Tenina.com's All Lemon, Lemon Tart



  1. Prepare pastry as per recipe and form into a flat disc. Wrap well with baking paper and place in fridge for at least 30 minutes.

  2. Pre-heat oven to 200ºC.

  3. Roll out pastry and line a 23cm flan tin with removable base. Dock the base of the pastry with a fork and blind bake for 15 minutes. Remove paper and weights and cook for a further 5 minutes or until golden on base. Cool slightly and reduce oven temperature to 160ºC.

  4. To make filling, place sugar, zest and lemon oil into mixing bowl and mill 15-20 sec/speed 9.

  5. Scrape down and repeat. Add juice, eggs and cream and blend 20 sec/speed 6.

  6. Pour filling into pastry base and bake for 40-45 minutes or until just set in centre.


Dust with icing sugar, top with sliced or whole berries and serve with mascarpone.

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