Desserts & Baking

Lemon tart

25 minutes
1 hour 20 minutes

This is the ultimate take on a long pudding. Whether it's a braai with friends or a weekend camping trip, this tart will sure be a hit.

Wine/Spirit Pairing
Woolworths Cap Classique Nectar Royale Demi-Sec

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  • For the pastry:
  • 120 g flour, sifted
  • 56 g almond flour
  • 45 g icing sugar, sifted
  • salt, a pinch
  • 113 g cold butter, cubed
  • 1 free-range egg
  • For the filling, whisk:
  • 1⁄3 cup lemon juice
  • 1 lemon, zested
  • 150 g caster sugar
  • 2 cups, plus 3 T cream
  • 8 free-range extra-large egg yolks
  • icing sugar, for dusting

1. Combine all the pastry ingredients using a knife, but do not knead. Chill for 1 hour or until completely cool.

2. Preheat the oven to 200°C. Roll out the pastry on a lightly floured surface, place in a 25 cm tart case and bake blind for 15 minutes. Allow to cool.

3. Once cool, pour in the filling. Bake at 180°C for 25 minutes, or until slightly wobbly. Cool and serve dusted with icing sugar.

Cook's note: These tarts travel well; wrap with cling-wrap and keep them in the fridge or a cooler box

Find more tart recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly
Food Assistants: Bianca Strydom and Ellah Maepa

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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