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Conversation Starter Lemon Tart

Updated: Apr 7, 2021

I made this recipe for RUOK? as part of a conversation starter Campaign they were running during the COVID lockdowns. The work the team do @RUOK? is absolutely incredible in their efforts to prevent suicide. My younger brother's partner sadly took her own life and I wanted to get involved with organisations that attempt to tackle this issue. I topped mine with a Swiss meringue but it's equally as delicious without or light dusting of icing sugar. Enjoy this recipe with a cup of tea and start a conversation. It could change a life. Head to for more information, support and materials if you know of someone struggling.




Serves: 8

Takes: 1.5 Hours



250g plain flour

125g unsalted butter, chilled and cubed, plus extra for greasing

60g icing sugar

Zest of 1 lemon

1 Inch of finely grated ginger (optional)

2 egg yolks


5 eggs

150ml double cream

80g caster sugar

Zest of One lemon

Juice of 4 lemons


1. To make the pastry, combine the flour, butter, sugar, lemon zest (and ginger if used) in a food processor and pulse until the mixture resembles fine breadcrumbs. Add the egg yolk and continue to pulse until the pastry comes together and forms a ball. Turn out onto a lightly floured work surface, flatten into a disc, wrap in cling film and place in the fridge for 30 minutes.

2. Grease a large loose-based tart tin with the extra butter.

3. Roll out the pastry between two sheets of baking paper to about 3mm thick. Line the prepared tin with the pastry, trim any excess and prick the base with a fork. Chill for a further 30 minutes.

4. Preheat the oven to 180°C.

5. Line the pastry case with a piece of scrunched up baking paper. Pour in some baking beads or uncooked rice or lentils and blind bake in the oven for 10 minutes or until golden on the edges. Remove the paper and the baking weights and bake for a further 5 minutes, or until light and golden. Remove from the oven.

6. Reduce the oven temperature to 130°C.

7. To make the filling, combine the eggs, cream, sugar, lemon zest and juice in a large heatproof bowl and whisk for 1-2 minutes until light and fluffy. Place the bowl over a saucepan of simmering water and whisk constantly until the mixture begins to thicken enough to coat the back of a wooden spoon.

8. Pour the filling into the tart case and bake in the oven for 20 minutes until the filling has set.

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