lemon tart 2

The lemon tart is a classic of English tradition. The base of pastry is stuffed with a cream made with eggs, sugar, lemon juice, butter and corn starch. This tart is the perfect ending to a family get together. An elegant citron is also a thing of beauty, the zesty flavored crumbly tart marrying perfectly with the creamy custard filling. Toping it with another dough makes it more crumbly.

lemon tart 3

lemon tart 4

lemon tart 5


  • 200g (7/8 cup) chilled and chopped butter
  • 150g (2/3 cup) sugar
  • 2 yolks and 1 whole egg
  • 1 teaspoon lemon zest
  • 1/2 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 400g flour + some for dusting

For the filling

  • 200 ml water
  • 30g (1/8 cup) butter
  • 30g (1/8 cup) corn starch
  • 1 egg
  • 100g( 1/2 cup) sugar
  • 1 table spoon lemon zest
  • the juice of one lemon


  1. Preheat oven to 150c/302F.
  2. Spray a 20cm/8″ round tin with oil or line with baking/parchment paper. This is done.
  3. Mix the butter and the sugar in a big bowl until homogeneous
  4. Beat the eggs with the vanilla, lemon zest, pinch of salt and baking powder.
  5. Add them in the bowl with the butter and mix
  6. Now add the flour, a bit at a time and mix well till it is a dough.
  7. Then roll in a film and put in the fridge for 30 minutes.
  8. In the mean time let’s prepare the lemon cream, first dissolve the corn starch in the amount of water mentioned above.
  9. Then  in a pot add all the ingredients together and mix well with an egg beater.
  10. Cook on low heat  stirring every now and then till it is a little bit dense.
  11. Now take it out and put the pot in cold water so that it stops cooking and let it cool down.
  12. When the dough run its course,cut half of it for the upper crust, roll the rest out on the counter with a little bit of flour 1/2 an inch thick.
  13. Put it in the tin make sure the boards are a little bit higher.Fill in the lemon cream.Roll out the other half of the dough and cover the filling completely. If some dough goes out of the tin, tack it in.
  14. Cook for 40minutes or till golden brown. Let it rest for 10 minutes before lifting out of the tin. Allow to cool before cutting and ENJOY.

Author: myspicypasta

I'm Hirut, originally from Ethiopia and now living in Italy. I'm a happily married, a mother of one and professional assistant cook.

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