Lemon Tart

Serves 8


  • 2 pre-rolled sheets (350g) sweet short pastry
  • 6 Henergy cage free eggs
  • 1 1/4 cups caster sugar
  • ½ cup lemon juice
  • finely grated rind 1 lemon
  • 1 cup cream
  • icing sugar to dust
  • freeze dried or fresh raspberries to garnish (optional)


  1. Line a 28cm loose base tart pan with the pastry, prick the base with a few times with a fork and then refrigerate or freeze for 30 minutes.
  2. Preheat the oven to 180 C.
  3. Line the pasty with baking paper and then cover with weights (dried rice, beans etc...), Bake for 15 minutes and then remove the weights and paper and cook a further few minutes until the pastry is a light biscuit colour.
  4. Beat the eggs and sugar until pale and creamy, mix in the lemon juice, rind and cream.
  5. Pour the filling into the cooked pastry base, you may find it easiest to pour in the last of the filling once the tart is in the oven.
  6. Bake for 25 minutes until the filling is almost set but still slightly wobbly in the centre.
  7. Allow to cool in the pan for 15 minutes before removing. Serve at room temperature or chilled.
  8. Dust with icing sugar and sprinkle with raspberries prior to serving.