Classic Lemon Tart

A Lemon Tart with a slice cut out, ready to serve, on a table.

5 from 13 votes

This homemade Lemon Tart with shortcrust pastry and an oh-so citrusy filling is simple but special. So much flavour and elegance, it’s special enough to treat guests to, while easy enough to make ahead of time for convenience.

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: Family Food

Servings:

Author: Sarah Rossi

Ingredients

For the tart case:

1 Cooked and cooled shortcrust pastry tart case

For the filling:

5 Large eggs
150 ml Double cream
180 g Caster sugar
4 Lemons Zest and juice

To decorate:

4 tbsp Icing sugar

Metric - Imperial

Instructions

Get your oven hot: Preheat your oven to 160°C fan/180°C/350°F/Gas Mark 4.
Making the filling: Whisk the filling ingredients together until well combined.
Prep the pastry: Place the cooked and cooled tart case back in the tin and place it on a baking sheet.
Pour most of the filling into the pastry case then bake for 25-30 minutes until it is almost completely set. You want there to be a very slight wobble in the middle of the filling.
Time to cool down: Place the tart on a cooling rack to cool completely before adding a little icing sugar on top.
Slice and serve.

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Notes

Notes on pastry: You can either use your own homemade shortcrust pastry tart case, or buy pre-made pastry, or buy a pre-made shaped tart case.

How to know whether it’s cooked: Because we want to take the tart out of the oven while it still wobbles a little in the middle, it may feel as though you’re removing it too soon. Don’t worry! It’s actually the perfect way to make sure the lemony filling has the perfect texture once it’s cooled.

Serving suggestions: Delicious on its own or served with some crème fraiche or cream. Sometimes I add a few raspberries for a pop of colour too.

Storing: This should keep for up to 5 days in the fridge in an airtight container. You may find the pastry loses a little of its crispiness if you don’t eat it straight away, but it will still be delicious. You can also freeze any leftovers. Simply place your tart or slices of it onto sheets of baking paper in the freezer, making sure it’s flat, until fully frozen. Then you can store it in a freezer bag, cling film or container for up to 3 months. Defrost thoroughly in the fridge before enjoying again.

Nutrition