Gregg's tangy lemon tart

Gregg's tangy lemon tart

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(108 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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    14th Jun, 2020
    Great recipe my pastry ended up as a bit of a patchwork quilt as it was a warm day and needed more chilling time but came out lovely very tangy although my lemons were very large and I used the zest from all of them
    Jo Littlejohns's picture
    Jo Littlejohns
    20th May, 2020
    It is so easy to make and absolutely delicious a definite favourite in my house.
    18th May, 2020
    I decided to have a go at making pastry. I have made it before but it wasn't the best. It was a disappointment. The pastry wasn't cooked properly and the filling was more like an egg custard. I think 140C for the pastry is not hot enough. I will try a different recipe next time.
    14th May, 2020
    the filling was a horrible texture and hardly tasted of lemon. The end of 1. should not be done when it says to do it as you only need the lemon filling 40 minutes later.
    Sean Gallagher's picture
    Sean Gallagher
    6th Apr, 2020
    Hi all, what temperature did others bake this at? I had it at 140 fan as the recepie said but it took way longer than the given times. Did anyone try it at another temperature?
    18th May, 2020
    I also thought the temperature was wrong. I baked mine at 140 and it wasn't done. Because I have never been good at pastry I just followed the recipe and I needed a lot longer. I searched for another recipe which states 175 for the pastry then turn it down to 150 after adding the filling. This sounds mors like it. I will try that next time.
    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.


    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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