Gregg's tangy lemon tart

Gregg's tangy lemon tart

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(83 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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    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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    viviennefleet's picture
    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.
    25th Nov, 2012
    The first time I've made pastry or a tart and it worked well. The blind bake seemed a little low on the heat side in my oven as the sides started to slip but recovered ok with a raise of 10 degrees. Used extra lemon zest as recommended and was perfect.
    24th Sep, 2012
    My husband made this for was lovely. He said he added more lemon juice after reading the comments!
    23rd Jul, 2012
    This pastry recipe is fail safe, wonderful biscuity pastry which perfectly compliments the filling. This tart went down a treat however i would agree with the other comments that it is definately not tangy enough. Id put it down to the lemons though rather than the recipe, i imagine substituting a lime for one of the lemons to give it a bit of a kick would help. Or adding more lemon juice. I would definately recommend this dessert - it had a lovely consistancy and is really easy to make.
    18th Jun, 2012
    This recipe is for a 25mm deep tin. I cheated and used a 500g block of shop-bought pastry: however only about 300g is required for this recipe. I had a little bit of filling left over so next time I will try 4 eggs etc. Everybody enjoyed it so I'll be making it again.


    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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