Lemon Tart (II)

Goes to show how much I love lemon tarts, when I have a (II) for a recipe. Just wanted to make the tart shell recipe even simpler (only 3 ingredients!), and also wanted to avoid measuring eggs, so I modified the old one. The texture of the shell is crumbly and buttery inside, and crusty outside. It’s also very easy to handle if the dough is rested.

Plus, I got a new tart pan, so all ratios had to be updated too. This recipe will yield 6 of the tarts from this pan, with some leftover curd.

Recipe (makes 6)


  • 80g salted butter
  • 130g plain flour
  • 25g condensed milk


  • 2 eggs (about 60g with shell)
  • 80g lemon juice
  • 80g sugar
  • Zest from 1 lemon
  • 60g salted butter


1. Cream butter and condensed milk till light.

2. Add in flour and mix into a dough. Rest dough for 20 min.

3. Divide dough into 6 parts, about 40g each. Press by hand into tart pan. Poke holes with a fork.

4. Bake at 180 deg C for about 18 min. Remove and cool on net.

5. Now for curd. Rub whole lemon with salt and rinse clean. Scrape off the zest, then rub into sugar.

6. In a ceramic or glass bowl, add in eggs, lemon juice, sugar with zest, and stir till well mixed. Don’t use metallic bowls.

7. Place the bowl over a pot of water on the stove. Heat gently over the pot with simmering water, stir constantly with hand whisk. Near ready, the mixture will become very foamy, and thickened, in about 5 min. Be very careful not too cook the eggs, stir constantly and just take the bowl off the heat to observe if in doubt. When it thickens like a gel, it’s ready.

8. Remove from heat and cool for 5 min. Then add in butter and stir till even.

9. Spoon into tart shells and chill before serving.


13 Comments Add yours

  1. Straightto says:

    Looks delicious 😋 Thanks for sharing 😊


  2. Winnie Chin says:

    Looks so delicious & they are so pretty, I must try making them. Thank you so much for sharing


    1. oladybakes says:

      Thanks for your kind words.


  3. torandel says:

    Can i do this without egg?


  4. Ivy Tan says:

    They are so pretty. I must try baking them for my church charity event.


  5. Mel says:

    Thanks looks nice and easy! Can I replace condense milk?


    1. oladybakes says:

      No, can’t be replaced.


  6. Jessy says:

    The tarts need to bake at middle rack or lowest rack?
    Can i prepare the lemon curd in advanced and keep in fridge first?


  7. Irene says:

    I hv just baked the lemon tarts, the tart should be kept at room temperature or to put in the fridge. Will the tart turn soft the next day?



    1. oladybakes says:

      Keep in the fridge, the tart shell should not turn soft.


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