Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Australian / Mr Roux's Lemon Tart Recipe
    Lost? Site Map

    Mr Roux's Lemon Tart

    Total Time:

    Prep Time:

    Cook Time:

    37 hrs

    1 hr

    36 hrs

    Simon G's Note:

    For years my mother has been raving about a Lemon Tart she often buys from a famous bakery chain. I did some research and the bakery unofficially released a rare recipe book a decade ago. There are only a few in existence and not even the owner has a copy. The measurements are evidence. (NOTE - lemon mixture is best prepared 24 hours before it is required).

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 10-12



    Units: US | Metric

    Lemon Mixture

    Sable Pastry


    1. 1
      Lemon Mixture
    2. 2
      Finely grate the lemons, and then juice them.
    3. 3
      Break the 9 eggs into a large bowl and add the sugar (both) and mix well until light and frothy. Mix in the lemon juice and zest and the cream and refrigerate for up to 24 hours. (The mix is best prepared a day before it is required).
    4. 4
      Sablé pastry.
    5. 5
      Using an electric mixer with a paddle, mix the PASTRY dry ingredients and add the butter in pieces, then slowly add the egg yolks. When the pastry comes together, remove from the bowl.
    6. 6
      Divide the pastry into workable amounts. Cover with plastic wrap and chill to a workable temperature. (Note: This pastry can be frozen).
    7. 7
      The Pie Itself.
    8. 8
      Preheat the oven to 180°C (360°F).
    9. 9
      Roll the pastry out to 5mm thickness and butter a 20cm x 5cm 8 x 2-inch flat tin. Line the tin with the pastry and then line the pastry with aluminium foil. Fill with pastry weights or beans and bake blind for 20 minutes or until the pastry is golden brown in colour. Allow to cool.
    10. 10
      Pour the lemon mixture into the cooled pastry case, leaving a 3-5mm space from top and bake at 180°C (360°F) for 1 hour or until set. The tart should not soufflé or have a domed top, and should be just set when shaken.
    11. 11
      Leave the tart to cool for at least 4 hours before removing the ring. Dust with icing sugar before serving.

    Ratings & Reviews:


    Nutritional Facts for Mr Roux's Lemon Tart

    Serving Size: 1 (174 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 670.6
    Calories from Fat 310
    Total Fat 34.4 g
    Saturated Fat 19.7 g
    Cholesterol 319.7 mg
    Sodium 88.1 mg
    Total Carbohydrate 84.3 g
    Dietary Fiber 2.9 g
    Sugars 53.4 g
    Protein 10.9 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes