Luscious Lemon Tart

This Luscious Lemon Tart recipe has been in my revolving recipe repertoire for years, 22 years to be exact. I first made it when I worked at the Australian Women’s Weekly test kitchen in the heart of downtown Sydney. There I wrote, tested & styled recipes for cookbooks & magazines. I still make many of the recipes I learnt to make there. I’d cook & taste-test so many recipes in a day, most of them really good, but once in awhile there was a stand-out recipe, like this one. I’ve tweaked it here & there over the years to make my own but it was exceptional from its inception. Like me, this lemon tart had its start in a bustling test kitchen, in an old high-rise building, overlooking a beautiful park in a busy city. 

I’m not one for garnishes, decorations & food that’s showy but if you feel so inclined then the lemon decoration on top really is quite simple. Make it or not, the tart is good either way. SometimesI’ll serve this with fresh berries. Sometimes a nice berry coulis. Often with a dollop of thick, clotted cream or whipped cream. But it needs little to no embellishing. 

And look, if you’re not a pastry maker have no fear, this pastry is easy to work with & if you follow the recipe correctly, you’ll turn out a brilliant pastry shell. Never let fear & common sense hold you back. As the name applies, the filling is luscious – creamy, tart & silky, like a really good lemon curd. It’s also very easy to make with all the filling ingredients simply whisked together in a bowl. That’s it. 

Do you have any recipes that you’ve been making for years that still woo the masses? So many memories are folded through many of the recipes I make. Recipes I return to again & again not only because they’re exceptional & they work but because they’re part of who I am. As I make them I think about other times I’ve cooked them for the different people in my life in the countries I’ve lived. And I will continue to make those recipes, creating new memories from old. The circle of life.