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Luscious Lemon Tart

A community recipe by

Not tested or verified by

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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 :)


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


Luscious Lemon Tart is a community recipe submitted by Priesty and has not been tested by 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
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