Lemon brûlée tart




Prep Time


Cook Time

To me this is heaven on a plate. The combination of a lemon tart with a brûlée topping is decadent but not too sweet.



For the lemon brûlée tart

  • 400g sweet short pastry
  • ⅔ cup sugar, plus extra for the top
  • ½ cup cream
  • ½ cup lemon juice
  • 1 whole egg
  • 4 egg yolks
  • 1 tablespoon finely grated lemon zest


For the lemon brûlée tart

  • Preheat the oven to 150°C (140°C fan bake).
  • Roll out the pastry on a lightly floured surface to about a 6mm thickness.
  • Line a 33 x 12cm tart tin with the pastry and trim the edges.
  • Whisk together all the other ingredients and pour into the tart shell.
  • Bake for 25–35 minutes or until the custard is set. Set aside to cool.
  • To serve, sprinkle 1–2 tablespoons of sugar over the tart.
  • Move a blowtorch flame evenly back and forth just above the tart until the sugar is caramelised.