Liz’s Lemon Tart

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For the pastry

  • 200g plain flour
  • 125g butter

For the filling

  • 200g icing sugar
  • 100g ground almonds
  • 3 lemons rind & juice
  • 125g butter
  • 3 eggs


  2. To make the pastry, place the flour & chopped butter into a food processor with the blade attachment & process until the mixture resembles fine breadcrumbs.
  3. Pour the mixture into a 28 cm fluted flan tin with a removable bottom.
  4. Spread the mixture evenly & with your thumbs gently press the pastry into the sides of the tin making sure you get as much of a right angle as possible, then press the rest of the pastry firmly onto the bottom of the flan tin to line the whole base.
  5. To make the filling place all the filling ingredients into the food processor with the blade attachment & process until smooth.
  6. Put the uncooked pastry base on a baking sheet in the oven & bake for 5 mins.
  7. Pout the filling into the pastry case and place back in the oven.
  8. Bake for 25 – 30 mins until lightly golden in colour.

You can make this tart up to a day in advance. Don’t use it before 4 hours from the time it has cooked, as it really needs to cool & set a bit before being removed from the tin.

To serve, dust with icing sugar &, if you want, strawberry halves look nice placed around the edge of the tart.

Serves 8 – 10