Lemon & Limoncello Tart

A beautifully zesty homemade lemon tart with crisp sweet pastry, a creamy lemon filling and an optional splash of limoncello. Finish with softly whipped cream and fresh berries.

Sarah's Tip

For the best flavour, use fresh lemons and don't leave out the zest — that's where so much of that lovely lemon flavour comes from.

The limoncello is completely optional, so if you're making this for children or simply prefer not to use alcohol, just leave it out.

This tart is also lovely made ahead of time. You can bake it and leave it to cool, then add the cream and raspberries shortly before serving.

Makes: 1 x 28cm tart
Serves: 12

Ingredients

For the pastry

• 200g (7oz) cold unsalted butter, cubed
• 200g (7oz) caster sugar
• A few drops of vanilla extract
• 400g (14oz) plain flour
• 6 medium egg yolks
• 1 tablespoon cold water, if needed

For the lemon filling

• 8 medium eggs
• 350g caster sugar
• 320ml double cream
• 6-7 large lemons, depending on size, zest and juice
• 1 double shot limoncello, optional

To decorate

• 150ml double cream, whipped
• Fresh raspberries or berries of your choice
• Icing sugar, for dusting, optional

Method

Make the pastry

1. Place the cold cubed butter, caster sugar, vanilla extract and flour into a large bowl.
2. Using your fingertips, rub the ingredients together until the mixture resembles fine breadcrumbs.
3. Add the egg yolks and mix until the pastry starts to come together. Add the tablespoon of cold water, if required, to help bind the mixture.
4. Bring the pastry together into a dough, wrap in clingfilm and refrigerate for 1 hour.
5. Once chilled, roll the pastry out on a lightly floured work surface to prevent it from sticking.
6. Carefully use the pastry to line a 28cm flan tin, making sure the pastry is pushed well into the edges and sides of the tin.
7. Prick the base of the pastry all over with a fork, then place the lined tin in the freezer for 15 minutes.

Blind bake the pastry

8. Preheat the oven to 180°C / 350°F / Gas Mark 4.
9. Crumple a piece of baking paper, open it back out and use it to line the chilled pastry case. Fill with baking beans.
10. Bake the pastry case for 20 minutes.
11. Carefully remove the baking beans and baking paper, then return the pastry case to the oven for a further 5 minutes.
12. Reduce the oven temperature to 160°C.

Make the lemon filling

13. In a large bowl, gently whisk together the eggs and caster sugar. Try not to whisk too vigorously as this can create lots of air bubbles – although a few bubbles are absolutely fine; it is homemade after all!
14. Add the double cream and whisk gently for around 2–3 minutes.
15. Stir in the lemon zest and juice, followed by the limoncello, if using.
16. Pour the lemon mixture into the baked pastry case. This is easiest to do while the tart is already sitting on the oven shelf, as it helps prevent the filling from spilling.
17. Bake for approximately 45 minutes, or until the filling is set around the edges but still has a very slight wibble wobble in the centre.
18. Leave the tart to cool completely.
19. Once cooled, decorate with piped whipped cream and fresh raspberries.
20. Dust lightly with icing sugar, if you like.

Enjoy!