Gregg's tangy lemon tart

Gregg's tangy lemon tart

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(84 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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    Jackiew23
    28th Sep, 2019
    I have made this several times and it is always lovely.
    Eugenia Ong's picture
    Eugenia Ong
    18th Aug, 2019
    1.05
    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!
    moog
    24th May, 2019
    5.05
    Perfect. Followed the instructions, all good. Baked for 45mins. Will definitely make again.
    Annieee95
    21st Apr, 2019
    5.05
    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 :)
    SMB7
    25th Mar, 2019
    5.05
    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!
    Biddlybong
    16th Dec, 2018
    5.05
    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
    5.05
    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.
    Katiestrada
    27th Sep, 2016
    5.05
    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!
    sullygirl
    4th Sep, 2016
    5.05
    I'm so so so happy with how this turned out. I'm a teenager with zero baking skills, I was not confident in making this as most baking recipes I try fail. I can't believe how awesome it turned out, I got really good compliments on this too. Would definitely recommend this, it's really yum! I am definitely going to be making this again.

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    FoodieBee
    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.
    Dollyward
    14th Jul, 2018
    I have a 25cm pan. Will this be okay? I am worried there won’t be enough filling
    goodfoodteam's picture
    goodfoodteam
    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.
    Samanthakay
    10th Jun, 2018
    Am going to make this but will it freeze ok if I make ahead of time? Thanks
    goodfoodteam's picture
    goodfoodteam
    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
    goodfoodteam
    25th Apr, 2018
    Thanks for your question. The oven should be 160C conventional or 140C for a fan oven
    nikki.n.huang
    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?)
    goodfoodteam's picture
    goodfoodteam
    6th Jun, 2017
    Thanks for your question. Sorry to hear the tart didn't work out for you. It sounds like the filling was overcooked due to the oven being too high. It should have been cooked on 140 fan. You do need to use whole eggs in the filling and the double cream doesn't sound too much of a problem but sometimes it can be a little bit thicker around the edges of the carton. This can easily be rectified by giving it a little stir before adding to the rest of the ingredients. Hope this helps in future.
    Mrs Tidwell
    2nd Apr, 2017
    5.05
    Do any leftovers need to be stored in the fridge, or will an air tight container do? How long can leftovers be stored for? Thank you

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