July 9, 2025
Lemon & Elderflower Tart
Lemon & Elderflower Tart
This zesty lemon and elderflower tart pairs buttery pastry with a silky citrus filling — a fresh, floral showstopper perfect for summer. Serve chilled with edible flowers.
Print Pin RateServings: 8
Calories
Carbs
Protein
Fat
Ingredients
For the rich shortcrust pastry
- 225 g plain flour plus extra for dusting
- 125 g cold unsalted butter cut into cubes
- 50 g icing sugar
- Pinch of fine sea salt
- 2 large free-range egg yolks
- 1-2 tbsp ice-cold water
For the filling
- 150 ml freshly squeezed lemon juice about 3 large lemons
- 2 tbsp good-quality elderflower cordial
- 2 lemons zest
- 225 g caster sugar
- 5 large free-range eggs
- 150 ml double cream
Instructions
Make the pastry
- Put the flour, butter, icing sugar and salt into a food processor and pulse until the mixture resembles fine breadcrumbs (or rub together by hand in a large bowl).
- Add the egg yolks and 1 tbsp cold water. Pulse again (or use a blunt knife to mix by hand) until the dough just comes together, adding the extra water if needed.
- Tip onto a lightly floured surface, gently knead once or twice to form a smooth disc, then wrap and chill for 30 min.
Blind-bake the pastry
- Heat the oven to 180°C fan / 200°C / gas 6.
- Roll out the pastry on a lightly floured surface to about 3mm thick. Line a 23cm loose-bottomed tart tin, letting the pastry slightly overhang. Chill again for 10 min.
- Line the pastry case with baking paper and fill with baking beans. Bake for 15 min, then remove the paper and beans and bake for a further 10 min or until lightly golden.
- Trim the overhanging pastry with a sharp knife while still warm. Turn the oven down to 130°C fan / 150°C / gas 2.
Make the filling
- In a large jug or bowl, whisk together the lemon juice, elderflower cordial, zest, sugar and eggs until smooth.
- Stir in the cream.
- Carefully pour the filling into the tart case. Bake for 30–35 min until just set with a gentle wobble in the centre.
Cool and serve
- Leave the tart to cool completely in the tin, then chill for at least 2 hr before serving.
- Serve: Dust with icing sugar and decorate with a few fresh elderflowers (if available) or a scatter of edible flowers for a summery finish.
Notes
Make ahead The tart keeps well in the fridge for up to 2 days. Bring to room temperature before serving for the best flavour. If you'd like, I can help create a pairing (e.g. a drizzle of elderflower cream or a glass of sparkling wine) or write a short headnote in the style of delicious. magazine let me know!