Lemon tartlets

A couple of nights on a row having diner with friends prompted a new baking endeavour: lemon tart. Many years ago I remember Brown's Bakery publishing their lemon tart recipe ... I hoped to find it online, but alas, no go.

I ended up just buying shortcrust pastry (rather than making from scratch, but still spent most of the afternoon in the kitchen. I adapted this recipe. Baking is not really a van kitchen thing, and this was done at home, not in my little kitchen, but this blog is the best place to record what I did for future reference. 

Recipe made 22 tartlets.


  • Eggs x5 plus yoke (reserve white for sealing the bottom of the tarts
  • Super fine sugar (I blended caster sugar) 280g
  • Lemon juice 200ml
  • Crème fraîche 200g
  • (icing sugar for serving)
  • Short crust pastry x3 sheets
  • (also used patty pans in the muffin tray and another set for blind baking)

  • Beat the 5+ eggs lightly
  • Stir in the sugar and let it sit until sugar is completely dissolved, stirring occasionally - about 30-40 mins.
  • Use a little of the egg mixture to break up the crème fraîche into a runny smooth liquid.
  • Add the lemon juice to the egg mixture and then stir in the crème fraîche a little at a time.
  • Meanwhile, blind bake the pastry. I used chickpeas and had in a 150° for 30 mins  
  • Remove from the oven, and brush the bottom of the tart with the reserved egg white and put back in the oven for 5 mins.
  • Remove and allow to cool completely.
  • Strain the lemon mixture into a jug and pour into the tartlets, return to the oven a bake for 20mins at 150°.


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