Chelsea

celebrating 130 years 1884-2014

French Lemon Tart

By Chelsea Sugar
French Lemon Tart
12 servings
  • 16 reviews

  • Difficulty Moderate
  • Prep time 30 mins
  • Cooking time 35 mins
  • Serves
    12
Ingredients

    Pastry:
    1 1/2 cups flour
    1/2 cup Chelsea Icing Sugar
    125g butter, chilled and cubed
    finely grated rind 2 lemons
    1 egg yolk
    1 tablespoon iced water

    Filling:
    5 eggs
    1/2 cup Chelsea Caster Sugar
    3/4 cup cream
    1/2 cup lemon juice (about 2 lemons)

Method

    To prepare the pastry, place the flour and icing sugar in a food processor and mix for a few seconds.

    Add the butter in small cubes and process until the mixture resembles breadcrumbs.

    Add the rind, egg yolk and iced water and process for a few seconds.

    Tip the mixture onto a sheet of plastic film and gather into a ball. Refrigerate for 20 minutes.


    Roll out the pastry to about 5-7mm thickness and line a 23-25cm removable bottom flan dish and trim excess pastry with a sharp knife.



    Place a sheet of baking paper over the pastry, lightly push into pastry and fill with baking beans or uncooked rice.

    Preheat the oven to 200ºC. Bake the flan for 10 minutes. Carefully remove the baking paper and beans and continue cooking for another 5 minutes, until golden.


    To make the filling, beat the eggs and sugar in a bowl until frothy and the sugar begins to dissolve. Beat in the cream, until just mixed. Add the lemon juice. Pour into the cooked pastry shell and bake at 180ºC for 20-25 minutes or until the filling is set. Cool then refrigerate.


    Serve with whipped cream, yoghurt or French Vanilla ice-cream.

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Reviews

Average Rating
4.516
(16 reviews)


This lemon tart was delightful and scrumsous def going to make it again.

One of the best deserts I’ve ever tasted. So easy to make too, I nailed it first time and have made it a couple of times since. It turns out so good even I find it hard to believe I made it.
Couldn’t recommend a recipe more than this one!

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The best desert I've made!
It's delicious and everyone comes back for more, Ive made this recipe many times and love it!
I put lemon zest in the filling to give it more flavour.

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The best desert I've made!
It's delicious and everyone comes back for more, Ive made this recipe many times and love it!
I put lemon zest in the filling to give it more flavour.

Easy to make and great taste! Was a hit at my last dinner party, served with whipped cream and fresh zest grated on top, yum.

it was ok it wasent that devine.
From Ava G

The tart is just great and easy to do! Turned out to have a lot of taste and the texture is awesome.

Perfect with whipped cream! So good, it's delicious so lemony. I always tend to leave it in the fridge till the next day, it tastes better that way! YUM

Easy to make, very tasty.
I needed 4-5 lemons not two to get 1/2 cup.
Great use of lemons and not too sweet.

I had a bit of trouble when adding the lemon as the mixture curdled, my advice pour combined mixture through a sieve or add lemon very slowly when combining.

A great lemon tart

Very nice looking cake that I can easily cook for my Indian kids

Yummy filling add a bit of finely grated lemon rind to the
mixture as use brought pastry ...always a hit

Only used the filling, as needed a gluten free base. Was perfect - creamy and lemony and sharp. Took longer to cook to a soft wobble (about 40mins)

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The best lemon tart recipe I have ever found. Thank you Chelsea!!!

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Delicious!! Very yum and has a very strong lemon taste which I loved !!!

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