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- Dish type
- Pies and tarts
- Sweet pies and tarts
- Fruit pies and tarts
- Lemon pies and tarts
My family loves lemon tart and I'm asked to make this by friends everytime we have a party. This recipe makes enough pastry for two tarts so you can freeze one for next time.
71 people made this
- 300g plain flour
- 200g butter
- 100g icing sugar
- 1 egg yolk
- 1 tablespoon cold water
- 4 eggs
- 150g caster sugar
- 2 tablespoons minced lemon zest
- 180ml lemon juice
- 120 ml cream
MethodPrep:30min ›Cook:20min ›Extra time:20min chilling › Ready in:1hr10min
- Place flour, butter and icing sugar in food processor; process until mixture resembles bread crumbs. Add egg yolk and 1 to 2 tablespoons cold water, and process until mixture forms a dough. Mold dough into 2 flat shapes, wrap in cling film and chill for 20 minutes.
- Roll out pastry to 3mm thick and line a 24 cm fluted tart tin; feeze for 20 minutes. Preheat oven to 175 degrees C.
- Line pastry with greaseproof paper or foil, fill the foil with dried beans or ceramic baking beans and bake in preheated oven for 15 minutes. Remove foil and beans, and continue baking until pastry is a light golden colour.
- In a mixing bowl, mix together eggs, caster sugar, lemon zest, lemon juice and cream. Do not over beat. Strain. Place tart on a baking tray and carefully pour lemon mixture into baked pastry case.
- Bake for 20 minutes. The filling will be runny in the centre and will set more as it cools; don't over cook, or cracks will appear. Cool and serve.
Reviews & ratingsAverage global rating:(75)
Reviews in English (55)
I must say, the recipes for this pastry is probably the best I have ever used! It is really easy to work with, providing you use more water than what is suggested. It doesn't crack, and the result is quite a biscuity, even textured pastry. Perhaps in the future I might try adding a little vanilla sugar, or vanilla essence for an extra 'biscuity' taste. The actual filling has a really nice texture too, and overall, this is a yummy tart. When I make this next time, I might use a little less lemon rind and juice, because it was a little too lemony for me. But I guess that comes down to personal preference. This was a great recipe!-16 Apr 2004
This recipe is a smash hit with all our guests. It's light, delicious, and refreshing. I recommend going the extra mile to use fresh squeezed lemon juice as the flavor is somewhat dulled with bottled lemon juice. The crust is fantastic and it's a fabulously pretty presentation.One other note. The recipe says not to overmix the filling. If you do whip or whisk it too hard bubbles form, and these often will remain during baking and detract from the prettiness of the final product.-19 Feb 2008
Thanks for an excellent recipe. Made similar many years ago when I lived in Britain. For those who do not know what castor sugar is (or it is not available where they shop) you can put regular granulated sugar in the blender for a few mins. and that will make it finer.-05 Aug 2008
- ⅜ cup butter
- ¼ cup confectioners' sugar
- 1 cup all-purpose flour
- 3 eggs
- 1 cup white sugar
- 1 tablespoon grated lemon zest
- ¼ cup lemon juice
- 3 tablespoons all-purpose flour
- 2 tablespoons confectioners' sugar for dusting
Preheat oven to 350 degrees F (175 degrees C).
Process butter, 1/4 cup confectioners' sugar and 1 cup flour in food processor 10 seconds, or blend with pastry blender. Pat dough evenly into 9 inch round pie plate.
Bake 12 to 15 minutes, until golden.
Combine eggs, white sugar, lemon zest, lemon juice and 3 tablespoons flour and mix until smooth pour mixture over hot crust.
Bake 15 to 20 minutes more, until firm. Let cool completely in baking dish. Sprinkle with confectioners' sugar and cut into 12 triangles.
- ¾ cup butter, at room temperature
- ½ cup white sugar
- ½ teaspoon vanilla extract
- 1 pinch salt
- 1 ¾ cups all-purpose flour
- 1 ½ cups white sugar
- 3 large eggs
- 1 tablespoon lemon zest
- ½ cup freshly squeezed lemon juice
- ½ cup all-purpose flour
- 1 teaspoon confectioners' sugar, or to taste
Combine butter, 1/2 cup sugar, vanilla extract, and salt in the mixing bowl of a stand mixer mix ingredients thoroughly with a paddle attachment. Mix flour into butter mixture to make a smooth dough. Press dough into a 9-inch tart pan refrigerate crust for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Bake crust until light golden brown, 15 to 20 minutes.
Whisk sugar, eggs, lemon zest, lemon juice, and 1/2 cup flour in a bowl until smooth. Pour lemon filling into crust. Cover edges of crust with strips of aluminum foil to prevent burning.
Bake tart until filling is set, about 20 minutes. Cool completely and dust with confectioners' sugar.
Lemon Tart with Berries
What beckons summer more than a delicious lemon tart? This one is a beauty with its glossy, creamy, lemony filling with just the right amount of tang! Topped with berries and sprigs of mint it almost has a “cheesecake vibe.” So often lemon tarts can be laborious to make, first the pastry and then the filling, with lots of stirring, squeezing, and grating! This little number is effortless and you’re still left with a truly delicious result.
The crust is made with low-fat Graham Crackers and apple sauce OR coconut oil. Personally, I go for the applesauce option as it cuts out any added oil. Applesauce is wonderful in plant-based baking. If you want an even richer flavor use apple butter, it’s delicious!
How do you make the filling for the Lemon Tart?
It’s super simple to whip up. You simply take:
- soaked cashews
- lemon juice
- vanilla extract
- maple syrup
then blitz them together in a food processor to produce the most delicious “creamy” liquid which will be baked in the tart shell.
This lovely tart is best served chilled and topped with plenty of berries. It will happily keep in the fridge overnight but honestly won’t be at its best after 24 hours. Citrus of course is filled with vitamin C and prized for its mood-boosting properties. My family was certainly very happy when this appeared on the table. It was polished off very quickly.
What equipment do I need to make the Lemon Tart?
A spring-form tart pan is very useful here. You can make one 9 inch tart or multiple 3 inch if you prefer.
I hope you love this Lemon Tart with Berries! If you do make it please take a picture and share it on INSTAGRAM and I’ll repost it on my stories. I’d love to hear from you, please leave a comment and rate the recipe! Thanks so much and Happy Plant-Based Cooking!
Place the flour, xantham gum, margarine and vegetable fat in a food processor and pulse until the mixture is of a breadcrumb like consistency. Add the lemon zest and caster sugar and pulse for another minute. Tip in the lemon juice and 1 tbsp of cold water, pulsing as you go, until the mixture begins to pull together to form a dough. You can then add the extra water if you think it needs it. Turn the pastry in to a large bowl and, using the tips of your fingers, pull together into a ball. Knead lightly for 2 minutes until smooth and elastic to your touch. Lay the pastry between two large layers of clingfilm and roll it out – ensuring that the pastry becomes no thinner than 3mm. Peel off the uppermost layer of clingfilm and turn the pastry in to its tin, filling in any cracks or gaps that may appear with extra pastry, patted flat with your fingertips.
Preheat the oven to 200c. Blind bake the lemon pastry for 30 minutes, after 15 minutes remove the parchment and baking beans from the pastry and return to the oven for the remaining cooking time. Once the pastry is cooked and lightly golden, remove from the oven and set aside to cool down.
Place the agar flakes in a high sided saucepan with 330ml of water. Bring to the boil and leave to boil gently for 10 minutes, whisking every now and then until the agar has dissolved. Don’t worry if the liquid foams up, this is normal and why you need to use a high sided pan. Add the sugar to the liquid and continue to boil gently, whisking occasionally, for 3 – 4 minutes or until the sugar has dissolved into the liquid, then remove from the heat.
In a separate bowl, combine the lemon juice, zest and cornflour and stir together until smooth. Add this mixture and the oat cream to the agar liquid and whisk together constantly, over a medium heat, for around 5 minutes or until the mixture thickens and becomes syrupy. Take off the heat and set aside to cool for a few minutes. Pour the lemon filling into the pastry tart, leave to cool at room temperature for 30 minutes and then place in the fridge to set for 1 hour.
Begin by making the pastry as described in shortcrust pastry recipe below, or you can watch how to make it in our Cookery School video, sifting in the icing sugar into the rubbed in mixture then adding the yolk with the water before making the dough.
Then leave it to rest in a polythene bag in the refrigerator for 30 minutes. Meanwhile, make the filling, grate the zest from the lemons, and squeeze enough juice to give 225 ml. Now break the eggs into a jug, and add the sugar to the eggs and whisk to combine, but don't overdo it or the eggs will thicken. Next add the lemon juice and zest followed by the cream, and whisk lightly. Roll the rested pastry as described in the basic pastry recipe below to 30cm in diameter then carefully roll the pastry round the rolling pin and transfer it to the centre of the tin.
Now, using your hands, gently press the pastry into the tin to line the base and sides making sure you ease the pastry into the corners and press it against the sides then trim off any excess pastry around the top edge with a sharp knife. After that use your fingers again to press the sides all round to the pastry so it is slightly proud of the tin.
All you now need to do is prick the base all over with a fork, as this will release any trapped air, which is what causes the centre to rise up. Then pop it in the freezer to chill for 30 minutes.
To cook the pastry base, pre-heat the oven to 190°C, gas mark 6 and place the baking sheet near the centre to preheat as well.
Once the pastry case is frozen put it on a flat surface. Place the piece of foil over it then press it down over the base and up the sides of the pastry. Then turn the edge of foil inwards and crumple it against the sides to create a support that will hold the pastry in place whilst it cooks. Put the pastry case onto the pre-heated tray in the oven and bake for 15 minutes.
Then remove the pastry case from the oven and ease the sides of the foil inwards and carefully lift it away from the pastry case (you can reserve this foil liner to use another time). Brush the base and sides all over with beaten egg (use a little from the filling), which will provide a sort of moisture proof coating so that the pastry stays beautifully crisp even after the filling has gone in.
Now return the pastry case to the oven for 7-8 minutes then, as you remove it, turn the temperature down to 180°C, gas mark 4.
Now pour the filling into the tart case. (If your prefer you can pour the filling from the jug and place the pastry case on the baking sheet in the oven, and then pour the filling straight into the pastry which avoids having to carry the tart to the oven and spilling it). Bake on the baking sheet for about 30 minutes or until the tart is set and feels springy in the centre.
Let it cool for about half an hour if you want to serve it warm. It's also extremely good served chilled. Either way, dust it with icing sugar just before serving and serve with well-chilled crème fraîche.
These muffins are a great breakfast treat. Moist and fluffy due to the addition of yogurt, this recipe from No Spoon Necessary loads these muffins with great lemon flavor and tops them with a sweet streusel and a sticky lemon glaze.
Meet the snickerdoodle’s cousin, a perfect warm weather cookie! This cookie from The Red Head Baker is filled with lemon zest and then rolled in sugar (instead of cinnamon sugar) resulting in a cookie that is soft in the middle with delightfully crisp edges. Be careful not to overbake these doodles — they should be a little underdone when you take them out of the oven.
- For the crust:
- Preheat the oven to 350°F. Generously butter and flour a 9-inch fluted tart pan with a removable bottom and refrigerate it while the oven preheats.
- Remove the tart pan from the refrigerator. Use your fingertips to press the chilled pine nut dough evenly over the bottom and up the sides of the pan. Trim off any excess dough.
- Bake the crust for 10 to 15 minutes, then rotate it and bake for another 10 to 15 minutes, or until it is golden brown. Remove the crust from the oven and let it cool while you make the filling. (There may be some cracks in the crust they will not affect the finished tart.)
- Bring about 1 1/2 inches of water to a boil in a pot that is slightly smaller than the diameter of the bowl you will be using for the sabayon. Meanwhile, in a large metal bowl, whisk the eggs, yolks, and sugar for about 1 minute, or until the mixture is smooth.
- Set the bowl over the pot and, using a large whisk, whip the mixture while you turn the bowl (for even heating). After about 2 minutes, when the eggs are foamy and have thickened, add one-third of the lemon juice. Continue to whisk vigorously and, when the mixture thickens again, add another one-third of the lemon juice. Whisk until the mixture thickens again, then add the remaining lemon juice. Continue whisking vigorously, still turning the bowl, until the mixture is thickened and light in color and the whisk leaves a trail in the bottom of the bowl. The total cooking time should be 8 to 10 minutes.
- Turn off the heat and leave the bowl over the water. Whisk in the butter a piece at a time. The sabayon may loosen slightly, but it will thicken and set as it cools. Pour the warm sabayon into the tart crust and place the pan on a baking sheet.
- Preheat the broiler. While the sabayon is still warm, place the tart under the broiler. Leaving the door open, brown the top of the sabayon, rotating the tart if necessary for even color this will take only a few seconds, so do not leave the oven. Remove the tart from the broiler and let it sit for at least 1 hour before serving. Serve at room temperature or cold.
Reprinted from Bouchon, by Thomas Keller, Copyright © 2004, published by Artisan.
Mini Lemon Tarts Recipe
A mini bite sized delights that has a flaky tart base and is filled with a sour lemon curd which goes really well with tea.
Mini Lemon Tarts Recipe is a refreshing recipe is a comforting dessert made with mini pie crust shells and filled with a luscious lemon curd. These lemon curd tartlets is traditionally served in most of the restaurants as a delicious dessert. It is very simple to make and just bite sized that you can prepare in your very own kitchen and amaze kids in a party.
Serve these lovely little lemon tarts along with Seiki Peppermint Green Tea, it will give a great burst of flavours as it will refresh your palate and at the same time complements the sourness from the tart. Green tea is loaded with antioxidants and nutrients that have powerful effects on the body by helping with nausea, digestion, mental alertness and provides relief from cold.
Spring dessert to enjoy for Easter
Besides this lovely tart, we have a lot of no bake desserts on our blog. You can use these ideas for Easter dessert. They are so good for a warmer weather and make the cooking less stressful.
For more Easter dessert ideas, check our No bake Easter desserts with surprise and Lemon Blueberry Cake. Looking for the tart crust? Check our Easy Strawberry Tart recipe.
Enjoy this easy no bake lemon tart recipe! Follow us on Instagram and Pinterest to find more delicious ideas. Stay healthy and happy and experiment in your kitchen!