Lemon Tart

Ingredients

• 145 g, at room temperatureunsalted butter
• 75 g, siftedicing sugar
• 25 g (¼ cup)ground almonds
• ¼ teaspoonsalt
• ¼ teaspoonvanilla extract
• 1 large, at room temperatureegg
• 245 gplain flour
• 6eggs
• 600 g (3 cups)caster sugar
• Zest of 3lemons
• 250 ml, freshly squeezedlemon juice
• 60 g (½ cup)plain flour
• To serveicing sugar

Instructions

1. 1

   Cream the butter

   Put the butter in a large food processor fitted with a metal blade and process until smooth and creamy, scraping down the sides as needed.

2. 2

   Add icing sugar

   Add the icing sugar and process until thoroughly combined.

3. 3

   Mix the pastry

   Add the ground almonds, salt and vanilla, then process until smooth, scraping down the bowl if needed. Add the egg and process until combined.

4. 4

   Chill the dough

   Add the flour and pulse just until the mixture begins to form a ball, then stop. Remove it from the processor and divide it into two flat discs. Wrap each disc separately and refrigerate for at least 4 hours; the second disc can be frozen for another time.

5. 5

   Roll the pastry

   Once chilled, roll the dough between two sheets of baking paper until it is 3 mm thick.

6. 6

   Line the tin

   Carefully fit the dough into a 24 cm tart tin, pressing it against the base and sides. Patch any cracks with extra pastry, then trim the top by rolling a pin across the rim.

7. 7

   Chill the cases

   Refrigerate the pastry case for at least 30 minutes, then repeat with the second portion of dough.

8. 8

   Blind-bake the pastry

   Heat the oven to 180°C (350°F). Line the tart cases with baking paper, add dried beans or pastry weights, and bake for 20–25 minutes until lightly coloured.

9. 9

   Prepare the filling

   Set the baked cases aside while you make the filling.

10. 10

    Whisk the filling

    Heat the oven to 150°C (300°F). Whisk the eggs and caster sugar together in an electric mixer until combined. Whisk in the lemon zest and juice, sift the flour over the mixture, then whisk until smooth.

11. 11

    Bake the filling

    Pour the filling into the prepared tart cases and bake for 20–25 minutes, or until the tops are set.

12. 12

    Finish the tart

    Let the tart cool, then dust it with icing sugar.

What is a lemon tart?

A lemon tart is a pastry dessert with a sweet, citrusy filling baked inside a crisp case. This version uses an almond-enriched pastry and a filling made from eggs, sugar, lemon zest and juice.

The contrast between buttery pastry and sharp lemon makes it a natural choice after a savoury meal. The filling is baked until set, rather than served as a loose curd.

Nutrition and macros by portion

The nutrition label shows one serving as written: 678 calories, 9g protein, 116g carbs, 20g fat.

The filling’s caster sugar and flour provide most of the carbohydrates, while butter and ground almonds contribute much of the fat. Eggs contribute protein, with smaller amounts also coming from the almonds and flour; serve a slice with fresh berries to add fruit to the plate.

The pastry ingredients

Almonds: ground almonds add richness to the pastry and complement the lemon. Process the butter and sugar until creamy before adding the dry ingredients.

Butter and egg: room-temperature ingredients are easier to blend evenly. Add the flour last and pulse only until the dough starts to come together, so it does not become overworked.

Chilling and shaping

Chilling: the dough needs at least 4 hours in the refrigerator, followed by at least 30 minutes once it is in the tin. The listed 55-minute total does not account for these chilling periods, so plan ahead.

Patching: pastry can crack as it is moved into the tin. Press spare dough into any splits, then trim the edge by rolling a pin over the top.

Blind-baking the cases

Weights: line the pastry with baking paper and fill it with dried beans or pastry weights before baking. This helps the cases hold their shape.

Colour: bake at 180°C for 20–25 minutes, stopping when the pastry is lightly coloured. The recipe calls for the cases to be baked before the filling is added.

Getting the filling right

Mixing: whisk the eggs and caster sugar first, then add the lemon zest and juice. Sift the flour over the mixture and whisk until smooth to avoid lumps.

Setting: bake the filling at 150°C for 20–25 minutes, checking that the top has set. Leave the tart to cool before dusting it with icing sugar.

Serving and timing

Serve the cooled tart in slices, with tea or after a savoury meal. A little icing sugar gives it a simple finish without obscuring the lemon flavour.

Allow extra time beyond the stated 55 minutes for the pastry to chill for at least 4 hours and the lined cases for at least 30 minutes. The method also makes two pastry cases, and the second dough disc can be frozen for later use.

Recipe notes & tips

• Bring the butter and the pastry egg to room temperature before starting.
• Pulse in the flour only until the pastry begins to form a ball.
• Roll the pastry between baking paper to make it easier to handle.
• Use dried beans or pastry weights to line the cases for blind-baking.
• Check that the filling is set before taking the tart out of the oven.
• Let the tart cool before dusting it with icing sugar.

Variations

• Extra citrus: add finely grated lemon zest to the icing sugar before dusting.
• Berry topping: serve slices with fresh berries alongside.
• Tea pairing: offer black tea to complement the tart’s sweet-sharp filling.
• Frozen pastry: freeze the second wrapped dough disc for another baking session.
• Neater slices: chill the cooled tart before cutting it.

Common mistakes to avoid

• Overworking the dough: stop pulsing as soon as it begins to form a ball.
• Skipping the chill: refrigerate the dough for at least 4 hours so it is ready to roll.
• Forgetting the second chill: leave the lined cases in the refrigerator for at least 30 minutes before baking.
• Leaving the cases unweighted: line them with baking paper and add dried beans or pastry weights.
• Baking by time alone: check that the pastry is lightly coloured and the filling top has set.
• Dusting while warm: wait until the tart has cooled so the icing sugar stays visible.

How to store

Cover and refrigerate leftover tart, and eat within 3 days. Serve chilled or let a slice come towards room temperature; the recipe does not specify a reheating method.

Frequently asked questions