Lemon Tart



  • 185g Marie or Nice biscuits, processed to fine crumbs
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 90g butter, melted
  • Pure icing sugar, to serve

Lemon curd :

  • 3 lemons
  • 4 eggs
  • 1 cup caster sugar
  • 125g butter, chopped


  1. Lightly grease a 2cm-deep, 24cm (base) loose-based round flan pan. Combine biscuit crumbs, cinnamon, nutmeg and butter in a bowl. Press into base and sides of prepared pan. Refrigerate for 1 hour.
  2. Make lemon curd: Finely grate rind of 1 lemon. Juice all lemons. Whisk eggs and sugar together in a heatproof bowl until well combined. Add lemon rind and ⅔ cup lemon juice, whisking constantly until well combined. Place bowl over a saucepan of simmering water (do not allow base to touch water). Cook, stirring with a wooden spoon, for 20 to 25 minutes or until thick and custard-like. Do not allow to boil. Remove from heat and whisk in butter.
  3. Pour lemon curd into chilled tart case. Cover with plastic wrap and refrigerate overnight. Dust with icing sugar and serve.