Caramelised Lemon Tart

Caramelised Lemon Tart

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Servings: 6
Calories: 486


  • 6 1/2 oz plain flour All purpose
  • 4 1/2 oz butter melted
  • 1/4 cup icing sugar confectioners sugar
  • 1 tbsp cold water
  • 4 oz caster sugar superfine granulated
  • 3 medium size eggs
  • 5 1/3 oz carton double cream heavy cream
  • grated rind and juice of 2 lemons
  • lemon slices icing sugar (confectioners sugar) and shredded lime, to decorate


  • Preheat the oven to 190°C (375°F) gas mark 5.
  • Mix together the flour, butter, icing sugar and water. Press the soft dough into the base and up the sides of a 20 cm fluted flan ring.
  • Pierce the base several times and bake blind on a baking tray for 20 minutes, until golden.
  • Remove the pastry case and reduce the oven temperature to 150°C (300°F) Gas Mark 2.
  • Place the caster sugar, eggs, cream and lemon rind and juice into a bowl. Whisk together until blended, then carefully pour into the cooked pastry case. Return to the oven and cook for a further 35-40 minutes, until set.
  • Arrange lemon slices on top, sprinkle generously with icing sugar and place under a preheated grill for 2-3 minutes until golden. Sprinkle with grated lime rind and serve with cream.
Calories: 486 kcal
Carbohydrates: 52 g
Protein: 7 g
Fat: 29g
Saturated Fat: 17 g
Trans Fat: 1 g
Cholesterol: 162 mg
Sodium: 194 mg
Potassium: 137 mg
Fiber: 2 g
Sugar: 25 g
Vitamin A: 1028 IU
Vitamin C: 19 mg
Calcium: 48 mg
Iron: 2 mg
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