Gordon Ramsay’s lemon tart is a treacle tart sharpened with lemon curd spread across the base. The recipe comes from his Ultimate Cookery Course and serves eight to ten, and he says he loves the tangy sharpness that lemon curd brings to a classic treacle tart.
This is not a French custard tart, but his take on the British treacle tart he made famous on Gordon Behind Bars, where it was the prison kitchen’s star dish. The lemon curd hidden under the filling is what sets it apart.
The make-or-break step is baking the pastry base properly before the filling goes in, because Ramsay warns it will go soggy otherwise. Take the tart out while the centre still has a slight wobble, since it firms up as it cools.
Gordon Ramsay’s Lemon Curd Treacle Tart
Course: DessertCuisine: BritishDifficulty: Medium9
20
minutes50
minutes430
kcal1 hr 40 min
A British classic from Gordon Ramsay’s Ultimate Cookery Course, made famous on Gordon Behind Bars. The trick that lifts it above an ordinary treacle tart is a layer of lemon curd spread across the pastry base before the golden syrup filling goes in.
Ingredients
- For the sweet pastry:
125g unsalted butter, softened
90g caster sugar
1 large egg
250g plain flour
- For the filling:
450g golden syrup
60g butter, melted
70ml double cream
Zest and juice of 1 lemon
150g white breadcrumbs
3 large egg yolks
3 tbsp lemon curd
Directions
- Make the pastry: Whiz the butter and sugar in a food processor until just combined. Add the egg and whiz for 30 seconds. Tip in the flour and process briefly until the dough comes together. Add a tablespoon of ice-cold water if it seems dry.
- Chill: Knead lightly, shape into a flat disc, wrap in cling film and chill for 30 minutes.
- Line the tin: Roll out to the thickness of a £1 coin and line a 23-24cm loose-bottomed tart tin, leaving excess overhanging the rim. Chill for 30 minutes. Preheat the oven to 190C (375F).
- Blind bake: Line with baking paper and beans and bake for 15-20 minutes until the base is cooked. Remove the beans and paper. While still warm, trim the excess pastry level with the rim. Lower the oven to 140C (275F).
- Make the filling: Gently heat the golden syrup and butter in a pan until the butter melts, without boiling. Stir in the cream, lemon zest and juice, breadcrumbs and egg yolks.
- Assemble: Spread the lemon curd over the base of the pastry case, then pour in the filling.
- Bake: Bake for 30-40 minutes until the top has just set but the centre still wobbles slightly. Let it cool completely before slicing.
FAQs
Why does Ramsay put lemon curd under the filling?
The concentrated curd at the bottom adds a sharp tang that cuts through the intense sweetness of the golden syrup, which is why it works so well. Most treacle tarts rely only on a little lemon juice in the filling, so they can taste one-note.
By hiding a layer of curd at the base, every slice gets a burst of lemon against the sweet, sticky top, and that contrast is the detail that separates his version from a standard treacle tart.
Why is it called a lemon tart if it’s a treacle tart?
The dish is built on golden syrup, which is really just light treacle, so it belongs to the treacle tart family even though most people taste the lemon first. That lemon comes from both the curd base and the zest and juice in the filling.
Ramsay made this his signature pudding on Gordon Behind Bars, where the prison kitchen worked on it as their star dish. His key lime pie takes a similar route, leaning on sharp citrus to balance a rich, sweet base.
How do you stop the pastry going soggy?
Blind bake the base properly before the filling goes in, because Ramsay is clear it will go soggy once the wet syrup hits an undercooked shell. The base should be fully cooked and lightly golden rather than pale.
The breadcrumbs in the filling help too, since they soak up the golden syrup and set into a soft but firm texture instead of a runny liquid. His pecan pie relies on the same well-baked base to hold a wet filling.
How do you know when the tart is done?
Take it out while the centre still wobbles slightly when you shake the tin, because it should feel a touch soft in the middle. The tart firms up a lot as it cools, so a fully set centre in the oven leaves you with a dense, overcooked tart later.
This is the same logic Ramsay uses for custard desserts, where residual heat finishes the job after it leaves the oven. His crème brûlée comes out with a wobble for exactly that reason.
Can you make this tart ahead?
Yes, and it actually improves, because the tart needs to cool completely before slicing so the filling can firm up, which makes it ideal to bake the day before. Covered in the fridge, it keeps for up to three days.
Serve it at room temperature rather than fridge-cold so the filling stays soft and the pastry crisp. A scoop of vanilla ice cream or some clotted cream cuts the sweetness, though it is rich enough to stand alone like his sticky toffee pudding.
