Light Lemon Tart

4 ingredients and no fuss. A creamy, zesty, sharp and gorgeous Lemon Tart -plus 30% less fat than a normal recipe!
Serves: 6
  • Very easy

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    10 mins

    Cook time
    20 mins

Each serving typically contains

  • Energy 1354kJ 323kcal 16%
  • Fat 13.5g 19%
  • Saturates 4.7g 24%
  • Sugars 24.7g 27%
  • Salt 0.12g 2%

of an adult's Reference Intake (RI)*
Energy per 100g: 1425kJ/340kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

Enter your mobile number

Here's how easy it is...
  1. 1. Preheat the oven to 180°C (160°C for fan ovens), Gas Mark 4.
  2. 2. Place the pastry case in the foil onto a baking sheet.
  3. 3. Mix the condensed milk with the egg yolks and then add the lemon zest and juice (it should thicken). Pour the mixture into the pastry base. Bake for 20 minutes. Remove from the oven and allow to cool. Then chill well for atleast 1 hour.
  4. Serve in slices with raspberries and half fat crème fraîche if you like!

Discussion Board

  • Jenny
    October 22, 2015
    I've only made this once but it turned out great. My sister loved it.
  • jimmyg
    August 16, 2015
    4 lemons are too much for some it all depends on your taste wife complains too tart me and son love it. If I make it again will reduce it by half. The journey continues and I am having fun
  • teresa-jane
    December 17, 2014
    was wondering if anyone tried substituting the lemons for limes, thus making it a simple light key lime pie....I will be having a go in over the weekend and will report back!
  • Cindi
    March 13, 2014
    I bought waxed lemons by mistake, can I just make it without the zest?

    Carnation says:
    Hi Cindi, if you pick up waxed by mistake don't worry. Pop the lemons into a bowl and pour over freshly boiled water. Leave them for 30 seconds then remove carefully. The wax will have melted off the lemons. Just give a wipe with a tea towel and use.
  • emma a
    March 02, 2014
    made this tart today i think 4 lemons is too much nearly blew my head off when i took a bite!!! haha
  • easter
    June 27, 2013
    This works very well with limes , also lightly microwave lime slices sprinkled with sugar to decorate finished cooled dessert.
  • singgirl
    June 05, 2013
    What size should the base be, for this amount of filling ?

    Carnation says:
    Hi Kathryn, the bases we've used are ready made from the supermarket - they are all similar in size - about 18cm diameter.
  • saloni
    April 05, 2013

    Carnation says:
    Hi Saloni, yes the recipe already suggests you use the zest and juice?
  • Sarah
    February 21, 2013
    Can u eat it warm or does it have to be cooled?

    Carnation says:
    Hi Sarah, you can serve it warm if you like - we prefer it chilled. How about sprinkling the top with a little caster sugar and caramelising the sugar with a cook's blowtorch if you have one?
  • poolie
    February 02, 2013
    Absolutely fabulous and so easy. VERY tart and lemony...perfect:)

    Carnation says:
    Hi Linda! So glad you liked it! You can also make a lime version with 6 limes instead of the lemons - served with passion fruit and creme fraiche it's to die for!
  • laura
    August 22, 2012
    how long will this keep for?

    Carnation says:
    Hi Laura, keep it in the fridge - should be fine for about 3 days, but it doesn't often last that long here in the Carnation kitchen!
  • Winters
    August 18, 2012
    Is the readymade pastry base already cooked when you buy it?

    Carnation says:
    Hi Jan, yes go for a ready baked one - sometimes you can find ones that are made with all butter - these are our favourite!
  • Ash
    July 18, 2012
    Great tasting recipe and super quick too! Try using a savoury readymade pastry base as it balances out the flavours nicely.