A Lemon Tart for the Dads.

  • POSTED ON 27 Aug 2013

Mark's a big fan of lemon tart (actually we all are) and with Father's Day approaching thought to share a recipe for an easy, yet delicious one. This one promises a tangy just set custard, within a golden pastry crust, all made easier care of Careme's sweet shortcrust pre made pastry... it's seriously so good, you might starting wondering why you ever tried making your own!


  • 3 large lemons
  • 6 eggs
  • 250 grams caster sugar
  • 200 mls cream
  • 1 packet Careme pre made sweet shortcrust pastry


1. Preheat oven to 160 degrees and prepare your pastry shell for a 20cm tart tin as per Careme's instructions.

2. While tart shell is baking, zest and juice the lemons, setting aside the zest and juice.

3. Whisk together the eggs and sugar until thoroughly combines.

4. Add the lemon juice and zest to the egg mixture, continuing to whisk. After combined, whisk in the cream. You might like to transfer this mixture to a jug for ease of pouring for the next step.

5. Once the pastry shell is cooked, reduce oven temperature to 110 degrees. Pull the pastry out of the oven and pour in the filling. Carefully return to the oven and cook for 40 - 50 minutes, until just set. The custard will have a very gentle wobble. Remove from the oven, and cool for 20 minutes.

Serving suggestion

Best with a little of YEA's French style cream fraiche on the side.