Rating: 4.71 stars
79 Ratings
  • 5 star values: 58
  • 4 star values: 19
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

This is a 'to-die-for' tangy lemon tart. Family and friends always request it when invited for dinner.

Recipe Summary test

prep:
1 hr
cook:
45 mins
additional:
30 mins
total:
1 hr 75 mins
Servings:
8
Yield:
1 9- or 10-inch tart
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Sweet Pastry:
Filling:

Directions

Instructions Checklist
  • Place flour, butter, and confectioners' sugar in food processor; process until mixture resembles bread crumbs. Add egg yolk and 1 to 2 tablespoons cold water, and process until mixture forms a dough. Mold dough into 2 flat shapes, wrap in plastic wrap, and chill for 20 minutes.

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  • Roll out pastry to 1/8 inch thick (3mm), and line a 9- or 10-inch (24 cm) tart pan. Patch any cracks with extra dough and chill the crust in the freezer for 20 minutes.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Line pastry with foil, fill the foil with a little raw rice, and bake in preheated oven for 15 minutes. Remove foil and rice, and continue baking until pastry is a light golden color.

  • In a mixing bowl, mix together eggs, superfine sugar, lemon zest, lemon juice, and cream. Do not over beat. Pour the mixture through a strainer. Place the tart pan on a baking sheet, and carefully pour the lemon mixture into the baked pastry crust.

  • Bake until the tart is nearly set, about 20 minutes. The filling will be runny in the center, and will set when cool; don't over cook, or cracks will appear. Cool and serve.

Cook's Note:

This recipe makes two dough crusts. Freeze remaining crust for another time.

Nutrition Facts

496 calories; protein 4.7g; carbohydrates 62.9g; fat 26g; cholesterol 73.8mg; sodium 150.2mg. Full Nutrition
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Reviews (90)

Most helpful positive review

Rating: 4 stars
04/17/2004
I must say the recipes for this pastry is probably the best I have ever used! It is really easy to work with providing you use more water than what is suggested. It doesn't crack and the result is quite a biscuity even textured pastry. Perhaps in the future I might try adding a little vanilla sugar or vanilla essence for an extra 'biscuity' taste. The actual filling has a really nice texture too and overall this is a yummy tart. When I make this next time I might use a little less lemon rind and juice because it was a little too lemony for me. But I guess that comes down to personal preference. This was a great recipe! Read More
(73)

Most helpful critical review

Rating: 3 stars
12/29/2003
Very nice and tangy went down a treat with the family. Would make again. Read More
(18)
79 Ratings
  • 5 star values: 58
  • 4 star values: 19
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/17/2004
I must say the recipes for this pastry is probably the best I have ever used! It is really easy to work with providing you use more water than what is suggested. It doesn't crack and the result is quite a biscuity even textured pastry. Perhaps in the future I might try adding a little vanilla sugar or vanilla essence for an extra 'biscuity' taste. The actual filling has a really nice texture too and overall this is a yummy tart. When I make this next time I might use a little less lemon rind and juice because it was a little too lemony for me. But I guess that comes down to personal preference. This was a great recipe! Read More
(73)
Rating: 5 stars
02/19/2008
This recipe is a smash hit with all our guests. It's light delicious and refreshing. I recommend going the extra mile to use fresh squeezed lemon juice as the flavor is somewhat dulled with bottled lemon juice. The crust is fantastic and it's a fabulously pretty presentation. One other note. The recipe says not to overmix the filling. If you do whip or whisk it too hard bubbles form and these often will remain during baking and detract from the prettiness of the final product. Read More
(63)
Rating: 5 stars
08/05/2008
Thanks for an excellent recipe. Made similar many years ago when I lived in Britain. For those who do not know what castor sugar is (or it is not available where they shop) you can put regular granulated sugar in the blender for a few mins. and that will make it finer. Read More
(55)
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Rating: 4 stars
04/02/2006
I made the tart a while ago and it was a bit too tangy for me but it would be easy to reduce the lemon in it. I plan to make it again. The thing I really loved about this recipe though was the tart crust. I hate traditional pie crust so I substitute this tart crust for pie crust in nearly all my recipes now. I also add a bit of vanilla to the tart dough. It's great with apples for an apple pie. One recipe of the tart crust easily does a single-crust pie and could probably be stretched to work in a double crust pie. Read More
(35)
Rating: 5 stars
05/19/2008
There is only one bad thing about this Recipe you need to make sure you have guests over so you don't eat the whole tart yourself its purfect the pastry is just sweet enough to balance the lemon. Read More
(21)
Rating: 5 stars
06/29/2008
I took the risk and made this for a dinner party of 10 everyone was bowled over by the fantastic taste and presentation. What a lovely way to end the evening! I too put vanilla extract in the pastry and adjusted the lemon mixture to my taste tangy but sweet! Read More
(20)
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Rating: 3 stars
12/29/2003
Very nice and tangy went down a treat with the family. Would make again. Read More
(18)
Rating: 5 stars
09/04/2006
Excellent! I wouldn't change a thing about this. I loved the crust Read More
(14)
Rating: 4 stars
07/18/2007
This is amazing. I'm not an amazing cook but it came out great. I made it for my mom on mother's day and ever since she's been asking me to make some more. One thing I did though was I diluted the lemon juice with water and used less lemon zest. But other that simply delish! The crust especially is amazing. I make it like all the time just by itself!:D Read More
(14)