Gregg's tangy lemon tart

Gregg's tangy lemon tart

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(50 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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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....

alexlaw44's picture
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made one as a test using exact recipe, found it wasnt lemony enough so remade with more lemon & less cream and worked great! good recipe

langthorne's picture
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No real problems with the pastry, except that the oven temperature was too low to set it, so I increased it. I decreased the temperature to cook the filling and everything looked perfect until the tart cooled, when large cracks appeared. I covered it with icing sugar and it tasted wonderful but why the cracks? Did anyone else have this problem?

emz108's picture
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@ langthorne - I think you might be overcooking your tart slightly - try cooking it for slightly less time, until there's still a slight wobble in the middle. Then it should set ok.

elena87's picture

I have the Gregg Wallace Dessert book and the lemon tart recipe in that is very different to this. It does not mention blind baking the pastry before adding the filling, I'm slightly concerned that this would just result in a soggy pastry! Has anybody tried making a lemon tart without blind baking the pastry first? Thanks!

albertine's picture
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I used my normal pastry recipe instead of what was stated here, and it was all perfectly ok, but not the best or most lemony tart I've ever made. I'll go back to my normal recipe, I think... Nigel Slater has a good one.

dishymummy's picture
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I used shop bought ready rolled sweet pastry and made smaller individual tarts. I highly recommend not trimming the excess pastry too much as it does shrink down. It was a bit of a faff trimming it after it was cooked but much better than not having enough pastry on the sides. The filling was easy to make and set well. Everyone liked them a lot but I would definitely add more lemon zest next time.

hrhmarge's picture
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Love the flavour and texture of the lemon curd and the pastry is great. However, my curd started to split as it cooled - what did I do wrong?!!

lellyc1's picture
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Lovely and easy to make. I added a couple of splashes of Limoncello to add extra zing in the filling.

heatherannison's picture
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Amazing pastry, really easy to make. Made it several times now and it's always a winner. Thanks Gregg xx

josophine851's picture
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Very tasty little recipe - will definitely be making this one again.
Only used half the quantities for the pastry as I didn't want to freeze half for later. I found I needed to add in an extra yolk to help the pastry bind but it still came out beautifully.
My guests loved it!

albertine's picture
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not at all bad but not show-stoppingly amazing either. Probably would make a different recipe another time - Nigel Slater has a good one. Or add more lemon zest/juice as another person suggested?

mdcbc2's picture
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Today I have cooked this lovely lemon tart (pastry included) for the first time. I followed the recipe to the last detail, however I don't think my tart was as nice as it could have been.

I trimmed off the excess pastry as I placed it on the tin, but once cooked it seemed to shrink below the tin level. Is that normal?
I cooked the filling about 40 minutes, and I think it wasn't perfectly set in the middle....the filling was a bit to 'fluffy'. Is that how is supposed to be?

Anyway..to be the first time, it was delicious! ;)

vickicjones's picture
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seriously yummy!!!

henkepau's picture
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it's quick, simple and delicious - that's all what I expect from a perfect summer dessert!

henkepau's picture
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it's quick, simple and delicious - that's all what I expect from a perfect summer dessert!

jessicacrawford92's picture

On step two, definitely don't cut off the pastry before blind-baking as advised here! It shrunk and we ended up with lemon mixture all over the kitchen floor.

madhousedog's picture
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came out brilliant
the pastry was lovely buttery and crumbly
very easy to make even for a novice like myself
the lemon filling requires more juice and zest as it was not as tangy as i,d like
would definitelty make it again but it does take alot of time and create a whole load of mess

rcarnell's picture

I have just made this, the pastry did want to rise out the dish, but I stabbed it once with a fork and it sank and was fine. Pastry was very soft for me, but I think that has more to do with dairy free pastry than anything else.

Due to lactose intolerant husband have also substituted the filling to be made with a soya cream and actually seems to have come out just fine wouldn't notice at all!

xanderajma's picture

Great Tart recipe, one of my favourites to make! very similar to one I used to use working in a restaurant.

make sure you really chill the pastry before rolling very useful

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