Tarts and PiesTraditional Recipes

Lemon Tart

With Christmas just around the corner we wanted to give you some excellent dessert choices for Christmas Day if you’re not too fond of the traditional Christmas pudding on offer. You dont have to feel left out, this lemon tart is quick and simple to prepare and keeps great for a few days in the fridge, perfect for the busy Christmas season.

The Ingredients:

80g butter
125g Plain Flour
4tbsp Icing Sugar
2tbsp Water

Lemon Filling:
200g Caster Sugar
3 Eggs
30g Plain Flour
70ml Lemon Juice
1tbsp Fresh Lemon Zest
2tbsp Icing Sugar

Recommended Equiptment:
Pyrex Mising Bowls
Wooden Spoon
Tart Dish

The How-To:
First we need to make the pastry. Rub the flour, butter and icing sugar together in a large bowl until it resembles breadcrumbs.
Bring this together into a dough by adding the 2tbsp of water.
Handle the pastry dough as little as possible working it only enough to combine all the ingredients.
Wrap in cling film and place in the fridge for 30 mins.
Preheat oven to 180c.
Unwrap the pastry and gently push this into a tart dish (between 20-30cm is perfect size).
No need to roll out the dough, this creates a wonderful rustic look to your tart.
Place a round piece of baking paper on top of the pastry and fill with baking beans / coins or similar.
Bake in the centre of the oven for 15 mins until golden.
Remove from the oven and allow to cool enough to safely remove the baking beans / coins.
In a large bowl combine all the filling ingredients. The order is not important.
Beat these together with a hand whisk until evenly combined.
Pour the lemon filling into the warm pastry tart.
Place back into the oven and bake in the centre for 20 mins.
Remove and allow to cool completely before removing carefully from the tart dish and dusting with icing sugar or decorate how you wish.
Store in an airtight tin or box in the fridge.
You’re Done!


BakingBar was launched in 2010 to provide simple and straightforward baking guides and recipes. BakingBar are currently recipe developers for Neills Flour and MyProtein.

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