Lemon tart

I had 3 eggs yolks to use up as a result of the coconut macaroons.  I am not a fan of eggs. I don’t mind egg-whites, but I don’t like the look, feel and taste of egg yolks.  I am one of those who leaves the yolk in a hard-boiled egg.

Still, I hate wasting food.  I decided to make a lemon tart using a recipe I found on BBC Good Food.  My biggest fear was that the yolks would turn into scrambled eggs, but they turned out ok in the end.  I used a short-crust pastry recipe from Bill Granger’s Open Kitchen.  Here are the recipes (modified slightly) for ease of reference.


A) Pastry

  • 250g plain flour, and extra for dusting
  • 100g caster sugar
  • 180g chilled butter, diced
  • 1/4 cup ice water


  1. Place the flour and sugar in a bowl
  2. Add the butter and work the flour into breadcrumbs
  3. Add a bit of water to form a dough (you might not need all the water)
  4. Add some extra flour to bring the dough together if necessary
  5. Wrap the dough in cling film and chill for an hour
  6. After an hour,  dust a pastry mat with some flour
  7. Pre-heat the oven at 180 degrees
  8. Roll out the dough to fit into a pre-greased 9″ tart tin
  9. Place the dough onto the tin and press the edges in
  10. Prick the bottom of the dough with a fork
  11. Place a greased foil, grease-side down onto the dough and place some baking beans on the foil
  12. Bake the tart casing for 15 minutes, then remove the foil and baking beans
  13. Bake for a further 10 minutes
  14. Remove from the oven and cool on a rack while you make the lemon filling

B) Lemon filling

  • zest of 2 lemons
  • 2 tbsp corn flour
  • 100g caster sugar
  • 100ml lemon juice
  • 65g butter
  • 3 egg yolks, plus an egg


  1. Mix the lemon zest, cornflour and sugar in a saucepan
  2. Strain the lemon juice into the pan and stir until the sugar dissolves and the liquid thickens
  3. Take the pan off the heat and beat in the butter
  4. Beat the egg yolks and egg together and pour into the pan
  5. Place it back on the stove over a low heat and keep stirring until the filling thickens. This should only take 3 to 4 minutes
  6. Remove from the heat and leave to cool down
  7. Pour the lemon filling into the tart casing through a sieve to remove lumps or any curdled bits
  8. Place the tart tin on a baking tray and cook in the oven at 170 degrees for 20 minutes
  9. Leave to cool for 20 minutes before removing the tart from the tin
  10. Serve chilled



3 thoughts on “Lemon tart

  1. I love lemons but haven’t had the opportunity to try a lemon tart. But the picture of this tart looks so scrumptious that I think it’s time I try it. Very nice.

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