Lemon Tart

A delicious dessert and a real delight served with a glass or two of Croft Original Sherry. See the full recipe below.


  • 180g flour
  • 100g butter
  • 30g icing sugar
  • 6 eggs
  • 4 lemons (zest and juice)
  • 220g caster sugar
  • 130ml double cream
  • Extra icing sugar (for decoration)
  • Fresh raspberries (for decoration)
  • Croft Original (to serve)


  1. Place the flour, butter and icing sugar into a mixer and pulse to create a crumby mixture.
  2. Separate one egg and add the yolk to the mixer and pulse again until the mixture sticks together.
  3. Roll the mixture into a ball and place on a floured work top. Knead the pastry for one minute and place into baking parchment and chill in the fridge for 20 minutes.
  4. Butter a tart tin and sprinkle with flour. Roll out the dough to slightly larger than the size of the tin.
  5. Carefully place the pastry into the tin, pushing the edges in to the corners and then lightly poke holes all over with a fork.
  6. Cover with baking parchment, add baking beads and bake at 200C for 15 minutes and then leave to cool.
  7. In a large bowl, add the eggs, lemon zest, lemon juice, caster sugar and cream and whisk together by hand.
  8. Gently pour the mixture into the pastry and bake in the oven for 30 to 35 minutes at 170C.
  9. Leave the tart to cool before removing from the tin and decorating with a dusting of icing sugar and raspberries.