Italian lemon tart with clotted cream

Richard Phillips tempts the tastebuds with this luscious tart topped with rich clotted cream and freckled with fragrant lemon verbena
By Richard Phillips
Italian lemon tart with clotted cream
  • Rating:
  • Serves: 8
  • Cook Time: 30 minutes
  • Prep Time: 40 minutes
  • Effort: medium



  • 9 eggs
  • 390 g caster sugar
  • 5 lemons, juice and zest
  • 250 ml double cream
  • 1 ready-made 20cm shortcrust pastry tart cases, pre-cooked
  • 2 tbsp icing sugar

For the cream

  • 100 g clotted cream
  • 5 lemon verbena leaves, finely chopped


1. Set the oven to 130C/gas ΒΌ. 2. Whisk the eggs and sugar in a mixing bowl until smooth. Add the lemon juice and zest, and stir in the cream. 4. Pour the mixture into the pre-cooked pastry case and bake for 30 to 40 minutes, until the lemon filing begins to set in the centre. Leave to cool.5. Sprinkle the surface of the tart with icing sugar, and using a blowgun glaze the top. 7. Turn the clotted cream into a bowl and stir in the lemon verbena. Serve the tart with the clotted cream and decorate with lemon verbena leaves.

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