigerator.

30sChopping board, Refrigerator

Chill the pastry for at least 30 minutes until firm.

30 minChopping board

Remove the pastry from the refrigerator.

Result · Chilled pastry dough · used in step 14

10sChopping board, Refrigerator

Preheat the oven to 190 °C.

190°C10 minOven

Dust the work surface lightly with flour.

1 minKitchen counterPlain flour · 1 tbsp

Roll the chilled pastry out on the floured surface to a round about 3 mm thick, large enough to line a 23 cm tart tin.

3 minKitchen counter, Rolling pinChilled pastry dough · step 11

Carefully lift the pastry over the rolling pin and drape it into the tart tin, pressing it gently into the corners.

2 minTart tin, Rolling pinRolled pastry sheet · step 14

Roll the rolling pin over the top of the tin to trim off any excess pastry.

1 minTart tin, Chefs knife, Rolling pin

Prick the base of the pastry all over with a fork.

1 minTart tin, Fork

Place the tart tin in the refrigerator.

10sTart tin, Refrigerator

Chill the pastry case for 15 minutes until firm.

15 minTart tin

Remove the tart tin from the refrigerator.

10sTart tin, Refrigerator

Line the pastry case with a sheet of baking paper, pressing it into the edges.

1 minTart tin, Baking paper

Fill the lined case with baking beans to weigh it down.

1 minTart tin, Baking beans

Place the tart tin in the oven.

10sTart tin, Oven, Oven glove

Bake the pastry case blind for 15 minutes until the sides are set.

190°C15 minTart tin, Oven

Remove the tart tin from the oven using oven gloves, lift out the paper and beans, and discard them.

30sTart tin, Oven, Oven glove

Return the tart tin to the oven.

10sTart tin, Oven, Oven glove

Bake for a further 9 minutes until the base is golden and crisp.

190°C9 minTart tin, Oven

Remove the tart tin from the oven using oven gloves and set it on a rack.

15sTart tin, Oven, Oven glove

Leave the pastry case to cool on the rack for 10 minutes.

10 minTart tin

Turn the oven down to 150 °C.

150°C5 minOven

Crack the eggs into a large mixing bowl, discarding the shells.

30sLarge mixing bowlEgg · 4 piece

Whisk the eggs until smooth and combined.

2 minLarge mixing bowl, Whisk

Add the caster sugar to the whisked eggs and whisk together until the sugar has dissolved.

2 minLarge mixing bowlCaster sugar · 200 g

Add the double cream and whisk until fully incorporated.

1 minLarge mixing bowlDouble cream · 150 ml

Add the lemon juice and whisk to combine.

1 minLarge mixing bowlLemon juice · 150 ml

Add the lemon zest and stir through the filling mixture.

1 minLarge mixing bowlLemon zest · 2 tbsp

Pour the lemon filling into the cooled pastry case, filling it to just below the rim.

1 minTart tinLemon filling · step 36

Carefully slide the filled tart tin into the oven.

10sTart tin, Oven, Oven glove

Bake the tart for 27 minutes until the filling is just set with a very slight wobble in the centre.

150°C27 minTart tin, Oven

Remove the tart tin from the oven using oven gloves.

15sTart tin, Oven, Oven glove

Leave the tart to cool completely in the tin.

45 minTart tin

Place the tart tin in the refrigerator.

10sTart tin, Refrigerator

Chill the tart for at least 1 hour until fully set.

1 hrTart tin

Remove the tart tin from the refrigerator.

10sTart tin, Refrigerator

Carefully unmould the tart and slide it onto a serving plate.

1 minServing plateChilled lemon tart · step 44

Dust the top of the tart evenly with icing sugar, sifting it through a sieve.

1 minServing plate, SieveIcing sugar · 2 tbsp

Cut the tart into 8 equal slices and serve. → Into 8 equal portions

Result · Lemon Tart

2 minServing plate, Chefs knife

Printed 13 October 2026