Gregg's tangy lemon tart

Gregg's tangy lemon tart

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(110 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


    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

    Sign in or create your My Good Food account to join the discussion.
    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
    18th May, 2020
    Mine too
    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!
    4th Sep, 2016
    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.
    26th Jul, 2015
    This tart is perfect - the pastry didn't shrink at all and lemon filling was just perfect. I don't think I would bother buying a shop-bought one again. Other people gave it a 11 out of 10 rating!
    21st Apr, 2015
    Absolutely great, just right in my opinion and friends we took it to for lunch totally agreed.


    goodfoodteam's picture
    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
    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
    11th Oct, 2016
    Would this work with short crust pastry and if I didn't chill it because I have to do it in school so wouldn't have time to chill it.
    goodfoodteam's picture
    28th Oct, 2016
    Hi Caitlin, this would be fine with shortcrust pastry. We would suggest chilling the pastry though as this helps prevent shrinkage when cooking. You could always line the tin and chill it the day before. Hope that helps!
    Toast13's picture
    14th Sep, 2016
    Since my tart base is relatively shallow, I have a large portion of the filling remaining. How long can I store this filling before I need to dispose of it, and where can I store it (fridge/freezer) without altering the taste?
    goodfoodteam's picture
    26th Sep, 2016
    Thank you for your question, this filling is meant to be used up straightaway. We test recipes in specific sized tins and always recommend following the recipe for best results and to avoid wastage. Sorry we weren't able to provide an alternative solution on this occasion.
    Toast13's picture
    11th Sep, 2016
    What would be the measurements for each ingredient if I were making a lemon tart half the size of the one in the recipe? Would the measurements be halved accordingly, or does it vary?
    goodfoodteam's picture
    13th Sep, 2016
    Thank you for your question. We have not tested this recipe in a smaller size so cannot offer exact adjustments. Quantities, tin size and cooking times will all need to be amended. You'll either need to experiment to see what works or could have a go at one of our other lemon tart recipes. Sorry that we cannot be more precise.
    16th Dec, 2015
    I followed the recipe but after an hour in the oven with the filling, the filling did not set and the pastry burnt
    goodfoodteam's picture
    22nd Dec, 2015
    Is it possible that your oven is a little hot? There is a high proportion of sugar in this pastry that will make it brown quite quickly, but the oven setting is low for pastry, which should compensate for that. Alternatively maybe the pastry case cooked a little faster than expected in the baking blind section?


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