Liverpool Tart

Liverpool Tart

With the earliest mention of the recipe for the Liverpool Tart dating back to 1897, a revival in 2006 aimed to make the dish as well-known as the Eccles Cake or Bakewell Tart.

Famous for its use of whole boiled and minced lemons, the tart might be seen topped with a cut out of the famous Liver Bird, the symbol of the tart’s namesake city

Recipe info

  • Prep time: 35 minutes
  • Cooking time: 25 minutes


• Ready Made Shortcrust Pastry (1 block)

• Lemons (4)

• Unsalted Butter (150g)

• Caster Sugar (250g)

• Eggs (2)


1. Preheat the oven to 180⁰C or gas mark 4.

2. Put the lemons into a pan of water and bring to the boil.

3. Simmer for an hour or until the lemons are soft, then blend them with the butter, eggs, and sugar.

4. Roll the pastry out to cover a tart tin, line it with baking parchment and blind bake with baking beans for 25 minutes.

5. Turn the oven down to 160⁰C or gas mark 3, fill the tart case with the lemon filling and bake for 25 minutes, or until the filling is a golden brown and slightly wobbly.



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