youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Luscious Lemon Tart

A community recipe by

Not tested or verified by

Print me


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

  • 500 millilitres self-raising flour (gluten-free)
  • 125 millilitres superfine sugar
  • 113 grams butter
  • 1½ lemons (rind)
  • ½ lemon (juice)
  • 2 eggs (lightly beaten)
  • milk (a little)

For the Filling

  • 188 millilitres lemon juice
  • 250 millilitres sugar
  • 2 lightly beaten eggs
  • 113 grams 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.

  • Pre-heat oven to 180ºC.
  • The Cake:

  • 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 2 Others have said

    • 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
    Show more comments