You are here:

Lemon Tart

Serves: 8


  • 4 eggs
  • ½ cup caster sugar
  • ½ cup Devondale all rounder cream
  • 2 tsp finely grated lemon rind
  • ½ cup lemon juice
  • 1 tsp vanilla
  • 1 x 23cm blind baked pastry shell


  1. Preheat oven to 180’C.
  2. Place the eggs, caster sugar, cream, lemon rind, juice and vanilla in a bowl and whisk together until well combined.
  3. Pour mixture into pre made pastry case and bake in oven for 30-35 minutes or until filling is just set.
  4. Cool in tin and then refrigerate.
  5. Serve with whipped Devondale All Rounder Cream.