Maggie Beer’s Lemon Tart

Maggie Beer's Lemon Tart

For freshness at the end of a meal, this tart, inspired by Sydney chef Tony Bilson’s recipe, never fails to delight. I bake it in a deep-sided quiche tin. This tart deserves a little practice to get the texture of the filling just right, as so many factors can influence the set.

The first time you make it, start well in advance so that you can refrigerate the tart for an hour or so if the filling does not set. This is pretty delicious served with clotted cream.

Serves 8


1 × quantity Sour-cream Pastry (see page 62)
150 g castor sugar
9 egg yolks (from large, fresh free-range eggs)
1⁄3 cup (80 ml) lemon juice grated rind of 1 lemon
600 ml cream
icing sugar (optional), to serve

1 Make and chill the pastry as instructed. Roll out the chilled dough and use to line a 20 cm flan tin with a removable base. Chill the pastry case for 20 minutes.
2 Preheat the oven to 200°C. Line the chilled pastry case with foil and pastry weights and blind bake for 15 minutes. Remove the foil and weights and bake for another 5 minutes.
3 Reduce the oven temperature to 180°C. Meanwhile, beat the sugar, egg yolks, lemon juice and rind until smooth, then fold in the cream. Fill the warm pastry case with the lemon mixture, taking care not to overfill it. Bake until the filling is set around the edges but still wobbly in the middle (this will take anywhere from 25–45 minutes, depending on your oven). Remove the tart from the oven and set aside to cool to room temperature to allow the filling to set completely – it should be the consistency of a very ripe brie, yet firm enough to cut into portions. Refrigerate for an hour or so if necessary to help set the filling. Serve dusted with icing sugar.


Recipe and image from Maggie Beer’s Winter Harvest Recipes, available now for $29.99.

Written by TheCarousel


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