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Lemon tart: 3 creator recipes compared

Every one is built on all-purpose flour and granulated sugar. Some add powdered sugar or vegan butter.

Start with Finn’s versionSee all 3 side by side

Times are estimated preparation and cooking; chilling or resting is extra. Updated 1 November 2026.

Lemon Tart with Cardamom and Elderflower Cream by Finn, a frame from the Instagram video

Make this one first.

We put the most-saved version first: Finn’s. A bright, zesty lemon tart that balances sharp citrus with a subtle bitterness, finished with a fragrant cardamom‑elderflower cream. The buttery crust and silky custard make each bite a silky, melt‑in‑your‑mouth experience, perfect for sunny afternoons or any time of year.

Lemon Tart with Cardamom and Elderflower Cream from Finn’s Instagram video

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Lemon Tart with Cardamom and Elderflower Cream

Recipe from Finn, from their Instagram videoWritten down by ReelsMeals from the caption and voiceover.

  • 1 hr 15 min
  • Serves 8
  • 12 ingredients
  • Oven

The only one of the 3 with cardamom pods.

Ingredients

  • 1egg

Crust

  • 200 gall-purpose flour
  • 50 ggranulated sugar
  • 100 gunsalted butter
  • 1/4 tspsalt

Lemon Custard

  • 3egg yolk
  • 75 ggranulated sugar
  • 60 mllemon juice
  • 1 tsplemon zest
  • 200 mlheavy cream

Cardamom & Elderflower Cream

  • 250 mldouble cream
  • 4cardamom pods
  • 30 mlelderflower cordial

How it goes

  1. Preheat the oven to 180 °C (350 °F).

  2. For the crust: combine flour, sugar, and salt in a bowl. Add cold butter and rub it into the dry ingredients until the mixture resembles coarse crumbs.

  3. Press the dough into a 23 cm tart tin, ensuring an even base and up the sides. Prick the bottom with a fork.

  4. Blind bake the crust for 15 minutes, then remove and brush with an egg wash. Bake until light golden brown, about 5 minutes more. Set aside to cool.

  5. For the custard: whisk egg yolks and sugar until pale. Stir in lemon juice and zest, then add heavy cream. Pour the mixture into the cooled crust.

  6. Bake the tart at 180 °C for 20 minutes, or until the custard is just set. Remove and cool to room temperature, then refrigerate overnight to finish setting.

  7. For the cream: whip double cream until soft peaks form. Gently fold in crushed cardamom and elderflower cordial until well combined.

  8. Serve the chilled tart topped with a generous swirl of cardamom‑elderflower cream.

Open the full recipe

All 3, side by side.

From each creator’s recipe as we saved it. Time is the estimated preparation and cooking time; chilling is extra where they say so. Ingredient counts include everything on the list.

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10 min or less · 7 or fewer11 to 29 min · 8 or 930 min or more · 10 or more

3 lemon tart recipes compared by estimated time, servings, ingredients, method and what only that version uses. Finn’s, the one to make first, is highlighted.
VersionTime (est.)ServesIngredientsMethodOnly this one uses
Lemon Tart with Cardamom and Elderflower CreamFinn · make this one first1 hr 15 min812Ovencardamom pods
Lemon Tart with Cardamom‑Infused Crust and Elderflower Whipped CreamFinley Richards50 min614Oven, Simmered, Blenderpowdered sugar and ground cardamom
Vegan Lemon Tart “Meringuée”Gauthier Soho1 hr 15 min814Ovenvegan butter, icing sugar, ground almonds and soy milk

What they share.

  • All 3use all-purpose flour.
  • All 3use sugar.
  • 2 of 3use butter. Gauthier Soho’s version leaves it out.
  • 2 of 3use egg. Gauthier Soho’s version leaves it out.
  • 2 of 3use egg yolk. Gauthier Soho’s version leaves it out.
  • 2 of 3use lemon juice. Gauthier Soho’s version leaves it out.

Counted from each version’s ingredient list. Salt, pepper, oil and water are left out, and names are matched loosely, so chicken thighs and chicken legs both count as chicken.

Where they differ.

  • How they cook it

    Only Finley Richards simmers, poaches or braises. Only Finley Richards uses a blender.

  • Something only one of them uses

    Finn is the only one to use cardamom pods. Finley Richards is the only one to use powdered sugar and ground cardamom. Gauthier Soho is the only one to use vegan butter, icing sugar, ground almonds and soy milk.

  • What they serve it with

    Finn serves it with lemon custard. Gauthier Soho serves it with shortbread pastry, lemon custard and vegan italian meringue.

  • Time and list length

    Finley Richards takes the least time (50 min); Gauthier Soho the most (1 hr 15 min).

All 3, with their videos.

Each one opens as a full recipe with the creator credited and the original video linked.

How this comparison works.

Every recipe here comes from a creator’s own video. ReelsMeals writes it down from the caption and the voiceover, and publishes it with the creator named and the original linked. When three or more versions of a dish from at least two creators are saved, the dish gets a page like this one. Reposts and the same video saved twice count once.

Times and servings come from the saved recipe cards and may be estimated. Ingredient names are matched loosely, so chicken thighs and chicken legs both count as chicken. We don’t rank them by taste: the version shown first is the one ReelsMeals cooks have saved most. Last updated 1 November 2026.

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