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Classic lemon tart
Serves: 8-10
Prep time: 30 minsTotal time: 
Recipe photograph by Martin Poole
Classic lemon tart
Recipe by Phil Howard
‘I honed the craft of making lemon tarts at Harveys in Wandsworth with Marco Pierre White, and this recipe is very much his,' says chef Phil Howard. 'It’s served me well over 30 years, delivering pleasure to all that have ordered it both at The Square and Elystan Street.’
Serves: 8-10
Prep time: 30 minsTotal time:
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Nutritional information (per serving)
Calories
402Kcal
Fat
22gr
Saturates
11gr
Carbs
43gr
Sugars
28gr
Fibre
1gr
Protein
8gr
Salt
0.3gr
Phil Howard
Phil trained with the Roux brothers and Marco Pierre White before opening The Square in 1991, where he held two Michelin stars for 17 years. He is now chef-patron at London restaurant Elystan Street
See more of Phil Howard’s recipes
Phil Howard
Phil trained with the Roux brothers and Marco Pierre White before opening The Square in 1991, where he held two Michelin stars for 17 years. He is now chef-patron at London restaurant Elystan Street
See more of Phil Howard’s recipes
Ingredients
- 4 large eggs
- 160g caster sugar
- 100ml lemon juice (2-3 lemons)
- 120ml double cream
- zest of 2 lemons
For the shortcrust pastry
- 160g plain flour, plus extra to dust
- 70g cold butter, diced
- 60g icing sugar
- 4 large egg yolks, beaten
Step by step
Get ahead
The tart case be baked the day before; storeat room temperature. Any leftovers keep for 2-3 days in the fridge.
- To make the pastry, place the flour in a large bowl with a pinch of salt and rub in the butter until it resembles breadcrumbs. Add the icing sugar and rub in again until combined. Gradually add the egg yolks, blending with a cutlery knife and then work it briefly with your hands until it comes together as a dough. Shape the dough into a ball then flatten into a disc, wrap and chill for at least 1 hour.
- Flour your work surface and roll out the pastry disc to 3mm thick. Use to line a 20cm round x 4cm deep tin (or use a chef’s flan ring set on a baking sheet if you have one) leaving the excess pastry hanging over the rim. Prick the base and chill for 30 minutes or until firm. Meanwhile, preheat the oven to 180°C, fan 160°C, gas 6.
- Line the chilled tart case with crumpled baking paper and fill with baking beans. Bake for 15 minutes or until set. Remove the paper and baking beans and return to the oven for 8-10 minutes more until golden. Remove from the oven, cool, then trim off the excess pastry using a serrated knife. Brush any loose crumbs out of the tart case
- Reduce the oven temperature to 140°C, fan 120°C, gas 1. For the filling, place the eggs and sugar in a large bowl with the lemon juice. Whisk together until the consistency loosens. Gently stir in the cream until combined. Try to aerate it as little as possible. Sieve the filling to remove any eggy threads and then stir through the lemon zest.
- Place the tart case on a baking tray and warm through in the oven for 5 minutes. Open the oven door and pull the shelf out slightly so you can pour the lemon filling mix into the tart case. Carefully push the shelf back in, close the oven door and bake for 30-35 minutes or until the tart is just set and wobbles in the middle when gently nudged. Remove from the oven and allow to cool for at least 45 minutes. Serve while just warm, or cool completely and serve at room temperature or chilled.