Baking · serves 2

Lemon Tart

A sharp curd in crisp pastry. The most elegant thing here.

90 min A proper cook Vegetarian

Ingredients

  • Pastry: 1.5 cups maida, 120g cold butter, 1/2 cup icing sugar, 1 egg yolk
  • Filling: 5 eggs, 1 cup sugar, 3/4 cup lemon juice, zest of 4 lemons, 1 cup cream

Method

  1. Pastry: rub butter into flour and icing sugar, bind with the yolk. Chill 1 hour.
  2. Roll, line the tin, chill again 20 minutes, then blind bake at 180°C for 20 minutes with weights and 10 without. It must be fully baked and dry.
  3. Filling: whisk eggs, sugar, lemon juice and zest, then the cream. Whisk gently — air bubbles bake into a foam that ruins the surface.
  4. Strain the mixture, then rest it 10 minutes and skim off any foam.
  5. Pour into the hot case and bake at 150°C for 30-35 minutes. Very low heat is what keeps it silky rather than scrambled.
  6. It should wobble as one piece in the centre. Cool completely, then chill.

Questions people ask about Lemon Tart

How long does Lemon Tart take?

About 90 minutes from starting to sitting down, and it is a proper cook. A good part of that is unattended, so you can get on with something else once it is going.

What is the one thing to get right in Lemon Tart?

Pour into the hot case and bake at 150°C for 30-35 minutes. Very low heat is what keeps it silky rather than scrambled.

What can I use instead of maida in Lemon Tart?

Use plain atta for a denser, nuttier result, or a 50/50 mix if you want to keep some lift.

Can I make Lemon Tart ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Lemon Tart vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Do I need an oven for Lemon Tart?

Yes, this one needs an oven. If you do not have one, look at the no-oven filter on the baking page: eleven of the bakes here are built for a cooker, a pan or the fridge.

What do you serve with Lemon Tart?

On its own, warm, with tea or coffee. Baking is chemistry, so scale it by weight rather than by eye: double every quantity, use a tin with roughly double the area, and expect to add ten minutes or so. Judge it by the skewer, not the clock.

Don't know what to cook? Let it decide →

If you liked this

Caramelised Onion Tart
80 min · Some work
Stuffed Baked Potatoes
80 min · Easy
Adzuki Bean Brownies
80 min · Some work
Pistachio, Apricot and Chocolate Bars
85 min · Some work
Orange Almond Cake
90 min · Some work
No-Knead Bread
90 min · Easy