• October 8, 2016

Ollie’s Meyer Lemon tart recipe


Ollie’s Meyer Lemon tart recipe

In our recent visit to Hillview Farm in Batlow we picked some delicious Meyer lemons from a heritage orchard. Meyer lemons are enjoying a rediscovery because of their sweeter and more subtle flavour.

For the pastry

  • For the pastry
  • 125g butter cubed
  • 200g baker’s flour
  • 75g icing sugar
  • P inch of salt
  • One cold egg
  • A few drops of cold water

For the filling

  • 4 Meyer lemons
  • 300ml cream
  • 100g caster sugar
  • 50g caster sugar for glaze
  • 5 eggs lightly beaten.


For the pastry, place the butter, pinch of salt, flour and sugar in the food processor and blend until they become a crumb. Add a beaten egg and use the blender to bring it all together, being careful not to overblend. If the pastry is too dry add a little water to moisten. Then knead with floured cold hands without overworking the dough. Wrap in glad wrap and chill for at least half hour. Once chilled use a rolling pin to roll evenly, big enough to fit into a round greased pastry tin. Make sure the pastry fits into the tin with no holes. Use the rolling pin to get rid of any excess pastry and chill for half hour. 

Batlow Lemons


In a a separate bowl, zest and juice three lemons. Beat the sugar into the eggs and add the other ingredients. Use a bain-marie (a bowl over a saucepan  of simmering water) to gently heat the mixture to 60°C. In the meantime, blind bake the pastry case, prick with a fork making sure you do not puncture any holes in the pastry and bake for 15 minutes at 160°C. Once the filling is warm, strain with a sieve and pour into a jug, then pour directly into the pastry case. Turn the oven down to 140°C and bake until set for 30 minutes.

With the juice and zest from an additional lemon heat up 50g sugar with 100ml of water and reduce until a syrup. Use this syrup to glaze the tart and serve with raspberry ice cream. Enjoy!