Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Metric
Ounces
Smaller
Normal
Larger
Print Recipe
4.60
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 Time
25
minutes
mins
Cook Time
35
minutes
mins
Total Time
1
hour
hr
Course:
Desserts and sweet treats
Cuisine:
British
Diet:
Vegetarian
Servings:
12
slices
Author:
Emily Leary
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
Ingredients
For the pastry
250
g
plain white flour (all purpose flour)
125
g
slightly salted butter
2
tbsp
water
For the lemon treacle filling
540
g
golden syrup
120
g
dried white breadcrumbs
3
medium free range eggs
2
lemon
zest and juice
Metric
-
Ounces
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:
355
kcal
|
Carbohydrates:
61
g
|
Protein:
5
g
|
Fat:
10
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
63
mg
|
Sodium:
164
mg
|
Potassium:
84
mg
|
Fiber:
2
g
|
Sugar:
37
g
|
Vitamin A:
324
IU
|
Vitamin C:
10
mg
|
Calcium:
35
mg
|
Iron:
2
mg
Tried this recipe?
Snap a pic and tag
@amummytoo
on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!