Lemon Tart

The difference between pies and tarts is so thin that it doesn’t even exist. Make no mistake though this lemon tart is as flavorful as anyone can wish for!

As I recently have some time, I was surfing on the web a few days ago. Trying to find new, interesting ideas, inspiring dishes that I have never tested before, to amaze my loved ones with. Searching for a while yet couldn’t come across lots of interesting things. Just before I wanted to give up on it, I discovered this tempting and simple treat simply by luck over Suncakemom. It seemed so scrumptious on its image, it called for quick actions.

It had been simple enough to imagine how it’s made, how it tastes and how much boyfriend will enjoy it. Mind you, it is extremely simple to impress the guy in terms of desserts. Anyway, I visited the page and followed the precise instuctions that were combined with impressive photographs of the method. It just makes life less difficult. I could imagine that it’s a bit of a effort to take snap shots in the midst of baking in the kitchen because you ordinarily have gross hands and so i genuinely appreciate the hard work she placed in to make this post and recipe easily implemented.

With that in mind I am empowered to present my very own dishes in the same way. Thanks for the concept.

I was tweaking the main formula to make it for the taste of my loved ones. I can say it turned out a great success. They enjoyed the taste, the consistency and enjoyed having a treat like this in the midst of a stressful workweek. They quite simply requested even more, more and more. Thus the next time I am not going to make the same miscalculation. I’m going to twin the volume to keep them happy.

Lemon Tart Recipe credit goes to SunCakeMom.


Preheat oven to 350° / 180°C.

Put crust ingredients: flour, butter, eggs, agave syrup and some water into a mixing bowl.

Dough it by hand until it comes together and doesn’t stick neither to bowl nor to hand.

Take it out to a lightly floured surface to roll a disk size of the baking tray out of it.

Place the disk into the baking tray. Press down gently on the bottom and sides.

Poke some holes in the dough with a fork.

Place a baking paper and some kind of weight on top to prevent the dough elevating from the tray.

Put it in the preheated oven to bake about 15-20 minutes or until golden brown depending on the oven.


Squeeze the lemon and grate one of the lemon skin for zest.

Beat together the double cream, eggs and agave syrup.

Stir in the lemon juice and the zest.


Take crust out of the oven and pour the filling in.

Sprinkle some lemon zest on top then place the tray to bake in the oven for another half an hour. In case we have forgotten the zest worry not, it can be added anytime.

When it’s baked, take it out to cool down.

Slice and serve it chilled.