Lemon Curd Tart

From Gordon Ramsay’s Ultimate Cookery Course


  • For the filling
    • 450g golden syrup
    • 60g melted butter
    • 70ml double cream
    • Zest and juice of 1 lemon
    • 150g white breadcrumbs
    • 3 large egg yolks
    • 3 tbsp lemon curd
  • For the pastry
    • 125g unsalted butter, softened to room temperature
    • 90g caster sugar
    • 1 large egg
    • 250g plain flour


  1. First make the pastry. Place butter and sugar in a food processor and whiz until just combined. Add the egg and wiz for 30 seconds.
  2. Tip in the flour and process for a few seconds until the dough just comes together. (do not over process or it will become tough.) Add a little ice-cold water (around a tablespoon) if the dough seems too dry.
  3. Knead the dough lightly on a floured surface and shape into a flat disc. Wrap in cling film and chill for 30 minutes before rolling out.
  4. To make the tart, roll out the pastry on a lightly floured surface to a large round the thickness of a £1 coin. Use to line a loose-bottomed tart tin (23-24cm), leaving some excess pastry overhanging the rim. Chill for 30 minutes> Meanwhile, preheat the oven to 190c.
  5. Line the pastry case with baking paper and ceramic baking beams or uncooked rice and bake ‘blind’ for 15-20 minutes until the base is cooked through. Carefully remove the beans and paper and allow the pastry to cool a little. While still warm,  cut off the excess pastry to level with the rim of the tin. Lower the setting to 140c.
  6. To make the filling, gently heat the golden syrup in a saucepan along with the butter – do not boil just let the butter melt.
  7. When the butter has melted, stir in the cream, zest and juice, breadcrumbs and egg yolk. Mix well.
  8. Spread the curd over the base of the pastry case and then pour in the filling.
  9. Bake for 30 – 40 minutes until the top has just set but the centre is slightly wobbly when you shake the tin gently.  It should still feel slightly soft in the centre.
  10. Let the tart cool completely before slicing and serving.

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