Lemon tart with crisp sweet pastry
A crisp pastry case with a smooth, tangy lemon filling that wobbles just right.
- Time1 hr 50
- LevelHard
- Costabout £0.42 a head
- Oven190°C (170°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Rub the flour, icing sugar and butter together to fine crumbs. Add 1 egg yolk and 1 to 2 tbsp cold water to bring it into a dough. Chill for 30 minutes.
30 min - 2
Heat the oven to 190°C (170°C fan). Roll out the pastry and line a 23 cm tart tin. Prick the base and chill for 10 minutes.
- 3
Line with baking paper and baking beans. Bake for 15 minutes, remove the paper and beans, and bake 8 minutes more until golden.
23 min - 4
Whisk 2 whole eggs with the caster sugar and lemon zest. Stir in the lemon juice and cream.
- 5
Turn the oven down to 150°C (130°C fan). Pour the filling into the warm case.
- 6
Bake for 25 minutes until just set with a gentle wobble in the centre.
25 min - 7
Cool fully before slicing. Dust with icing sugar if you like.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.