Lemon treacle tart
Serves: 8-10
Prep time: 25 mins Total time: 
Recipe photograph by Kris Kirkham
Lemon treacle tart
Serves: 8-10
Prep time: 25 mins Total time: 
See more recipes
Nutritional information (per serving)
Calories
696Kcal
Fat
29gr
Saturates
15gr
Carbs
102gr
Sugars
72gr
Fibre
1gr
Protein
6gr
Salt
1.2gr
Daniel Arundel
Daniel is the owner of Arundel Bakery in Oldham. Aged 16, he had a market stall selling cakes, and opened the bakery when he was 18.
See more of Daniel Arundel’s recipes
Daniel Arundel
Daniel is the owner of Arundel Bakery in Oldham. Aged 16, he had a market stall selling cakes, and opened the bakery when he was 18.
See more of Daniel Arundel’s recipes
Ingredients
For the base
- 250g digestive biscuits
- 125g unsalted butter, plus extra to grease
For the topping
- 60g unsalted butter
- 600g golden syrup
- 175g fresh white breadcrumbs, blitzed finely
- 4 medium egg yolks
- grated zest and juice of 2 lemons (about 60ml)
For the glaze
- 75g icing sugar, sifted
Step by step
- Blend the biscuits in a food processor until you have fine crumbs. Melt the butter in a pan then pour in the biscuit crumbs and mix. Grease and base line a 20cm fluted tart tin (with a removable base). Press the crumb mixture firmly into the base and sides. Chill for at least 30 minutes. Preheat the oven to 160°C, fan 140°C, gas 3.
- For the topping, put the butter and golden syrup in a pan and melt gently without boiling. Take the pan off the heat; stir in the breadcrumbs, egg yolks, lemon zest and juice, and stir well.
- Pour the filling into the biscuit case, put the tart on a baking tray and cook for 25-30 minutes or until it is firm to touch. Remove from the oven; cool completely.
- For the glaze, sieve the icing sugar into a bowl and slowly mix in about 1½ tablespoons of water until you have a smooth paste. Drizzle it all over the cooled tart.
