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.
16th Mar, 2009
I made this tart for the third time yesterday and once again it had a fantastic flavour but I'm still having problems with the pastry sticking to my loose bottomed flan tin hence when you try to get it out of the tin you lose all the pastry crust. Anyone got any ideas on how to solve this problem. I don't want to go out and buy a tart ring especially just for this recipe.
10th Mar, 2009
To answer an earlier query, the greaseproof paper is only needed to line the baking tray if you are using a tart ring as they don't have a bottom like a fluted tart tin does. Dessert pastry is much sweeter than shortcrust as it is made with icing sugar in it, yummy for all fruit based tarts. I've made Gordon's other lemon tart on this site and like the brulee effect he does.
19th Feb, 2009
Wow! Made this to finish off a lovely Valentine's supper and went down a treat! One of my favourite desserts anyway and this recipe filled my every expectation. You don't need to line the flan tin with greaseproof paper though. I lined the baking tray underneath the flan tin although didn't really see why it was necessary. Block of dessert pastries - I just used shortcrust pastry suitable for desserts too generally.
6th Oct, 2008
I made this tart and it was lovely but I had problems with it. I only used the juice and pulp from three lemons - didn't read the instructions properly - but it was delicious even so, not too tart. My problem was with the loose bottomed flan tin - the bit about lining with greaseproof paper is unclear - do they mean line the flan tin (which I did and the pastry got stuck to it) or line the baking tray - if so, why? Also, my pastry all got stuck to the sides of my flan tin so I couldn't get it out of the tin, hence my slices weren't beautifully presented and they had no pastry crusts! Luckily I was just making it for Sunday dinner dessert for my husband and children but I'd have been disappointed if I were making it for a dinner party. Any tips anyone - where did I go wrong? Despite all this, the tart was really scrummy - my daughter said it was her second favourite after my banoffee pie which is really saying something!
3rd Oct, 2008
Please could anyone tell me was a "block of dessert pastries" is?
29th Sep, 2008
I also forgot to add that I made my own pastry for this dessert and although it adds time and effort to it, it is well worth the effort.
29th Sep, 2008
I made this at the weekend with my uncle. I am 16 and love cookiung desserts. It was fantastic this dessert, however we only used 4 lemons and it was still delicious. Totally vanished by the family. Excellent to make.
24th Sep, 2008
Only used the recipe for the filling made my own pastry and it was delicious i did add an extra lemon as i like it quiet tart rather than sweet.
11th Sep, 2008
Err do you line the baking sheet or the flan tin with baking paper?
11th Aug, 2008
sounds delicious, will certainly make it at my dinner party on the 27th Aug


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?