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Classic Lemon Tart

The perfect balance between sweet and sour, this tart is sure to impress your friends and family
Difficulty Level: Easy
Makes: 1 tart


For the Pastry:
1 ½ cups of plain flour
125g of butter, chilled and chopped into small cubes
2 tablespoons of icing sugar
3 tablespoons of cold water
For the Lemon Curd Filling:
4 eggs
1 ½ cups of caster sugar
2 lemons, zested and juiced
200g of butter, chopped into small cubes


  1. Put the flour, icing sugar and butter in a large bowl. Rub the butter into the flour mixture until it resembles breadcrumbs
  2. Add the water and bring together to form a dough using a rounded knife
    Roll dough out to form a 5mm thick disc. Fit dough into a 25cm diameter tart pan and refrigerate for 30mins
  3. Preheat oven at 180 C
  4. Line pastry with pastry weights or rice and bake for 15mins. Remove weights and bake for a further 15mins or until golden
  5. For lemon filling: Combine eggs, sugar, lemon zest and juice in a heatproof bowl
  6. Place the bowl over a saucepan of simmering water and cook, whisking constantly for 10mins, or until thickened
  7. Remove from heat, whisk in butter until melted and cool to room temperature
  8. Fill pastry with curd and refrigerate