Lemon Tart

Prep: 10 min
Cook: 60 mins
Servings: 6-8
Lemon Tart

A timeless classic - Light, refreshing and zesty lemon curd encased in a crumbly shortcrust pastry tart case.


  • 1 Pampas Shortcrust Pastry Case
  • 4 Eggs
  • ½ cup CSR Caster sugar
  • ¾ cup Thickened cream
  • ⅓ cup Lemon juice
  • 2 tsp Finely grated lemon zest

To Serve

  • 300ml Whipped cream
  • 1 punnet Fresh berries


  1. Preheat oven to 180°C (160°C fan-forced). Place flan on an oven tray (do not remove foil). Bake 15 – 20 minutes or until crisp and golden. Cool. Reduce oven temperature to 130°C (110°C fan-forced).
  2. Place eggs, cream, caster sugar, lemon juice and zest in a bowl and whisk until combined. Let stand 5 minutes. Carefully pour lemon mixture into tart shell. Bake 45 minutes or until just set. Cool, then refrigerate.
  3. Serve with whipped cream and berries.