Lemon tart with summer berries

Lemon tart with summer berries

A zingy lemon tart from Mr Ramsay. Gordon's version of the classic French Tarte au citron is well worth the effort

Difficulty and servings

Moderately easy

Cuts into 10 slices

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 1 hr 15 mins

Vegetarian

Vegetarian

Method

  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.
Try

Tip - Blowtorch

Caramelising the tart with a blowtorch turns the top into a kind of crème brûlée.

Per serving

490 kcalories, protein 8g, carbohydrate 58g, fat 27 g, saturated fat 11g, fibre 2g, sugar 44g, salt 0.35 g

Recipe from Good Food magazine, July 2008.

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Latest comments and suggestions

Results 41-60

  • Binder photo Mrs. Grigg

    16 September 2010

    Mrs. Grigg commented on this recipe

    I did exactly as per the recipe, the only comment I'd make is that I used thick double cream (more by accident than judgement) however it made the most delicious rich, creamy lemon filling. I have used many recipes for lemon tart and this is most definitely the best and the easiest!!

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  • Binder photo KATIECUPCAKE

    26 September 2010

    KATIECUPCAKE rated and commented on this recipe

    5 stars

    5 stars off everyone who had a piece. I made it on the morning ready for the evening which was a good idea. Will definitely save this recipe and use again to wow the guests.

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  • Binder photo Clare

    25 October 2010

    Clare commented on this recipe

    Wow! This is definately worth the effort - a dessert that really makes your ears laugh but is well balanced and moreish, especially with the sweet and caramelly brulee top. I made this back in May and had to brulee it under the grille, leaving my pastry rather effectively blackened on top, but I managed to carefully shave this off with a sharp knife. Try this and youll never buy one of those naff, plastic lemon meringue pies from the supermarket again!

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  • Binder photo helsbelsjoe

    06 April 2011

    helsbelsjoe rated and commented on this recipe

    5 stars

    LoVely

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  • Binder photo Michelle Diane Hewgill

    17 May 2011

    Michelle Diane Hewgill rated and commented on this recipe

    5 stars

    This is my all time favourite dessert, but I have only ever bought it, to thought it was about time I gave making it a go. However I did not have the courage to make my own pastry so bought a sweet pastry case. The filling was easy to make and the end result was lovely, however I think it would be helpful to say whether the eggs needed should be medium or large, and to advise how much freshly squeezed lemon juice is needed. I served mine with fresh raspberries and a raspberry coulis - yum, yum, yum!!!!!!

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  • Binder photo CraigalFunSize

    30 July 2011

    CraigalFunSize commented on this recipe

    Lovely curd. My favourite was the summer berries . . i added sum baby basil at the end at it gave it an extra dimension.

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  • Binder photo flicka

    17 November 2011

    flicka rated and commented on this recipe

    5 stars

    Excellent, very creamy and perfect lemon to sugar ratio. This is now my standard lemon tart recipe!!

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  • Binder photo madhatter.

    20 December 2011

    madhatter. commented on this recipe

    Hi all, I want to cook the lemon tart this afternoon (if possible) for Boxing Day. Has anyone made it and frozen it. If not I will have to make it on the day. Would be obliged for comments.

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  • Binder photo Sandra

    17 January 2012

    Sandra rated and commented on this recipe

    5 stars

    Favourite lemon tart recipe! Usually make my own pastry though.

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  • Binder photo Finns1

    21 January 2012

    Finns1 commented on this recipe

    This is the second time i have made this dessert for a dinner party. Absolutely delicious and tart and looks lovely presented. My flan dish is 23cm and the ingredients make exactly the right amount of filling (I never have anything left over) This recipe does not specify what size eggs to use, so i used 6 large eggs. TIP: If you are not going to blowtorch the top of the tart (i don't bother) I would suggest serating the edges of the cooked pastry before you pour in the filling, otherwise you will get bits of pastry on top of the lovely lemon custard which you won't be able to get off without ruining the top. A pure dinner party staple- a long as your guests like Lemon!!!

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  • Binder photo Finns1

    21 January 2012

    Finns1 commented on this recipe

    Forgot to mention, I always leave the lemon pulp and zest in the custard rather than straining it - gives it more of a tang!!

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  • Binder photo Macgirl

    24 February 2012

    Macgirl rated and commented on this recipe

    5 stars

    This was a huge hit at a recent dinner party. Relatively simple to make apart from my pastry which resembled a patchwork quilt at one stage! Needn't have worried as the end result was fantastic - Will defo make again.

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  • Binder photo Breda

    29 April 2012

    Breda commented on this recipe

    Delicious!

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  • Binder photo katy

    10 May 2012

    katy rated and commented on this recipe

    5 stars

    we served this at a dinner party for 7 friends and everyone loved it, 2 even commented that it was restaurant quality. Next time we plan on adding more lemons.

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  • Binder photo Camille

    30 May 2012

    Camille rated this recipe

    5 stars

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  • Binder photo Kriss

    16 July 2012

    Kriss rated this recipe

    4 stars

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  • Binder photo Scotsbokkie

    24 August 2012

    Scotsbokkie commented on this recipe

    I have just made this to take to a friends house and only used 3 lemons rather than 5 (plenty lemony!). As I didn't have much time I bought pastry (standard shortcrust not sweet) as prefer it to be a bit softer (given its loaded with cream/sugar anyway) . All in all pretty tasty I have to say and not fiddly. As per GR recipes its not in the slightest bit healthy (6x eggs and masses of double cream) but then its dessert so hardly a good point to make! Would I make it again, I sure would!

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  • Binder photo Suze

    26 August 2012

    Suze commented on this recipe

    Really delicious, have made a couple of times, still lovely if you don't blowtorch the top!

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  • Binder photo Macgirl

    26 August 2012

    Macgirl commented on this recipe

    I've made this several times now but yesterday made it with a bought pastry case, which was much smaller than the flan ring, so used 3 lemons and halved the rest of the ingredients. Still turned out perfectly. I never blowtorch the top - just use sifted icing sugar instead and it always goes down well!

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  • Binder photo vickibrodie

    15 February 2013

    vickibrodie rated and commented on this recipe

    5 stars

    Made this for the fist time and it was absolutely gorge! Stuck religiously to the recipe as not a natural with baking!

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Difficulty and servings

Moderately easy

Cuts into 10 slices

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 1 hr 15 mins

Vegetarian

Vegetarian

Ingredients

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

FOR THE SUMMER BERRY SALAD

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Per serving

490 kcalories, protein 8g, carbohydrate 58g, fat 27 g, saturated fat 11g, fibre 2g, sugar 44g, salt 0.35 g

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