Lemon tart with lemon butterscotch sauce recipe

A lemon tart is a great treat all year round. In winter it is a creamy indulgence; while in summer it is fresh and zesty served with summer fruits. Like most tarts this recipe involves blind baking the pastry. As a 'wet pastry' recipe, the pastry is quick to make, but must be made an hour or so in advance to chill ready for rolling. The lemon filling is quick and easy to make.

Serves 8

Equipment needed: a 25cm diameter x3.5cm deep spring base flan tin. An oversized piece of baking parchment filled with baking beans to fill the flan mould to blind bake. A food processor to make the sweet pastry.


Sweet Pastry

  • This recipe will make a little more than required to fill a 25cm diameter flan mould
  • 20gm butter for greasing
  • 350gm plain flour, sifted
  • 200gm unsalted butter, cut into small pieces whilst very cold, i.e 2-3mm cubes
  • 75gm caster sugar
  • 2 medium free range eggs, lightly beaten


Stage 1

Place the sifted flour and cold butter pieces into a food processor and blitz for one minute. Add the sugar and blitz for one minute more. Finally add the lightly beaten eggs and blitz until the mix comes together as a smooth dough. Remove paste and form into a flat circle 2-3cm thick, wrap in cling film and chill in the fridge for one and a half hours until firm.

Stage 2

Pre-heat oven to 150ºC

Carefully grease the flan mould with butter. Turn out the pastry onto a floured surface, then leave for five minutes to warm a little. Roll the pastry to 2-3mm thickness. Place the flan mould in the centre of the pastry and cut a circle around, allowing an extra 3cm diameter around the flan mould.

Carefully place the pastry in the mould, the sides of the pastry should be a few millimetres above the flan mould walls. Fill the pastry with the parchment and baking bean, blind bake for eight minutes at 150ºC. Remove the parchment and bake empty for three minutes more to crisp the bottom.

Meanwhile make the filling


350gm caster sugar

9 medium free range eggs

5 lemons, fine zested and juiced

320ml double cream, lightly whisked for one minute


Whisk together the caster sugar and eggs until fully combined, then whisk in the lemon zest and juice until fully incorporated. Finally fold in the lightly whisked double cream, a little at a time at first to avoid lumps! When all are fully combined leave to settle for a few minutes.

Transfer the lemon cream into the pastry case and bake at 150ºC for fifty minutes to one hour until firm with a lemony golden glaze. Remove from oven and allow to cool fully before turning out and cutting.

Lemon Butterscotch sauce

1 medium sized lemon

200gm golden syrup

80gm cane sugar

60gm butter

150ml double cream

Serves 10+

Using a good vegetable peeler, gently remove the peel from the lemon, taking care if possible to avoid the bitter white pith. Then with a sharp knife slice the peel into fine strips. Place the lemon strips and juice together with the golden syrup, sugar and butter into a small saucepan and gently bring to the boil. Simmer until the sauce becomes a darker golden orange colour, and the boiling bubbles begin to get smaller and more concentrated. If you have a sugar thermometer the temperature should read 120ºC.

NB Take care that the sauce does not boil towards a caramel as the lemon strips will burn and turn bitter. Finally remove from the heat and whisk in the double cream. This sauce can be served hot or cold and will keep in the fridge for a good couple of weeks.