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Betty Twyford Goose cook

Best Lemon Tart … Ever!


For the pastry;

  • 140g butter, very soft
  • 85g icing sugar
  • 3 egg yolks
  • 255g plain flour
  • 1-2 tbspns water

For the lemon cream;

  • 5 beaten eggs
  • 140g castor sugar
  • Zest of 2 lemons
  • 3 fl. oz lemon juice
  • 150ml double cream



In a bowl, mix the soft butter to a cream with the icing sugar and add the egg yolks, then with your hands, mix in the flour very gently, with some water if necessary to form a soft ball.  Place in the fridge for 10 minutes to cool.

Line a quiche tin (28cm) with grease proof paper on the base and grease the sides with butter.

Take the pastry from the fridge and roll out to fit the tin, gather it up with your rolling pin very carefully and place on top of the tin.  Fit into the base gently and then take your rolling pin to roll over the top of the tin.  Discard any loose bits of pastry.

Meanwhile, make the lemon cream, mix the beaten eggs with the castor sugar. To this add the finely grated lemon rind and lemon juice, along with the double cream.

Mix together and warm in a saucepan, very gently.  Do not over-heat.  Gingerly add this to the pastry case and place onto the floor of the roasting oven with the cold shelf on the third set of runners down.

Cook for about 20 minutes and then transfer to the simmering oven for a further 20 minutes (or until the tart is set).

Remove to cool then dust with icing sugar, decorate with lemon slices and eat!

Traditional Mixing Bowl

AGA Saucepan

Fluted Quiche Tin

AGA Cold Shelf


Posted in Lunch - Occasions, Season - Spring, Season - Summer, Supper - Recipes For Entertaining, Teatime - Cakes & Biscuits

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