Down Under Lemon Tart

Down Under Lemon Tart

ausiemaria 1

"This is a 'to-die-for' tangy lemon tart. Family and friends always request it when invited for dinner."


2 h 15 m servings
Serving size has been adjusted!

Original recipe yields 8 servings


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  • Prep

  • Cook

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  1. Place flour, butter, and confectioners' sugar in food processor; process until mixture resembles bread crumbs. Add egg yolk and 1 to 2 tablespoons cold water, and process until mixture forms a dough. Mold dough into 2 flat shapes, wrap in plastic wrap, and chill for 20 minutes.
  2. Roll out pastry to 1/8 inch thick (3mm), and line a 9- or 10-inch (24 cm) tart pan. Patch any cracks with extra dough and chill the crust in the freezer for 20 minutes.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Line pastry with foil, fill the foil with a little raw rice, and bake in preheated oven for 15 minutes. Remove foil and rice, and continue baking until pastry is a light golden color.
  5. In a mixing bowl, mix together eggs, superfine sugar, lemon zest, lemon juice, and cream. Do not over beat. Pour the mixture through a strainer. Place the tart pan on a baking sheet, and carefully pour the lemon mixture into the baked pastry crust.
  6. Bake until the tart is nearly set, about 20 minutes. The filling will be runny in the center, and will set when cool; don't over cook, or cracks will appear. Cool and serve.


  • Cook's Note:
  • This recipe makes two dough crusts. Freeze remaining crust for another time.
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  1. 65 Ratings


I must say, the recipes for this pastry is probably the best I have ever used! It is really easy to work with, providing you use more water than what is suggested. It doesn't crack, and the re...

This recipe is a smash hit with all our guests. It's light, delicious, and refreshing. I recommend going the extra mile to use fresh squeezed lemon juice as the flavor is somewhat dulled with ...

Thanks for an excellent recipe. Made similar many years ago when I lived in Britain. For those who do not know what castor sugar is (or it is not available where they shop) you can put regul...

I made the tart a while ago, and it was a bit too tangy for me, but it would be easy to reduce the lemon in it. I plan to make it again. The thing I really loved about this recipe, though, was...

I took the risk and made this for a dinner party of 10, everyone was bowled over by the fantastic taste and presentation. What a lovely way to end the evening! I too put vanilla extract in the ...

There is only one bad thing about this Recipe you need to make sure you have guests over so you don't eat the whole tart yourself its purfect the pastry is just sweet enough to balance the lemon.

Very nice and tangy went down a treat with the family. Would make again.

This is amazing. I'm not an amazing cook but it came out great. I made it for my mom on mother's day and ever since she's been asking me to make some more. One thing I did though was I diluted t...

Excellent! I wouldn't change a thing about this. I loved the crust