Lemon Tart

Decorating By yummymummycakes Updated 23 Mar 2015 , 6:54pm by Pastrybaglady

yummymummycakes Posted 5 Sep 2007 , 1:01pm
post #1 of 11

As you are aware I have 3 birthday cakes to do in 3 days.

Thank you to all for your ideas. icon_biggrin.gif

However the one for the guy, I just got told by my darling BF that he wants.... Lemon Tart? As in pastry case with lemon filling. icon_surprised.gif

Ok, if someone can give me a good recipe I think I can make one. icon_rolleyes.gif (Never done a lemon tart before, but hey, will give anything a go once)

But how to I decorate a lemon tart with a birthday feel to it. icon_cry.gif

For Gods sake, bloody men are always difficult. icon_cry.gificon_cry.gif

10 replies
MikeRowesHunny Posted 5 Sep 2007 , 1:05pm
post #2 of 11

I made 2 lemon meringue pies last week for a guy's birthday! They were delicious and I had them both made within an hour and a half, start to finish! I can give you the recipe for that if you're interested.

yummymummycakes Posted 6 Sep 2007 , 12:35am
post #3 of 11

Thank you so much, if you could give me the recipe it would be very much appreciated.


MikeRowesHunny Posted 6 Sep 2007 , 7:24am
post #4 of 11

Lemon Meringue Pie (makes 1 x 9in tart)


170g/6oz plain flour
Pinch salt
100g/3.5oz butter
1 egg yolk (save the white and add it to the other whites for the meringue!)
2 tbsp ice cold water

Rub the fat into the flour with the salt until the mixture resembles breadcrumbs (I do this bit in a food processor - quicker and less messy!). Beat the egg yolk and water together and gradually add the liquid until the pastry forms a dough - just bring this together, do not overwork or knead the dough! Chill for 30 mins wrapped in cling film. Preheat the oven to 200C/400F/Gas 6. Roll out the pastry on a floured surface and line your tin and trim off the excess (I use the Wilton 'Recipe Right' 9 x 1.5in pans). Bake blind for 20 mins, using baking beans to keep the pastry case flat. Turn the oven down to 180C/350F/Gas 4.


4 level tbsp cornflour
225g/8oz sugar
290ml/10floz water
3 egg yolks (save the whites)
1 whole egg, beaten
Zest of 2 large unwaxed lemons
115ml/4floz lemon juice

Place all the ingredients in a saucepan and cook over a medium heat until the mixture comes to a boil, stirring constantly. Turn the heat down and let it simmer for 2 mins. Pour into the pastry case and bake at 180C/350F/Gas 4 for 10 mins.


All the egg whites leftover from the recipe (4) (these should have absolutely no traces of egg yolks!)
85g/3oz fine sugar
A little extra sugar for sprinkling

In an absolutely clean bowl, whisk the egg whites until stiff peaks form, then gradually whisk in the sugar until glossy. Pile on top of the filling, making a swirling pattern with your spatula. Sprinkle the top with a little extra sugar and bake for 15mins or until the meringue is golden.

Allow to cool before serving, or chill if keeping overnight.

Hope that helps!

mariannedavis Posted 6 Sep 2007 , 8:16pm
post #5 of 11

Thanks, BonjoviBabe! I'm gonna try it this weekend for MY birthday...I LOVE lemon anything. thumbs_up.gif

yummymummycakes Posted 6 Sep 2007 , 10:03pm
post #6 of 11

Thank you so much for posting the recipe bonjovibabe.

Will try this out on the weekend and then make it again for Wednesday.

farah Q Posted 5 Feb 2015 , 6:42am
post #7 of 11

Thank you so much for the recipe. Didn't think i could refrigerate the meringue...dosent it melt down or something? Also wanted to know if the meringue will survive a car ride on a sunny day from my house to a friends? planning on making this for her birthday.

-K8memphis Posted 5 Feb 2015 , 1:13pm
post #8 of 11

Asure if you box it

shanter Posted 5 Feb 2015 , 9:47pm
post #9 of 11

There are numerous recipes for lemon tarts and lemon bars out there (with only a bottom crust) and they are easily transported. Home made lemon curd is divine; store-bought, not so much.

farah Q Posted 23 Mar 2015 , 10:50am
post #10 of 11


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