Lemon tart with summer berries

Lemon tart with summer berries

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
4th Apr, 2010
Fantastic!!! This was the best lemon tart my family and I have tasted. I didn't caramelise sugar to the top and served it with the berries and a dollop of creme fraiche - delicious!! Will definitely make this again!!
6th Oct, 2009
abserlotley georguos!
15th Jul, 2009
before I start on Mr. Ramsey's recipe what should I do with the lining of the grease-proof paper? People seem to be having problems!!!
4th Jul, 2009
As a veggie we eat a lot of savoury tarts in summer, so to avoid serving up another tart for dessert (cutting down on all that pastry), I will be making this using a cheesecake (crushed biscuit and butter) base. Today I am going to make just the lemon mixture and serve it with a layer of fresh rapsberries on top and a scoop of vanilla ice cream. Living in France, have tasted this recipe many times. I love it but it is very strong, lemony and not extremely sweet, it may not be for everyone.
23rd Jun, 2009
So so tasty and really easy to make. Also I had leftovers of the lemon custard mixture so put that in a separate dish, cooked it, chilled it and ate that the following day as a sort of lemon panecotta- delicious!
13th Jun, 2009
I cooked this for my friends and they loved it!! I used 5 big lemons and although it was very lemony and tangy i found that you only needed a little slice. I served it with a choice of clotted cream or clotted cream ice cream. It was a real winner.
22nd May, 2009
Despite my slight incompetence with the patry (the first attempt went in the bin), this turned out beautifully. I do not have the equipment to do the caramel topping so I skipped it, it was still fantastic.
1st May, 2009
Absolutely delicious - just the right balance out sweet and lemonyness. Yum!!!
2nd Apr, 2009
I made this tart but I had problems. I used the 5 lemons - but they were largish ones so I may have had too much juice but my lemon filling did not set in my pastry case. Even after it had been in the fridge overnight the filling still ran out when a slice was cut. I did end up cooking it for longer (over an hour), hoping it would set some more. It was also very tart and a bit too tang for some.
28th Mar, 2009
Gorgeous, gorgeous recipe that looks and tastes divine. I used Organic Unwaxed Lemons which produced a great rich, tart flavour that is complimented by lovely biscuity pastry. Highly recommemded.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?