Lemon Tart recipe from Ovarian Cancer Australia’s CEO, Jane Hill

Total cooking time: approximately 40 minutes + 30 minutes preparation + 1 hour freezing time

What you’ll need:


1 1/2 cups (225g) plain flour
2 tbspn icing sugar
110g chilled butter, cubed
1  tbspn cold water

3 x 59g eggs
3/4 cup (165g) caster sugar
3/4 cup (180ml) pouring cream

150ml fresh lemon juice

Icing sugar to serve



  • To make the pastry place flour, icing sugar and butter in a food processor and process until it resembles coarse crumbs (this will take 30-60 seconds and the mixture will become fine before becoming coarse). Add water and use the pulse button until the pastry starts to come together. Turn onto a lightly floured surface and bring together with your hands. Shape into a disc, wrap in plastic and refrigerate for 20 minutes.
  • Roll out pastry on a lightly floured surface with a lightly floured rolling pin into a circle about 3mm thick. Carefully drape the pastry over the rolling pin and gentle ease it into a 23cm tart tin, with removable base, pressing it into the side with your thumbs.
  • Roll the rolling pin over the top of the tart to trim any excess pastry. Prick the base about 10 times with a fork, then place in the freezer for 1 hour or until frozen through (freezing the pastry means you don't have to "blind-bake" it using dried beans or rice, as the pastry is so shocked from being frozen that the side won't shrink or the bottom bubble when baking).
    Preheat oven to 200C.
  • Place the tart on a baking tray and bake for 15 minutes or until golden.
  • Meanwhile, use a fork to whisk together eggs, sugar, cream and lemon juice until well combined. Strain into a jug. Pour filling into the hot pastry case, reduce the oven temperature to 160C and bake for 25 minutes or until just set in the centre. Cool in tin. Serve dusted with icing sugar, with fresh berries and double cream. Serves 8.