Gregg's tangy lemon tart

Gregg's tangy lemon tart

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(79 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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    erena1
    12th Apr, 2012
    5.05
    I thought this tart was amazing! I made it for a dinner party and it went down a treat. My boyfriend is a chef and suggested pouring melted chocolate on the pastry before putting the filling on, will try that next time. Pastry recipe was great, turned out perfectly and I have never made pastry before. Would definitely recommend.
    geegee24
    11th Apr, 2012
    5.05
    Made this dessert for Easter Sunday. It was lovely!! Cheated and bought a shop made pastry tart, which was really nice with it. Very easy to make. Just a warning though, be careful when transferring to the oven, as the unbaked filling is the consistency of milk and pours easily out of your pastry base....wish someone had warned me! I too had too much filling for the tart....
    alexlaw44
    23rd Mar, 2012
    4.05
    made one as a test using exact recipe, found it wasnt lemony enough so remade with more lemon & less cream and worked great! good recipe
    langthorne
    26th Feb, 2012
    4.05
    No real problems with the pastry, except that the oven temperature was too low to set it, so I increased it. I decreased the temperature to cook the filling and everything looked perfect until the tart cooled, when large cracks appeared. I covered it with icing sugar and it tasted wonderful but why the cracks? Did anyone else have this problem?
    emz108
    24th Jun, 2013
    4.05
    @ langthorne - I think you might be overcooking your tart slightly - try cooking it for slightly less time, until there's still a slight wobble in the middle. Then it should set ok.
    elena87
    17th Feb, 2012
    I have the Gregg Wallace Dessert book and the lemon tart recipe in that is very different to this. It does not mention blind baking the pastry before adding the filling, I'm slightly concerned that this would just result in a soggy pastry! Has anybody tried making a lemon tart without blind baking the pastry first? Thanks!
    albertine
    18th Jan, 2012
    3.05
    I used my normal pastry recipe instead of what was stated here, and it was all perfectly ok, but not the best or most lemony tart I've ever made. I'll go back to my normal recipe, I think... Nigel Slater has a good one.
    dishymummy
    5th Jan, 2012
    5.05
    I used shop bought ready rolled sweet pastry and made smaller individual tarts. I highly recommend not trimming the excess pastry too much as it does shrink down. It was a bit of a faff trimming it after it was cooked but much better than not having enough pastry on the sides. The filling was easy to make and set well. Everyone liked them a lot but I would definitely add more lemon zest next time.
    hrhmarge
    2nd Jan, 2012
    4.05
    Love the flavour and texture of the lemon curd and the pastry is great. However, my curd started to split as it cooled - what did I do wrong?!!
    lellyc1
    2nd Jan, 2012
    4.05
    Lovely and easy to make. I added a couple of splashes of Limoncello to add extra zing in the filling.

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