James Martin Lemon Tart​​

This lemon tart is everything you want from a classic patisserie-style bake: a crisp, sweet pastry shell filled with a smooth, creamy lemon custard that sets softly and slices cleanly. The flavour is bright and citrusy, balanced by rich double cream and just enough sugar to keep it round rather than sharp. It sits firmly in the “confident home baker” category, but every step is simple once you know what you’re aiming for. Total time is about 3 hours including chilling time, with roughly 40 minutes of baking.

Ingredients

For the sweet pastry

• 250g plain flour, plus extra for dusting
• 60g icing sugar
• Pinch of fine salt
• 125g unsalted butter, cold and cubed
• 1 large egg yolk
• 2 to 3 tbsp cold water (only as needed)

For the lemon filling

• 5 large eggs
• 200g caster sugar
• 200ml double cream
• 150ml fresh lemon juice (about 4 to 5 lemons)
• Finely grated zest of 3 lemons

To finish (optional)

• Icing sugar, for dusting
• Crème fraîche or softly whipped cream, for serving
• Fresh berries, to plate up (optional)

How to Make Lemon Tart

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven. Put a sturdy baking tray in the oven to heat up as well, as this helps the tart base bake crisp.
• Make the pastry: In a large bowl, mix the flour, icing sugar, and salt. Rub in the cold butter with your fingertips until the mixture looks like fine breadcrumbs (a few small buttery bits are fine). Add the egg yolk and 2 tbsp cold water, then bring it together with a knife or your hands. If it still looks dry, add a little more water, 1 tsp at a time. Shape into a disc.
• Chill the dough: Wrap the pastry and chill for 30 minutes. This makes it easier to roll and helps prevent shrinkage in the oven.
• Roll and line the tin: Lightly flour your worktop and roll the pastry to about 3mm thick. Lift into a 23cm loose-bottom tart tin, press into the corners, and leave a little overhang. Prick the base all over with a fork, then chill for 15 minutes while the oven stays hot.
• Blind bake the case: Line the pastry with baking paper and fill with baking beans or uncooked rice. Bake on the preheated tray for 15 minutes. Remove the paper and weights, then bake for 8 to 10 minutes more until the base looks dry and the edges are just turning golden. If you spot any cracks, patch with a tiny smear of leftover dough and return to the oven for 2 minutes.
• Mix the filling: While the case bakes, whisk the eggs and caster sugar together until combined, without whipping in too much air. Whisk in the double cream, then add the lemon juice and zest. For a perfectly smooth finish, strain the mixture through a fine sieve into a jug.
• Bake the tart: Reduce the oven to 160°C or 140°C fan. Pull out the oven shelf slightly and pour the filling into the warm pastry case (this is much easier than carrying a full tart). Gently slide the shelf back in and bake for 18 to 22 minutes, or until the edges are set and the centre still has a slight wobble.
• Cool and chill: Let the tart cool in the tin for 30 to 45 minutes, then remove the ring and leave to cool completely. Chill for at least 1 hour (2 hours is even better) so it slices neatly.
• Finish and serve: Trim any overhanging pastry for clean sides if needed. Dust lightly with icing sugar, slice with a sharp knife (wipe between cuts), and serve with crème fraîche or softly whipped cream.

Tips

Why did my pastry shrink down the sides?

Pastry shrinks when it warms up before it has a chance to set. Chill the lined tin before baking, avoid stretching the pastry as you press it in, and make sure the oven is properly preheated. Using baking beans right up the sides also supports the shape.

How do I keep the tart base crisp?

Blind bake until the base looks dry, not pale and doughy. Baking the tart tin on a preheated tray helps cook the bottom quickly. Also, pour the filling into a warm case, not a cold one.

How do I stop the lemon filling from cracking?

Cracks usually mean the tart has overbaked. Bake at the lower temperature for the filling and pull it out when the centre still wobbles slightly. It continues to set as it cools and chills.

Can I make it more or less tangy?

For a sharper tart, add a little extra zest or swap 20ml of the cream for more lemon juice. For a gentler flavour, keep the juice the same but serve with crème fraîche, which softens the acidity beautifully.

Serving Suggestions

• Dust with icing sugar and serve with crème fraîche
• Add raspberries or blueberries for colour and freshness
• Serve with softly whipped cream and a few shaved white chocolate curls
• Pair with espresso or a pot of Earl Grey

Storage

Room temperature

If your kitchen is cool, you can leave the tart out for up to 6 hours, lightly covered. Because the filling contains eggs and cream, it is best not to keep it out overnight.

Refrigerator

Store covered in the fridge for up to 3 days. For the cleanest slices, serve straight from the fridge. For a slightly softer texture, let it sit at room temperature for 10 to 15 minutes before serving.

Freezing

You can freeze the baked tart (preferably without icing sugar) for up to 1 month. Freeze slices on a tray until firm, then wrap well and store airtight. Thaw overnight in the fridge. The pastry may soften slightly after thawing, but it will still taste lovely.

Nutrition

• Calories: 380 kcal
• Carbohydrates: 42g
• Protein: 7g
• Fat: 21g
• Saturated fat: 12g
• Sodium: 180mg

Nutrition values are estimates and will vary depending on ingredients and portion size.

FAQs

Lemon Tart (James Martin Inspired)

Recipe by Milli Rose

0.0 from 0 votes

Course: DessertCuisine: BritishDifficulty: Medium

Servings

10

slices

Prep time

35

minutes

Cooking time

40

minutes

Total time

180

minutes

Calories

380

kcal

1

hour 

15

minutes

Crisp sweet pastry filled with silky lemon custard. Bright, creamy, and elegant, this lemon tart is perfect for dinner parties or a weekend baking project.

Ingredients

• 250g plain flour, plus extra for dusting

• 60g icing sugar

• Pinch of fine salt

• 125g unsalted butter, cold and cubed

• 1 large egg yolk

• 2–3 tbsp cold water (as needed)

• 5 large eggs

• 200g caster sugar

• 200ml double cream

• 150ml fresh lemon juice (about 4–5 lemons)

• Finely grated zest of 3 lemons

• Icing sugar, to dust (optional)

• Crème fraîche or softly whipped cream, to serve (optional)

Directions

• Preheat the oven to 200°C (180°C fan). Grease a 23cm loose-bottom tart tin.
• Rub flour, icing sugar, salt and butter together until crumbly. Add egg yolk and enough cold water to bring into a dough.
• Chill the pastry for 30 minutes, then roll and line the tin. Chill again for 15 minutes.
• Blind bake for 15 minutes with baking paper and weights, then 8–10 minutes uncovered until lightly golden.
• Whisk eggs and sugar, then whisk in cream, lemon juice, and zest. Strain if you want an extra-smooth finish.
• Reduce oven to 160°C (140°C fan). Pour filling into the warm case and bake 18–22 minutes until just set with a slight wobble.
• Cool completely, then chill for at least 1 hour before slicing. Dust with icing sugar to serve.

Notes

• Keep the pastry cold at every stage to prevent shrinking.
• For a crisp base, bake the tart on a preheated tray.
• The filling is done when it still has a gentle wobble in the centre.
• Chill before slicing for the cleanest cuts.