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The best lemon tart

The best lemon tart

This punchy citrus tart from Martha Collison might look like it's come from a high-end pâtisserie, but it’s easier than it looks to make from scratch.

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  • Serves10
  • CourseDessert
  • Prepare20 mins
  • Cook1 hr 15 mins
  • Total time1 hr 35 mins
  • Pluschilling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


For the pastry

  • 220g plain flour
  • 40g icing sugar
  • 110g butter, chilled and cubed
  • 1 British Blacktail Free Range Medium Egg, beaten

For the citrus filling

  • 5 British Blacktail Free Range Medium Eggs
  • 150g caster sugar
  • 2 unwaxed lemons, zest and juice
  • 1 unwaxed lime, zest and juice
  • 125ml double cream, plus extra, whipped, to serve


  1. To make the pastry, the quickest and most efficient way is using a food processor – it saves mess and keeps the ingredients cool, which yields the best pastry. Mix the dry ingredients together, then pulse in the butter until it resembles fine breadcrumbs. Add the egg and 2-3 tsp cold water, then pulse again until it forms a ball.

  2. Turn out onto a work surface and knead briefly until all the pastry has come together. Wrap and chill for 30 minutes, or up to 3 days ahead. Alternatively, make by hand (see tip).

  3. Preheat the oven to 180ºC, gas mark 4 and place a 23cm loose-bottomed fluted tart tin onto a baking tray. Roll the chilled pastry between 2 pieces of baking parchment, into a circle about 5cm wider than the tin. Press the pastry into the tin and prick the base with a fork. Roll the rolling pin over the top to cut off the excess pastry at the edges. Gently pinch the pastry against the sides of the tin, to bring the trimmed edge up a little. Chill again until firm.

  4. Line the pastry with a scrunched piece of baking parchment and fill with baking beans, dry rice or pulses. Bake for 15 minutes, then remove the parchment paper and baking beans. Bake for a further 10 minutes or until the base of the pastry is pale golden and crisp. Turn the oven down to 140ºC, gas mark 1.

  5. While the pastry is baking, lightly whisk together the eggs and caster sugar for the filling in a large jug. Stir in the citrus juice (it should measure about 100ml, see tip), plus the lemon zest (save the lime zest to decorate). Mix in the double cream until well combined. Set aside for 30 minutes to allow to come to room temperature before using

  6. Pour 1/2 the citrus mixture into the tart case, then carefully transfer to the oven shelf. Pour the remaining mix into the case so it comes right to the top and bake for 45-50 minutes.

  7. When the tart is ready, it should be set, with a gentle wobble in the centre. To avoid cracks forming, allow to cool completely at room temperature first, before chilling. Sprinkle the tart with the reserved lime zest and serve slices with a dollop of whipped cream.


Typical values per serving when made using specific products in recipe


1,393kJ/ 333kcals



Saturated Fat












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