• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

Ingredients is not available.


  1. Beat butter, icing sugar and egg yolk until creamy and smooth.
  2. Add in sifted flour and milk powder. Mix until well blended into a dough. Refrigerate for 30 minutes.
  3. Roll out pastry dough between two sheets of plastic to fit the base and sides of a 19–20cm fluted tart tin. Remove scraps of pastry from the edge. Press the sides of the pastry to make it even and prick the base with a fork (this is to ensure that the base is flat after baking).
  4. Bake pastry blind in a preheated oven at 180°C for 5–10 minutes.
  5. To make the filling, whisk together lemon juice, sugar, cream and lemon rind. Beat in eggs one at a time until well combined.
  6. Pour the filling into the pastry case and bake at 180°C for 20–25 minutes or until set.
  7. Remove tart onto a wire rack to cool completely. Serve the tart immediately.
  8. (Chef's note: If you wish to do so, you can make the tarts in small 8–9cm fluted tart tins.)

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