Lemon Tart

Episode 126 - Lemon Tart


  • 150g Unsalted Butter (softened)
  • 3 Eggs
  • 150g Caster Sugar
  • Rind of 2 Lemons (grated)
  • Juice of ½ Lemon (strained)
  • 300g Shortcrust Pastry
  • Plain Flour (for dusting)
  • Icing Sugar (sifted, for sprinkling)
  • Unsalted Butter (extra, for greasing)


  1. Preheat the oven to 180°C.
  2. Grease a tart tin with butter.
  3. Beat the eggs with caster sugar in a large bowl, stir in the lemon rind and lemon juice, then stir in the butter.
  4. Roll out the pastry into a round on a lightly floured surface and line in the prepared tart tin.
  5. Trim the edges, and then pour the lemon mixture into the tart case.
  6. Bake for 30 minutes, then remove from the oven and transfer to a wire rack to cool.
  7. Place a few lemons or decorative paper shapes on the surface of the tart, sprinkle with icing sugar, and then carefully remove the leaves or shapes.