Zesty lemon tart recipe

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Crispy shortbread crust with a velvety lemon topping makes for a deliciously smooth tart with a unique twist!

27 people made this

IngredientsServes: 8

Preheat oven to 180 C / Gas 4. Grease and line a 23cm round baking tin - making sure you butter over the greaseproof paper. (A cake tin will do)
For the base, beat the butter and 45g caster sugar with an electric mixer until light and fluffy.
Fold in flour with a metal spoon. It won't form a ball but some large clumps should form. Press into the bottom of the tin in an even layer.
Bake until it starts to turn a light golden colour, about 10 minutes.
For the topping, beat the eggs and 125g caster sugar with an electric mixer for about 2 minutes until very light.
Stir in lemon juice and zest.
Slowly whisk the flour and baking powder into the mixture by hand and then pour it onto the base that should be cooled by now.
Bake in the oven (still at 180 C) for about 15 minutes or until golden on the top and beginning to go firm.
Cool in the tin before removing and then dust with icing sugar.

Really easy and really tasty. I'll make it again!-12 Mar 2017

Gar
2022-04-22, 11:30:16

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Mimuro
2022-05-19, 04:46:35

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Spenser
2022-05-24, 05:50:49

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Umi
2022-06-09, 12:52:51

hmm
Mohamed
2022-06-15, 02:28:42

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