Italian baked lemon tart

16 March 2018

Italian baked lemon tart


Okay, this is not our recipe, but we have made it so many times we feel like it is now.  A nod to the River Cafe cook book – this makes the best lemon tart imaginable.


330g flour

180g unsalted butter

100g icing sugar

1/2 (fine) lemon zest

1 egg yolk

25ml water

1/4 teaspoon salt


Cream butter, salt, lemon, icing sugar in mixer

Add flour and yolk.

Slowly add water to requirements.

Mix and cling film in fridge

Line tin 26/28cm

Blind bake  25-30 min



7 lemons (zest & juice)

350g sugar

6 eggs

9 egg yolks

300g butter


Whisk the lemon, sugar and eggs and egg yolks over pan of simmering water until they have broken up

Slowly add the butter, gently whisking.

Thicken, stirring/whisking all the time.


230°C oven.  Pour lemon mixture into tart case.  Put in oven for 15-20 minutes.  Top should brown slightly.