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)

    joandburty's picture

    My husband made this for was lovely. He said he added more lemon juice after reading the comments!

    katiekoo's picture

    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

    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

    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

    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

    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

    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

    @ 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

    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

    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

    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

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

    heatherannison's picture

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

    josophine851's picture

    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

    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

    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? be the first time, it was delicious! ;)

    vickicjones's picture

    seriously yummy!!!


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