Gregg's tangy lemon tart

Gregg's tangy lemon tart

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(91 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 Sep, 2010
    fantastic recipe, made it 4/5 times now, and each time it has come out perfect, really taste, and just tangy enough for my taste, and freezing the pastry is a fantastic idea and such a good time saver! Highly recommend this recipe!
    19th Jul, 2010
    Didn't bother with the pastry used shop brought sweet pastry which worked perfectly. I like my lemon tarts too be really lemony so i used the juice and zest of 4 lemons which was perfect. Made individual tarts for a party, i topped them with raspberries and everyone loved them.
    16th Jul, 2010
    Absolutely gorgeous, set perfectly and tasted gorgeous. Would definitely recommend it.
    8th Jul, 2010
    pastry sunk at the sides and rose in the middle whent completly wrong so went a brought a ready made one when cooking the lemon curd it curdled even though i had it on the correct heat and left in for the correct time rubbish recipe i recommed hestons lemon tart its on the waitrose website
    5th Jul, 2010
    Didn't seem to come out as I thought it should. Although baked the case exactly as stated, it started slipping down the sides when I removed the rice weight! I would say for pastry this isn't quite high enough temperature. Used 3 lemons and zest and not overly lemony for my taste.
    27th Jun, 2010
    Really impressive - great flavour and texture. I used juice of 2 lemons and zest of 3 and was v lemony.
    21st Jun, 2010
    i made this yesterday, it's pretty easy to make and was delicious, very nice! just love the tanginess of the lemon. however, my pastry didn't turn out quite right. i followed the instructions to the T, but the pastry still seemed to rise. this meant i couldn't use all the filling, as it wouldn't all fit in my tin. the finished result was a thicker base with too little filling. does anyone have any suggests on how to go about the blind baking of the pastry the next time? all suggestions are welcome ;-). thx
    19th Jun, 2010
    Ok, but not lemony enough for my taste. Will add more zest and a bit more juice next time
    27th May, 2010
    I ruined the pastry making it. If I fridge the mixed ingredients for the tart will it be ok to use tomorrow when I try the pastry again or will it be ruined?
    6th May, 2010
    I did this in my catering class at school and used a shop brought pastry case to use as that was one of the criteria. Not only did the Tart Look amazing it also tasted very nice as well and I will definately do this for special occasions and as a centre piece at at dinner party.


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