Baked lemon tart

Baked lemon tart

5 from 1 vote
Course Dessert
Cuisine French
Servings 6


  • 300 g sweet pastry
  • 225 g sugar
  • 1 lemon zest
  • 90 ml fresh lemon juice about 2-3 lemons
  • 3 large eggs beaten
  • 20 g corn flour
  • icing sugar to dust
  • 400 g Raspberry to decorate


  • Preheat the oven to 180˚C.
  • Roll out the pastry on a lightly floured surface. Line a fluted removable bottom tart tin with the pastry. Fill the pastry with parchment or oven safe cling film with the blind baking beans.
  • Place in the oven and blind bake for 15-20 minutes until fully cooked. Remove from the oven and allow to cool. Drop the oven temperature to 150C.
  • While base is cooking make the filling.
  • In a bowl, combine the caster sugar, lemon juice and zest, eggs and flour until fully combined.
  • Pour the lemon mixture over the blind baked tart.
  • Place the tin back in the oven for a further 25-30 minutes or until the topping as set and coloured. The centre should no longer moves when you shake the tin.
  • Remove from the oven and Cool for 2-3 hours in the fridge. Place the raspberries and dust with icing sugar when fully cooled.
  • Serve immediately.
Keyword Kevin Dundon, lemon, tart

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