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Lemon Tart

Recipes > Lemon Tart

Lemon Tart

Recipe by RedmanShop

This Lemon Tart is a perfect balance of sweet and tangy, featuring a silky smooth lemon curd nestled in a crisp, buttery pastry crust. The bright citrus flavor bursts with freshness, making it a refreshing dessert for any occasion. Light yet indulgent, each bite melts in your mouth with its creamy texture and zesty finish. This tart is elegant enough for special gatherings yet simple enough for an everyday treat. Whether served chilled or at room temperature, this classic dessert is sure to impress with its vibrant flavor and stunning presentation!

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Prep

2 hrs 30 mins

Bake

40 mins

Total

3 hrs 10 mins

Yield

7 inch tart

Tart Shell

  • RedMan Unsalted Butter (room temperature) 68328 105g
  • RedMan Plain Flour 1242 175g
  • RedMan Blanched Ground Almond 67539 20g
  • RedMan Icing Sugar 1410 55g
  • Himalayan Pink Sea Salt 64652 1g
  • Eggs (cold) 12088 35g

Almond Cream

  • RedMan Unsalted Butter (room temperature) 68328 40g
  • RedMan Icing Sugar 1410 40g
  • Egg 12088 40g
  • RedMan Blanched Ground Almond 67539 40g
  • RedMan Cake Flour 1208 10g

Lemon Curd

  • RedMan UHT Whipping Cream Dairy 35.5% 106311 75g
  • RedMan Fine Sugar 1416 45g
  • Ravifruit Lemon Puree 50492 60g
  • Egg yolk 12088 3 nos
  • Fresh AS Lemon Powder 67075 15g
  • Bakeway White Chocolate Couverture 14922 120g

Meringue

  • RedMan Glucose 66039 150g
  • RedMan Invert Sugar 66070 30g
  • Ravifruit Lemon Puree 50492 20g
  • Egg white 12088 65g

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Instructions

Bake Mode

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Tart Shell

  1. Mix all the ingredients except the cold egg.
  2. When everything is well mixed, add in the egg.
  3. Keep in the freezer for 30 minutes.
  4. Roll to 2mm thin and pour into a 7-inch round mould and keep in the chiller.
  5. Bake at 175°C for 20 minutes with tart stone/bean.

Almond Cream

  1. Mix all the ingredients well.
  2. Pipe the mixture into the shell.
  3. Bake at 175°C for 15–20 minutes.

Lemon Curd

  1. Boil the cream with sugar.
  2. Slowly add into lemon juice and egg yolk.
  3. Bring to low heat and cook until 70°C.
  4. Add in white and lemon powder, mix well, and keep in the chiller overnight.

Meringue

  1. Bring the glucose, invert sugar, and lemon juice to a big boil.
  2. Put in egg white and whip up.

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Vanila Tart

Tips

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CAKE FLOUR 1KG (#1208)

3.45

PLAIN FLOUR UNBLEACHED 1KG (#1242)

2.65

FINE SUGAR 1KG (#1416)

2.15

ICING SUGAR SNOW WHITE 500G (#9793)

2.60

UHT WHIPPING CREAM DAIRY 35% 1L (#10869)

11.35

GLUCOSE SOLID POWDER 250G (#66038)

2.65

INVERT SUGAR 1KG (#66070)

11.35

BLANCHED GROUND ALMOND100G (#67539)

2.85

UNSALTED LACTIC BUTTER 250G (#68328)

5.40

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