Stochastic Lemon Tart


  • 180g of plain white flour
  • 30g of icing sugar
  • 150g of butter


  • 6 eggs
  • 200g of caster sugar
  • 2 small spoons of finely grated lemon zest
  • 250 ml of lemon juice (4 lemons or more)
  • 60g of plain white flour

Butter a 20x30cm rectangular baking tin: Grate the zest and press the lemons in a little bowl: Preheat the oven at 170°C Pastry:

  1. In a big bowl, mix the flour and the sugar.
  2. Add the butter in little cubes to the flour and sugar mixture.
  3. With your fingertips, mix it into crumbs.
  4. Spread the pastry in the baking tin.
  5. Put it to cook in the oven for 25min, until it turns blond and firm.
  6. Let it cool down, and turn down the oven to 160°C.


  1. In a big bowl, whip the eggs and the sugar for 3-4min, until it turns white.
  2. Add the lemon juice and zest.
  3. Add the flour gently.
  4. Stir in the mixture.
  5. Pour the mixture on the pastry.
  6. Put the cake back into the oven, for 45min.
  7. After 25min of cooking, cover the bakery tin with a sheet of aluminium foil.