Skip to main contentSkip to footer
Start today
Start today
Join WW today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Lemon tart by WW

Lemon tart

6
Points®
Total Time
55 min
Prep
20 min
Cook
35 min
Serves
8
Difficulty
Easy
Enjoy a slice of this lovely lemon tart for a delicious treat.

Ingredients

Ready Rolled Shortcrust Pastry Sheets

150 g

Cornflour

2 tablespoon(s), level

Water

150 ml

Lemon

1 medium, finely grated zest and juice of

Caster Sugar

2 tablespoon(s)

Egg, whole, raw

2 medium, raw, beaten

Fat Free Natural Fromage Frais

150 g

Icing Sugar

15 g, for sprinkling

Instructions

  1. Preheat the oven to Gas Mark 6/200°C/fan oven 180°C. Roll out the pastry on a lightly floured surface and use to line a 20cm (8 inch) flan tin. Line with foil or greaseproof paper and baking beans and bake ‘blind’ (i.e. without a filling) for 15 minutes. Cool for a few minutes.
  2. Reduce the oven temperature to Gas Mark 4/180°C/fan oven 160°C.
  3. Meanwhile, make the filling. Blend the cornflour with the water in a non-stick saucepan. Add the lemon zest and juice and bring to the boil, stirring constantly until the mixture thickens. Remove from the heat and add the sugar. Cool slightly.
  4. Stir the eggs into the lemon mixture, followed by the fromage frais. Pour over the base and return to the oven to bake for 20-25 minutes, until set. Cool completely, then serve, sprinkled with icing sugar.

You might like

You might like