• Serves 8
  • 25 mins prep
  • 45 mins cook
  • 120 mins marinate

Lemon tart

Lemon tart
Triple tested. For your success every time.

A zesty lemon centre and an almond meal crust are the highlights of this classic tart that uses the freshest ingredients to create an explosion of flavours.


  • 1 1/4 cups (185g) plain flour
  • 1/3 cup (55g) icing sugar
  • 1/4 cup (30g) ground almonds
  • 125 g cold butter, chopped
  • 1 egg yolk
  • 2 tbsp iced water

Lemon filling

  • 3 tsp finely grated lemon rind
  • 1/3 cup (80ml) lemon juice
  • 3 eggs
  • 1/2 cup (110g) caster sugar
  • 2/3 cup (160ml) pouring cream


  1. Blend or process the flour, icing sugar, ground almonds and butter until crumbly. Add the egg yolk and the water; process until combined. Knead dough on floured surface until smooth. Wrap in plastic wrap, refrigerate for 30 minutes.
  2. Roll pastry between sheets of baking paper until large enough to line a shallow (2cm-deep) 24cm-round loose-based flan tin. Lift pastry into tin; press into side, trim edge. Cover; refrigerate for 30 minutes.
  3. Meanwhile, preheat oven to 200°C (180°C fan-forced).
  4. Place flan tin on an oven tray. Line pastry case with baking paper, fill with dried beans or rice. Bake, uncovered, for 15 minutes. Remove paper and beans; bake for about 10 minutes or until browned lightly.
  5. Meanwhile, to make lemon filling, whisk ingredients in a medium bowl; stand for 5 minutes.
  6. Reduce oven to 180°C (160°C fan-forced). Pour lemon filling into pastry case; bake for about 30 minutes or until filling has set slightly, cool. Refrigerate until cold.
  7. Just before serving, dust tart with sifted icing sugar and serve with whipped cream.
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