Image for 'Lemon tart'

Lemon tart

A recipe from

What a fantastically busy weekend, feeding the masses. Friday night started with a dinner for 11, Saturday followed with a dinner for 110 and Sunday finished off with a mellow 6 (my digsmates and friends). And I could carry on cooking… I honestly just LOVE what I do.

I’m not quite ready to attach one of my specialities: curries! But I can promise it will come soon.

Tonight’s recipe is my lemon tart – so simple, yet so delicious. I dare you, you might become addicted!

Citrus tart

Makes 24 small tarts / 2 big tarts

  • 250g short crust pastry
  • 500ml double thick cream
  • 40ml lemon juice and zest
  • 40ml orange juice and zest
  • 100ml castor sugar
  • 250g frozen berries
  • 100ml castor sugar
  • 200g fresh berries

Preheat the oven to 200°C. Roll out the pastry and line the tart cases. Cover the pastry with baking paper and fill with baking beans or rice. Bake the tarts blind for 10 minutes or until golden and cooked through. Remove the paper cases and cool.

Mix together the cream, juice, zest and sugar. Refrigerate until slightly thickened.

Pour the lemon filling into the tart cases and refrigerate until set. While the tarts are setting, make the berry coulis. Place the frozen berries and castor sugar into a pot and simmer until the sugar has dissolved. Blend the mixture and strain through a sieve. Cool.

Top the lemon tarts with berry coulis and fresh berries. Indulge yourself.