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 Aug, 2008
this looks and sounds great. Off to the shops to buy the ingredients, watch this space;;
24th Jul, 2008
Lemon tart always a favourite. I love the lemon tang and the zing it leaves in your mouth. Thanks Gordon you are THE BEST. I have made a lot of other versions but this is SIMPLY THE BEST.
lostkat's picture
19th Jul, 2008
Just a little tip - if you don't have baking beans, any dried beans or pulses will do. I used kidney beans as they were on offer in the supermarket. I've now got them in a little tub for next time I make a quiche or tart.
13th Jul, 2008
Absolutely incredible. My guest were speechless, it was the best one I have ever tasted and I used local, organic Guernsey lemons. Yum!
4th Jul, 2008
This was delicious. I tried to make a few convenient alterations just to make it easier for myself. It didn't turn out so well appearance-wise, but the flavour was still fantastic. I used a pyrex glass pie dish instead of the metal ring called for. The pastry I used both shrunk AND puffed (and this I prepared exactly according to directions). I also forgot to skim off the bubbles before adding custard to crust, and I wasn't able to do the blowtorch thing to make the caramel top crust. As for the berries, I let a couple of handfuls of frozen raspberries and blackberries thaw with 3-4 tbsp golden sugar, and that made a great addition to the tart. Will definitely make again, and have not decided if I will buy the right equipment to follow instructions exactly the next time, or if I'll settle for my easier and less pretty version...
4th Jul, 2008
The lemon taste was absolutly stunning the greatest thing to ever come out of my oven. Bravo! Bravo! Mr. Ramsay you sir are a culinary god.
3rd Jul, 2008
My grandson thought it was the best
lostkat's picture
27th Jun, 2008
Absolutely stunning. I made this for a meal for 5 thinking there would be left overs and it was completely devoured. Extremely lemony and not too sweet either. I even managed to get the blowtorch bit right with the sugar on top! The summer berries were also beautiful and would be very nice on their own with ice cream. Gorgeous recipe. I'll definitely make again!


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