Spanish Recipes

Spanish Lemon Tart Recipe - Tarta de Limón

Spanish Lemon Tart Recipe - Try this light and tasty Spanish Tart perfect for dessert or enjoy a slice with a cup of your favourite Spanish coffee


For the Pastry

180 g Plain Flour plus extra for rolling

3 egg yolks

1 egg white

50 g Caster Sugar 

90 g Unsalted butter at room temperature, cubed.

Of course you could cheat and buy a prepared pastry case.

For the Filling

4 lemons, zested and juiced

4 medium eggs

150 g Caster sugar

200 ml double cream

icing sugar for dusting

Spanish Lemon Tart Recipe

Spanish Lemon Tart Recipe


Make the Pastry

Place the flour and butter in a large bowl, using your fingertips rub the butter into the flour until it resembles breadcrumbs. 

Add the sugar and the egg yolks, beat until fully combined with the flour and butter mix.

Using clean hands mould the mixture into a dough. Form a large ball, then cover the bowl with clingfilm and place in the fridge for 30 minutes.

To Make the filling

Place the eggs and sugar in a bowl.  Using a manual whisk or a mixer, blend the eggs and sugar together until the sugar has dissolved. And the mixture is fluffy and thick.

Add the lemon juice, zest and double cream. Stir until everything is well combined.

Place this bowl in the fridge and remove the pastry.

Preheat the oven to 190c/ /Gas 5.

Grease a 22cm tin or ovenproof dish.

Roll out the pastry in a circle using a rolling pin, until it about 1/2 cm in thickness.

Transfer the pastry to the greased tin, and press down gently to make sure it fits snuggly. Press around the lining of the tin and trim the edges. Prick the base a few times with a fork.

Bake blind in the oven for about 15 minutes.

Remove and brush the pastry case with the egg white. (This is to seal the pastry so the filling does not leak into it).

Return the base to the oven for 5 minutes until golden. Remove and allow to cool.

Lower the oven to 150c/ / Gas 2.

When the pastry case has completely cooled, pour the filling into it. Using a knife edge smooth the top.

Place back into the oven for 40-45 minutes until the filling is set. Do not worry if it is not firm. As the tart cools, the filling will cool.

Remove from the oven and leave to cool completely before serving.

Before serving, spoon the icing sugar into a small sieve and sprinkle over the top of the tart.

Serve with some fresh cream or ice cream.

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