French Lemon Tart

French Lemon Tart French Lemon Tart
Looking for a taste of Paris? Then why not try this wonderful delight.
6 people 20 minutes 30 minutes



  • 9 - Fresh Egg
  • 300 ml SuperValu Cream
  • 4 - SuperValu Lemon , Juice of
  • 250 g SuperValu Sugar

Sweet Pastry:

  • 125 g Caster Sugar
  • 1 - Fresh Egg Large
  • 300 g Plain Flour
  • 150 g SuperValu Butter


If making pastry in a food mixer:
  1. Put all ingredients into mixer and mix until bound together.
  2. Wrap in cling film and allow to rest.
  3. Use as required.
  If making pastry by the creaming method:
  1. Cream the butter and sugar until light and fluffy.
  2. Add in the egg and flour and bring the mixture together.
  3. Wrap in cling film and allow to rest.
  If making pastry by the ‘rubbing in’ method:
  1. Place the sifted flour in a large bowl with the caster sugar.
  2. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
  3. Beat the egg and add to the dry ingredients and bind it together.
  4. Wrap in cling film and allow to rest.
  To make:
  1. Roll out and blind bake the sweet pastry tartlet shells at 180C
  2. Place all of the ingredients for the filling into a large saucepan over a medium heat and beat continuously until the mixture has thickened (approx 10 minutes).
  3. Pour the lemon custard into the prepared tartlet shell and  bake in the preheated oven (150C/300F/Gas Mark 2) for 20 minutes.
  4. Allow to chill and then dust liberally with icing sugar and using a blowtorch (or under the grill) glaze the tart until caramelised.
  5. Serve immediately.
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