The Liverpool Tart is a type of lemon cake. It has a pastry crust filled with minced boiled lemons and muscovado sugar. The National Trust records that the earliest recording of a Liverpool Tart is from 1897. The cake is thought to have been popular during periods of wartime rationing, since lemons were not rationed. In 2006, a local musician rediscovered the recipe on a website for a Dorset village and decided to promote it.
Michael Heseltine was presented with a Liverpool tart at a 2010 dinner organized to commemorate 150 years of the Liverpool chamber of commerce. In 2021, a new brasserie pledged to sell the tart with treacle.
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