Italian lemon tart with clotted cream

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By: Richard Phillips From: Market Kitchen

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This recipe is classed as intermediate

Rating 3.50 / 5 (34 votes)

Prep time:
40 min
Cook time:
30 min

Richard Phillips tempts the tastebuds with this luscious tart topped with rich clotted cream and freckled with fragrant lemon verbena


1. Set the oven to 130C/gas ¼. 2. Whisk the eggs and sugar in a mixing bowl until smooth. Add the lemon juice and zest, and stir in the cream. 4. Pour the mixture into the pre-cooked pastry case and bake for 30 to 40 minutes, until the lemon filing begins to set in the centre. Leave to cool.5. Sprinkle the surface of the tart with icing sugar, and using a blowgun glaze the top. 7. Turn the clotted cream into a bowl and stir in the lemon verbena. Serve the tart with the clotted cream and decorate with lemon verbena leaves.


  • 9 eggs
  • 390 g caster sugar
  • 5 lemons, juice and zest
  • 250 ml double cream
  • 1 ready-made 20cm shortcrust pastry tart cases, pre-cooked
  • 2 tbsp icing sugar

For the cream

  • 100 g clotted cream
  • 5 lemon verbena leaves, finely chopped

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Latest Comment


Lovely but makes far too much filling. Try changing it to 3 eggs, 130g caster sugar, 2 lemons and 85ml double cream.

Bobsoutar Bobsoutar  Posted 23 Dec 2011 12:33 PM

I made this today, lovely tangy filling. One thing to note though is that for the amount of filling it made 3 tarts using ready made pastry cases from Morrisons.

snuffy1 snuffy1  Posted 13 Mar 2011 12:55 PM

This is so easy to make, so lovely and tangy and looks really impresive on your serving plate and served with the clotted cream, it's-no-wonder there wasn't any left after my dinner party.

TERESAH17686 TERESAH17686  Posted 07 Oct 2009 8:21 PM