Gregg's tangy lemon tart

Gregg's tangy lemon tart

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

Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 1 hr

plus chilling

Method

  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.
Try

Pastry

The quantity of pastry given is about double the amount that you'll need because if I'm going to the effort of making my own pastry, I always make double and freeze half for next time. If you don't want to freeze some, simply halve the pastry quantities.

Per serving

770 kcalories, protein 13g, carbohydrate 86g, fat 44 g, saturated fat 24g, fibre 2g, sugar 38g, salt 0.18 g

Recipe from Good Food magazine, March 2010.

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Latest comments and suggestions

Results 1-20

  • Binder photo Erkki_D

    03 March 2010

    Erkki_D rated this recipe

    5 stars

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  • Binder photo ST

    22 March 2010

    ST rated this recipe

    5 stars

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  • Binder photo Kefalonia22

    31 March 2010

    Kefalonia22 rated and commented on this recipe

    5 stars

    I made this for my sister and her husband when they came for dinner, they loved it! I will definately be making it again! Everyone loved it.

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  • Binder photo S.Hicks

    02 April 2010

    S.Hicks rated this recipe

    5 stars

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  • Binder photo emma

    02 April 2010

    emma rated and commented on this recipe

    5 stars

    as Gregg would say...this is lovely! Will be making it again for a family get together over easter

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  • Binder photo Kimblebee

    16 April 2010

    Kimblebee rated and commented on this recipe

    4 stars

    The pastry is lovely and buttery sweet and the filling has just the right balance of tanginess and creaminess. My tin was slightly smaller than the one stated so I used leftover pastry and filling to make mini tarts in a deep muffin tray. They actually went faster than the slices of the large tart. They only need about ten mins in the oven so keep an eye on them though. I will definately make again.

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  • Binder photo juliets food

    18 April 2010

    juliets food rated and commented on this recipe

    4 stars

    This was really nice - could do with being a little bit sharper. Tould definately recommend using sweet pastry if you're buying it rather than making it.

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  • Binder photo Swirlgirl

    20 April 2010

    Swirlgirl rated and commented on this recipe

    5 stars

    My parents ate the whole thing on an evening... fabulous!

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  • Binder photo Huroxoz

    28 April 2010

    Huroxoz rated and commented on this recipe

    5 stars

    Superb dessert for very little effort. I froze half the pastry as suggested and it kept really well. Everyone thought it was gorgeous!

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  • Binder photo RoisinRichardson

    30 April 2010

    RoisinRichardson rated and commented on this recipe

    4 stars

    Needs a bit more lemon, not tangy enough for my taste

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  • Binder photo elly

    02 May 2010

    elly rated and commented on this recipe

    5 stars

    lovely tangy desert, we all loved this, the kids especially!!!

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  • Binder photo Jess

    06 May 2010

    Jess commented on this recipe

    I did this in my catering class at school and used a shop brought pastry case to use as that was one of the criteria. Not only did the Tart Look amazing it also tasted very nice as well and I will definately do this for special occasions and as a centre piece at at dinner party.

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  • Binder photo paulrubbishcook

    27 May 2010

    paulrubbishcook commented on this recipe

    I ruined the pastry making it. If I fridge the mixed ingredients for the tart will it be ok to use tomorrow when I try the pastry again or will it be ruined?

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  • Binder photo Paula

    19 June 2010

    Paula rated and commented on this recipe

    3 stars

    Ok, but not lemony enough for my taste. Will add more zest and a bit more juice next time

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  • Binder photo braaibabi

    21 June 2010

    braaibabi commented on this recipe

    i made this yesterday, it's pretty easy to make and was delicious, very nice! just love the tanginess of the lemon. however, my pastry didn't turn out quite right. i followed the instructions to the T, but the pastry still seemed to rise. this meant i couldn't use all the filling, as it wouldn't all fit in my tin. the finished result was a thicker base with too little filling. does anyone have any suggests on how to go about the blind baking of the pastry the next time? all suggestions are welcome ;-). thx

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  • Binder photo Gorgonzola

    27 June 2010

    Gorgonzola commented on this recipe

    Really impressive - great flavour and texture. I used juice of 2 lemons and zest of 3 and was v lemony.

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  • Binder photo YumYum

    05 July 2010

    YumYum commented on this recipe

    Didn't seem to come out as I thought it should. Although baked the case exactly as stated, it started slipping down the sides when I removed the rice weight! I would say for pastry this isn't quite high enough temperature. Used 3 lemons and zest and not overly lemony for my taste.

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  • Binder photo RoseE

    08 July 2010

    RoseE rated and commented on this recipe

    1 stars

    pastry sunk at the sides and rose in the middle whent completly wrong so went a brought a ready made one when cooking the lemon curd it curdled even though i had it on the correct heat and left in for the correct time rubbish recipe i recommed hestons lemon tart its on the waitrose website

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  • Binder photo LisaValo

    16 July 2010

    LisaValo rated and commented on this recipe

    5 stars

    Absolutely gorgeous, set perfectly and tasted gorgeous. Would definitely recommend it.

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  • Binder photo Scrumpy Jack Flash

    19 July 2010

    Scrumpy Jack Flash rated and commented on this recipe

    5 stars

    Didn't bother with the pastry used shop brought sweet pastry which worked perfectly. I like my lemon tarts too be really lemony so i used the juice and zest of 4 lemons which was perfect. Made individual tarts for a party, i topped them with raspberries and everyone loved them.

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Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 1 hr

plus chilling

Ingredients

FOR THE PASTRY (makes double)

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

FOR THE FILLING

  • 5 eggs
  • 140g caster sugar
  • 150ml double cream
  • juice 2-3 lemon (about 100ml/3.5fl oz) and 2 tbsp lemon zest
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Per serving

770 kcalories, protein 13g, carbohydrate 86g, fat 44 g, saturated fat 24g, fibre 2g, sugar 38g, salt 0.18 g

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