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Zesty Lemon Tart
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Zesty Lemon Tart

Zesty Lemon Tart

Serves 4 | with No-Roll Crust

This easy, no-roll pastry crust is the perfect base for our creamy, smooth and slightly tart lemon filling with a hint of cranberry. Dust it with powdered sugar for the ultimate summer treat!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time3 hours


/ serving 4 people

4 unit


1.5 cup

All-Purpose Flour

(Contains Wheat)

3 unit


(Contains Egg)

4 tbsp

Brown Sugar

113 mL


(Contains Milk)

1 cup

White Sugar

¼ cup

Icing Sugar

6 tbsp

Cranberry Spread

Not included in your delivery

8 tbsp


(Contains Milk)

¼ tsp



Nutrition Values

Calories870 kcal
Fat38 g
Saturated Fat22 g
Carbohydrate122 g
Sugar82 g
Dietary Fiber3 g
Protein12 g
Cholesterol245 mg
Sodium220 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Small Bowl
Measuring Spoons
Large Bowl
Measuring Cups


Make no-roll pastry crust

Before starting, preheat the oven to 350ºF.Wash and dry all produce. Melt 8 tbsp butter in a small, microwave-safe bowl, or in a small pan over low heat. Meanwhile, whisk together flour, brown sugar and 1/4 tsp salt in a large bowl.Add melted butter, then stir to combine until mixture is crumbly but holds together when squeezed.Transfer dough to a 9-inch pie dish or tart pan. Pat dough into the bottom of the dish and about 1/2-inch up the sides. (TIP: Use a flat-bottomed measuring cup or glass to help smooth down the bottom.)Place dish on a large, unlined baking sheet. Prick pastry crust all over bottom and sides with a fork.

Bake pie crust and make filling

Bake in the middle of the oven until lightly golden-brown, 20-25 min. Remove crust from the oven, then smooth cranberry spread over the base using a spoon or spatula. Return to the middle of the oven and bake until spread is matte in colour, 3-4 min.Remove crust from the oven and set aside to cool slightly.While the crust bakes, zest, then juice lemons. Combine white sugar, 2 tbsp icing sugar, 2 tsp lemon zest and a pinch of salt in another large bowl. Rub together sugar and zest using your fingertips until mixture is fragrant.

Fill and bake lemon tart

Add eggs to the sugar mixture, then whisk until smooth and sugar is dissolved, 1 min. Whisk in 1/2 cup lemon juice and 1/3 cup cream until smooth. Return pastry crust to the same baking sheet, then pour lemon filling over top. Carefully transfer baking sheet to the middle of the oven and bake until filling is set around the edges, 30-40 min. (TIP: There should be a slight wobble in the centre of the filling when the pan is gently shaken.) (NOTE: Baking time will depend on the type of pan used. It may take longer in glass or ceramic.)

Finish and serve

Remove from the oven and transfer to a wire rack to cool completely before transferring to the fridge until thoroughly chilled, 2-3 hrs. Place remaining icing sugar in a fine mesh sieve and lightly dust over the top of tart before serving.Cut zesty lemon tart into pieces using a hot, dry knife and divide between plates.

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