Lemon Tart

A lemon tart is a timeless classic, made even better with our all-butter sweet vanilla pastry. Silky, tangy custard meets crisp, golden sweet pastry for a dessert that feels both simple and special. The secret to that perfect base? A quick brush of egg wash after blind baking seals the pastry before the luscious lemon filling goes in.

Prep Time: 30 minutes
Cook Time: 1 hour
Serves: 8
Skill Level: intermediate

A round lemon tart - A Carême Sweet Vanilla Shortcrust Pastry tart shell filled with lemon curd filling and topped with fresh raspberries and icing sugar

Share this recipe

Where to buy Carême Pastry

Ingredients

1 pack (435g) Carême Sweet Vanilla Bean Shortcrust Pastry, defrosted
1 egg lightly beaten
180g caster sugar
185g whole egg (about 4 eggs)
150ml thickened cream
150ml fresh lemon juice (3 to 4 large lemons)
1 tbsp finely grated lemon zest
125g raspberries & pure double cream to serve

Method

Preheat the oven to 160°C fan-forced (180°C conventional). Grease the base of a 22cm tart tin with butter and line with baking paper. Unroll the pastry and cut a 24cm circle, line the tin with pastry, pressing it gently into the edges. Cover the pastry with foil (or baking paper) and fill with baking weights (or rice) to the top of the tin to support the sides during baking. Bake for 25 minutes.
Remove the tart shell from the oven and carefully lift out the weights. Brush the base with beaten egg, then return to the oven for a further 8 minutes or until base is golden. Set aside while you prepare the filling.
In a medium bowl whisk together the sugar and eggs until well combined, then add zest and lemon juice and whisk.
Gently whisk in the cream until smooth. Pour filling into your pre-baked tart shell.
Bake for 25 to 30 minutes, or until just set in the center.
Cool completely at room temperature for at least 30 minutes before serving.