Lemon tart from Heston Blumenthal at Home (page 310) by Heston Blumenthal

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • pia_xj0ne6 on April 06, 2026

    Best lemon tart recipe I’ve ever made. Would recommend starting day before serving.

  • fprincess on January 11, 2024

    Try this updated version of the filling instead: https://www.theguardian.com/lifeandstyle/2003/mar/01/foodanddrink.shopping1

  • mziech on May 07, 2016

    Perfect lemon tart. Typical Heston recipe where everything is measured exactly (heat the filling to 62 degrees on the stove and then to 70 degrees in the oven) but with excellent results. In my translated (Dutch) cookbook no double cream was used, but whipping cream, also with good results.

  • agardenworm on June 03, 2013

    Delicious - think I have found my forever lemon tart recipe - the search is over! As NZ does not have double cream I used 10 whole eggs and 2 egg yolks instead.

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