How to make lemon curd treacle tart.

For me, I love the tangy sharpness that lemon curd adds to this classic lemon curd treacle tart. Do make sure the pastry base is well-cooked before you add the curd or it will go soggy and take the tart out of the oven while it still has a slight wobble. It will firm up more as it cools, the best lemon curd treacle tart.


450g golden syrup

60g butter, melted

70ml double cream

Zest and juice of 1 lemon

150g white breadcrumbs

3 large egg yolks

3 tbsp lemon curd

              FOR THE SWEET PASTRY.

125g unsalted butter, softened to room temperature

90g caster sugar

1 large egg

250g plain flour


  1. First, make the sweet pastry. Place the butter and sugar in a food processor and whisk until just combined. Add the egg and whiz for 30 seconds.
  2. Tip in the flour and process for a few seconds until the dough just comes together. ( Do not overprocess or it will become tough.) Add a little ice-cold water (around a tablespoon) if the dough seems too dry.
  3. Knead the dough lightly on a floured surface and shape it into a flat disc. Wrap in cling film and chill for 30 minutes before rolling out.
  4. To make the tart, roll out the pastry on a lightly floured surface to a large round of 1 pound coin thickness. Use to line a loose-bottomed tart tin (23-24cm), leaving some excess pastry overhanging the rim. Chill for 30 minutes. Meanwhile, preheat the oven to 190 C.
  5. Line the pastry case with baking paper and ceramic baking beans or uncooked rice and bake ‘blind’ for 15-20 minutes until the base is cooked through. Carefully remove the beans and paper and allow the pastry to cool a little. While still warm, cut off the excess pastry to level with the rim of the tin. Lower the oven settings to 140 C.
  6. To make the filling, gently heat the golden syrup in a saucepan along with the butter. (Be careful not to boil this-just allow the butter to melt.)
  7. When the butter has melted, stir in the cream, lemon zest and juice, breadcrumbs and egg yolks. Mix well.
  8. Spread the lemon curd over the base of the baked pastry case, then pour in the filling. Dress the top in sliced lemon.
  9. Bake for 30-40 minutes until the top has just set but the centre is slightly wobbly when you shake the tin gently. It should still feel slightly soft in the centre.
  10. Let the tart cool completely before slicing and serving.