Gregg's tangy lemon tart

Gregg's tangy lemon tart

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(81 ratings)

Prep: 25 mins Cook: 1 hr Plus chilling

More effort

Serves 8

Gregg Wallace 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 yolks

    For the filling

    • 5 eggs
      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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    cwebster24
    6th Apr, 2015
    Made this for my family for Easter Monday dinner (we'd had enough chocolate!). I used shop bought pre-rolled sweet short crust pastry as I'm not good at making my own pastry. The lemon filling was just the right amount of tangy and sweet; delicious! One slice is not enough!
    cfrickers
    29th Mar, 2015
    5.05
    Deliciously tangy! Made this for a girly weekend away and everyone loved it!! Super easy to make
    MrsK1011
    6th Jul, 2014
    5.05
    yummy it was...
    sallywilliment
    20th Apr, 2014
    Tasted lovely. The texture wasn't quite what I was expecting- it wasn't smooth. I wonder if I cooked it for too long.
    Snigs
    28th Mar, 2014
    Great recipe. I am a highly nervous and inexperienced baker but came out so well.. so easy to do but the final product tastes luxurious and complicated - which to me is the ideal combo ;-) I used 3 lemons, which was just perfect sweet and sour. I don't like it too tangy, ceases to taste like dessert. I served it with a dollop of creme fraiche with a sprinkling of zest, and a big fat juicy strawberry on the side. The filling was too much so had a bit left over. We ate it over two days and it tasted just as lovely even the following day.
    karenelizabeth61
    27th Sep, 2013
    Loved this dessert, tangy taste of lemons, fantastic
    swanner7
    27th Sep, 2013
    Loved this - you get the satisfaction of something that looks and tastes quite fancy, but is really doable as a moderately skilled baker. Off to make it for my mum and dad this weekend.
    nichamster
    12th Aug, 2013
    5.05
    Made this for my little girls birthday cake her choice!!! Absolute winner definately make this again x
    vittoriacorda
    3rd Jul, 2013
    Impressive, but guiltingly sweet.
    viviennefleet's picture
    viviennefleet
    9th May, 2013
    5.05
    Fabulous recipe and everyone loved it. I just made a few small changes. I halved the quantity so I'd have just enough for this recipe but in fact there was still some leftover. I chilled it for 1 hour and to be absolutely sure of not having a soggy bottom I brushed the pastry with some of the spare egg white when I removed the foil & baking beans. I was a bit sceptical about it going into such a low temperature but it worked perfectly. Also to make it easier I only sieved the lemon juice, not the whole filling mix and that worked fine. I'll definitely be doing this tart again.

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    goodfoodteam's picture
    goodfoodteam
    28th Oct, 2016
    Hi Caitlin, this would be fine with shortcrust pastry. We would suggest chilling the pastry though as this helps prevent shrinkage when cooking. You could always line the tin and chill it the day before. Hope that helps!
    Toast13's picture
    Toast13
    14th Sep, 2016
    Since my tart base is relatively shallow, I have a large portion of the filling remaining. How long can I store this filling before I need to dispose of it, and where can I store it (fridge/freezer) without altering the taste?
    goodfoodteam's picture
    goodfoodteam
    26th Sep, 2016
    Thank you for your question, this filling is meant to be used up straightaway. We test recipes in specific sized tins and always recommend following the recipe for best results and to avoid wastage. Sorry we weren't able to provide an alternative solution on this occasion.
    Toast13's picture
    Toast13
    11th Sep, 2016
    What would be the measurements for each ingredient if I were making a lemon tart half the size of the one in the recipe? Would the measurements be halved accordingly, or does it vary?
    goodfoodteam's picture
    goodfoodteam
    13th Sep, 2016
    Thank you for your question. We have not tested this recipe in a smaller size so cannot offer exact adjustments. Quantities, tin size and cooking times will all need to be amended. You'll either need to experiment to see what works or could have a go at one of our other lemon tart recipes. Sorry that we cannot be more precise.
    Hansa1997
    16th Dec, 2015
    I followed the recipe but after an hour in the oven with the filling, the filling did not set and the pastry burnt
    goodfoodteam's picture
    goodfoodteam
    22nd Dec, 2015
    Is it possible that your oven is a little hot? There is a high proportion of sugar in this pastry that will make it brown quite quickly, but the oven setting is low for pastry, which should compensate for that. Alternatively maybe the pastry case cooked a little faster than expected in the baking blind section?
    effka
    16th Jul, 2015
    The tart is delicious, however I have experienced some difficulties: 1. The dough when taken out of the fridge falls apart and it is literally impossible to settle it in the baking dish in one piece. 2.. The alu foil sticks to the dough. While removing it I tear some pieces from the dough. Any suggestion of what I am making wrong?
    goodfoodteam's picture
    goodfoodteam
    22nd Dec, 2015
    This is a short, sweet pastry that is trickier to handle than most. Don’t worry too much if you can’t roll it out and lift it into the tin in one piece. It is perfectly Ok to press a pastry like this into a tin, provided that you can do it evenly, especially up the sides. In our test kitchen we generally use baking parchment for baking blind rather than foil, so why not try that next time, we think you will find it easier to lift off. 
    spirea
    3rd Jan, 2015
    I have just followed Gregg's recipe for lemon tart scrupulously and had to throw it in the bin! It was undercooked and looking at the recipe I am wondering whether the oven temperature at 140 fan was correct as it does seem a very low temperature for pastry? My oven is a new Neff so it's not a problem with the oven. Any ideas what has gone wrong?

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