“This recipe comes from a Western Australian cookery writer, Margaret Johnson, otherwise known as the "Queen of Tarts". This is just wonderful as is, but if you prefer, substitute the lemon zest and juice with a cup of strained passionfruit juice.”
1hr 15mins

Ingredients Nutrition

  • 1 10-inch tart shell, baked blind (10" - 11" , 28cm)
  • 4 lemons
  • 9 eggs
  • 1 12 cups superfine sugar
  • 10 ounces heavy cream, the thicker the better (300 mls)
  • powdered sugar, to dust


  1. Preheat oven to 300F (150C).
  2. Grate the lemon zest finely, and squeeze and strain the juice.
  3. Whisk the eggs and the sugar together in a bowl until amalgamated.
  4. Add the lemon juice and the zest, whisk briefly, then add the cream and whisk or stir gently until combined.
  5. Pour the lemon mixture into the tart shell and bake in the oven for between 45 to 55 minutes, depending on your oven.
  6. The tart is done when the outside is set but the middle still wobbles just slightly.
  7. Remove from the oven- there should be enough heat left in the mixture to complete the cooking through to the centre.
  8. Cool and dust with powdered sugar just before serving.
  9. Serve with dollops of cream, and icecream for the wicked!

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