Brûlée lemon tart

Brûlée lemon tart

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  • 8
  • Easy
  • 30 minutes
  • 30 minutes
  • Steenberg 1682 Chardonnay 2011 Methode Cap Classique


  • 1/4 cup water
  • 1 x 300 g Woolworths shortcrust pastry kit
  • 400 g caster sugar
  • Zest of 2 lemons
  • 9 free-range eggs, beaten
  • 5 lemons, juiced
  • 1 cup cream
  • Icing sugar, for dusting

Cooking Instructions

Preheat the oven to 180°C. Add the water to the dry ingredients of the Woolworths shortcrust pastry kit. Bring the dough together using a fork, then knead and shape into a ball.

Grease a 23 cm tart case with butter and roll out the pastry between two pieces of greaseproof paper. Carefully press the pastry into the tart case and bake blind according to package instructions.

Meanwhile, whisk caster sugar and the lemon zest with the free-range eggs. When the sugar begins to dissolve, stir in the lemon juice, followed by the cream. Pour the mixture through a sieve into a jug.

Reduce the oven's temperature to 150°C. Pour the lemon mixture into the tart case and bake for 15 minutes, then rotate the tart case in the oven and bake for a further 15 minutes, or until set. Remove from the oven and set aside to cool, the filling will set a bit more as the tart cools.

When ready to serve, dust generously with icing sugar and use a blowtorch to caramelise the surface, if desired.

TASTE's take: Woolworths shortcrust pastry kit is available from the Woolworths online store.

Discover more citrus recipes here.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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  • Wendy Nobrega
    January 16, 2018

    Just double checking the quantity of lemon juice. Recipe mentions 5 lemon juice – is that ml?

    1. default
      January 19, 2018

      Thanks Wendy. It’s actually 5 lemons, juiced. Thanks for the heads up and happy baking!