Lemon Tart



  • 20cm Fluted Tart Tin/20cm Spring Pan
  • Filling:
  • 1½ cup Caster Sugar
  • Juice & Zest from 9 Lemons
  • 7 Large Eggs
  • 250mL King Island Cream
  • King Island Cream (for decoration)
  • 1 Shortbread Pastry (pre-cooked)
  • Pastry:
  • 1½ cup Plain Flour
  • 1/3 cup Sugar
  • 150g Cold Unsalted Butter
  • 1 Large Egg


  1. Whisk flour and sugar together, add butter until mixture looks like breadcrumbs.
  2. Add egg and pulse into dough.
  3. Shape into the pan and bake blind before filling.
  4. Filling:
  5. Whisk ingredients together and pour into the shell.
  6. Bake on centre shelf for 45 mins or until cooked.
  7. Set aside to cool (tart will not be cooked in centre but will finishing cooking as it cools).
  8. Serve with fresh cream and/or berries at room temperature (can be refrigerated up to a day before serving)
  9. HINT: Don’t use “thickened” cream. Only use actual thick cream like King Island or similar. “Thickened” cream will disintegrate upon cooking.