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Fire-baked lemon tart

Recipe from: 10 January 2014
recipes baking braai tart lemon

Ingredients 11
Servings 8
Time 00:30


  • 250
    unsalted butter
  • 140
    castor sugar
  • 2
    eggs – plus the yolk of 1 egg
  • 500
  • Filling:
  • 6
  • 200
    castor sugar
  • juice of 4 lemons
  • 400
    double cream
  • small handful or raspberries and blueberries
  • sprinkling of icing sugar



Start by creaming the butter and sugar in a mixing bowl. Carefully mix in the two whole eggs and stir in the flour. Once you have a ball of dough, let it rest in the fridge for about two hours.

Roll out the dough and line a tart base, then bake over moderate coals in a kettle braai (lid on) until golden brown (this should take about 10 minutes).  You can also use your *kassie for this.

Take the tart base off the heat, brush with egg yolk and return to the heat for another 2-3 minutes until set.


Whisk together the eggs and sugar, then add the lemon juice and mix well.

Stir in the cream, then pour the filling into the sweet pastry base and bake over cool coals in a kettle braai or kassie for about ten to 15 minutes until it’s just set.

Take the tart off the heat and set aside – you’ll notice that the filling is still slightly soft, but it will continue to cook for a couple of minutes after you’ve removed it.

Allow to cool completely, then top the tart with fresh raspberries and blueberries and dust with icing sugar.


The kassie is great to use for roasting and baking, but because it has a lid, it’s a great little smoker too.

Build your own and then place the kassie on its belly straight onto medium to hot coals. Scatter oak chips on the bottom, pop in the wire rack, put whatever you want to smoke on the rack, then close the lid.

This is a great way to smoke fish, cheese, butter and chicken.

Build a Kassie:
1 x 25 litre brand new and empty paint drum with lid (make sure it isn’t plastic coated, for obvious reasons)
1 x wire rack that will fit sideways into the paint drum
wood chips for smoking
a braai fire

Recipe exctracted from Justin Bonello's recipe book 'Road Less Travelled'.

Read more on: desserts  |  recipes  |  baking

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