Lemon Tarts Recipe


  • 6 Eggs
  • Pinch of Salt
  • 250 gm Flour
  • 200 ml Cream
  • 250g of Castor Sugar
  • 190 gm unsalted Butter
  • Zest and juice of three Lemons


  1. Work flour and butter together into a ball using 2 to 3 tablespoons of water.
  2. Pop into fridge for about 20 minutes.
  3. Take pastry out of fridge and roll out and put in a tin and bake pastry at about 160C.
  4. Take 6 eggs and whisk in 250 gm of castor sugar and add the zest of three lemons and the juice of the lemons, then add 200 mls of cream.
  5. Take the pastry out of the oven, cool and then add the mixture to the pastry.
  6. Cook for about 35 to 40 minutes at 160 degrees.

Tip: To give a pie glossy finish just brush a beaten egg white over pie crust before baking .

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