Gregg's tangy lemon tart

Gregg's tangy lemon tart

  • 1
  • 2
  • 3
  • 4
  • 5
(59 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
Save to My Good Food
Please sign in or register to save recipes.

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.

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    elena87
    17th Feb, 2012
    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
    18th Jan, 2012
    3.05
    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
    5th Jan, 2012
    5.05
    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
    2nd Jan, 2012
    4.05
    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
    2nd Jan, 2012
    4.05
    Lovely and easy to make. I added a couple of splashes of Limoncello to add extra zing in the filling.
    heatherannison
    27th Dec, 2011
    5.05
    Amazing pastry, really easy to make. Made it several times now and it's always a winner. Thanks Gregg xx
    josophine851
    21st Dec, 2011
    4.05
    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
    5th Dec, 2011
    3.05
    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
    mdcbc2
    29th Oct, 2011
    4.05
    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
    16th Sep, 2011
    5.05
    seriously yummy!!!

    Pages

    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.