Lemon tart with summer berries

Lemon tart with summer berries

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(35 ratings)

Prep: 30 mins Cook: 1 hr, 15 mins

More effort

Cuts into 10 slices
A zingy lemon tart from Mr Ramsay. Gordon's version of the classic French Tarte au citron is well worth the effort

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal490
  • fat27g
  • saturates11g
  • carbs58g
  • sugars44g
  • fibre2g
  • protein8g
  • salt0.35g
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  • 5 unwaxed lemons
  • 6 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 250g golden caster sugar
  • 200ml double cream
  • icing sugar, for dusting and decorating
  • 375g block dessert pastry

For the summer berry salad

  • 4 tbsp icing sugar
  • 300g strawberry, hulled, halved or quartered



    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • 350g raspberry



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 150g blueberry



    Blueberries are one of the few edibles native to North America and credited with being…

  • 1 tsp sherry vinegar
  • handful mint, leaves, finely shredded



    There are several types of mint, each with its own subtle difference in flavour and appearance.…


  1. Finely grate the zest of 3 of the lemons into a bowl. Halve all the lemons, then use a fork to squeeze out all the juice and pulp into the bowl with the zest – don’t worry about the seeds. Crack the eggs into a separate bowl, then whisk in the caster sugar until completely combined. Whisk in the cream and lemon juice mix, then set aside.

  2. Place a 23cm tart ring or loose-bottom flan tin on a baking sheet lined with greaseproof paper. On a surface dusted with icing sugar, roll out the pastry to the thickness of a £1 coin. Lift onto a rolling pin, then drape over the tart ring or flan tin, leaving the excess hanging over the edge. Carefully press the pastry into the sides with a small ball of pastry. Put in fridge or freezer for 20 mins to allow pastry to chill.

  3. While the pastry is chilling, heat oven to 200C/fan 180C/gas 6. Prick the base of the pastry case, line with greaseproof paper and baking beans, then bake for 15 mins. Remove the paper and beans, then bake the case for 5-10 mins more until it is biscuity brown and crisp. Lower oven to 150C/fan 130C/gas 2.

  4. Use a ladle to push the lemon custard through a sieve into a bowl, pressing down on the pulp to extract as much juice as possible. Skim the bubbles from the surface of the custard, then pour the custard into a jug. Pull the tart out of the oven slightly, then pour in the custard so it comes to the top. You may have some left over. Push tart back in, then bake for 35-40 mins until the top forms a light crust and the custard is just set. Leave to cool, then chill.

  5. While the tart is cooling, make the berry salad. Place a large non-stick frying pan over a medium heat and scatter the icing sugar over the base. Heat until the sugar dissolves and caramelises. Throw in the berries, toss with the sugar, then splash in the sherry vinegar. Bubble for a min until everything is just starting to soften, then tip onto a plate and leave to cool slightly.

  6. Use a serrated knife to trim away the pastry and make a neat edge. Dust the tart lightly with icing sugar, then use a blowtorch to caramelise the top. Leave the top to set, then repeat the process so that you get an extra-thick layer of caramel. Stir the mint through the berries. Serve the tart in slices with a bowl of the berry salad on the side.

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Comments, questions and tips

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9th Jun, 2017
Haven't tried the tart yet Still cooling. But am having a bit of a disaster with caramelising the icing sugar. Never tried it before. The pan has been on the hob for about 2 hours and it's still white powder. Has anyone else tried doing this? All the comments are about the tart and not the berry salad accompaniment!
12th Aug, 2013
Thanks Gordon - the best lemon tart ever! Made this this morning for a lunch date with friends and it was extremely well received. Replaced one of the lemons with a lime and kept the zest in the custard instead of straining it out as suggested - delicious! It may be my oven, but I found the tart needed to be cooked for an extra 10-15 minutes as the filling was still liquid after the 40 minutes stated in the recipe.
26th Jun, 2013
I have tried and tested many recipes, but this is the best Lemon Tart ever. We all love it!
15th May, 2013
Simple and delicious
15th Feb, 2013
Made this for the fist time and it was absolutely gorge! Stuck religiously to the recipe as not a natural with baking!
26th Aug, 2012
I've made this several times now but yesterday made it with a bought pastry case, which was much smaller than the flan ring, so used 3 lemons and halved the rest of the ingredients. Still turned out perfectly. I never blowtorch the top - just use sifted icing sugar instead and it always goes down well!
26th Aug, 2012
Really delicious, have made a couple of times, still lovely if you don't blowtorch the top!
24th Aug, 2012
I have just made this to take to a friends house and only used 3 lemons rather than 5 (plenty lemony!). As I didn't have much time I bought pastry (standard shortcrust not sweet) as prefer it to be a bit softer (given its loaded with cream/sugar anyway) . All in all pretty tasty I have to say and not fiddly. As per GR recipes its not in the slightest bit healthy (6x eggs and masses of double cream) but then its dessert so hardly a good point to make! Would I make it again, I sure would!
10th May, 2012
we served this at a dinner party for 7 friends and everyone loved it, 2 even commented that it was restaurant quality. Next time we plan on adding more lemons.
bredakeaneshortt's picture
29th Apr, 2012


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1st Jul, 2017
Delicious. Made this last night for the family. V easy really, the hardest thing is putting the juice/rind through a sieve which isn't hard at all. HANDY TIP: I made my own rich sweet pastry (250g plain, 175g butter, 1 egg, half tbl water and 20g caster sugar), chilling it in cling film in the fridge. I used quite a large square of cling film which meant I could roll out my pastry on the cling film directly (the pastry sticks to the film which is fine). Then it was very easy to pick up, turn over and position in the tin (the film just peels off the pastry meaning a) you haven't dirtied your work top with pastry b) you haven't handled the pastry with hot hands and c) the film means the pastry doesn't break up and crumble which it's prone to doing because of the high fat content.
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