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!

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.

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.

Ingredients

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, 400F).

Roll out the pastry.

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

Trimming off the excess with a sharp knife.

Prick the base all over with a fork.

Cover with baking paper.

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.

Whisk.

Add the eggs.

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.

Delicious! What do you think?

Print this recipe for lemon treacle tart

Print Recipe

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

Keyword: Lemon treacle tart

Servings: 12 slices

Calories: 355kcal

Author: Emily Leary

Ingredients

For the pastry

• 250 g (8.8 oz) plain white flour (all purpose flour)
• 125 g (4.4 oz) slightly salted butter
• 2 tbsp water

For the lemon treacle filling

• 540 g (1.2 lb) golden syrup
• 120 g (4.2 oz) dried white breadcrumbs
• 3 medium free range eggs
• 2 lemons zest and juice

Equipment

• Weighing scales
• Measuring spoons
• Food processor
• Food wrap
• Rolling pin
• Loose bottomed, fluted, non-stick quiche tin
• Kitchen knife
• Baking paper
• Baking beans
• Mixing bowl
• Wooden spoon
• Fork

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, 400F).
• 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

Calories: 355kcal | Carbohydrates: 61g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 164mg | Potassium: 84mg | Fiber: 2g | Sugar: 37g | Vitamin A: 324IU | Vitamin C: 10mg | Calcium: 35mg | Iron: 2mg

* 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.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

Pin this recipe for lemon treacle tart

More lemon recipes to try

World's best lemon drizzle cake

This is truly the zingiest, most delicious and moreish lemon drizzle cake you'll ever make. The recipe is easy to follow and the crumb is super soft and tender.

Get the recipe

Lemon curd yogurt cheesecake bars

A buttery digestive base, a wonderfully rich yogurt cheesecake filling and a topping of zingy, mouthwatering lemony freshness - you're going to love these lemon yogurt cheesecake bars!

Get the recipe

Lemon cupcakes with lemon buttercream frosting

Wonderfully zingy lemon sponge combined with lemon buttercream frosting make for a super tasty treat that's a joy to decorate.

Get the recipe

No-bake lemon curd and white chocolate cheesecake

This no-bake lemon curd and white chocolate cheesecake is just perfect for Spring. It has a biscuit base, a generous layer of white chocolate cheesecake, topped with a thick glaze of homemade lemon curd.

Get the recipe

Rose and lemon fondant fancies

Delicious, sweet and flavourful fondant fancies, that aren't as difficult to decorate as you might think!

Get the recipe

Baking with kids - a FREE eBook!

These easy recipes, fun activities and creative challenges are sure to keep the kids entertained!

Grab your copy