Gregg's tangy lemon tart

Gregg's tangy lemon tart

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(92 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…


    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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    28th Sep, 2019
    I have made this several times and it is always lovely.
    Eugenia Ong's picture
    Eugenia Ong
    18th Aug, 2019
    The pastry should not be sweet, the base turn soft and soggy when the lemon filling is pour in despite the pastry is baked 30min before filling added in. Is a bad recipe! I do not encourage you to waste time!
    Adrienn Kresznai
    3rd Nov, 2019
    I'm not quite sure what you mean by 'the pastry should not be sweet'. It is after all a sweet shortcrust pastry. Mine turns out excellent every time I work with this recipe, sweet, buttery and just the right crumbly.
    24th May, 2019
    Perfect. Followed the instructions, all good. Baked for 45mins. Will definitely make again.
    21st Apr, 2019
    Used the filling from this recipe with my own sweet pastry recipe, it was absolutely delicious! Filling cooks quite fast so I’d recommend blind baking until the pastry is pretty much fully baked before adding the filling. It was the perfect pudding for a warm day, light and refreshing but still indulgent and tasty :)
    25th Mar, 2019
    This was so delicious and impressive to make for the whole family. I made loads of mistakes and this recipe (somehow?!) was fail-safe. I added the juice of 5 lemons to the filling and a 1/4 teaspoon of vanilla, which made a much larger quantity. Since I served mine in a deep pie dish the amount of filling was perfect and very flavoursome! I had my oven on the wrong temperature (my oven is conventional and I had it on fan heat of 140c). It was way too low and during the blind-baking I ruined all of the pre-chilling by essentially warming the dough back up. This was rectified by keeping the pastry in the oven for another 30 minutes prior to adding the filling to get it ‘biscuity’. The crust is AMAZING - buttery, crunchy, sweet. I topped the tart with candied lemons and freeze-dried raspberries and it was eaten within a day. Will be using this pastry recipe again and again!
    16th Dec, 2018
    I cut the sugars to 100g each. It was still divine
    Jade Wood
    18th Oct, 2018
    Mine turned out more like an egg custard
    Mrs Tidwell
    2nd Apr, 2017
    Excellent recipe, though I had my doubts half way through. First - If you are having trouble binding the pastry I would advise using large free range eggs. 2nd - instead of foil for blind baking I lined the pastry with baking parchment, the pastry didn't stick and I find it easier to lift out then foil. 3rd the mixture seemed very wet when I poured it in, but it did turn out wonderful after all so don't fret. Make sure to use a deep tart tin or dish otherwise there will be left over mix and it's too yummy to waste! Oh and the oven temperature is perfect, maybe just turn the tart around half way. Such a yummy tart, best lemon one I have made.
    27th Sep, 2016
    Such a relief! Had it dropped on me at the last minute that I had to take pudding for 8 Of my Italian family members for Sunday lunch and this saved me. Having never made it before I made a back up sponge but no need! This tart was foolproof and delicious. Italian mother in law kept the small leftovers which is saying something! The pastry was easy and tasty and the filling was just the right balance between zingy and sweet. It went down a treat and restored my faith in my pastry making. Delicious!


    14th Feb, 2020
    Can I make this the day before ?
    CassieBest's picture
    17th Feb, 2020
    Hi field.jules62@g... Yes, this is a perfect make-ahead dessert. It will keep well in the fridge for up to 2 days. Cassie (Senior Food Editor, BBC Good Food)
    30th Jun, 2019
    I would love to make this but can't buy double cream where I live. Any suggestions for a substitute please? I'd read equal amounts of greek yoghurt/milk might work but am unsure.
    14th Jul, 2018
    I have a 25cm pan. Will this be okay? I am worried there won’t be enough filling
    goodfoodteam's picture
    23rd Jul, 2018
    Thanks for your question. We wouldn't recommend using a larger tin as the filling will be very thin and you'd also need to adjust cooking times.
    10th Jun, 2018
    Am going to make this but will it freeze ok if I make ahead of time? Thanks
    goodfoodteam's picture
    13th Jun, 2018
    Thanks for your question. For best results, we would not recommend freezing this. You can make the day before and chill overnight.
    Nikki Andreou's picture
    Nikki Andreou
    23rd Apr, 2018
    I'm confused about the how hot the oven should be. The recipe calls for it to be at "160C/140C fan/gas 3" which seems to suggest that it should be 160C for fan ovens and 140C for normal ovens. However, as far as I know the temperature should be lower for fan ovens. Shouldn't the temperature in a normal oven be 160C and 140C for a fan assisted one?
    goodfoodteam's picture
    25th Apr, 2018
    Thanks for your question. The oven should be 160C conventional or 140C for a fan oven
    3rd Jun, 2017
    When I sieved the filling there were some little clumps of double cream left over, is that normal? Also when I took the tart out (after 30 minutes at 160 degrees in a Miele oven, fan plus mode) the top had some little brown patches a bit like on a quiche and also the filling had puffed up a little in certain parts. What did I do wrong? (also the texture when eating is different to a normal lemon tart, again more like a quiche. Should I have only used egg yolk instead of yolk and egg white?)


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