Sorry, you need to enable JavaScript to visit this website.
Amalfi Lemon Tart

Amalfi Lemon Tart

Fragrant lemons from the Amalfi coast make for a zesty tart – an unforgettable dessert

08 October, 2012
No votes yet

Type of dish


Dietary Consideration

serves for


total time

2 HR 50 MIN


300 g
300 g
6 each
Egg yolks
9 each
Lemon juice
130 ml
Lemon zest
6 each
All purpose flour
250 g, plain
75 g, Icing variety
180 g
Egg yolks
2 each


Step 01

  • Mix lemon zest, juice, sugar and butter in a saucepan.
  • Put on the stove until butter is melted.
  • Slightly, make sure it doesn’t boil as the eggs will curdle.
  • Whisk the eggs and add to the saucepan.
  • Stir over a medium heat until it thickens. Whisking and stirring, pour into a prepared tart shell.
  • Pre heat the grill and place the tart with custard under the grill until black dots appear.
  • Remove and cool down. 

(Placing the tart under the grill will set the custard)

Step 02

For Pastry

  • Place the flour, icing sugar and butter in a food processor and mix until it resembles fine breadcrumbs.
  • Add the yolks and pulse for 10 seconds.
  • Pour into a bowl and bind it together by hand.
  • Leave it to rest in the fridge for one hour.
  • Roll out the pastry and press into a tort shell.
  • Leave to rest again for another half hour. Blind bake at 150 o C until golden in colour.
  • Remove baking beans and return to the oven for an extra 5 min. Seal with an egg wash.

Wine paring: Marsala Superirore

Search Recipes

'Puntarelle', Italian Chicory Salad

'Puntarelle', Italian Chicory Salad

Next Recipe