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Tangy Lemon Tart

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  • Serves: 8
Tangy Lemon Tart


  • 175g (6oz) plain flour
  • large pinch of salt
  • 75g (3oz) icing sugar
  • 90g (3½oz) butter, cubed
  • 1 egg yolk mixed with 2 tbsp water
  • 4 eggs
  • 175g (6oz) golden caster sugar
  • 2 lemons, finely grated zest
  • 100ml (4fl oz) lemon juice (approx. 3 lemons)
  • 100ml (4fl oz) double cream


  1. Preheat a baking sheet in the oven at 190° C., 375° F., Gas Mark 5. Rub the flour, salt, sugar and butter between your fingers until it resembles fine breadcrumbs. Add egg yolk mixture and stir into the pastry with a fork. Stop when the pastry begins to come together. Turn out onto a floured surface and knead for a few seconds.

    Roll the pastry out to 0.5cm (¼in) thick and fit into loose bottomed 24cm (9-10in) fluted tart tin.Trim excess pastry, leaving a 1 cm (½in) border. Chill in the freezer for 10 mins, then lying with baking paper and fill with baking beans. Cook on heated baking sheet for 10 mins. Remove paper and beans, trim edges again and cook for another 8 to 10 mins.

    Remove from the oven. Reduce the oven temperature to 160° C., 325° F., Gas Mark 3. Make the filling by whisking the eggs and sugar together. Stir in the zest, lemon juice and double cream. Transfer the mixture to a jug and carefully pour it into the pastry case. Bake for 35-40 mins.

    The tart is ready when the lemon cream filling is almost set, but still wobbles very slightly. Cool completely on a wire rack and then remove it from the tin. As the tart cools, filling will set perfectly. Dust with icing sugar and serve with crème fraîche and some fresh berries.

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