"This is a 'to-die-for' tangy lemon tart. Family and friends always request it when invited for dinner." — ausiemaria
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2 1/2 cups
1 1/2 tablespoons
superfine sugar (or granulated sugar, processed to fine texture in a food processor)
minced lemon zest
fresh lemon juice
I must say, the recipes for this pastry is probably the best I have ever used! It is really easy to work with, providing you use more water than what is suggested. It doesn't crack, and the result is quite a biscuity, even textured pastry. Perhaps in the future I might try adding a little vanilla sugar, or vanilla essence for an extra 'biscuity' taste. The actual filling has a really nice texture too, and overall, this is a yummy tart. When I make this next time, I might use a little less lemon rind and juice, because it was a little too lemony for me. But I guess that comes down to personal preference. This was a great recipe!
Very nice and tangy went down a treat with the family. Would make again.
This recipe is a smash hit with all our guests. It's light, delicious, and refreshing. I recommend going the extra mile to use fresh squeezed lemon juice as the flavor is somewhat dulled with bottled lemon juice. The crust is fantastic and it's a fabulously pretty presentation.
One other note. The recipe says not to overmix the filling. If you do whip or whisk it too hard bubbles form, and these often will remain during baking and detract from the prettiness of the final product.
Thanks for an excellent recipe. Made similar many years ago when I lived in Britain. For those who do not know what castor sugar is (or it is not available where they shop) you can put regular granulated sugar in the blender for a few mins. and that will make it finer.
I made the tart a while ago, and it was a bit too tangy for me, but it would be easy to reduce the lemon in it. I plan to make it again. The thing I really loved about this recipe, though, was the tart crust. I hate traditional pie crust, so I substitute this tart crust for pie crust in nearly all my recipes now. I also add a bit of vanilla to the tart dough. It's great with apples for an apple pie. One recipe of the tart crust easily does a single-crust pie and could probably be stretched to work in a double crust pie.
I took the risk and made this for a dinner party of 10, everyone was bowled over by the fantastic taste and presentation. What a lovely way to end the evening! I too put vanilla extract in the pastry and adjusted the lemon mixture to my taste, tangy but sweet!
There is only one bad thing about this Recipe you need to make sure you have guests over so you don't eat the whole tart yourself its purfect the pastry is just sweet enough to balance the lemon.
Excellent! I wouldn't change a thing about this. I loved the crust
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