Cyrille's Zingy Lemon Tart


(Serves 10 - 12)


  • ¾ cup (180ml) fresh lemon juice

  • ¼ cup (60ml) fresh lime juice

  • 1 tablespoon finely grated lemon rind

  • 2 teaspoons finely grated lime rind

  • 3 eggs

  • 1 cup (220g) caster sugar

  • 2/3 cup (160ml) double cream

  • Softly whipped cream, to serve



  • 150g unsalted butter, softened

  • 2/3 cup (120g) pure icing sugar, sifted

  • 1 teaspoon vanilla extract

  • 1 egg, at room temperature

  • 2 cups (300g) plain flour, sifted

  • ½ cup (60g) almond meal, sifted



To make the sweet shortcrust pastry, beat the butter, sugar and vanilla in the bowl of an electric mixer until pale and creamy. Add the egg and beat until fully combined.


Mix in the flour and almond meal until the mixture comes together. Turn the pastry out onto a lightly floured work surface and gently knead to form a soft ball. Press the dough into a disc and wrap in plastic wrap. Refrigerate for 1-2 hours or until firm.

STEP 3.    

Preheat oven to 180°C. Lightly grease a 23cm loose-bottom, fluted tart tin. Roll pastry out between sheets of plastic wrap to 3mm thick. Line the tin with pastry and trim the excess.

STEP 4.    

Line the pastry case with baking paper and fill with uncooked rice.  Place onto an oven tray and bake for 15 minutes. Remove the rice and baking paper and bake for a further 10 minutes or until edges are lightly browned. Remove. Reduce oven temperature to 160°C.

STEP 5.    

To make the lemon filling, combine the lemon juice, lime juice and rinds in a small jug. Set aside for 1-2 minutes for the flavours to infuse.   

STEP 6.    

Whisk the eggs, sugar and cream in a medium bowl. Using a sieve, strain the juice mixture over the cream mixture and whisk to combine.

STEP 7.    

Pour the filling into the baked pastry shell. Cook for 30-35 minutes or until the filling is set around the edges and the centre wobbles slightly. Remove and allow to cool to room temperature before placing in the fridge to chill completely.

STEP 8.    

Serve with the softly whipped cream.


TIP: You will need approximately two juicy lemons and one lime for the juice and rind used in this recipe. Zest the lemon and lime before juicing.