Caramelised Lemon Tart with Raspberry Sorbet


recipe for lemon tart

recipe for lemon tart

With Mother’s Day, Saint Patrick’s Day and Easter all on the way, there are many reasons for celebration, and we feel it is a good occasion to share a delicious dessert with you!  One of our desserts that we serve at The French Table in Limerick is called the “Tarte du Jour” or “Tart of the Day”.

Probably the most popular “Tarte du Jour” at the restaurant is our Caramelised Lemon Tart, a delicious fresh zingy dessert with a touch of sweetness!

Ingredients for Caramelised Lemon Tart

For 8 People

Shortcrust Pastry

  • 125g Butter
  • 250g Flour
  • 75g Sugar
  • 50g Water
  • 1 Egg

Put the flour, butter and sugar in a blender and mix for 1 minute.

Add the water and blend until the pastry comes away from the sides of the blender.

Roll the pastry and place in a round baking tin and blind bake for 20 minutes at 180°C.

Lightly brush the base of the tart with a beaten egg and place in the oven once more for 2 minutes.

Lemon Filling

  • 2 Whole Lemons
  • 125g Butter
  • 150g Sugar
  • 3 Eggs

Grate the lemon zests with a fine grater.

Mix together the lemon juice, lemon zest, sugar and eggs.

Cook on a low heat until the mixture thickens.

Add the butter.

Pass the mixture immediately through a sieve.

Pour the mix onto the pastry base.

Bake for 25 minutes at 130ºC.

Finishing Touches

Cut the tart once it has cooled completely.

Sprinkle brown sugar evenly over each slice.

Caramelise with a blow torch.

Serve with a scoop of raspberry sorbet.

Bon Appétit!

recipe lemon tart