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Gordon Ramsay Lemon Tart

A restaurant-style lemon tart with crisp pastry and velvety lemon custard, simplified for home cooks.
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Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Dessert
Cuisine: French
Calories: 340
Ingredients Method Notes

Ingredients
  

Pastry
  • 125 g unsalted butter cold, cubed
  • 250 g plain flour sifted
  • 2 egg yolks
  • 2 tbsp caster sugar
Filling
  • 5 large eggs
  • 150 ml heavy cream
  • 150 g caster sugar
  • 2 lemons zest and juice

Method
 

  1. Make pastry, chill 30 min, roll out, line tart tin.
  2. Chill crust again 15 min, then blind bake 15 min with foil + rice.
  3. Remove foil, bake 5–10 min until golden.
  4. Whisk filling gently, strain, pour into crust.
  5. Bake at 150°C (300°F) for 25–30 min, until just set.
  6. Cool completely. Glaze or dust with sugar before serving.

Notes

Blind baking twice makes all the difference for a crisp tart shell.