Gordon Ramsay Lemon Tart Recipe: Easy & Elegant Dessert

Gordon Ramsay Lemon Tart Recipe is the citrus dessert you didn’t know you needed—until now. If you’re craving something that’s equal parts fancy and foolproof, this lemon tart is a winner. The focus is on fresh, bright flavors layered over a crisp shortcrust base that practically melts in your mouth. In the middle of a hectic week, baking this Gordon Ramsay lemon tart recipe feels like a little act of self-care—no joke. It’s the kind of dessert that makes you look like you’ve got it all together, even if dinner was just frozen pizza. Fancy yet fuss-free. Let’s bake!

What is Gordon Ramsay Lemon Tart?

Gordon Ramsay’s lemon tart is his elegant take on a French classic. Picture this: a golden shortcrust pastry shell that’s slightly crisp and buttery, filled with a zesty lemon custard that strikes just the right balance between tart and sweet. It’s baked until just set—think silky smooth center with a slight wobble—then chilled to perfection. While it sounds fancy, this dessert is really all about highlighting fresh, simple ingredients. If you’ve ever had a lemon bar and thought, “This could use a glow-up,” this tart is the answer. Sophisticated yet comforting, it’s Gordon-style indulgence made kitchen-friendly.

Reasons to Try Gordon Ramsay Lemon Tart Recipe

There are a million lemon desserts out there—but here’s why this Gordon Ramsay lemon tart recipe stands out:

1. Flavor bomb: It’s sweet, it’s tangy, it’s creamy—all in one bite.
2. Impress factor: This tart looks like it came from a Parisian bakery. Instagram-worthy, but better: it tastes amazing too.
3. Make-ahead magic: You can chill it hours in advance, which makes life easier when you’ve got guests.
4. Simple ingredients: Flour, eggs, sugar, lemons. Nothing weird or hard to find.
5. Versatility: Add berries, whipped cream, or a sprinkle of powdered sugar for your own twist.

Plus, it pairs beautifully with other Ramsay recipes like his tiramisu or pan-fried salmon if you’re going full gourmet.

Ingredients Needed to Make Gordon Ramsay Lemon Tart Recipe

Let’s talk about the real stars of this Gordon Ramsay Lemon Tart Recipe—the ingredients. This tart might look like something you’d pick up from a high-end French patisserie, but you’ll be surprised by how simple (and pantry-friendly) the ingredients really are. No weird gelatin powders or specialty tools here—just good old-fashioned basics that work together to create something magical.

Below is everything you’ll need, broken into two parts: the buttery shortcrust pastry and the silky lemon custard filling.

For the Tart Shell:

• 1¼ cups (160g) all-purpose flour
  This is your tart’s backbone. Make sure it’s sifted to avoid clumps and help achieve that crisp, tender bite.
• ¼ cup (30g) powdered sugar
  Don’t swap this for granulated! Powdered sugar gives the pastry a finer texture and subtle sweetness.
• ½ cup (115g) cold unsalted butter, cubed
  Cold is key. Think fridge-fresh butter, not room temp. It helps create that flaky, melt-in-your-mouth crust.
• 1 egg yolk
  The yolk adds richness and helps bind everything together. Save the white for Gordon Ramsay’s meringue or souffle if you’re feeling extra.
• 1–2 tablespoons cold water
  Just enough to bring the dough together. Add it slowly—you want moisture, not mush.

For the Lemon Filling:

• 4 large eggs
  These are what give your tart that custardy texture. Don’t overbeat—just whisk till smooth.
• ¾ cup (150g) granulated sugar
  The balance to all that lemony tartness. You want sweet, not syrupy.
• ½ cup (120ml) fresh lemon juice (about 3 lemons)
  Freshly squeezed makes all the difference here. Bottle stuff? Just… no. Zingy citrus flavor is what makes the Gordon Ramsay lemon tart recipe shine.
• Zest of 2 lemons
  This is where the aroma lives. The zest infuses the custard with that unmistakable bright, floral lemon essence.
• ¾ cup (180ml) heavy cream
  It softens the sharp lemon flavor and gives the filling its silky finish. No substitutes here—go for the good stuff.

Optional Garnish:

• Powdered sugar – for a light dusting on top
• Fresh berries – like raspberries or blueberries to complement the tartness
• Whipped cream – a soft swirl adds that creamy contrast
• Thin lemon slices or zest curls – for a show-stopping presentation

Looking to create a full dessert spread? Pair this tart with something equally elegant like Gordon Ramsay’s panna cotta or apple tarte tatin for a citrus-meets-classics twist.

Instructions to Make Gordon Ramsay Lemon Tart Recipe

Now that we’ve gathered our all-star ingredients, let’s roll up those sleeves and actually make this stunning Gordon Ramsay lemon tart recipe. The process may sound a bit “pastry chef-y,” but trust me—it’s more doable than your last attempt at folding a fitted sheet.

We’ll break this into clear steps so you won’t miss a beat (or accidentally scramble the lemon custard—been there).

Step 1: Make the Pastry Dough

Grab a big bowl and mix the flour with the powdered sugar. Toss in the cold, cubed butter and use your fingers to work it in until the mix looks crumbly, kind of like coarse breadcrumbs. Don’t go overboard—you still want to see small chunks of butter in there.

Next, stir in the egg yolk and just enough cold water to bring the dough together. Start with 1 tablespoon, then add more only if it’s too crumbly. Form the dough into a flat disk, wrap it in plastic, and chill in the fridge for 20–30 minutes.

This chilling step is non-negotiable. It relaxes the gluten and keeps that buttery base crisp—not chewy.

Step 2: Roll and Line the Tart Tin

After the dough has chilled, sprinkle a little flour on your work surface and roll it out into a circle that’s about 1/8 inch thick. Gently place it into a 9-inch tart pan, pressing it into the edges without stretching it. Trim off the extra dough around the edges, then poke the bottom a few times with a fork to keep it from puffing up in the oven.

Pro Tip: Struggling to get that dough into the tin in one piece? Roll it loosely onto your rolling pin, then unroll it over the tin.

Step 3: Blind Bake the Shell

Set your oven to 375°F (190°C) and let it preheat. Line the tart shell with some parchment paper, then pour in pie weights, dry beans, or even some rice to keep the crust from puffing up. Bake it for 12 minutes, then take out the weights and bake for another 5 to 8 minutes, just until it starts turning a light golden color. Set it aside to cool while you work on the filling.

This ensures a crisp crust that holds up under the rich lemon custard.

Step 4: Make the Lemon Filling

In a mixing bowl, whisk together the eggs and granulated sugar until smooth. Stir in the fresh lemon juice, zest, and heavy cream. Whisk just until everything is fully combined.

Avoid whipping it—too many bubbles can make the filling frothy instead of silky.

Step 5: Fill the Tart Shell

Once the tart shell is cool, slowly pour the lemon mixture into it. You want to fill it just below the edge—no need to tempt fate with a spill-over in the oven.

To avoid splashing, you can even pour the filling into the shell after placing the tart tin on the oven rack.

Step 6: Bake Until Just Set

Reduce the oven temp to 325°F (160°C). Bake the tart for 25–30 minutes, or until the filling is just set with the slightest wobble in the center. Don’t overbake—this isn’t a lemon brick.

When in doubt, give it a gentle nudge. The center should jiggle like Jell-O, not ripple like water.

Step 7: Cool, Chill, and Serve

Let the tart cool completely at room temp. Then refrigerate it for at least 1–2 hours to help it fully set and slice cleanly.

Just before serving, sprinkle a little powdered sugar on top, or add a spoonful of whipped cream or some fresh berries. Want to make it look extra fancy? Throw on a few curls of lemon zest or a couple of mint leaves.

Looking for more desserts that make you look like a kitchen wizard? Try Ramsay’s sticky toffee pudding or chocolate tart recipe next!

What to Serve with Gordon Ramsay Lemon Tart Recipe

This Gordon Ramsay lemon tart recipe is the diva of desserts—it can totally stand on its own. But if you’re serving it at brunch, dinner, or for a fancy afternoon tea (even if you’re just playing pretend with your toddler), adding the right sides can turn it into a full-on flavor experience.

Pair it with a dollop of fresh whipped cream or a scoop of vanilla bean ice cream for that hot-cold contrast. A handful of fresh berries—especially raspberries or blueberries—adds color and a touch of sweetness that complements the tartness. If you’re going full Gordon mode, consider pairing it with his pan-fried salmon for a light and elegant meal finish.

Even a warm drink like Earl Grey tea or a chilled glass of Prosecco makes this tart sing.

Top Tips for Making Gordon Ramsay Lemon Tart

Nailing the Gordon Ramsay lemon tart recipe isn’t about being fancy—it’s about being smart. Here’s how to make sure yours turns out flawless:

• Use cold butter: Room temperature won’t cut it. Cold butter is what gives the tart shell that crumbly, melt-in-your-mouth texture.
• Don’t overmix the filling: Whisk just enough to combine. Overwhipping adds air and leads to bubbles or cracks during baking.
• Watch the wobble: The center should jiggle slightly when you pull it from the oven. That means it’s creamy, not overcooked.
• Let it chill: Don’t skip this. The tart sets as it cools, making it easier to slice cleanly.
• Zest before juicing: Trust us, trying to zest a squeezed lemon is a slippery mistake waiting to happen.

If you’re in a baking mood, follow it up with Gordon Ramsay’s shortbread cookies for another buttery treat.

Storage and Reheating Tips for Gordon Ramsay Lemon Tart Recipe

Here’s the good news: this tart stores like a champ. Once your Gordon Ramsay lemon tart recipe masterpiece is cooled and chilled, you can wrap it loosely with plastic wrap or store it in an airtight container in the fridge.

• Refrigerator: Keeps fresh for up to 4 days.
• Freezer: Yes, it freezes well! Wrap tightly in plastic wrap and then foil. Freeze for up to 1 month. Thaw in the fridge overnight before serving.

Reheating isn’t really necessary—this tart is meant to be served chilled or at room temperature. If you must warm it slightly, a few seconds (literally) in the microwave per slice will do the trick. Just don’t overdo it, or you’ll lose that creamy texture.

Pro tip: Save any leftover tart crust and turn it into crumbles for topping Gordon Ramsay’s apple crumble.

Final Thoughts

If you’re looking for a dessert that’s bold, elegant, and ridiculously satisfying, this Gordon Ramsay lemon tart recipe checks every box. It’s tangy without being sour, sweet without being cloying, and fancy without the stress. Whether you’re baking for a special occasion or just want to treat yourself (because hey, you deserve it), this tart delivers flavor and flair in every slice.

What’s more, it plays well with others—serve it after Gordon Ramsay’s shepherd’s pie or alongside his vanilla souffle for a full dinner party experience. It’s sunshine in dessert form—and who couldn’t use a little more of that?

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This Gordon Ramsay lemon tart recipe is a fresh, zesty French-style dessert made simple. A golden buttery crust meets a silky-smooth lemon custard that’s just the right mix of tangy and sweet. It’s the kind of showstopper that looks impressive but is totally doable—even for beginners. Perfect for spring brunches, dinner parties, or a “treat yourself” weekend.

• Author: RAMSAY
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Yield: 10 servings
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

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Tart Crust:

• 1¼ cups (160g) all-purpose flour
• ¼ cup (30g) powdered sugar
• ½ cup (115g) unsalted butter, cold and diced
• 1 egg yolk
• 1–2 tablespoons cold water

Lemon Filling:

• 4 large eggs
• ¾ cup (150g) granulated sugar
• ½ cup (120ml) fresh lemon juice (about 3 lemons)
• Zest of 2 lemons
• ¾ cup (180ml) heavy cream

Optional Toppings:

• Powdered sugar
• Fresh berries
• Whipped cream

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Instructions

• Prepare the Dough: Combine flour and powdered sugar in a large bowl. Add cold butter and rub it in using your fingertips until the mixture feels like coarse crumbs. Stir in the egg yolk and just enough cold water to form a soft dough.
• Chill the Dough: Shape the dough into a disk, wrap in plastic wrap, and chill in the refrigerator for 20–30 minutes.
• Roll and Press: On a lightly floured surface, roll the dough out to fit a 9-inch tart pan. Press it into the tin, trim excess edges, and prick the bottom with a fork.
• Blind Bake the Crust: Preheat oven to 375°F (190°C). Line the crust with parchment paper and baking weights or beans. Bake for 12 minutes, remove weights, and bake for another 5–8 minutes until golden. Cool slightly.
• Mix the Filling: In a bowl, whisk together eggs and sugar. Stir in lemon juice, zest, and heavy cream until smooth.
• Fill and Bake: Reduce oven temperature to 325°F (160°C). Carefully pour the lemon mixture into the cooled crust. Bake for 25–30 minutes, until just set with a gentle wobble in the center.
• Cool and Chill: Let tart cool to room temperature. Refrigerate for 1–2 hours to fully set.
• Garnish and Serve: Dust with powdered sugar and top with whipped cream, berries, or lemon curls if desired. Slice and enjoy chilled.

Notes

• Be sure to zest lemons before juicing them—trust us, it’s a lot easier.
• For best results, serve chilled.
• Crust can be made a day in advance.