Classic Lemon Tart

Classic Lemon Tart

Serves: 10


For the pastry case:

  • 225g plain flour
  • 110g Lakeland Dairies Butter
  • 80g sugar
  • 1 large egg

For the filling:

  • 4 lemons (zest, juice and garnish)
  • 9 beaten eggs (450g)
  • 375g sugar
  • icing sugar (to garnish)
  • 50g whipped, sweetened Millac Gold (add 10g sugar to sweeten the Millac Gold)


For the pastry base:

Rub together the butter and flour until they resemble fine breadcrumbs.

Add the sugar.

Mix in the egg and enough milk to form a soft dough.

Allow to rest in the fridge for at least 30 minutes.

Roll out and place into a 12” dish and bake blind for 15 minutes.


For the tart filling:

Mix together the eggs, sugar, lemon juice and zest.

Whisk in the Millac Gold.

Pour the mixture into the pastry case and cook at 150°C for 25 minutes.

To decorate, pipe the sweetened, whipped Millac Gold around the edge of the tart and garnish with sliced lemon and icing sugar.