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Easy Crustless Lemon Tart

  • Author: Recipe Winners, recipe by Bill Granger
  • Prep Time: 10 minutes
  • Cook Time: 35-40 minutes
  • Total Time: 50 minutes
  • Yield: 8 serves


Easy Crustless Lemon Tart is super quick to make and you totally need this recipe in your repertoire. It is soft and creamy and almost ‘smacks’ you with the lemon flavour. Quick and delish!


  • 3 whole large eggs
  • 1/2 cup plain flour (all purpose)
  • 1 cup castor sugar
  • pinch of salt
  • 100g (3 1/2 ounces) butter 
  • finely grated lemon zest of 2 large lemons
  • 125 ml (4 ounces) freshly squeezed lemon juice
  • 1 cup heavy cream (thickened)
  • 1 teaspoon vanilla extract
  • icing sugar for dusting


  • preheat oven to 180 c (350 f) on bake, not fan
  • melt butter 
  • lightly butter a 20 cm (8 inch) springform pan using some of the melted butter
  • whisk the eggs lightly
  • now add the flour and whisk together for a minute or so
  • add the sugar, salt, butter, lemon zest and juice, cream and vanilla and whisk till combined
  • pour batter into your buttered springform pan and bake for 35-40 minutes until lightly browned around the edges
  • tart will still seem a little ‘wobbly’ at this stage but remove from oven and rest on a cake rack for 20 minutes
  • use a knife and loosen around the inside of the tin
  • release the tart from the springform and refrigerate for 30 minutes
  • remove tart from springform base using a spatula onto your serving plate
  • sieve icing sugar lightly over tart 
  • serve and enjoy!


  • the batter is very ‘liquid’ when poured into the springform pan
  • the tart is  not a deep tart. it’s about 3 cm (1 inch) high
  • Category: desserts
  • Method: baking
  • Cuisine: Australian

Keywords: easy crustless lemon tart