Lemon Treacle Tart

8 servings
10 min
45 min
Very Easy




  • Preheat oven to 325 F. Spray Fluted 10" Tart Pan with non-stick spray.

    Line a 10″ fluted tart pan with your pastry. If you purchase frozen shells, defrost them and line the tart pan. If you made your own pastry, roll it out and line the tart pan. Do not bake the pastry shell yet.

    With everything beaten together, pour into the UNBAKED tart shell which you lined with the pastry. If you have any left over filling, I used a mini-pie pan, lined it with any left over pastry and poured the left over filling in it. It was a preview of the “bigger” picture. Bake 45 minutes, or ’til golden brown. You can freeze for later use or let them cool and slice into 8 - 10 slices.


Lemon Treacle Tart, photo 1
Lemon Treacle Tart, photo 2


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