Nutritional Info

Nutrition Facts

Serving Size 1 (61g)

Calories 162
Calories from Fat 92 (57%)
Amount Per Serving %DIV
Total Fat 10.3g 16%
Saturated Fat 6.6g 33%
Monounsaturated Fat 3g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 36.7mg 12%
Sodium 324.8mg 14%
Potassium 71.4mg 2%
Total Carbohydrate 15.1g 5%
Dietary Fiber 1.3g 5%
Sugars 0g
Protein 2.5g 5%

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Recipe Description
A delightful combination of sweet and tart, this dessert is perfect for serving on a special occasion.
Prep time
50 min
Cook time
25 min
Ready In
1 hr 15 min


Serves Tool

Serves To:USMetric
8 59/125 Gram(g)  caster sugar
6   eggs
2   lemon rind, grated
5 1/2 Ounce(oz)  fresh lemon juice
5 1/2 Ounce(oz)  whipping cream
6 353999999999999/1000000000000000 Gram(g)  plain flour
2 Tablespoon(T)  unsweetened cocoa powder
1 Ounce(oz)  icing sugar
1/2 Teaspoon(t)  salt
4 119/2000 Gram(g)  butter
1 Tablespoon(T)  water


Grease a 10 inch tart tin. For the crust, sift the flour, cocoa powder, icing sugar and salt into a bowl. Set aside Melt the butter and water over a low heat. Pour over the flour mixture and stir with a wooden spoon until the dough is smooth and the flour has absorbed all the liquid. Press the dough evenly over the base and side of the prepared tart tin. Refrigerate the tart shell while preparing the filling. Preheat a baking sheet in a 375°F oven. Whisk the sugar and eggs until the sugar is dissolved. Add the lemon rind and juice and mix well. Add the cream. Taste the mixture and add more lemon juice or sugar if needed. It should taste tart but also sweet. Pour the filling into the tart shell and bake on the hot sheet until the filling is set, 20 to 25 minutes. Cool on a rack. When cool, decorate with chocolate curls, if desired.

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Chocolate Lemon Tart
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