River Cottage Australia



Make Paul West's delicious Lemonade Tart for yourself at home! 


  • Pastry

  • 300g plain flour

  • 150g unsalted butter, cold, roughly cut into 1 cm cubes

  • ½ teaspoon salt

  • 120g icing sugar

  • 3 large egg yolks

  • Filling

  • 5 lemonades, juice of 5, zest of 2 (or traditional lemons)

  • 300ml thick cream

  • 400g caster sugar

  • 10 eggs


  • 1.

    Using the paddle attachment of a stand-mixer combine flour, butter and salt until the texture resembles coarse sand or fine breadcrumbs. If you don’t have an electric mixer you can massage the butter and flour together, rubbing it between your fingertips until a sandy/breadcrumb texture is achieved.

  • 2.

    In a separate bowl combine the icing sugar and egg yolks and then add to the flour mix. Combine until a moist dough forms.

  • 3.

    Turn the dough out onto a lightly floured bench and mould into a flat shape that resembles a smaller version of the tart tin that you intend to bake with.

  • 4.

    Rest the pastry in the fridge for an hour.

  • 5.

    When the pastry is ready, roll it out onto a lightly floured bench to a thickness of around 3mm.

  • 6.

    Gently roll the pastry up around the rolling pin and then unroll it over a lightly greased 25cm tart tin- being sure to leave plenty of pastry hanging over the sides.

  • 7.

    Using the tips of your fingers gently press in around all the corners. Prick the surface of the pastry with a fork and leave to rest in the fridge again for half an hour.

  • 8.

    Preheat the oven to 190ºC.

  • 9.

    Once the pastry has rested remove it from the fridge. Line it with baking paper and weigh the paper with rice, beans or blind-baking weights and bake for 20 minutes.

  • 10.

    Remove the paper and return the shell to the oven for another 5 minutes. The pastry should be dry to touch and slightly golden in colour. Remove from the oven and allow to cool.

  • 11.

    Turn the oven down to 120ºC.

  • 12.

    To make the filling, combine all the ingredients in a stainless steel bowl and then place over a gently simmering pot of water.

  • 13.

    Gently stir the mixture until it reaches 60ºC (it should just be starting to steam).

  • 14.

    Strain through a fine mesh strainer into a jug. If you can, slide out an oven shelf and place the tart shell on it, pour the curd mix into the shell, filling it all the way to the rim and then gently, slide the oven shelf back in. If you can't slide out a shelf, fill the tart as close to the oven as possible – it takes a lot of concentration and a steady hand to get an unbaked lemon tart safely into the oven!

  • 15.

    Bake for 20 minutes or until set. Allow to cool and trim off excess pastry right before serving.

Nutritional information

Nutritional analysis per serving (20 servings)

  • Energy 304kj
  • Fat Total 14g
  • Saturated Fat 8g
  • Protein 5g
  • Carbohydrate 39g
  • Sugar 26g
  • Sodium 155mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe can be found in the River Cottage Australia cookbook.

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