Luscious Lemon Tart

A community recipe by Priesty

Not tested or verified by Nigella.com

Introduction

This is one of my all time favourite recipes, perfect for dessert and as a tea cake, not to mention it looks beautiful on a cake stand. I prefer it in greater volume so the recipe is doubled but it is much better this way and a lot more satisfying. With a sweet base and top made from a soft doughy mixture, the outside is a beautiful crust, then is filled with a luscious lemon curd, that is extremely refreshing and satisfying at the end of a meal. Easily made Gluten-Free as my whole family and I make it all the time and we are all gluten intolerant :)

Ingredients

Serves: 8

For the Pastry

2 cups self-rising flour (gluten-free)
½ cup superfine sugar
4 ounces butter
1½ lemons (rind)
½ lemon (juice)
2 eggs (lightly beaten)
milk (a little)

For the Filling

¾ cup lemon juice
1 cup sugar
2 lightly beaten eggs
4 ounces butter

Method

Luscious Lemon Tart is a community recipe submitted by Priesty and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

The Cake

Pre-heat oven to 180ºC.

Put the flour, sugar and butter into a food processor and pulse until the butter is completely rubbed in.

Add rind, eggs and lemon juice into processor and pulse, adding the milk through the top funnel of the proccessor until the mixture comes together as a soft dough.

Press two thirds of the mixture into a greased and/or lined 20cm spring form tin.

The Filling

Melt butter and sugar together in sauce pan over a low heat.

Lightly beat eggs and add lemon juice to butter and sugar.

Pour a little of the butter mixture into the eggs and whisk to bring them up to temperature then while whisking, pour the eggs into the butter mixture. Stir over a low heat until it thickens and boils.

Pour over base and dot the remainding dough on top.

Bake at 180ºC for 30-35mins.

Tell us what you think

What 5 Others have said

Shouldn't be called a tart, more of a cake. Was yummy but not what I was wanting to make.

Posted by briargrace on 19th August 2020
My dough came out too soft and sticky even adding only 1 table spoon of milk so I added more flour. I expected it to be like pastry but wasn’t. The lemon mix was not enough to fill the case but that was good as the dough expanded quite a bit. Tasted ok though but more like a lemon cake than a lemon tart which was what I was expecting.

Posted by Wendyend on 9th March 2020
Fantastic recipe! Very easy to make and bursting with flavour. Thank you for this gem!

Posted by GregoryC on 26th January 2020
An unbelievably luscious cake to eat chilled with double cream poured over. You will get fantastically sticky!

Posted by The Moaning Herbert on 18th July 2015
Very easy to make!!! A bit rich to my taste but nice!

Posted by afgbr on 31st May 2011

Introduction

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For the Pastry

For the Filling

Method

The Cake

The Filling

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