Archive of BBC Food Recipes

Lemon and mascarpone tart

Prep time less than 30 mins
Cook time less than 30 mins
Serves 8
Dietary Vegetarian
From Something for the Weekend
Simon Rimmer’s cool and creamy lemon tart can be prepared ahead of time and kept in the fridge. Make it extra special with raspberry champagne sauce.


  1. Preheat the oven to 180C/350F/Gas 4.

  2. Beat the mascarpone, caster sugar, lemon juice and zest together in a bowl until very smooth.

  3. Beat in the eggs and egg yolks until well combined.

  4. Pour the mixture into the tart shell and bake in the oven for 45-60 minutes, or until set. Remove the tart from the oven and set aside to cool, then leave to chill in the fridge.

  5. For the sauce, bring the sugar and champagne to the boil in a saucepan, then reduce the heat and simmer for 10 minutes. Remove from the heat, then add the raspberries and set aside to cool completely.

  6. Blend the sauce in a blender until smooth, then pass through a sieve.

  7. To serve, cut a slice of the tart, sprinkle over some icing sugar and caramelise with a cook’s blowtorch (optional).

  8. Place the slice onto a serving plate and drizzle over a little sauce. Top with the raspberries and whipped cream.


  • 1 x 25cm/10in sweet shortcrust pastry tart shell, baked blind (you can use ready-made pastry)

For the filling

  • 300g/10½oz mascarpone
  • 300g/10½oz caster sugar
  • 6 lemons, juice and zest
  • 6 free-range eggs, plus 6 free-range egg yolks

For the raspberry champagne sauce

  • 175g/6oz caster sugar
  • 150ml/5½fl oz champagne
  • 200g/7oz fresh raspberries

To serve

  • icing sugar
  • raspberries
  • whipped cream

Shopping List

Lemon and mascarpone tart

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled


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