Lemon Tart Recipe



  • 1 3/4 cups plain flour
  • 1/2 cup almond meal
  • 1/3 cup icing mixture
  • 175g butter, chilled, chopped
  • 2 egg yolks
  • 2 tbsp chilled water
  • Whipped cream, to serve
  • Strawberries, to serve

Lemon filling Ingredients

  • 5 eggs, lightly beaten
  • 3/4 cup caster sugar
  • 300ml double thick cream
  • 2 tsp lemon rind
  • 1/2 cup lemon juice


  1. Place flour, almond meal, icing sugar mixture and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolks and water. Process until dough comes together. Turn out onto a lightly floured surface. Knead until just smooth. Shape into a disc. Wrap in plastic wrap. Refrigerate for 30 minutes.
  2. Preheat oven to 200°C and grease a large tart tin. Roll out pastry between 2 sheets of baking paper until 3mm thick. Line tin with pastry and trim excess. Refrigerate for 15 minutes.
  3. Place tart tin on a baking tray. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 minutes. Remove weights and baking paper. Bake for 10 minutes or until light golden. Cool pastry case. Reduce oven temperature to 180°C.
  4. Whisk eggs, sugar, cream, lemon rind and lemon juice in a bowl. Stand for 5 minutes. Pour mixture into pastry case. Bake for 30 to 35 minutes or until filling has just set. Cool for 15 minutes. Refrigerate overnight or until chilled. Serve with whipped cream and strawberries.

(This recipe was sourced and adapted from taste.com.au)