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)

    henkepau's picture

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

    henkepau's picture

    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

    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

    ellapot's picture

    I have made this 2 or 3 times now and its perfect every time. Have also made it with half fat cream in an attempt to be less naughty and it was just as yummy.

    colec1's picture

    This was my first attempt at making a sweet pastry and I was very happy with the results. As others have mentioned used a little my lemon than suggested and the overall taste was great. When down a treat at a dinner party

    joannepd's picture

    I hadn't planned to make the pastry but had to when the ready made case I had bought broke in half! It was easier to make than I thought and was easy to use and had a good crisp texture when cooked, I added a bit extra lemon juice and everyone agreed that it was a lovely tangy tart. Would definitely make again.

    2004happytimes's picture

    this recipe is fantastic. I've made it a number of times just for after dinner and for birthdays. I've been asked to do dessert for christmas dinner this year and i've choosen this as it's full of flavour and light for after a large meal.

    srenabp's picture

    It's very yummy, and it was easier to make it than I'd expected!

    nerose's picture

    fantastic recipe, made it 4/5 times now, and each time it has come out perfect, really taste, and just tangy enough for my taste, and freezing the pastry is a fantastic idea and such a good time saver! Highly recommend this recipe!

    guiness's picture

    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.

    lisavalo's picture

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

    03rosexl's picture

    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

    yumyum280763's picture

    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.

    gorgonzola's picture

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

    lherman's picture

    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 ;-).


    craftybeggar's picture

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

    paul27uk's picture

    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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