Chocolate poured over cooked lemon filling and topped with whipped cream will make a sweet dessert any time of the year.

It is true that chocolates and fruits fresh from the orchard make a rare and delicious treat during the winter. My immediate neighbourhood is full of lemon trees in fruit. 

‘Tis the time to start baking and make the most of the fruit freely available.

I’d like to thank my neighbour for her generous gift of two baskets of sweet tasting lemons the other week. She does not know what a frenzy of baking and fruit peeling she has begun.

This chocolate lemon tart is for a special occasion. To thank my neighbour properly, I’ve returned to my favourite book on chocolate and found a delicious dessert recipe which serves 8-10 people.

The recipe, Chocolate Lemon Tart, is on page 151 in the Chocolate Tarts, Pies and Cheesecake section of the book on chocolate.*

Cooking utensils

25cm/10 in flan tin
Kitchen butter brush
Flour sifter
Small saucepan
One baking sheet
Large mixing bowl.
One wire rack

The set of equivalent measurements have been provided in the recipe in the following order: Metric/Imperial/American.


175g/6oz/1.5 cups plain flour
10ml/2 tsp cocoa powder
25g/1oz/.25 cup icing sugar
2.5ml/.5 tsp salt
115g/4oz/.5 cup unsalted butter or margarine
15ml/1 tsp water.

For the filling

225g/8oz/1 cup caster sugar
6 eggs
175ml/6fl oz/.75 cup fresh lemon juice
175ml/6fl oz/.75 cup double or whipping cream
chocolate curls for decorating.

Cooking instructions

  1. Grease a flan tin. Sift the flour, cocoa, icing sugar and salt into a bowl. Set aside. Melt the butter or margarine and water in a saucepan over a low heat. Pour over the flour mixture and stir until the flour has absorbed all the liquid and the dough is smooth.
  2. Press the dough evenly over the base and side of the prepared tin. Chill the pastry case.
  3. Preheat the oven to 190C/375F/Gas 5 and place a baking sheet inside to heat up. Prepare the filling. Whisk the sugar and eggs in a bowl until the sugar is dissolved. Add the lemon rind and juice and mix well. Stir in the cream. Taste and add more sugar or lemon juice as required for a sweet taste with a touch of tartness.
  4. Pour the filling into the tart shell and place the tin on the hot baking sheet. Bake for 20-25 minutes or until the filling is set. Cool on a rack, then decorate with chocolate curls and whipped cream. Some shards of lemon zest might look appealing too!


*From ‘Chocolate: the ultimate reference and recipe book for all chocolate lovers’, Christine McFadden & Christine France, 1999, Sebastian Kelly, Oxford, UK, p. 151. ISBN 1-84081-104-8.

* See my blogs on ‘Christmas in July at the Australian Parliament House’ posted July 2021; ‘High Teas with the birds and the bees’ posted June 2021; ‘ANZAC Biscuit baking supports Commonwealth values’ posted April 2021; and ‘French Chocolate Cake for Valentine’s Day’ posted February 2021.

Text copyright: Fiona Rothchilds 2021 and as cited above.
Photographic image copyright: Fiona Rothchilds 2021.
Uploaded 16 August 2021.

Key words:  chocolate, chocolate lemon, Christine McFadden, Christine France, neighbour Helen, pies and cheesecakes, chocolate lovers, chocolate tarts, baking, dessert, sweet things, puddings.