Gregg's tangy lemon tart

Gregg's tangy lemon tart

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(58 ratings)

Prep: 25 mins Cook: 1 hr Plus chilling

More effort

Serves 8
Gregg fell in love with Michel Roux Snr's lemon tart at first bite. This is his version of the classic recipe

Nutrition and extra info

Nutrition: per serving

  • kcal770
  • fat44g
  • saturates24g
  • carbs86g
  • sugars38g
  • fibre2g
  • protein13g
  • salt0.18g
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    For the pastry (makes double)

    • 500g plain flour, plus extra for dusting
    • 140g icing sugar
    • 250g unsalted butter, cubed
    • 4 egg yolk

    For the filling

    • 5 egg



      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 140g caster sugar
    • 150ml double cream
    • juice 2-3 lemon (about 100ml/3½ fl oz) and 2 tbsp lemon zest



      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…


    1. To make the pastry, mix the flour and icing sugar in a bowl. Rub the butter into the flour with your fingers until crumbly. Mix in the egg yolks. If the pastry is still too dry, add 1-2 tbsp water until it comes together. Roll into a ball and divide in half (freeze one half for another recipe). Flatten out the pastry with your hands, wrap the dough in cling film, then chill for at least 30 mins. While the pastry is chilling, make the filling. Beat all the ingredients, except for the zest, together. Sieve the mixture, then stir in the zest.

    2. Roll out the pastry on a lightly floured surface to about the thickness of a £1 coin, then lift into a 23cm tart tin. Press down gently on the bottom and sides, then trim off any excess pastry. Stab a few holes in the bottom with a fork and put back in the fridge for 30 mins.

    3. Heat oven to 160C/140C fan/gas 3. Line the tart with foil and fill with rice or dried beans. Bake for 10 mins, then remove the tart tin from the oven, discard the foil, and bake for another 20 mins until biscuity. When the pastry is ready, remove it from the oven, pour in the lemon mixture and bake again for 30-35 mins until just set. Leave to cool, then remove the tart from the tin and serve at room temperature or chilled.

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    Comments (69)

    Katiestrada's picture

    Such a relief! Had it dropped on me at the last minute that I had to take pudding for 8 Of my Italian family members for Sunday lunch and this saved me. Having never made it before I made a back up sponge but no need! This tart was foolproof and delicious. Italian mother in law kept the small leftovers which is saying something! The pastry was easy and tasty and the filling was just the right balance between zingy and sweet. It went down a treat and restored my faith in my pastry making. Delicious!

    sullygirl's picture

    I'm so so so happy with how this turned out. I'm a teenager with zero baking skills, I was not confident in making this as most baking recipes I try fail. I can't believe how awesome it turned out, I got really good compliments on this too. Would definitely recommend this, it's really yum! I am definitely going to be making this again.

    cbadarello's picture

    This tart is perfect - the pastry didn't shrink at all and lemon filling was just perfect. I don't think I would bother buying a shop-bought one again. Other people gave it a 11 out of 10 rating!

    claire3t's picture

    Absolutely great, just right in my opinion and friends we took it to for lunch totally agreed.

    cwebster24's picture

    Made this for my family for Easter Monday dinner (we'd had enough chocolate!). I used shop bought pre-rolled sweet short crust pastry as I'm not good at making my own pastry. The lemon filling was just the right amount of tangy and sweet; delicious! One slice is not enough!

    cfrickers's picture

    Deliciously tangy! Made this for a girly weekend away and everyone loved it!! Super easy to make

    MrsK1011's picture

    yummy it was...

    sallywilliment's picture

    Tasted lovely. The texture wasn't quite what I was expecting- it wasn't smooth. I wonder if I cooked it for too long.

    Snigs's picture

    Great recipe. I am a highly nervous and inexperienced baker but came out so well.. so easy to do but the final product tastes luxurious and complicated - which to me is the ideal combo ;-) I used 3 lemons, which was just perfect sweet and sour. I don't like it too tangy, ceases to taste like dessert. I served it with a dollop of creme fraiche with a sprinkling of zest, and a big fat juicy strawberry on the side. The filling was too much so had a bit left over. We ate it over two days and it tasted just as lovely even the following day.

    karenelizabeth61's picture

    Loved this dessert, tangy taste of lemons, fantastic

    swanner7's picture

    Loved this - you get the satisfaction of something that looks and tastes quite fancy, but is really doable as a moderately skilled baker. Off to make it for my mum and dad this weekend.

    nichamster's picture

    Made this for my little girls birthday cake her choice!!! Absolute winner definately make this again x

    vittoriacorda's picture

    Impressive, but guiltingly sweet.

    viviennefleet's picture

    Fabulous recipe and everyone loved it. I just made a few small changes. I halved the quantity so I'd have just enough for this recipe but in fact there was still some leftover. I chilled it for 1 hour and to be absolutely sure of not having a soggy bottom I brushed the pastry with some of the spare egg white when I removed the foil & baking beans. I was a bit sceptical about it going into such a low temperature but it worked perfectly. Also to make it easier I only sieved the lemon juice, not the whole filling mix and that worked fine. I'll definitely be doing this tart again.

    sianmlea's picture

    this went down well at Easter lunch for pudding, no problems with the recipe at all definitely be making this again!

    josophine851's picture

    Superb recipe - possibly for the keener cook - the pastry can be tricky. Gets compliments every time. Great for a dinner party or large gathering.

    efrank71's picture

    I tasted this dessert in a coffee shop and just had to try and make it myself. This recipe is superb and the pastry was perfect!

    chefjones25's picture

    This is the best lemon Tart recipe I have used, The pastry was to die for and the filling was mouth watering, Well Done Gregg you know what you're talking about. Would not change it. Why Change perfection

    emz108's picture

    I just bought ready made pastry as I didn't have enough time to make my own. I did actually use the juice of 6 lemons (maybe I bought small ones), and it turned out a lot tastier and a little tangier than just with two. Overall, everyone was very pleased with it, and was surprisingly simple to make - definitely a new favourite.

    kjrennie's picture

    The first time I've made pastry or a tart and it worked well. The blind bake seemed a little low on the heat side in my oven as the sides started to slip but recovered ok with a raise of 10 degrees. Used extra lemon zest as recommended and was perfect.


    Questions (11)

    Caitlin.cog's picture

    Would this work with short crust pastry and if I didn't chill it because I have to do it in school so wouldn't have time to chill it.

    Toast13's picture

    Since my tart base is relatively shallow, I have a large portion of the filling remaining. How long can I store this filling before I need to dispose of it, and where can I store it (fridge/freezer) without altering the taste?

    goodfoodteam's picture

    Thank you for your question, this filling is meant to be used up straightaway. We test recipes in specific sized tins and always recommend following the recipe for best results and to avoid wastage. Sorry we weren't able to provide an alternative solution on this occasion.

    Toast13's picture

    What would be the measurements for each ingredient if I were making a lemon tart half the size of the one in the recipe? Would the measurements be halved accordingly, or does it vary?

    goodfoodteam's picture

    Thank you for your question. We have not tested this recipe in a smaller size so cannot offer exact adjustments. Quantities, tin size and cooking times will all need to be amended. You'll either need to experiment to see what works or could have a go at one of our other lemon tart recipes. Sorry that we cannot be more precise.

    Hansa1997's picture

    I followed the recipe but after an hour in the oven with the filling, the filling did not set and the pastry burnt

    goodfoodteam's picture

    Is it possible that your oven is a little hot? There is a high proportion of sugar in this pastry that will make it brown quite quickly, but the oven setting is low for pastry, which should compensate for that. Alternatively maybe the pastry case cooked a little faster than expected in the baking blind section?

    effka's picture

    The tart is delicious, however I have experienced some difficulties:
    1. The dough when taken out of the fridge falls apart and it is literally impossible to settle it in the baking dish in one piece.
    2.. The alu foil sticks to the dough. While removing it I tear some pieces from the dough.
    Any suggestion of what I am making wrong?

    goodfoodteam's picture

    This is a short, sweet pastry that is trickier to handle than most. Don’t worry too much if you can’t roll it out and lift it into the tin in one piece. It is perfectly Ok to press a pastry like this into a tin, provided that you can do it evenly, especially up the sides. In our test kitchen we generally use baking parchment for baking blind rather than foil, so why not try that next time, we think you will find it easier to lift off. 

    spirea's picture

    I have just followed Gregg's recipe for lemon tart scrupulously and had to throw it in the bin! It was undercooked and looking at the recipe I am wondering whether the oven temperature at 140 fan was correct as it does seem a very low temperature for pastry? My oven is a new Neff so it's not a problem with the oven. Any ideas what has gone wrong?

    goodfoodteam's picture

    Hi spirea, really sorry to hear that you didn't have success with this recipe. The temperatures are right but ovens do vary a fair amount so best thing to do is to follow the description of how it should be as well as the timings. It should take 10 mins at that temperature with the foil over it and then and additional 20 mins without the foil (before the filling is added) but please do leave it in longer if after 20 mins it isn't cooked and biscuity - keep checking after each additional 10 mins, until it's lightly golden and cooked through, like shortbread. Did you find it was just the pastry that was undercooked or the filling as well? 


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