Lemon Tarts with Shortbread Pastry

Makes 4


For the pastry

  • 140g plain flour
  • Pinch of salt
  • 35g icing sugar
  • 115g unsalted butter, cubed

For the filling

  • 150g caster sugar
  • 2 tbsp honey
  • 1 tbsp lemon zest
  • 1 lemon, cut into very thin slices
  • 2 large eggs
  • 1 large egg yolk
  • 20g plain flour
  • 1 tsp cornflour
  • Pinch salt
  • Juice of 1 lemon



  1. Preheat oven to 160°C/Gas 3.
  2. Place all the pastry ingredients into a food processor and mix until they come together in a ball. Divide into 4 and press the pastry into the bottom and up the sides of the tartlet tins with your fingers. Trim any excess pastry and chill for 30 minutes.
  3. For the filling, mix together the sugar, honey and lemon zest, add the lemon slices and toss to coat. Set aside for 30 minutes to allow the lemon to soften and the sugar to dissolve.
  4. Line each pastry case with non-stick paper or foil, fill with baking beans and blind bake for 20-25 minutes until the edges are beginning to turn golden. Remove the paper or foil and baking beans.
  5. When the pastry cases are nearly ready, whisk the eggs and egg yolk in a medium bowl. Add the flour, cornflour, salt and lemon juice and whisk to combine. Add the lemon slice mixture and stir gently to combine.
  6. Divide the filling into the hot pastry cases, ensuring each has the same number of lemon slices, and bake for 20-25 minutes until the filling has set. Allow to cool completely and chill for 4 hours before serving.

Tip: For super-thin lemon slices, use a Mandoline.