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Lemon tart


  • Author: Chefjar


  • All-purpose flour-2 1/4 cup , plus extra for dusting
  • Unsalted butter( finely chopped)- 1/2 cup or 110-120 gm
  • Icing sugar- 1/2 cup, plus for dusting
  • Eggs- 1 egg, plus 1 egg yolk
  • Custard- 1 cup or 250 ml
  • Sugar- 1/4 cup
  • Ricotta cheese( unsalted)- 1 cup
  • Egg- 1 ( beaten)
  • Finely grated rind of 4 lemons


  1. In a large bowl combine flour with the chopped butter. Rub until you get fine breadcrumbs.
  2. Add icing sugar, egg & egg yolk. Knead lightly, then wrap in plastic and allow to rest in the fridge 15-20 minutes.
  3. Now it is time to make the filling!
  4. Heat the custard and stir in the sugar and the finely grated lemon rind. When the sugar is dissolved , remove the custard from the heat , cover and allow to cool.
  5. Preheat your oven to 180 C/ 350 F/ Gas 4. You will need 20 cm tart pan. Grease it. Add the ricotta to the custard and beat. Add the beaten egg. Mix everything well.
  6. Line the tart pan and trim the edges.
  7. Pour the lemon custard filling into tart and bake 30 minutes.
  8. Leave to cool.
  9. Dust with icing sugar.


Try not to stretch the pastry when lining the tart pan.It can shrink when baked.

Serving suggestions
Serve cold or at room temperature

  • Category: Pies & Tarts
  • Cuisine: Italian


  • Serving Size: Per portion
  • Calories: 605 kcal
  • Sugar: 46.7 g
  • Sodium: 218 mg
  • Fat: 28.3 g
  • Saturated Fat: 19.9 g
  • Carbohydrates: 80.5 g
  • Fiber: 1.3 g
  • Protein: 12.2 g
  • Cholesterol: 162 mg