If you love lemon and you are looking for a drop of sunshine then you must try this lemon tart cake recipe. You will start by making the pastry crust, into a measuring cup, add 2 tablespoons of cream, and one egg yolk then give that a quick mix. Into a large bowl, add one and a quarter cups of all-purpose flour, a quarter teaspoon of salt, and one-quarter cup of granulated sugar.

Whisk it up then cut half a cup of cold butter into small pieces and add to the flour mixture. Start mixing the flour and butter until the mixture looks and feels like coarse sand. Add the cream and egg yolk mixture into the butter and flour mixture and mix with a fork then lightly knead it into a dough. Place the dough on a parchment paper and cover it then chill it in the fridge for an hour.

After an hour, roll the dough out into the size of your tart tin then roll the dough onto the rolling pin lift it gently and transfer it to the tart tin. Push the dough in from the edge until it fits then trim the edge with a knife and place the pan in the fridge for 30 minutes. After chilling, remove from the fridge and dork it with a fork then bake in a 375F oven for 20 minutes or until it’s light and golden brown.

Meanwhile, prepare the lemon curd by adding 4 eggs and 2 yolks into a mixing bowl give that a good mix and set it aside. Into a medium pot, add half a cup of butter, one cup of sugar, the zest of 2 lemons and half a cup of lemon juice. Place the pot over medium heat and stir it occasionally until the butter is melted and bubbling away.

Drizzle the butter mixture over the beaten eggs slowly while whisking vigorously since the mixture is hit and you do not want to scramble the eggs. Mix until smooth then add the mixture back into the pot and place it over low heat while whisking continuously until it thickens. Remove from the heat and strain it out then bring the tart shell and pour in the silky curd.

Pop it into the oven at 350 F for about 8 minutes or until the edge is just set. Once it’s out of the oven, top it with whipped cream then set it in the oven for at least 2 hours or overnight Once chilled, remove the tart and serve. Enjoy…


For the Crust;

  • 1 ¼ cups (150g/ 5.3Oz) All Purpose Flour
  • ¼ tsp salt
  • ½ cup (113g/ 3.9Oz) butter cold cut into small pieces
  • ¼ cup (50g) granulated sugar
  • 2 tbsp (10ml) cream
  • 1 egg yolk

For the Curd;

  • ½ cup (120ml) lemon juice fresh
  • 2 tbsp lemon zest zest of 2 lemons
  • 1 cup (200g/ 7Oz) granulated sugar
  • ½ cup (113g/ 3.9Oz) butter
  • 4 eggs
  • 2 yolks