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Easy Citrus Tart

Easy Citrus Tart

serving size icon
Serves 6-8


  • 2 sheets Sweet Short Pastry
  • 2 Eggs
  • 1 Egg yolk, extra
  • ½ cup Sugar
  • 1 cup Cream
  • ¼ c Lemon juice
  • 1 Tbsp Lemon zest
  • 10-12 thin Lemon slices
  • ¼ cup each: Honey, water


Preheat the oven to 180ºC. Line a 20cm fluted tart tin with the pastry sheets, trim them to make the edges neat and place in the refrigerator to chill.

Whisk together the eggs, extra yolk and sugar until fluffy and pale.

Stir in the cream, lemon juice and lemon zest. Place the pastry tart tin on a baking tray. Pour in half the egg mixture, slide the tray into the oven on the middle shelf and pour in the remaining mixture until it is level with the top of the pastry case.

Bake the tart in the preheated oven for 25-30 minutes, or until set.

To make glazed lemon slices, place the lemon slices, honey and water in a saucepan and simmer until syrupy.

Cool the tart for at least 15 minutes before slicing it. Serve the tart with the glazed lemon slices and thickened cream, if desired.

Courtesy of Food Magazine. Recipe by Jo Wilcox. Photography by Shaun Cato-Symonds.


Qty Price
Edmonds Sweet Short Pastry 1kg $5.50 ea was $6.49
$5.50 ea was $6.49
Fresh Produce Lemons Imported
arrow icon exclamation icon Out of stock Out of stock
Fresh Produce Lemons
arrow icon exclamation icon Out of stock Out of stock


Qty Price
Farmer Brown Eggs Half Dozen Brown Size 7 $2.90 ea
$2.90 ea
Chelsea White Sugar $1.80 ea club price $1.99 non club member
$1.80 ea club price $1.99 non club member
Anchor Cream Fresh
arrow icon exclamation icon Out of stock Out of stock
Arataki Clover Honey $4.00 ea
$4.00 ea