Lemon tart

Total time: 2hr 55m
Preparation Time: 25m

For 8 piece

Nutritional Information

Contains 284 Kcal, 3g Protein, 38g Carbohydrates, 13g Fat


  • Pastry base
  • 1 rolled shortcrust pastry
  • Filling
  • 2.5 dl water
  • 1 pinch salt
  • 30 g butter
  • 120 g sugar
  • 3 tbsp cornflour, mixed with 3 tbsp of cold water
  • 2 fresh egg yolks
  • 3 organic lemon, use a little grated zest and 100 ml of juice
  • a little icing sugar

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  • Pastry base

    Place the dough in a pie dish or flan tin (approx. 24 cm in diameter) along with a sheet of baking paper. Prick the base all over. Blind bake for approx. 30 mins. in the bottom half of an oven preheated to 200°C. Leave the base to cool.
  • Filling

    Bring the water, salt and butter to the boil in a pan. Combine the cornflour with the sugar and egg yolks and add to the boiling liquid, stirring with a whisk. Bring to the boil, stirring constantly, and set the pan aside. Stir in the lemon zest and juice and pour the still-warm filling over the pastry base, leave to cool. Refrigerate the tart for at least 2 hrs. before serving. Dust with icing sugar.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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