Gregg's tangy lemon tart

Gregg's tangy lemon tart

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(49 ratings)

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Cooking time

Prep: 25 mins Cook: 1 hr Plus chilling

Skill level

Moderately easy

Servings

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 info

Nutrition per serving

kcalories
770
protein
13g
carbs
86g
fat
44g
saturates
24g
fibre
2g
sugar
38g
salt
0.18g

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/3½ fl oz) and 2 tbsp lemon zest

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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.

Recipe from Good Food magazine, March 2010

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Comments

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

vittoriacorda's picture
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Impressive, but guiltingly sweet.

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

josophine851's picture
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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
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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
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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
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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
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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.

joandburty's picture
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My husband made this for me...it was lovely. He said he added more lemon juice after reading the comments!

katiekoo's picture
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This pastry recipe is fail safe, wonderful biscuity pastry which perfectly compliments the filling. This tart went down a treat however i would agree with the other comments that it is definately not tangy enough. Id put it down to the lemons though rather than the recipe, i imagine substituting a lime for one of the lemons to give it a bit of a kick would help. Or adding more lemon juice.

I would definately recommend this dessert - it had a lovely consistancy and is really easy to make.

cshobbs's picture
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This recipe is for a 25mm deep tin. I cheated and used a 500g block of shop-bought pastry: however only about 300g is required for this recipe. I had a little bit of filling left over so next time I will try 4 eggs etc. Everybody enjoyed it so I'll be making it again.

bevowens's picture

I have often made similar lemon tarts and there always seems to be too much filling. I always put the extra in little ramekins and bake in a water bath at the same time (reduce the time by 10 minutes or so). Makes lovely little lemon pots.

ledwards1's picture

I havent cooked pastry before and tried this lemon tart followed the recipe exactly and it came out tasty nice but not perfect the texture of the top of the tart was mousse like and i don't know the reason for this can anyone help me. I did look up that it could be because i didnt drop the temperature to 140 degrees in the second half of baking but why does it not state clearly that I had to do that in the instructions??

erena1's picture
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I thought this tart was amazing! I made it for a dinner party and it went down a treat. My boyfriend is a chef and suggested pouring melted chocolate on the pastry before putting the filling on, will try that next time. Pastry recipe was great, turned out perfectly and I have never made pastry before. Would definitely recommend.

geegee24's picture
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Made this dessert for Easter Sunday. It was lovely!! Cheated and bought a shop made pastry tart, which was really nice with it. Very easy to make. Just a warning though, be careful when transferring to the oven, as the unbaked filling is the consistency of milk and pours easily out of your pastry base....wish someone had warned me! I too had too much filling for the tart....

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