Liverpool Tart

The earliest known mention of a Liverpool Tart is from 1897 when it was written into a family cookbook. Our modern version is made with demerara sugar & fresh lemons with zest. It's a simple recipe but is spectacular on the taste buds.

Cakes and bakes
Liverpool Tart, a Speke Hall speciality.
  • Preparation time 25 mins (prep. time)
  • Cooking time 20 mins (cooking time)
  • Serves 4


  • 250g/9oz sweet shortcrust pastry (use your own favourite recipe)
  • 85g/3oz butter or margarine
  • 340g/12oz dark muscavado sugar
  • 2 medium lemons
  • 2 medium eggs
  • 6 digestive biscuits, smashed to a fine crumb



  1. Pre-heat oven to 190°C/gas mark 5. Grease a 23cm (9 in) tart dish and line with pastry.
  2. Melt the butter and sugar in a saucepan. Remove from heat and allow to cool slightly, but not enough to solidify.
  3. Zest both lemons.
  4. Cut lemons into small pieces and remove all pips.
  5. Combine the lemon with the butter-sugar mixture and eggs. Mix together until fairly smooth.
  6. Pour this mixture into the tart tin to approximately 1/2 inch.
  7. Bake in the oven for approx 20 minutes until the pastry is golden brown and the filling starts to caramelise.
  8. Allow to cool and then decorate the top with biscuit crumb.