Baked Lemon Tart Recipe

With its bright yellow filling, it's also a signature piece, making it the perfect dessert for an Easter dinner or other special occasion. You can eat it on its own, but it also goes well with a dollop of fresh raspberries and a dollop of whipped cream.



  • 3 eggs
  • 2 egg yolks
  • ¾ cup (175 ml) heavy cream (35%).
  • ½ cup (125 ml) granulated sugar
  • zest of 1 lemon
  • ½ cup (125 ml) fresh lemon juice (about 4 lemons)

1. For the dough, place the flour, powdered sugar, butter and salt in the bowl of a stand mixer and mix until smooth.

2. In a medium bowl, mix together the egg yolks and heavy cream. Place in the bowl of the food processor and beat until the dough comes together.

3. Place the dough on a clean work surface and shape into a disc. Wrap the disc in cling film and chill in the fridge for about 30 minutes.

4. Stretch out the dough between 2 sheets of baking paper until it reaches a thickness of approx. 2 mm. Place in a 25 cm (10 inch) cake pan with a removable bottom and press against the bottom and ribbed edges. Use a kitchen knife to remove the batter that comes out of the pan. Place the mold on a baking sheet and place in the freezer for 30 minutes.

5. Preheat the oven to 180°C.

6. Crumple a piece of parchment paper to remove any sharp edges that would dig into the dough and line the cake with it. Place baking weights or dried beans on the parchment paper and blind bake the crust for 15 minutes. Remove parchment paper and weights or beans and return batter to oven for a further 10 minutes until golden brown. Remove the crust from the oven and lower the temperature to 150°C.

7. For the filling, whisk together the eggs, egg yolks, heavy cream, granulated sugar, lemon zest, and lemon juice in a large bowl. Using a fine mesh strainer, strain the mixture into a large glass measuring cup with a spout.

8. Place the pan back into the oven on the middle shelf. Remove the grate in the center and slowly pour the filling into the pie crust. Gently slide the rack in.

9. Cook until the center is almost set (it should still move a little if you shake the pan slightly) for 25-30 minutes. It will continue to solidify when removed from the oven.

10. Allow to cool completely, then cover the cake with cling film and leave in the fridge for at least 4 hours before serving. Store in an airtight container or covered with cling film in the refrigerator for up to 3 days.

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