Lemon tart with summer berries

Lemon tart with summer berries

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(34 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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26th Sep, 2010
5 stars off everyone who had a piece. I made it on the morning ready for the evening which was a good idea. Will definitely save this recipe and use again to wow the guests.
16th Sep, 2010
I did exactly as per the recipe, the only comment I'd make is that I used thick double cream (more by accident than judgement) however it made the most delicious rich, creamy lemon filling. I have used many recipes for lemon tart and this is most definitely the best and the easiest!!
21st Aug, 2010
D'oh! Just realised why line the baking sheet. That's necessary if you are using a tart ring (no bottom!).
21st Aug, 2010
@chimpy (2 years later) & crazychris991 Line the baking sheet but not the flan tin. What you must also line is the pastry itself before baking it blind to stop the beans from sticking to it and so you could easily remove them after 15 minutes by lifting them out with the paper. I'm not sure why the need for lining the baking sheet. Won't bother next time.
13th Jul, 2010
This was a hit dessert at my posh BBQ last weekend. I followed the receipe exactly except I used a citrus juice extractor instead of extracting pulp with a fork, so didn't have any pulp. Still strained the custard and extracted the zest but next time will try leaving fine zest in the custard mixture and not straining it. The taste was very lemony and tangy. Just one thing on making the summer berry salad - the raspberries do not need a whole minute cooking - mine disintegrated and produced a lot of juice but still tasted great. Next time I will add the raspberries at the end just for 20 seconds. Will definitely make again.
5th Jul, 2010
This is sooooooo lush, will being making again and again!!!
4th Jun, 2010
Very yummy and went down a treat however next time I think I wouldn't bother straining through a seive as it removes the zest which I think adds to the overall flavour as I like lemon tarts very lemony!!
30th May, 2010
A perfect combination of sweet and sour. Amazingly good.
27th Apr, 2010
Hi guys, I am hoping you can help me!! Made lemon tart soo many times. Although I would like to serve it with something very different and unique. Can you help me?
philinbrighton's picture
16th Apr, 2010
could have done with a bit more lemon. I put the lemon zest in too which was nice. The layer of chcolate definitely made a difference, it was interesting but I don't know if it made it any better. I almost think it would have been nicer without. I also made an almond pastry which was really nice.


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