Gregg's tangy lemon tart

Gregg's tangy lemon tart

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(107 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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    2nd Jan, 2012
    Lovely and easy to make. I added a couple of splashes of Limoncello to add extra zing in the filling.
    27th Dec, 2011
    Amazing pastry, really easy to make. Made it several times now and it's always a winner. Thanks Gregg xx
    21st Dec, 2011
    Very tasty little recipe - will definitely be making this one again. Only used half the quantities for the pastry as I didn't want to freeze half for later. I found I needed to add in an extra yolk to help the pastry bind but it still came out beautifully. My guests loved it!
    5th Dec, 2011
    not at all bad but not show-stoppingly amazing either. Probably would make a different recipe another time - Nigel Slater has a good one. Or add more lemon zest/juice as another person suggested?
    29th Oct, 2011
    Today I have cooked this lovely lemon tart (pastry included) for the first time. I followed the recipe to the last detail, however I don't think my tart was as nice as it could have been. I trimmed off the excess pastry as I placed it on the tin, but once cooked it seemed to shrink below the tin level. Is that normal? I cooked the filling about 40 minutes, and I think it wasn't perfectly set in the middle....the filling was a bit to 'fluffy'. Is that how is supposed to be? be the first time, it was delicious! ;)
    16th Sep, 2011
    seriously yummy!!!
    23rd Aug, 2011
    it's quick, simple and delicious - that's all what I expect from a perfect summer dessert!
    23rd Aug, 2011
    it's quick, simple and delicious - that's all what I expect from a perfect summer dessert!
    2nd Jun, 2011
    On step two, definitely don't cut off the pastry before blind-baking as advised here! It shrunk and we ended up with lemon mixture all over the kitchen floor.
    20th May, 2011
    came out brilliant the pastry was lovely buttery and crumbly very easy to make even for a novice like myself the lemon filling requires more juice and zest as it was not as tangy as i,d like would definitelty make it again but it does take alot of time and create a whole load of mess


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