Can I use bottled lemon juice instead of fresh?

Technically yes, but don’t. Fresh lemon juice makes a world of difference in flavor.

How do I prevent cracks in the lemon custard?

Don’t overbake. The center should have a slight wobble when it comes out of the oven.

Can I make the tart a day ahead?

Absolutely. In fact, it’s even better after chilling overnight.

What if I don’t have a tart pan?

A pie dish works, but you’ll miss that crisp, fluted edge. Line it well and watch the bake time.

Can I make it gluten-free?

Yes—swap the all-purpose flour for a 1:1 gluten-free baking flour.

Gordon Ramsay Lemon Tart Recipe - Stunning 7-Step Dessert

Name: Gordon Ramsay Lemon Tart Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: French
Ingredients: 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; 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; Powdered sugar; Fresh berries; Whipped cream

Gordon Ramsay Lemon Tart Recipe

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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.

Find it online: https://cookingwithramsay.com/gordon-ramsay-lemon-tart-recipe/