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Lemon Tart
A classic French tarte au citron, with a buttery pastry shell holding a silky, sharp lemon curd filling, dusted with a little icing sugar.
Total time
70 min
Prep
20 min
Cook
50 min
Difficulty
medium
Cuisine
French
vegetarian
Ingredients
1 sheetsweet shortcrust pastry
4eggs
3egg yolks
150gcaster sugar
zest of 3lemons
150mlfresh lemon juice
150mldouble cream
80gbutter, softened
Instructions
1
Blind bake pastry shell at 190°C for 15 minutes until golden. Cool.
2
Whisk eggs, yolks, sugar, lemon zest and juice.
3
Add cream. Whisk.
4
Strain into a jug.
5
Reduce oven to 150°C.
6
Pour filling into pastry case.
7
Bake 25–30 minutes until just set with a wobble.
8
Cool completely.
9
Dust with icing sugar.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
582
Protein
9.5g
Fat
42.4g
Carbs
43.3g
Fiber
0.6g
Sodium
90mg
Reviews
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