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Zingy and zesty lemon tart (V)


Treat your friends and family to a classic, zingy lemon tart that's sure to become a firm favourite. 



  • 320g sheet shortcrust pastry, at room temperature
  • Fairburn's eggs from our Love Local range
  • 150ml Co-op single cream
  • 150g caster sugar
  • Zest and juice of 3 lemons
  • 1 tbsp icing sugar (optional)


1. Preheat the oven to 200°C /fan 180°C /Gas 6.

2. Keeping the pastry on its paper, give it a few extra rolls to make sure it's wide enough to fit a 20cm flan tin.

3. Carefully ease the pastry into the tin, pressing it gently into the corners.

4. Prick the base with a fork, line with grease proof paper and fill with baking beans or dry rice.

5. Bake for 10 mins, then remove the paper and baking beans or dry rice.

6. Reduce the oven temperature to 170°C /fan 140°C /Gas 3 and return the pastry for another 8-10 mins until light golden.

7. Meanwhile, put the eggs, cream and sugar into a large bowl.

8. Add 100ml of the lemon juice and whisk gently until just combined, being careful not to over whisk.

9. Stir in the lemon zest.

10. Pour into the pastry case and cook for 25-30 mins or until just set. Leave for at least 20 mins and dish it up warm or wait until cold and then chill to serve later.

11. Serve dusted with icing sugar, if you like.