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Lemon Tart

Time: ??
Serves: 4

There are no notes for this recipe.


Tart Shell

  • Plain flour, 250g 

  • Butter, cold, 110g 

  • Caster sugar, 100g

  • Salt, 3g

  • Egg, x1

Lemon Curd Filling

  • Lemons, x3

  • Corn Starch, 2/3 tablespoon

  • Caster sugar, 100g 

  • Eggs x2

  • Butter, 83.5g



Tart​ Shell

  1. Preheat oven to 200C. 

  2. Place flour (250g), butter (110g), sugar (100g), and salt (3g) into a food processor and process for a few seconds until mixture resembles breadcrumbs.

  3. Add the egg (x1) and process until a dough is formed.

  4. Turn dough to a lightly floured surface and form into a ball.

  5. Roll the dough out in between two sheets of baking paper to 2mm thick. Place baking paper and dough into the freezer for 10 minutes to rest.

  6. Lightly grease and flour four 10.5cm fluted tart tins with a loose base.

  7. Cut four 14cm discs from the dough - slightly larger than the tart shell - then place into the tins and press in gently. Trim the edges of the pastry to fit the tart pan.

  8. Place baking paper onto top of pastry, cover with baking beads and then blind bake in the oven for 8 minutes.

  9. Remove baking paper and beads then return to the oven for another 8 minutes or until tart shell is evenly cooked through.

  10. Remove from oven and set aside a room temperature to cool slightly, about 5 minutes. Then place tart tins into a freezer to chill.


Lemon Curd Filling

  1. Grate the lemons for their zest.

  2. In a Bain Marie, beat the eggs (2) lemon juice, lemon zest, sugar (100g) and cornstarch (2/3 tablespoon). Once sugar and cornstarch is dissolved, add butter (83.5g)

  3. Pour lemon filling into tart casing through a sieve. 

  4. Place tarts in the fridge to set.

  5. Yums.

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