Lemon Tart

I am going to post two recipes.  I have used both and can’t decide which I prefer.  The first one is a recipe that I have used for years and was my classic dessert for dinner parties in the 90’s!  The second is one that I have used more recently…… I’ll let you be the judge of which is ‘best’.


Lemon Tart  1

  • 250g Plain Flour
  • 180g Unsalted Butter (diced)
  • pinch salt
  • 3 tblsp iced water
  • 150g sugar
  • 100ml lemon juice
  • lemon zest (2 teaspoons)
  • 8 egg yolks
  • 600ml creme fraìche or sour cream
  1. Prepare pastry & refrigerate for 20min.  Roll out and line a lightly buttered flan tin. (22cm).  Line with paper and weight with rice, or oven weights. Bake blind at 200°C for 10min. Remove paper & weights, decrease oven temperature to 180°C and cook for a further 10min.  Set aside to cool.
  2. Whisk egg yolks until pale and fluffy. Add sugar, lemon juice & zest and continue whisking until smooth & well combined. Mix in cream.
  3.  Pour mixture into cooled crust and bake at 180°C for 25min or until set.

*This can be served lukewarm, but I prefer it chilled in the fridge for at least a a couple of hours.

Lemon Tart 2


  • 6 tblsp (tablespoons) butter, room temp.
  • 1/2 cup icing sugar
  • 2 large egg yolks
  • 1 1/2 cups plain flour
  • 1/4 tsp salt
  • 2 tsp heavy cream
  1. Beat butter with the icing sugar on low speed until combined.
  2. Add egg yolks, and mix until incorporated.  Add half the flour, mix until combined then add the remaining flour, with salt and cream.
  3. Wrap dough in plastic wrap and refrigerate for at least 2 hours.
  4. When ready to be used, roll out dough to fit into tart case with removable bottom. Prick base with a fork and refrigerate for 30min. Preheat oven to 180°C.  place pie weights on baking paper on pastry case and bake for about 15min, until edges are golden. Remove weights and oven paper & return to oven until golden brown all over. (circa 15-20min) Cool completely on wire rack.


  • 4 large egg yolks
  • 1 can condensed milk (250ml)
  • 125ml lemon juice + 2 tsp lemon zest
  • Pinch salt
  1. Whisk egg yolks until pale & fluffy.  Add condensed milk. lemon juice, zest & salt. Mix until combined.
  2. Pour filling into cooled crust, and bake until set – About 10-13min.

**Lemon Tart can be eaten as is dusted with some icing sugar.  I love it with some vanilla gelato and think that a couple of raspberries go very well with it as well.