Gregg's tangy lemon tart

Gregg's tangy lemon tart

  • Rating: 5 out of 5.112 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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: per serving
HighlightNutrientUnit
kcal770
fat44g
saturates24g
carbs86g
sugars38g
fibre2g
protein13g
low insalt0.18g
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Ingredients

For the pastry (makes double)

For the filling

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
PASTRY
The quantity of pastry given is about double the amount that you’ll need because if I’m going to the effort of making my own pastry, I always make double and freeze half for next time. If you don’t want to freeze some, simply halve the pastry quantities.

Goes well with

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    Rating: 5 out of 5.112 ratings
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