Caramelised lemon tart

  • serves 8
  • A little effort

Lemon tart is an absolute classic and this recipe for caramelised lemon tart is a great version. You can make this ahead, so it's great for a dinner party.


Make this caramelised lemon tart, then check out our classic lemon tart, lemon meringue pielemon and lime tart and more lemon dessert recipes.




  • 150g, plus extra for rolling out
  • unsalted butter 75g, cold and diced
  • caster sugar 1 tbsp
  • egg 1 yolk mixed with 2 tbsp cold water


  • eggs 6
  • caster sugar 225g
  • unwaxed lemons 4, zested and juiced
  • double cream 250ml
  • icing sugar 1-2 tbsp


  • Step 1

    To make the pastry, put the flour, butter, caster sugar and a pinch of salt into the food processor and pulse to breadcrumbs. Add the egg mix and pulse again until the pastry begins to come together. Flatten the pastry into a disc, cover with clingfilm and chill for 1 hour.

  • Step 2

    Roll the pastry out and use to line a 20cm × 4cm tart tin. Prick the pastry base with a fork and chill for 20 minutes.

  • Step 3

    Heat the oven to 180c/fan 160c/gas 4 and put in a baking sheet. Line the tart shell with baking parchment and beans and blind bake on the baking sheet for 15-20 minutes or until pale golden. Take out the paper and beans and cook for 4-5 minutes. Cool. Turn the oven down to 150c/fan 130c/gas 2.

  • Step 4

    To make the filling, whisk the eggs, sugar and lemon juice until smooth. Strain through a sieve then add the lemon zest and cream and whisk again. Pour the mixture into the case, slide back in the oven and cook for 30-35 minutes or until the filling is set. Cool completely in the tin.

  • Step 5

    Just before serving, dust the top of the tart with icing sugar and caramelise using a blowtorch. Serve with extra crème fraîche or cream.

Nutritional Information

  • Kcals 499
  • Fat 30.6g
  • Saturates 15.9g
  • Carbs 50.3g
  • Fibre 0.7g
  • Protein 8.6g
  • Salt 0.19g