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. 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) 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
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?
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Lemon Treacle Tart Recipe
Ingredients
For the pastry
- 250 g (1½ cups) plain white flour (all purpose flour)
- 125 g (1 stick + 1 tbsp) 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
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
Nutrition
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More lemon recipes to try
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Lynne fenn says
I made the lemon curd and white chocolate cheese cake for the family at the week end everyone said what an amazing pud. Thanks so much looking forward to trying more of your recipes.
Emily Leary says
Pleased to hear it! Thanks for letting me know :)
Amanda @gidders1 says
Oh my Emily, that looks A-MAZ-ING!
Otilia (@romanianmum) says
looks delicious Emily!
Emma @mummymummymum says
WOW, that looks AMAZING! I want to live nearer to you :-)