Name: Lemon Treacle Tart
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Ingredients: 250 g plain white flour (all purpose flour); 125 g slightly salted butter; 2 tbsp water; 540 g golden syrup; 120 g dried white breadcrumbs; 3 medium free range eggs; 2 lemon (zest and juice)

This lemon treacle tart is the perfect marriage of crisp shortcrust pastry and sticky, sweet filling, sweet syrup and tart lemon. It's utterly delicious and you're sure to want more than one slice!

A side on shot of a lemon treacle tart slice on a white plate with a fork on the side.

Making this tart is super simple and I've included lots of step-by-step images to ensure you can make it confidently. For the pastry, you'll rub butter and flour together, then cut in a little cold water to bring together to a perfect shortcrust dough.

You'll then be taken through how to line your tin and 'blind bake' the pastry, which involves cooking the pastry case without the filling for a little while to ensure that it's crisp and delicious all the way to the centre.

A slice of lemon treacle tart on a white plate with a scoop of ice-cream ontop.

The filling is a simple blend of breadcrumbs, golden syrup, eggs and, of course, plenty of lemon juice and zest to cut through the sweetness and take this sticky dessert to the next level. Into the case it goes and after 30 minutes of baking, your tart will be perfectly set and utterly irresistible.

Here's the full recipe for my easy, delicious lemon treacle tart. And if you love zingy lemon flavour, be sure to check out my incredible lemon drizzle cake next!

Ingredients

For the pastry

250 g (1½ cups) plain white flour (all purpose flour)
125 g (1 stick + 1 tbsp) slightly salted butter
2 tbsp water

For the lemon treacle filling

540 g (1⅓ cups + 3 tbsp) golden syrup
120 g (½ cup + 1 tbsp) dried white breadcrumbs
3 medium free range eggs
2 lemon zest and juice

Equipment

Instructions

Make the pastry

Put the flour and butter into a bowl.

Overhead shot of butter and flour in a bowl.

Rub together until you have a crumb.

Overhead shot of the bowl of butter and flour having been rubbed together.

Add the water and cut through with a cutlery knife until it comes together in clumps.

Overhead shot of the bowl of ingredients having added water.

Roll into a ball, wrap and chill in the fridge for 15 minutes.

Overhead shot of the dough having been rolled into a ball.

Preheat the oven to 200C (180C fan-assisted, 400F).

Roll out the pastry.

Overhead shot of the dough being rolled out.

Roll out the pastry, then drop carefully into a 9-inch loose-bottomed quiche tin.

Overhead shot of the dough inside a pastry tin.

Trimming off the excess with a sharp knife.

Overhead shot of the pastry tin lined with pastry having the edges been rolled off.

Prick the base all over with a fork.

Overhead shot of the pastry tin after being pricked multiple times with a fork.

Cover with baking paper.

Overhead shot of the pastry tin lined with baking paper.

Fill with baking beans.

Overhead shot of the pastry tin having been lined with baking paper and baking beans.

Bake for 10 minutes, then remove from the oven and remove the beans and paper.

Overhead shot of the pastry tin having been in the oven.

Return to the oven for a further 5-8 minutes until the base has dried out and no longer looks doughy or grey.

Overhead shot of the pastry inside the pastry tin having been returned to the oven for a further 5 to 8 minutes.

Make the filling

Meanwhile, put the syrup, breadcrumbs, lemon zest and lemon juice in a bowl.

Overhead shot of ingredients for the lemon treacle tart mixed together in a mixing bowl.

Whisk.

Add the eggs.

Overhead shot of the lemon treacle tart ingredients in a bowl.

Whisk again.

Overhead shot of the lemon treacle tart ingredients whisked together in a bowl.

Pour the filling into your blind-baked case.

Overhead shot of the pastry case filled with the lemon treacle tart filling.

Cook in oven for 30-35 minutes until set all the way across. It's ok if it's a little wobbly in the middle.

Overhead shot of the lemon treacle tart having been in the oven.

Allow to cool, then release the tart from the tin while still a little warm. Allow to cool and then slice.

Side on shot of a slice of lemon treacle tart on a white plate.

Delicious! What do you think?

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4.8 from 4 votes

Lemon Treacle Tart

This lemon treacle tart is the perfect marriage of crisp pastry and sticky filling, sweet syrup and tart lemon. It's utterly delicious and you're sure to want more than one slice!

Prep Time25 mins

Cook Time35 mins

Total Time1 hr

Course: Desserts and sweet treats

Cuisine: British

Diet: Vegetarian

Servings: 12 slices

Author: Emily Leary

Ingredients

For the pastry

250 g (1½ cups) plain white flour (all purpose flour)
125 g (1 stick + 1 tbsp) slightly salted butter
2 tbsp water

For the lemon treacle filling

540 g (1⅓ cups + 3 tbsp) golden syrup
120 g (½ cup + 1 tbsp) dried white breadcrumbs
3 medium free range eggs
2 lemon zest and juice

Equipment

Instructions

Make the pastry

Put the flour and butter into a bowl. Rub together until you have a crumb.
Add the water and cut through with a cutlery knife until it comes together in clumps.
Roll into a ball, wrap and chill in the fridge for 15 minutes.
Preheat the oven to 200C (180C fan-assisted, 390F).
Roll out the pastry, then drop carefully into a 9-inch loose-bottomed quiche tin.
Trimming off the excess with a sharp knife, then prick the base all over with a fork.
Cover with baking paper and fill with baking beans.
Bake for 10 minutes, then remove from the oven and remove the beans and paper.
Return to the oven for a further 5-8 minutes until the base has dried out and no longer looks doughy or grey.

Make the filling

Meanwhile, put the syrup, breadcrumbs, lemon zest and lemon juice in a bowl and whisk together.
Add the eggs and whisk again.
Pour the filling into your blind-baked case.
Cook in oven for 30-35 minutes until set all the way across. It's ok if it's a little wobbly in the middle.
Allow to cool, then release the tart from the tin while still a little warm. Allow to cool and then slice.

Video

Notes

Place any leftover treacle tart in an airtight container and store somewhere cool. It should keep for a 2-3 days.

Nutrition

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

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