Lemon Tart

A deliciously simple lemon tart that has almonds in the base for texture and subtle flavour. This pairs well served with blueberries and double cream.
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Dessert
Servings 10


Tart case

  • 80g raw almonds
  • 140g plain flour
  • 100g caster sugar
  • 100g cold butter, roughly chopped
  • 1 egg

Lemon filling

  • 6 eggs
  • 300g caster sugar
  • 200g cream
  • 100g lemon juice, strained
  • grated zest of 3 large lemons


Prepare the tart case

  • Brush a non-stick tart base well with melted butter. Preheat oven to 180 degrees.
  • Place almonds in the large food processor bowl. AUTO / 30 seconds.
  • Add flour, sugar, butter and egg. AUTO / 20 seconds. Pour the mixture into the prepared tart tin. Using your fingers, press gently onto the sides and base until even and smooth. Bake for 20-25 minutes until golden. Remove from oven and press down any puffed up sections with the back of a spoon (or you could blind-bake, but I'm all for shortcuts that still give a fantastic result!)

Prepare the lemon filling

  • Reduce oven to 160 degrees.
  • Place eggs, sugar, cream, lemon juice and lemon zest in the large food processor bowl. AUTO / 15 seconds.
  • Pour into the still-warm tart case. It's easier to do this if you pop the tart case back on the oven shelf and pour the filling in there – less chance of it spilling everywhere (talking from experience here!). Any leftover filling can be poured into a small ramekin and baked – and eaten while still warm with ice-cream, yum.
  • Bake for 40-45 minutes until it looks set, wobbly, but not runny. Allow to cool completely in the tin and refrigerate for at least a couple of hours before serving.


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