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Lemon Streusel Tart

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  • Prep Time: 35
  • Cook Time: 35
  • Total Time: 90



For the base and topping

  • 1 1/4 cup (275g) butter
  • 3 cups (375g) all-purpose flour
  • 7/8 cup (175g) sugar + 2-3 tbsp. sugar
  • 1 tsp. vanilla extract
  • 1 pinch of salt

For the filling

  • 7 lemons
  • 7/8 cup (175g) sugar
  • 1 tbsp. (15g) butter
  • 1/3 cup (45g) cornstarch
  • 3 egg yolks

For the decoration

  • 2 tbsp. lemon juice
  • 2/3 cup (85g) confectioner’s sugar


  1. For the base melt the butter. In a large bowl mix flour, sugar, salt, vanilla extract and melted butter. Mix until you get a crumbly dough (streusel). When you’re done add 2-3 tablespoons sugar. Grease a 10 inch (26cm) tart form. Add 2/3 of the streusel and press to the bottom and sides to form a pie crust. Let cool in the fridge as well as the remaining streusel.
  2. Squeeze the lemons and set aside 2 tbsp. of the juice. To the rest of the lemon juice add water until you get 15 oz (450ml) of liquid. In a medium pan bring the lemon juice-water mix, the sugar and butter to a boil. Add a bit cold water to the cornstarch and stir until smooth. Add to the boiling juice mix and stir constantly. Allow to simmer for a minute. In a cup stir the egg yolks, add 3 tbsp. of the lemon cream and mix. Add to the cream and mix well. Let come to a boil once more and force through a sieve. Let cool.
  3. Preheat the oven to 350˚F (175°C). Fill the lemon cream into the tart form and sprinkle with the streusel. bake in the oven on the lowest shelf for 25-35 minutes. Remove from the form and let cool.
  4. For the decoration mix the confectioner’s sugar with 2 tbsp. lemon juice and drizzle the cake with this mix. Let cool completely.


  • Enjoy baking!


  • Serving Size: 12