The difference between pies and tarts is so thin that it doesn’t even exist. Make no mistake though this lemon tart is as flavorful as anyone can wish for!

As I most recently have a little time, I had been looking on the internet last week. Looking to find fresh, challenging thoughts, inspirational meals that I have never tasted before, to surprise my loved ones with. Hunting for a while yet couldn’t discover any interesting stuff. Right before I wanted to give up on it, I discovered this yummy and simple dessert simply by luck over Suncakemom. The dessert looked so scrumptious on its snapshot, that called for rapid actions.

It absolutely was simple enough to imagine how it is created, how it tastes and how much my husband will probably want it. Mind you, it is very easy to keep happy him when it comes to treats. Yes, I’m a blessed one. Or maybe he is.Anyway, I visited the blog and simply used the detailed instuctions which were coupled with impressive photos of the operation. It just makes life rather easy. I could suppose it is a slight effort to shoot pics down the middle of cooking in the kitchen as you most often have gross hands therefore i highly appreciate the time and effort she put in for making this post .

With that said I am encouraged to present my own, personal recipes in a similar fashion. Many thanks for the concept.

I was tweaking the initial recipe create it for the taste of my loved ones. I can tell you it turned out a terrific outcome. They loved the flavor, the overall look and enjoyed getting a delicacy like this during a hectic workweek. They basically wanted even more, many more. Hence the next time I am not going to commit the same mistake. I am gonna multiply the quantity to keep them delighted.

For more Recipe Lemon Tart check out SunCakeMom


Preheat oven to 350° / 180°C.

Put crust ingredients: flour, butter, eggs, agave syrup and some water into a mixing bowl.

Dough it by hand until it comes together and doesn’t stick neither to bowl nor to hand.

Take it out to a lightly floured surface to roll a disk size of the baking tray out of it.

Place the disk into the baking tray. Press down gently on the bottom and sides.

Poke some holes in the dough with a fork.

Place a baking paper and some kind of weight on top to prevent the dough elevating from the tray.

Put it in the preheated oven to bake about 15-20 minutes or until golden brown depending on the oven.


Squeeze the lemon and grate one of the lemon skin for zest.

Beat together the double cream, eggs and agave syrup.

Stir in the lemon juice and the zest.


Take crust out of the oven and pour the filling in.

Sprinkle some lemon zest on top then place the tray to bake in the oven for another half an hour. In case we have forgotten the zest worry not, it can be added anytime.

When it’s baked, take it out to cool down.

Slice and serve it chilled.