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


  • In a bowl cream together the butter and icing sugar until light and fluffy.
  • Add in the ground almonds, the egg and flour and bring the mixture together.
  • Wrap in cling film and allow resting for 10min.
  • 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.
  • 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.
  • 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.
  • Pour over the baked pastry and set aside until needed.
  • 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.
  • Serve immediately.

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