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    Lemon treacle tart

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    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) 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

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

    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.

    Overhead shot of the ingredients for the lemon treacle tart having been whisked together.

    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?

    Print this recipe for lemon treacle tart

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    4.6 from 5 votes

    Lemon Treacle Tart Recipe

    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 minutes mins
    Cook Time35 minutes mins
    Total Time1 hour 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) 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

    • Weighing scales
    • Measuring spoons
    • Food processor
    • Food wrap
    • Rolling pin
    • Loose bottomed, fluted, non-stick quiche tin
    • Kitchen knife
    • Parchment/baking paper
    • Baking beans
    • Large 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, 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

    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

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    Side on shot of the lemon treacle tart atopped with a scoop of ice cream with text at the bottom of the image describing the image for Pinterest.
    Side on shot of the lemon treacle tart with text at the top of the image describing the image for Pinterest.
    Side on shot of the lemon treacle tart with text at the top of the image describing the image for Pinterest.
    Side on shot of the lemon treacle tart with text at the top of the image describing the image for Pinterest.
    Side on shot of the lemon treacle tart with a scoop of ice cream on top with text at the top of the image describing the image for Pinterest.

    More lemon recipes to try

    World's Best Lemon Drizzle Cake Recipe
    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 Recipe
    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 Recipe
    These wonderfully zingy lemon cupcakes have a tender sponge and a zingy lemon buttercream frosting, making them a super tasty treat that's a joy to decorate.
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    No-Bake Lemon and White Chocolate Cheesecake Recipe
    This no-bake lemon and white chocolate cheesecake boasts a biscuit base, a layer of white chocolate cheesecake and a lemon curd topping.
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    Lemon Fondant Fancies Recipe
    These lemon fondant fancies are dainty, sweet and delicious little sponge cakes with a wonderful zing of lemon.
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    Comments

      4.60 from 5 votes (5 ratings without comment)

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    1. Lynne fenn says

      March 06, 2017 at 8:54 am

      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.

      Reply
      • Emily Leary says

        March 06, 2017 at 3:43 pm

        Pleased to hear it! Thanks for letting me know :)

        Reply
    2. Amanda @gidders1 says

      July 02, 2013 at 2:51 pm

      Oh my Emily, that looks A-MAZ-ING!

      Reply
    3. Otilia (@romanianmum) says

      July 02, 2013 at 7:48 am

      looks delicious Emily!

      Reply
    4. Emma @mummymummymum says

      July 01, 2013 at 7:38 pm

      WOW, that looks AMAZING! I want to live nearer to you :-)

      Reply

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