Very Lemon Tart


  • 5 large lemons
  • 9 eggs
  • 1 egg, beaten
  • 250g plain flour
  • 300ml whipping cream
  • 125g butter
  • 375g caster sugar
  • 60g caster sugar


Step 1

Place the flour in a large bowl, then add the butter and rub in until the mixture resembles fine breadcrumbs.

Step 2

Stir in the 60g caster sugar, and then bind together with the beaten egg.

Step 3

Wrap in cling film and let it chill for 30 minutes.

Step 4

Preheat the oven to 200 C / Gas 6.

Step 5

Roll out the dough and line in a flan tin, then cover the pastry with foil and add a little of raw rice or beans and bake for about 10 minutes.

Step 6

Remove the rice/beans and foil and bake for a further 5 minutes.

Step 7

Reduce the oven’s temperature to 180 C / Gas 4.

Step 8

Beat the eggs then add the cream, the caster sugar, all of the 5 lemon juice and zest of 2 lemons, and stir until smooth.

Step 9

Pour the mixture into the flan tin and bake for about 35-40 minutes or until the mixture is just set.

Step 10

Served at room temperature.

You Might Also Like