- July 2009
- Serves 6
- Takes 40 min to make, 1 hour to cook, plus chilling and cooling
Raymond Blanc’s lemon tart is a truly tangy treat made for impressing guests at a dinner party. If you like, try adding ripe, halved figs to the lemon custard mixture before you bake it.
Add extra flair to this classic dessert with our lemon, lime and passion fruit cheesecake tart.
- 28.6g (15.7g saturated)
- 53.6g (30.4g sugar)
Double the pastry ingredients and freeze half the dough. You can make the tart a day in advance.
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