Lemon Tart

lemon tart

I hosted a ladies dinner last night and my friend Hayley brought this homemade Lemon Tart. It completely rocked my world. I firmly believe this is the *perfect* dessert: refreshingly lemon-y with a hint of rosemary and of course, a little sweet! I AM IN LOVE WITH THIS TART!

4 Comments leave a comment below

  1. A refreshingly unexpected post. Nothing beats a “it rocked my world” recipe review. Definitely trying this as anything with lemon is a favourite treat. Looks healthy too. Thanks a bunch.

  2. Cannot wait to try this! Love simple + light desserts in the summer. So refreshing!

  3. You’ll need an 8-inch pan (I used a circular one, but you can use a square one), and need to line it with foil. The ingredients: Base 140g flour 100g light brown (cane) sugar, or white sugar 110g unsalted, melted butter Filling 1 whole lemon, pips taken out (cut into chunks and de-pip) 4 tsp cornflour 3 eggs pinch of salt 200g sugar (as above) 3 tbsp melted butter Preheat oven to 180 degrees celsius. Mix flour, sugar and butter together until smooth. Spread mixture over base of pre-lined tin. Bake in oven for 20-25 mins, until golden brown. While base is in oven, blitz whole segmented lemon in a blender, along with the sugar and salt. Once lemon is smooth(ish, chunks are normal), blend in eggs, cornflour, and butter. Take base out once golden brown. Reduce heat to 150 degrees. Pour lemon mixture over base. Bake for 25 minutes, or until topping no longer wobbles around. Wait to cool entirely, then remove from tin and foil. Dust with icing sugar and serve whole, or cut into bars.