Latest recipe – Lemon Tart

Why not re-create some of the outstanding food from the King’s Head in your very own kitchen. Here’s the first of a collection of recipes from our Head Chef Jonathan, a sumptuous Lemon Tart.

Lemon Tart - Kings Head

Lemon Tart – Kings Head


  • Zest & juice of 2 ½ lemons
  • 4 whole eggs
  • 1 egg yolk
  • 175g sugar

For the pastry:

  • 250g flour
  • 125g butter at room temperature
  • 65g icing sugar
  • 2 egg yolks
  • 1/2 tablespoon double cream
  • 2 egg yolks
  • 1/2 tablespoon double cream


For the pastry, beat the butter and icing sugar until smooth. Beat in the egg yolks, then flour and double cream until a pastry is formed. Knead into a ball cover with cling film and place in fridge for 1 hour to rest.

Roll pastry on a floured surface to form a 12” circle. Line a buttered 8” tart ring with the pastry and trim off edges. Bake blind for 25 mins at 350F, then remove baking beans and cook for a further 5 mins.

For the lemon filling, whisk the eggs, egg yolk, sugar cream, juice and zest of lemons until smooth and strain through a sieve. Pour the mixture into the tart mould and bake for 30 mins at 175F.

Check often towards the end of cooking time – the tart should have a little “wobble” in the middle. Cool for 1 hour and serve with whipped cream and seasonal berries.

Good luck!

This entry was posted in Recipes, View all news items. Bookmark the permalink.

Comments are closed.