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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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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    roxanne_treacy
    28th Apr, 2010
    5.05
    Superb dessert for very little effort. I froze half the pastry as suggested and it kept really well. Everyone thought it was gorgeous!
    Superraisen
    20th Apr, 2010
    5.05
    My parents ate the whole thing on an evening... fabulous!
    julietfood
    18th Apr, 2010
    4.05
    This was really nice - could do with being a little bit sharper. Tould definately recommend using sweet pastry if you're buying it rather than making it.
    kimblebeebum
    16th Apr, 2010
    4.05
    The pastry is lovely and buttery sweet and the filling has just the right balance of tanginess and creaminess. My tin was slightly smaller than the one stated so I used leftover pastry and filling to make mini tarts in a deep muffin tray. They actually went faster than the slices of the large tart. They only need about ten mins in the oven so keep an eye on them though. I will definately make again.
    emmalh
    2nd Apr, 2010
    5.05
    as Gregg would say...this is lovely! Will be making it again for a family get together over easter
    kefalonia22
    31st Mar, 2010
    5.05
    I made this for my sister and her husband when they came for dinner, they loved it! I will definately be making it again! Everyone loved it.

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