Lemon tart

Lemon tart

Total: 2 hr 55 Min. | Active: 25 Min.
Nutritional value / piece: 284 kcal
, Fat: 13 g
, Carbohydrate: 38 g
, Protein: 3 g


8 pieces


The original recipe with guaranteed success is for 8 pieces. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Pastry base

1 rolled shortcrust pastry


2 ½dl water
1pinch salt
30g butter
3tbsp cornflour, mixed with 3 tbsp of cold water
120g sugar
2 fresh egg yolks
3 organic lemons, use a little grated zest and 100 ml of juice
a little icing sugar
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How it's done

Pastry base

Place the dough in a pie dish or flan tin (approx. 24 cm in diameter) along with a sheet of baking paper. Prick the base all over.

Blind bake for approx. 30 mins. in the bottom half of an oven preheated to 200°C.

Leave the base to cool.


Bring the water, salt and butter to the boil in a pan. Combine the cornflour with the sugar and egg yolks and add to the boiling liquid, stirring with a whisk. Bring to the boil, stirring constantly, and set the pan aside. Stir in the lemon zest and juice and pour the still-warm filling over the pastry base, leave to cool.

Refrigerate the tart for at least 2 hrs. before serving.

Dust with icing sugar.

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