Lemon Tart - Tarte au Citron


  • 150g Doves Farm Organic Plain Flour
  • 75g butter, softened
  • 75g caster sugar
  • 3 egg yolks
  • 3 eggs
  • 175g caster sugar
  • 3 lemons, juiced
  • 125ml cream
  • 1 tbsp icing sugar


Sweet pastry

  1. Line a 23cm/9” tart or flan dish with parchment or rub the edges with butter and pre-heat the oven.
  2. Put the flour and butter into a large bowl. Use a fork or pastry blender to work them together until the mixture resembles fine breadcrumbs.
  3. Stir in the sugar.
  4. Add the egg yoks and stir well.
  5. Using your hands gather the mix together to form a smooth ball of pastry dough.

Blind baking

  1. Roll out the dough between two pieces of parchment or film, remove the film and transfer it to the prepared dish. Or simply press the dough into the dish using your fingers.
  2. Cut away any pastry that hangs over the edge of the dish.
  3. Prick the pastry all over with a fork.
  4. Lay a large piece of parchment over the raw pastry, making sure all the edges are covered.
  5. Scatter ceramic baking beans (or rice or flour) over the parchment, spreading them all over the surface.
  6. Bake for 10-12 minutes.
  7. Remove from the oven and carefully lift the parchment and contents off the pastry.
  8. Return the pastry to the oven and cook for a further 4-5 minutes without browning too much.
  9. Take the dish out of the oven and gently remove the warm pastry case out of the dish and leave it to cool.


  1. Reduce the oven temperature to 150°C, Fan 130°C, 300°F, Gas 2.
  2. Break the eggs into a mixing bowl and beat them together.
  3. Add the sugar and lemon juice and whisk until well combined.
  4. Stir in the cream.
  5. Pour the mixture through a sieve into another bowl then tip it into the pastry case.
  6. Bake for 30-35 minutes. The filling should be just wobbly and will continue to set as the tart cools.
  7. When cold, chill the tart until required.
  8. Sieve some icing sugar over the top of the tart before serving.