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GlazedLemonTartThe fresh sharp flavour of this tart is welcome after a rich main course. Preparations for the tart, which can also be served as a pastry with morning coffee, should begin a day in advance.


serves totaltime preptime cookingtime
1 pie 2hours
15 minutes
1 hour
45 minutes
30 minutes


{tab Ingredients} 

  • 125 grams Shortcrust Pastry
  • 1 tablespoon Plain Flour
  • 50 grams Almonds, ground
  • 50 grams Butter, unsalted
  • 50 grams Caster Sugar
  • 1 medium Egg
  • 1 medium Lemon, rind


  • 2 small Lemons
  • 1 Vanilla Pod
  • 225 grams Caster Sugar

{tab Instructions} 

  1. Prepare the topping first, scrub the two lemons thoroughly in cold water, then cut them into slices about 3 mm  thick.
  2. Remove the pips carefully and put the slices in a bowl.
  3. Cover with boiling water and leave to soak for 8 hours.
  4. Drain the lemon slices, put them in a saucepan and cover with fresh cold water, bring briskly to the boil.
  5. Lower the heat, cover the pan with a lid and simmer gently for 1 hour or until the lemon slices are soft.
  6. Remove from the heat and let the slices cool in the liquid.
  7. Roll out the shortcrust pastry on a lightly floured surface, to a circle of about 22.8 cm.
  8. Line a 20.3 cm flan tin with the pastry and prick the base lightly with a fork.
  9. Bake the tart blind for 5 minutes, then set it aside while preparing the filling.
  10. Mix the flour and ground almonds, beat the butter and sugar until soft and light.
  11. Beat the egg lightly and blend in the finely grated lemon rind.
  12. Gradually stir the egg into the butter mixture, then add the flour and ground almonds.
  13. Spread this mixture evenly over the pastry base.
  14. Place the tart just above centre of a pre-heated oven at 190°C and bake for 15-30 minutes or until the tart has risen and is golden brown and firm to the touch.
  15. Remove from the oven and leave to cool.
  16. Drain the liquid from the lemon slices, setting aside 300 ml.
  17. Add the vanilla pod and the sugar to the lemon liquid and cook in a saucepan over low heat until the sugar has dissolved.
  18. Add the lemon slices and simmer gently for about 5 minutes, then carefully lift the soft lemon slices on to a plate.
  19. Continue to boil the syrup rapidly until the mixture sets - test by spooning a little on to a saucer.
  20. Arrange the lemon slices in a circular pattern over the tart.
  21. When the syrup is setting, draw the pan off the heat, remove the vanilla pod, and as soon as the bubbles have subsided, spoon all the syrup over the lemon slices.
  22. Leave the tart to chill in the fridge before serving it cold, cut into wedges.


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