Gregg's tangy lemon tart

Gregg's tangy lemon tart

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(61 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
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    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



      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



      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…


    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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    27th Sep, 2013
    Loved this dessert, tangy taste of lemons, fantastic
    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.
    12th Aug, 2013
    Made this for my little girls birthday cake her choice!!! Absolute winner definately make this again x
    3rd Jul, 2013
    Impressive, but guiltingly sweet.
    9th May, 2013
    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.
    31st Mar, 2013
    this went down well at Easter lunch for pudding, no problems with the recipe at all definitely be making this again!
    23rd Mar, 2013
    Superb recipe - possibly for the keener cook - the pastry can be tricky. Gets compliments every time. Great for a dinner party or large gathering.
    23rd Jan, 2013
    I tasted this dessert in a coffee shop and just had to try and make it myself. This recipe is superb and the pastry was perfect!
    5th Jan, 2013
    This is the best lemon Tart recipe I have used, The pastry was to die for and the filling was mouth watering, Well Done Gregg you know what you're talking about. Would not change it. Why Change perfection
    2nd Jan, 2013
    I just bought ready made pastry as I didn't have enough time to make my own. I did actually use the juice of 6 lemons (maybe I bought small ones), and it turned out a lot tastier and a little tangier than just with two. Overall, everyone was very pleased with it, and was surprisingly simple to make - definitely a new favourite.


    goodfoodteam's picture
    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?
    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
    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. 
    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?
    goodfoodteam's picture
    13th Jan, 2015
    Hi spirea, really sorry to hear that you didn't have success with this recipe. The temperatures are right but ovens do vary a fair amount so best thing to do is to follow the description of how it should be as well as the timings. It should take 10 mins at that temperature with the foil over it and then and additional 20 mins without the foil (before the filling is added) but please do leave it in longer if after 20 mins it isn't cooked and biscuity - keep checking after each additional 10 mins, until it's lightly golden and cooked through, like shortbread. Did you find it was just the pastry that was undercooked or the filling as well?  


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