Gordon Ramsay's lemon tart

Gordon Ramsay's lemon tart

The superchef's version of a classic pudding recipe is bound to be a winner

Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Total time

Ready in 1 hour 30 minutes plus chilling

Method

  1. To make the pastry put the butter and sugar in a food processor and whizz until just combined. Add the egg and whizz for 30 seconds. Add the flour and process for a few seconds until the dough just comes together, (add 1 tbsp cold water if the dough seems too dry). Knead lightly on a surface dusted with flour then shape into a flat disc and chill for 30 minutes.
  2. Heat the oven to 190C/fan 170C/gas 5. Roll the pastry out and use it to line a 20cm loose-based tart in or tart ring. Leave the excess pastry hanging over the edge. Rest for 20 minutes in the fridge. Line the pastry with foil or baking parchment and baking beans. bake blind for 15 minutes, until the sides just begin to colour. Remove the beans and foil and bake for another 5 minutes or until the base is cooked and lightly golden.
  3. Brush the base with the melted chocolate and cool. Lower oven to 110C/fan 90/gas 1/2.
  4. Whisk the eggs, yolks and sugar together in a bowl and stir in the cream. Finally, add the lemon juice - this will thicken the cream.
  5. Strain the filling through a fine sieve into a jug. Pour half of the filling into the pastry case and put the pastry case onto the bottom oven shelf, pull the shelf half out and, keeping the tin level, pour in the remaining filling. Carefully push the shelf back and bake for 50-60 minutes until the filling is almost set. It should have a slight wobble in the centre. Trim the pastry level with the top of the tin and leave it to cool completely.
  6. Dust with icing sugar and run a cook's blowtorch over the surface to give a brûlée effect.

Per serving

585 kcalories, protein 8.3g, carbohydrate 64.9g, fat 34.3 g, saturated fat 18.3g, fibre 1.1g, salt 0.12 g

Recipe from olive magazine, October 2008.

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Latest comments and suggestions

Results 1-20

  • Binder photo Mary

    11 October 2008

    Mary rated and commented on this recipe

    5 stars

    This is the best Lemon tart ever, it keeps quite well too. Absolutely delicious. I would say though that using icing sugar for the top I found it difficult to carmelise even with my blow torch. I will try it with demerera I think.

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  • Binder photo kevgale

    02 November 2008

    kevgale rated and commented on this recipe

    5 stars

    5 stars to Gordon's lemon tart. I loved the dark chocolate after-taste. I didn't have a blow torch but it looked and tasted lovely anyway. I also now know how to make the perfect pastry for other tarts.

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  • Binder photo Dizza's

    22 December 2008

    Dizza's rated and commented on this recipe

    4 stars

    Did this as a pratice run. Superb, needed a little more lemon juice than recommended. Certainly a big hit with the family

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  • Binder photo angie baby

    28 December 2008

    angie baby commented on this recipe

    this is just gorgeous. pastry is delicious and filling is zingy and smooth. try it . you'll loveit.

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  • Binder photo MeringueFairy

    10 January 2009

    MeringueFairy commented on this recipe

    This tart was a cinch to make and looked gorgeous too at NYE dinner. Didn't like the chocolate in it though and won't add it next time, but apart from that absolutely delicious and very straightforward for anyone a bit worried about making pastry or tarts.

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  • Binder photo Heffrey

    10 February 2009

    Heffrey rated and commented on this recipe

    5 stars

    Delicious - but next time I would add more lemon juice.

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  • Binder photo kimskitchen

    28 February 2009

    kimskitchen commented on this recipe

    Was a beautiful tart - exactly as the recipe suggested. Everytone loved it. I brushed the base over a couple of times to give me a 2mm thickness of chocolate. Am using the pastry recipe again today for a rhubarb meringue tart.

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  • Binder photo Obi1

    07 June 2009

    Obi1 rated and commented on this recipe

    5 stars

    I made this tart for a sunday lunch with friends and everyone loved it and were really impressed that it looked and tasted so good. One friend even commented that it was better than one he'd eaten in a very popular restaurant the previous week! Very straight forward and very impressive!

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  • Binder photo Jem1923

    21 July 2009

    Jem1923 rated and commented on this recipe

    5 stars

    Great tart! First time I made pastry and it's very easy. The only problem I had was that my tart did't settle with the time and temperature given. I had to add and extra 10 minutes at gas mark 2. I don't know why. And it's nicer when you eat it the day after you make it.

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  • Binder photo HughesnHutch

    01 April 2010

    HughesnHutch rated and commented on this recipe

    3 stars

    Bit too sweet..think I would have more lemon juice and less sugar/chocolate...very rich...but impressive!

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  • Binder photo crazychris991

    27 April 2010

    crazychris991 commented on this recipe

    Hi guys, I am hoping you can help me!! Made lemon tart soo many times. Although I would like to serve it with something very different and unique. Can you help me?

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  • Binder photo dessertspoon

    29 August 2010

    dessertspoon rated and commented on this recipe

    3 stars

    This recipe was okay. Maybe I missed something, but as I am a bit of a pastry novice, I found that the pastry layer was a little greasy; on top of that, I was unsure as to how thick the pastry base ought to have been, so it ended up slightly thicker than I would've liked. It was nice enough but I think I will look for a different recipe for a pastry base! Apart from that, I thought the custard was nice, and I made some strawberry coulis (with a dash of lime) to go with the tart which got some good comments.

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  • Binder photo Foodmonster

    06 September 2010

    Foodmonster rated and commented on this recipe

    5 stars

    I totally agree with "dessertspoon" about the pastry base. The pastry lets it down, so I did a bit of research and tried Delia's version the second time round (without the egg and replaced some of the butter with lard - I know, sounds strange but it's worth a shot) and the result was perfect. It tasted better than any lemon tart I have ever had in a restaurant. That cholocate layer really makes it. Everybody who tried loved it. Absolute perfection!

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  • Binder photo Foodmonster

    06 September 2010

    Foodmonster commented on this recipe

    I totally agree with "dessertspoon" about the pastry base. The pastry lets it down, so I did a bit of research and tried Delia's version the second time round (without the egg and replaced some of the butter with lard - I know, sounds strange but it's worth a shot) and the result was perfect. It tasted better than any lemon tart I have ever had in a restaurant. That chocolate layer really makes it. Everybody who tried loved it. Absolute perfection!

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  • Binder photo Foodmonster

    06 September 2010

    Foodmonster commented on this recipe

    I totally agree with "dessertspoon" about the pastry base. The pastry lets it down, so I did a bit of research and tried Delia's version the second time round (without the egg and replaced some of the butter with lard - I know, sounds strange but it's worth a shot) and the result was perfect. It tasted better than any lemon tart I have ever had in a restaurant. That chocolate layer really makes it. Everybody who tried loved it. Absolute perfection!

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  • Binder photo celine

    11 March 2011

    celine commented on this recipe

    Very delicious and very easy to make. i used whipped cream as you cant buy double cream here in Holland. I put some lemonpeel in it and it tasted great. Next time i will try to make it with oranges

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  • Binder photo celine

    11 March 2011

    celine rated and commented on this recipe

    5 stars

    forgot to rate ..5 star!!!!!!

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  • Binder photo Irlfan

    21 March 2011

    Irlfan rated and commented on this recipe

    1 stars

    I made this as a trial run for a come dine with me style dinner party. I used the exact recipe but I found the whole thing far too sweet. Each element was lovelly but I would definatly omit the chocolate layer. The pastry was lovelly however I felt plain pastry would be less sweet and allow the lemon to shine. Glad I tried it though easy to follow and make.

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  • Binder photo lamecajm

    09 October 2011

    lamecajm commented on this recipe

    This is the classic recipe for a tart au citron, except for the chocolate. Try it with a cox apple , peeled and cored and finely chopped, add to the bottom of pastry shell.

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  • Binder photo Anndiner

    28 October 2011

    Anndiner commented on this recipe

    Great idea with the chocolate,gonna try this weekend

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Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Total time

Ready in 1 hour 30 minutes plus chilling

Ingredients

  • 50g dark chocolate , melted
  • 6 eggs (2 whole, 4 yolks only)
  • 180g caster sugar
  • 200ml double cream
  • 2 lemons , juiced
  • icing sugar to dust

SWEET PASTRY

  • 125g unsalted butter
  • 90g caster sugar
  • 1 egg
  • 250g plain flour
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Per serving

585 kcalories, protein 8.3g, carbohydrate 64.9g, fat 34.3 g, saturated fat 18.3g, fibre 1.1g, salt 0.12 g

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