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Pastry Chef, Catherine Adonis, shared this classic Lemon Tart Recipe – a delicious treat for a chilly winter’s day, enjoyed with a cup of tea. The Lemon Tart has a long history – from at least the medieval times in Europe –  but historians are not in agreement about its origins. The basic preparation seems to have been invented when someone decided to fill a pastry base with lemon flavoured custard – whoever it was surely deserves our thanks.

Lemon Tart
Tarte au citron


For the Pastry:
180g cake flour
50g castor sugar
125g butter,
1 egg

For the Filling:
85g fresh cream
85g freshly squeezed lemon juice
3 eggs
100g castor sugar

To serve:
Fresh berries


IMG 1509




For the Pastry:

  1. Cut the cold butter into small cubes.
  2. Place the butter, sugar and flour in a stand mixer with a paddle attachment.
  3. On a low speed, rub the butter into a fine crumble until the mixture resembles bread crumbs. This should take about 3- 5 minutes.
  4. Add the egg and continue to mix until the dough is just combined.
  5. Turn the dough out onto a table top and knead to a smooth dough, shape into a flat ball. Do not over mix the dough.
  6. Wrap the dough in plastic and place it in the fridge for 1 hour to rest.
  7. After resting, roll the pastry out on a floured surface to 3 mm thick.
  8. Line a greased 18cm tart case, making sure the pastry goes all the way to the top of the tin and fit nicely in the corner of the ring.
  9. Trim off any excess pastry.
  10. Chill in the freezer for 30 mins.
  11. To blind bake the tart case: place a piece of greaseproof paper over the pastry, fill with beans or rice, making sure beans weigh down the paper and the pastry sufficiently.
  12. Bake at 200˚C for 20-25 mins, remove the beans and bake for another 5 mins, the pastry must be completely cooked and golden brown.

For the Filling:

  1. Squeeze 80g fresh lemon juice. (The juice should be strained for pips and pith then measured.)
  2. In a small pot, heat the cream and juice.
  3. In a medium mixing bowl, whisk the eggs and sugar until just combined.
  4. Once the cream and juice simmer, pour it slowly over the eggs and sugar whisking constantly.
  5. Strain the mixture through a fine mesh strainer then pour into the baked tart shell.
  6. Bake at 140˚C for 15-20 minutes. The filling should be set – it will be soft to the touch, but firm if you shake it.
  7. Allow to cool for 15 minutes, then refrigerate completely before removing from the tart case.
  8. Serve your tart with seasonal berries, fresh fruits and crushed meringues, best made and served on the same day.