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 medium tarts or one 6″ fluted tart pan)


  • 90g salted butter
  • 130g plain flour
  • 25g condensed milk


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

(Alternate Tart Shell Recipe

Here’s an alternate shell recipe which I find easier and makes a flaky, crusty shell which my family loves too. Give it a try.

  • 90g salted butter
  • 1 tbsp sugar
  • 3 tbsp water
  • 1 tbsp oil
  • 150g plain flour
  • Place all ingredients except flour into a pot and heat under medium flames. Heat till all sugar and butter has dissolved, with bubbles forming at the edges of pot, about 3-5 mins.
  • Pour sifted flour in one go, off flames and mix will a dough forms. Rest for about 10 min and divide and press into tart pan. About 25g each
  • Makes 12 medium tart using this pan
  • Bake at 200 deg C for 10-12 min. See how flaky these are.
  • )
  • Method

    1. For tart, start with creaming 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.

    20 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.


    8. Priscilla Poh Beng Hoon says:

      Hi Oldaybakes, thank you for sharing your wonderful lemon tart recipe. May i check can i bake the tart shell one day in advance then do the filling the next day? Will this way affect the taste of the tarts? Thank you.


      1. oladybakes says:

        I think the tart might soften slightly but should be ok. I usually chill the tart and consume the next day and I think still fine.


        1. Priscilla Poh Beng Hoon says:

          Thank you!


    9. Jacqui says:

      Hi Oladybakes,
      This is so inspiring to bake!
      Many Thanks for sharing.

      How do you get such a nice clean finish to the top of your shell?
      Do you scrape the leftovers of the dough with a knife?

      Is it possible to double or triple this lovely recipe?



      1. oladybakes says:

        I used my thumb and index finger to go around the edges slowly and over many times.
        Yes you can multiply the recipe.


    10. mary says:

      Nice tarts esp love lemon filling. May i know where you buy the tart tray. Thanks.


      1. oladybakes says:

        Can’t remember, I think it’s Lazada. But I’ve seen them from Phoon huat too.


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