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Recipe by Gordon Ramsay

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1. Finely grate the zest of 3 of the lemons into a bowl. Halve all the lemons, then use a fork to squeeze out all the juice and pulp into the bowl with the zest - don't worry about the seeds. Crack the eggs into a separate bowl, then whisk in the caster sugar until completely combined. Whisk in the cream and lemon juice mix, then set aside.
2. Place a 23cm tart ring or loose-bottom flan tin on a baking sheet lined with greaseproof paper. On a surface dusted with icing sugar, roll out the pastry to the thickness of a £1 coin. Lift onto a rolling pin, then drape over the tart ring or flan tin, leaving the excess hanging over the edge. Carefully press the pastry into the sides with a small ball of pastry. Put in fridge or freezer for 20 mins to allow pastry to chill.
3. While the pastry is chilling, heat oven to 200C/fan 180C/gas 6. Prick the base of the pastry case, line with greaseproof paper and baking beans, then bake for 15 mins. Remove the paper and beans, then bake the case for 5-10 mins more until it is biscuity brown and crisp. Lower oven to 150C/fan 130C/gas 2.
4. Use a ladle to push the lemon custard through a sieve into a bowl, pressing down on the pulp to extract as much juice as possible. Skim the bubbles from the surface of the custard, then pour the custard into a jug. Pull the tart out of the oven slightly, then pour in the custard so it comes to the top. You may have some left over. Push tart back in, then bake for 35-40 mins until the top forms a light crust and the custard is just set. Leave to cool, then chill.
5. While the tart is cooling, make the berry salad. Place a large non-stick frying pan over a medium heat and scatter the icing sugar over the base. Heat until the sugar dissolves and caramelises. Throw in the berries, toss with the sugar, then splash in the sherry vinegar. Bubble for a min until everything is just starting to soften, then tip onto a plate and leave to cool slightly.
6. Use a serrated knife to trim away the pastry and make a neat edge. Dust the tart lightly with icing sugar, then use a blowtorch to caramelise the top. Leave the top to set, then repeat the process so that you get an extra-thick layer of caramel. Stir the mint through the berries. Serve the tart in slices with a bowl of the berry salad on the side.

Per serving

490 kcalories, protein 8g, carbohydrate 58g, fat 27 g, saturated fat 11g, fibre 2g, salt 0.35 g

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Results 21-27

• my_dunh

  01 May 2009

  my_dunh rated and commented on this recipe

  

  Absolutely delicious - just the right balance out sweet and lemonyness. Yum!!!

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• catherinelfoot

  22 May 2009

  catherinelfoot rated and commented on this recipe

  

  Despite my slight incompetence with the patry (the first attempt went in the bin), this turned out beautifully. I do not have the equipment to do the caramel topping so I skipped it, it was still fantastic.

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• Nicola Kempley

  13 June 2009

  Nicola Kempley commented on this recipe

  I cooked this for my friends and they loved it!! I used 5 big lemons and although it was very lemony and tangy i found that you only needed a little slice. I served it with a choice of clotted cream or clotted cream ice cream. It was a real winner.

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• EllieCarlisle

  23 June 2009

  EllieCarlisle rated and commented on this recipe

  

  So so tasty and really easy to make. Also I had leftovers of the lemon custard mixture so put that in a separate dish, cooked it, chilled it and ate that the following day as a sort of lemon panecotta- delicious!

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• SarahInFrance

  04 July 2009

  SarahInFrance commented on this recipe

  As a veggie we eat a lot of savoury tarts in summer, so to avoid serving up another tart for dessert (cutting down on all that pastry), I will be making this using a cheesecake (crushed biscuit and butter) base. Today I am going to make just the lemon mixture and serve it with a layer of fresh rapsberries on top and a scoop of vanilla ice cream. Living in France, have tasted this recipe many times. I love it but it is very strong, lemony and not extremely sweet, it may not be for everyone.

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• crazychris991

  15 July 2009

  crazychris991 commented on this recipe

  before I start on Mr. Ramsey's recipe what should I do with the lining of the grease-proof paper? People seem to be having problems!!!

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• Mogzie_xx

  06 October 2009

  Mogzie_xx commented on this recipe

  abserlotley georguos!

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Ingredients

• 5 unwaxed lemons
• 6 eggs
• 250g golden caster sugar
• 200ml double cream
• icing sugar , for dusting and decorating
• 375g block dessert pastries

FOR THE SUMMER BERRY SALAD

• 4 tbsp icing sugar
• 300g strawberries , hulled, halved or quartered
• 350g raspberries
• 150g blueberries
• 1 tsp sherry vinegar
• handful mint , leaves, finely shredded

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Difficulty and servings

Cuts into 10 slices

Preparation and cooking times

Prep 30 mins

Cook min 1 hr 15 mins

Vegetarian

Ingredients

• 5 unwaxed lemons
• 6 eggs
• 250g golden caster sugar
• 200ml double cream
• icing sugar , for dusting and decorating
• 375g block dessert pastries

FOR THE SUMMER BERRY SALAD

• 4 tbsp icing sugar
• 300g strawberries , hulled, halved or quartered
• 350g raspberries
• 150g blueberries
• 1 tsp sherry vinegar
• handful mint , leaves, finely shredded

Per serving

490 kcalories, protein 8g, carbohydrate 58g, fat 27 g, saturated fat 11g, fibre 2g, salt 0.35 g

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