Lemony tart and some flower power

I really love lemon desserts, they’re not everyone’s cup of tea but i find them so much more versatile than say chocolate… I never like chocolate for dessert but something fresh and lemony ties perfectly after a nice meal.

This is my go to sweet shortcrust pastry recipe… i find it really quick to whip up and it can also be made the night before or even frozen until it’s needed. Then of course the filling is just a case of adding and whisking the ingredients together…throwing into a rectangular tin and boom, you have yourself a fancy dessert.

Lemon desserts are good all year round but particularly in the spring time. What else is good in the spring time? Tulips! We took a visit in the height of spring to the Keukenhof, which is basically flower mecca…with a lot of tourists.

It’s summer at the moment, but everything feels slightly dull… i want to go back and run around the tulips. Nothing shouts good weather like a foreigner running around tulip fields.

So now, back to what you really want. This fabulous recipe for lemon tart. I found this recipe a long time ago on the Donna Hay website. I love it, and also her. Enjoy


225g plain flour

125g chilled butter, cubed
80g icing sugar
3 egg yolks
1 tablespoon ice cold water

250ml single pouring cream
2 eggs
3 egg yolks, extra
110g caster sugar

125ml lemon juice


If you have a food processer the first process is really quick and easy… if not, it’s not biggy.

Place the flour, butter and icing sugar in the bowl of a food processor and process until mixture resembles fine breadcrumbs and you can still see small lumps of butter, don’t go as far as to blast it into a sand like texture.  While the motor is running, add the egg yolks and process it until it it just combined. Add the iced water and process until the dough just comes together.

Turn the dough onto a very lightly floured surface and just bring together until you have a ball, flatten into a disk, wrap in plastic wrap and pop it into the fridge for 1 hour.

Preheat oven to 180ºC (350ºF).

The easiest way to roll it out, is to roll the pastry out between 2 sheets of non-stick baking paper to 3mm-thick. Line an 11cm x 34cm lightly greased loose-bottomed tart tin with the pastry (if you have one, otherwise use a medium sized circular one), trim the edges and prick the base with a fork. Refrigerate for 30 minutes.
Line the pastry case with non-stick baking paper and fill with baking weights. Bake for 15 minutes, remove the paper and weights and bake for a further 10 minutes or until the pastry is light golden.
Reduce temperature to 140ºC (275ºF).

To make the lemon filling, place the cream, eggs, extra yolks, sugar and lemon juice in a bowl and whisk to combine. Strain through a sieve to achieve a really glossy smooth surface. Pour around 3/4s into the tart shell and place in the oven, if possible place the final 1/4 while it’s sitting on the shelf (this is to avoid spillages when moving it to the oven) Bake for 30–35 minutes or until just set. Allow to cool and then refrigerate until completely set.
Dust with icing sugar to serve. Serves 6-8.

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