The difference between pies and tarts is so thin that it doesn’t even exist. Make no mistake though this lemon tart is as flavorful as anyone can wish for!

As I lately have a little time, I was surfing on the internet the other day. In search of new, interesting thoughts, inspiring dishes that I’ve never tasted before, to treat my family with. Searching for a long time yet couldn’t discover any interesting things. Right before I wanted to give up on it, I came upon this delightful and easy dessert simply by accident at Suncakemom. It looked so yummy on its pic, it called for fast actions.

It had been not so difficult to imagine just how it is made, how it tastes and just how much boyfriend might like it. Actually, it is extremely easy to keep happy him when it comes to desserts. Anyhow, I visited the blog and followed the detailed instuctions that have been accompanied by nice photographs of the procedure. It really makes life much easier. I can imagine that it is a bit of a hassle to take pics down the middle of baking in the kitchen because you normally have gross hands so that i pretty appreciate the hard work she put in to make this post .

With that said I’m inspired to present my personal formulas similarly. Appreciate your the thought.

I had been fine tuning the initial mixture create it for the taste of my loved ones. Need to mention it had been a great success. They prized the taste, the consistency and loved having a delicacy such as this in the middle of a lively week. They quite simply demanded lots more, more and more. Hence next time I am not going to commit the same miscalculation. I’m likely to double the amount to keep them delighted.

This Recipe Lemon Tart is from SunCakeMom.


Preheat oven to 350° / 180°C.

Put crust ingredients: flour, butter, eggs, agave syrup and some water into a mixing bowl.

Dough it by hand until it comes together and doesn’t stick neither to bowl nor to hand.

Take it out to a lightly floured surface to roll a disk size of the baking tray out of it.

Place the disk into the baking tray. Press down gently on the bottom and sides.

Poke some holes in the dough with a fork.

Place a baking paper and some kind of weight on top to prevent the dough elevating from the tray.

Put it in the preheated oven to bake about 15-20 minutes or until golden brown depending on the oven.


Squeeze the lemon and grate one of the lemon skin for zest.

Beat together the double cream, eggs and agave syrup.

Stir in the lemon juice and the zest.


Take crust out of the oven and pour the filling in.

Sprinkle some lemon zest on top then place the tray to bake in the oven for another half an hour. In case we have forgotten the zest worry not, it can be added anytime.

When it’s baked, take it out to cool down.

Slice and serve it chilled.

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