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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Ingredients

    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
      Eggs

      Egg

      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
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    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.

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    Comments, questions and tips

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    joandburty
    24th Sep, 2012
    5.05
    My husband made this for me...it was lovely. He said he added more lemon juice after reading the comments!
    katiekoo
    23rd Jul, 2012
    3.05
    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
    18th Jun, 2012
    5.05
    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
    16th Mar, 2014
    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
    1st Jun, 2012
    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
    12th Apr, 2012
    5.05
    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
    11th Apr, 2012
    5.05
    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
    23rd Mar, 2012
    4.05
    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
    26th Feb, 2012
    4.05
    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
    24th Jun, 2013
    4.05
    @ 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.

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