Lemon Tart

A delicious lemon tart from Kevin Dundon.


  • 210 g flour
  • 85g icing sugar
  • 1 eggs
  • 125 g butter
  • 25 g ground almonds
  • 200 g lemon juice
  • 5 whole eggs
  • 250 g caster sugar
  • 350 g butter (preferably unsalted)
  • 1 leaf gelatine


  1. In a bowl cream together the butter and icing sugar until light and fluffy.
  2. Add in the ground almonds, the egg and flour and bring the mixture together.
  3. Wrap in cling film and allow resting for 10min.
  4. Roll out the sweet pastry on a lightly floured surface. Place in a pregreased pastry case and trim with the back of a small knife.
  5. Let the pastry rest in the case in the fridge for 15 minutes to prevent shrinkage during cooking. Encase some beans or lentils in some parchment paper or a triple layer of cling film and place in the pastry case. Blind bake in a preheated oven at 170C for 15 minutes. Take the beans out of the shell, and bake for a further 10 minutes, remove from the oven and allow to cool.
  6. Meanwhile, place the gelatine to soak in a bowl of cold water. Pour the lemon juice into a saucepan and add the eggs and sugar. Whisk over a gentle heat for approximately 5 minutes without allowing the liquid to boil. Remove from the heat and add the gelatine (squeeze to remove any excess water). Add the butter and stir until well combined.
  7. Pour over the baked pastry and set aside until needed.
  8. Sift some icing sugar over the surface of the tart and place under a preheated grill, or alternative use a blow torch to caramelise the icing sugar.
  9. Serve immediately.


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