This classic French lemon tart has a wonderfully crispy sweet base to balance out the tartness of the lemon juice.


  • 1 x 22cm short crust pastry shell, cooked blind

  • 200ml fresh lemon juice

  • 200ml cream

  • 200g sugar

  • Zest of 2 grated lemons

  • 4 eggs

  • 1 punnet fresh raspberries


  • 1.

    In a bowl mix the cream, sugar, lemon zest and eggs. Pour the mixture into the pastry shell. Sprinkle some of the raspberries over the tarte.

  • 2.

    Cook at 150c for around 30 minutes, until set.

  • 3.

    When cold, decorate with fresh fruit and icing sugar. Serve with mascarpone, clotted cream or double cream...or alone.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 611kj
  • Fat Total 33g
  • Saturated Fat 14g
  • Protein 8g
  • Carbohydrate 73g
  • Sugar 53g
  • Sodium 286mg

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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