Dairy Desserts

Lemon Tart

image :  Lemon Tart


  • 5 eggs
  • 1 cup whipping cream
  • 3/4 cup granulated sugar
  • 1 tablespoon finely grated lemon zest
  • 1/2 cup lemon juice

  • 1 1/4 cups all-purpose flour
  • 1/2 cup cold butter, cubed
  • 1/3 cup icing sugar
  • 1/4 cup ground almonds
  • pinch of salt
  • 2 egg yolks
  • 1 tablespoon iced water, approximately


To make the pastry, process flour, butter, icing sugar, ground almonds and salt until mixture resembles coarse crumbs. Add yolks and enough water to make the dough just start to come together; do not over process. Pat dough into disc shape, wrap in plastic wrap and chill for 30 minutes. Roll dough out onto lightly floured surface until large enough to fit into 10 inch (25 cm) tart pan with removable bottom. Cover and chill for 30 minutes. Place a piece of parchment paper in pan on dough. Cover with dried beans or pastry weights.

Preheat oven to 375°F (190°C). Bake pastry on the bottom rack in preheated oven for 10 minutes. Carefully remove paper and beans. Return pastry to oven. Bake for a further 10 minutes or until golden; let cool. Reduce oven temperature to 350°F (180°C).

Whisk eggs, cream, sugar, zest and juice in a medium bowl. Pour into cooled pastry shell. Bake on bottom rack of preheated oven for 20 to 25 minutes or until just set; cool. Cover and chill overnight. Serves 8 to 10.