Silky lemon tart

Citrus tarts are a favourite with many, and my mum’s made her own version of Australian cook Stephanie Alexander’s tart recipe for years. It’s insanely silky and light as a feather.

By Nici Wickes
  • 25 mins preparation
  • 1 hr cooking
  • Serves 8, Makes 24 centimetre
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Silky lemon tart
  • 1 sheet sweet shortcrust ready-rolled pastry
  • 5 eggs
  • 220 gram caster sugar
  • 3 lemons, juice (should yield 150ml of juice)
  • 150 millilitre cream
  • 2 lemons, zest
  • icing sugar
  • cream or crème fraîche, to serve


Silky lemon tart
  • 1
    Preheat oven to 200°C. Pop an oven tray in to heat.
  • 2
    Roll pastry slightly thinner than it comes and line a 24cm loose-bottomed flan tin with the pastry. With your fingers, mould it into the fluted edges and leave some overhang. Place in the fridge for 20-30 minutes.
  • 3
    Remove, prick the base with a fork and place on the heated oven tray to cook for 12-15 minutes, when it should be beginning to colour. Make your filling while it cooks.
  • 4
    Beat together the eggs and sugar, then add the juice and lastly the cream.
  • 5
    When the pastry case is cooked, remove any excess pastry overhang, tidy up and reduce heat to 160°C.
  • 6
    Place back on the oven rack and pour the filling into the pastry case, filling it right to the top before gently sliding back into the oven.
  • 7
    Bake for 35-45 minutes until almost set – it should be firm 3cm in around the edge but still wobbly in the middle.
  • 8
    Remove from the oven and cool in the tin for 10-15 minutes before easing the ring away from the still-warm pastry sides (but leave it on), then cool completely for 30 minutes before removing from the tin.
  • 9
    Sprinkle with lemon zest and dust with icing sugar. Serve with cream or crème fraîche.


By placing the pastry-lined tin in the fridge to chill, then banging it straight into a hot oven, you can get away with not blind-baking.

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