Lemon Tart

A zingy lemon tart with a smooth filling!


250g FAGE Total

9 eggs

400g caster sugar

2 lemon, zest

5 lemon, juice

1 sweet pastry shop brought flan case 

  1. Whisk the eggs caster sugar and lemon zest in a large bowl until smooth. Stir in the lemon juice, then add the FAGE Total yoghurt. Continue to whisk until all the ingredients are thoroughly combined.
  2. Pour the filling into the pastry case. Bake for 30 minutes at 170°C / 325°F / Gas Mark 3. Remove from the oven and leave to cool and set for about an hour.
  3. When ready to serve, preheat the grill to very hot. Sift icing sugar over the top of the tart and place under the grill to caramelize the sugar to a light golden brown.