Prep: 30 mins
Cook: 1 hr, 15 mins
Skill level: Moderately easy
Servings: Cuts into 10 slices

A zingy lemon tart from Mr Ramsay. Gordon’s version with the classic French Tarte au citron is really worth effort


5 unwaxed lemons
6 eggs
250g golden caster sugar
200ml double cream
icing sugar, for dusting and decorating
375g block dessert pastry
For summer time berry salad
4 tbsp icing sugar
300g strawberries, hulled, halved or quartered
350g raspberries
150g blueberries
1 tsp sherry vinegar
handful mint, leaves, finely shredded



1. Finely grate the zest of 3 with the lemons to a bowl. Halve all of the lemons, then make use of a fork to squeeze out each of the juice and pulp in to the bowl together with the zest – don’t be worried about the seeds. Crack the eggs right into a separate bowl, then whisk inside the caster sugar until completely combined. Whisk inside the cream and fresh lemon juice mix, then reserved.

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

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

4. Use a ladle to push the lemon custard by using a sieve to a bowl, pressing recorded on the pulp to extract the maximum amount of juice as you can. Skim the bubbles through the surface with the custard, then pour the custard right into a jug. Pull the tart out with the oven slightly, then pour from the custard in order that it comes for the top. You may have some left. Push tart back, then bake for 35-40 mins until the highest forms a lightweight crust and also the custard is definitely set. Leave for cooling, then chill.

5. While the tart is cooling, have the berry salad. Place a sizable non-stick frying pan spanning a medium heat and scatter the icing sugar in the base. Heat before the sugar dissolves and caramelises. Throw within the berries, toss while using sugar, then splash inside sherry vinegar. Bubble for the min until everything is merely starting to soften, then tip onto a plate and leave to chill slightly.

6. Use a serrated knife to trim away the pastry and create a neat edge. Dust the tart lightly with icing sugar, then make use of a blowtorch to caramelise the most notable. Leave the very best to set, then do this again so that you have an extra-thick layer of caramel. Stir the mint throughout the berries. Serve the tart in slices having a bowl from the berry salad privately.


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