Lemon tartServes 12 to 16



4 lemons

375g caster sugar

6 eggs

300ml pure cream

1 egg, lightly beaten

Icing sugar, to serve


250g plain flour

70g icing sugar

70g caster sugar

120g chilled unsalted butter, chopped into small cubes

3 egg yolks

20ml thickened cream


  1. To make the pastry, combine the flour, icing sugar and caster sugar in a food processor, then add the butter and pulse until the mixture resembles breadcrumbs. Add the egg yolks and cream and process until it forms a ball. Form the pastry into a disc, wrap in plastic wrap and refrigerate for 1 hour.
  1. Roll the dough out on a floured surface to 5mm thick. Gently place into floured 28cm round tart tin with a removable base, allowing the extra pastry to overhang the edges. Preheat the oven to 180*C.
  1. Line the pastry with baking paper, fill with rice and blind bake for 20 minutes. Remove the paper and rice, brush with beaten egg and bake for a further 5 minutes until golden brown.
  1. Remove the tart case from the over and reduce the temperature to 150*C. Use a sharp knife to trip around the edges and remove excess pastry.
  1. To make the filling, juice the lemons and strain the juice; you should have 250ml. Whiz the juice and sugar in a blender. Add the eggs and combine until the sugar has dissolved. Add the cream and mix well.
  1. Pour the mixture into a tart shell and bake for 35 minutes or until the filling is just set.
  2. Let cool to room temperature and dust with icing sugar to serve. If you want to be fancy, sprinkle the top with extra sugar and take to it with a blow torch.

Serves with double cream.





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+618 9726 3012

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Monday 9am - 1130am

Email us: info@evedonpark.com.au

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