Lovely Lemon Tart

140saves
50min


38 people made this

This is a lovely tart dessert I garnish slices with double cream, a strawberry fan and a sprig of mint.

SweetTooth

Ingredients
Serves: 12 

  • Pastry
  • 90g butter
  • 4 tablespoons icing sugar
  • 125g plain flour
  • Lemon Filling
  • 3 eggs
  • 220g caster sugar
  • 1 tablespoon finely grated lemon rind
  • 4 tablespoons lemon juice
  • 3 tablespoons plain flour
  • 2 tablespoons icing sugar for dusting

Directions
Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

  1. Preheat oven to 180 degrees C.
  2. Pastry: Mix butter, icing sugar and flour in food processor or electric mixer. Pat dough evenly into a 23cm tart tin and bake for 12 to 15 minutes, until golden.
  3. Lemon Filling: Combine eggs, caster sugar, lemon rind, lemon juice and flour and mix until smooth. Pour mixture into hot pastry case and bake for 15 to 20 minutes, until filling is firm. Let cool completely in tin.
  4. To Serve: Dust with icing sugar and cut into 12 slices.

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Reviews (12)

MMENYART
by
7

Something else. Instead of one large dish, i poured the mixture into a bunch of small tart shells - it turned out wonderfully! - 29 Sep 2008

mermaid8mermaid
6

this is sooo yummy that i made it twice in a week. the first time was for my daughter to take to school for a morning tea...apparently is got devoured with people fighting over it. and the teacher asked me for the recipe. it is super easy to make and i will make it again and again (although mine did not really resemble the picture). thankyou for sharing it. it goes great with whipped cream. - 12 Aug 2010

Nomadic Missy
by
5

I like to have something lemon for dessert on Easter, and since I don't do meringue well I decided to try this in place of lemon meringue pie. I expected something more like a pie, which this is not. However, my review is based on the actual product, not my expectations. I thought the taste of the lemon was excellent--nice and tart. I think the secret to the pastry is rubbing the butter in well and pressing the crumbs down firmly to form the base. I thought the pastry was a little too sweet. Personally, I don't think the lemon layer is thick enough in relation to the base, and if I made this again I might double the filling amount. - 29 Sep 2008

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