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River Cottage Lemon Tart

Yields1 ServingPrep Time35 minsCook Time50 minsTotal Time1 hr 25 mins

Light and tangy lemon tart by the famous River Cottage - makes the perfect pudding.

river cottage to core lemon tart

 250 ml lemon juice (3-4 lemons)
 Zest of 3 lemons
 250g caster sugar
 4 whole eggs and 4 yolks
 150 ml double cream

Make a pastry tart base using our best sweet shortcrust pastry recipe. I'd recommend a deep pastry tin, the one in the picture above was not deep enough to hold all of the mixture. Of course you could just make two!


Preheat the oven to 150c


Put the eggs (whole eggs and yolks) in a mixing bowl with the sugar and whisk


Add the zest of 3 lemons and juice 3 or 4 (you need about about 200ml) to the egg and sugar mix and stir in


Leave to rest for 10 minutes and then whisk again, leaving for another 10


Strain the mixture through a sieve into a bowl and then whisk in the cream


Strain again into the prepared pastry base


Bake in the oven for 30 minutes or so until the lemon filling has just set


Allow to cool and then sprinkle with icing sugar

Nutrition Facts

Serving Size 10 portions