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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    heatherannison
    27th Dec, 2011
    5.05
    Amazing pastry, really easy to make. Made it several times now and it's always a winner. Thanks Gregg xx
    josophine851
    21st Dec, 2011
    4.05
    Very tasty little recipe - will definitely be making this one again. Only used half the quantities for the pastry as I didn't want to freeze half for later. I found I needed to add in an extra yolk to help the pastry bind but it still came out beautifully. My guests loved it!
    albertine
    5th Dec, 2011
    3.05
    not at all bad but not show-stoppingly amazing either. Probably would make a different recipe another time - Nigel Slater has a good one. Or add more lemon zest/juice as another person suggested?
    mdcbc2
    29th Oct, 2011
    4.05
    Today I have cooked this lovely lemon tart (pastry included) for the first time. I followed the recipe to the last detail, however I don't think my tart was as nice as it could have been. I trimmed off the excess pastry as I placed it on the tin, but once cooked it seemed to shrink below the tin level. Is that normal? I cooked the filling about 40 minutes, and I think it wasn't perfectly set in the middle....the filling was a bit to 'fluffy'. Is that how is supposed to be? Anyway..to be the first time, it was delicious! ;)
    vickicjones
    16th Sep, 2011
    5.05
    seriously yummy!!!
    henkepau
    23rd Aug, 2011
    5.05
    it's quick, simple and delicious - that's all what I expect from a perfect summer dessert!
    henkepau
    23rd Aug, 2011
    5.05
    it's quick, simple and delicious - that's all what I expect from a perfect summer dessert!
    jessicacrawford92
    2nd Jun, 2011
    On step two, definitely don't cut off the pastry before blind-baking as advised here! It shrunk and we ended up with lemon mixture all over the kitchen floor.
    madhousedog
    20th May, 2011
    5.05
    came out brilliant the pastry was lovely buttery and crumbly very easy to make even for a novice like myself the lemon filling requires more juice and zest as it was not as tangy as i,d like would definitelty make it again but it does take alot of time and create a whole load of mess
    rcarnell
    2nd Apr, 2011
    I have just made this, the pastry did want to rise out the dish, but I stabbed it once with a fork and it sank and was fine. Pastry was very soft for me, but I think that has more to do with dairy free pastry than anything else. Due to lactose intolerant husband have also substituted the filling to be made with a soya cream and actually seems to have come out just fine wouldn't notice at all!

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