We’re delighted to share another Suesey Street recipe with everyone today; this time we’ve been given a delicious lemon tart recipe by our head chef Cathal. We think Cathal has a much larger lemon tart mould than we did when we made this at home because we were able to make two tarts with this recipe.  

If you’d like to stick with just one, you can half the recipe, or make two tarts and freeze one for later. Our home effort looks a little rustic compared to how we’d serve it in the restaurant but we can assure you that it tastes amazing so you should definitely give it a go. 


575g plain flour  
250g unsalted butter 
2 eggs 1 egg yolk  
180g icing sugar. 

Lemon tart pastry ingredients


500ml cream 
8 lemons, zest and juice 
380g caster sugar 
10 eggs 

Lemon tart filling ingredients

How to Make Your Lemon Tart 

To make the pastry, rub the butter and flour together to make a breadcrumb texture, you can use a kitchen mixer to do this too.  

Add the icing sugar.

Mix it through the breadcrumb mix  

Add one egg at a time and knead to form a smooth pastry, allow to rest in the fridge for a couple of hours.  

Lemon Tart pastry

After the pastry has chilled, roll it out and line a tart mould. Once the pastry is in the mould, line the pastry with foil so it supports the sides, then fill with baking beans. Bake blind in a preheated oven at 160 degrees Celsius for 12-15 minutes, until the pastry is set. Then remove the foil and beans, return the empty pastry case to the oven and bake for a further 15-20 mins. 

While the pastry is baking you can make the filling by adding the cream, zest and juice of 8 lemons, caster sugar and 10 eggs to a large bowl and whisking together. 

Pour filling into the baked pastry case and bake for 30-40 minutes at 90 degrees Celsius until the filling is set.  Every oven has its own quirks and may bake a little faster or slower so check the filling by inserting a skewer, if it comes out clean your tart is done, if not keep checking it at 5-minute intervals.  

Once the tart thas finished baking, allow it to cool before you serve it. We wanted to dress our tart up a little, so we used an extra lemon and some icing sugar decorate it, but it tastes just as good with or without the additions. 

Suesey Street, Chef Cathal's Tangy Lemon Tart

We’ve been enjoying sharing our recipes with you and seeing your results over on our social media channels. We hope you try the lemon tart recipe out too, and if you do, we’d love to see your efforts! 


We're Back!

Suesey Street Reopens On July 1st

And we couldn’t be happier. First of all, thank you for your patience. It has been a challenging few months but we are delighted to say that we'll be opening our doors to guests from July 1st, and we can’t wait to see you. We do hope you got to sample our ‘Stay at Home Supper Club’ throughout the lockdown and you will still be able to order some of our house favourites direct to your door over the next couple of months but if you’re feeling like getting out of the house for a fine dining lunch or dinner then book online or give us a call.

Our GM, John Healy, Chefs, Sommelier, Wait Staff and Office Team have been working hard over the past 3 months to make sure that the Suesey Street you come back to is as good as, if not better than, the Suesey Street you know and love. We will have some amazing new dishes for you to try and some of our classics that you can’t live without.

Your safety and the safety of our staff is paramount so we will be following all HSE and recommended Health & Safety Guidelines in order to keep you all safe and comfortable. Be sure to keep an eye on any and all safety signage throughout the restaurant and have respect for all of the other diners that will be joining you as we reopen. As always, you can expect a very warm welcome from all of the Suesey Street Team.  We're looking forward to seeing lots of familiar faces and some new ones too. 

Make your first post-lockdown dining experience one to remember and BOOK NOW! 

Suesey Street Reopening, July 1st 2020

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