This Lemon Tart Recipe comes from Waiheke Island, where we live. There’s a fabulous delicatessen here called Island Thyme – brilliant food and award winning coffee. A while ago, the NZ Herald weekend paper featured Island Thyme and part of the feature was this lemon tart recipe. Now I’d tried a few tart recipes in the past without much success until this one came along … super easy and fully yummy.


250g shortcrust pastry
6 eggs
240g castor sugar
3 large lemons (juice and zest)
200ml cream


Line a loose bottomed tart tin with the pastry and blind bake at 180 degrees for 20-25 mins. Combine eggs and sugar until well mixed then add juice and cream. Strain through a fine sieve before adding zest. Leave to site for 10 mins, then skim off the bubbles. Pour into the baked pastry case and cook at 160 degrees for 30-40 mins until almost set. Cool in tart tin for 30 mins before serving.

There you go – simple and simply delicious.

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