Mary Berry Tart au Citron Recipe

This crisp Mary Berry Tart au Citron is made with fresh lemons, double cream, and a buttery shortcrust, ready in about two hours. The sharp filling sets with a slight wobble, contrasting beautifully against the golden pastry shell. I love making this when I need a refreshing dessert.

Why This Classic Works

Baking a lemon tart can be intimidating, and I used to struggle with soggy pastry bases. Blind baking the crust thoroughly before adding the liquid filling completely solved that issue for me.

The balance of sharp lemon juice and rich double cream creates a smooth, sliceable texture. It relies on precise oven temperatures, so keeping a close eye on the bake is crucial.

Mary Berry Tart au Citron Ingredients

• 175g plain flour
• 100g cold unsalted butter, cubed
• 25g icing sugar
• 1 large egg, beaten
• 1 tbsp cold water
• 6 large eggs
• 250g caster sugar
• 5 lemons, zested and juiced
• 150ml double cream

How To Make Mary Berry Tart au Citron

1. 1. Make the pastry: Rub the butter into the flour and icing sugar until it resembles breadcrumbs, then stir in the beaten egg and cold water.
2. 2. Chill and roll: Wrap the dough in cling film and chill for 30 minutes, then roll it out to line a 23cm fluted tart tin.
3. 3. Blind bake the crust: Cover the pastry with baking parchment and baking beans, baking at 200°C for 15 minutes, then 5 minutes without beans.
4. 4. Prepare the filling: Whisk the eggs and caster sugar together, then gently stir in the lemon juice, lemon zest, and double cream.
5. 5. Bake the tart: Reduce the oven to 160°C, pour the filling into the hot crust, and bake for 35 minutes until just set.

Recipe Tips

• Use cold ingredients: Keeping the butter and water very cold ensures a crisp, flaky pastry rather than a tough one.
• Pour the filling in the oven: To avoid spilling the liquid mixture, pour it into the pastry case while the tin is already sitting on the oven rack.
• Don’t overbake: The center should still have a slight wobble when you take it out; it will continue to set as it cools.

What To Serve With Tart au Citron

This sharp and vibrant dessert pairs wonderfully with a simple dollop of softly whipped cream or crème fraîche. You can also serve it with a scattering of fresh raspberries to cut through the richness.

How To Store

Keep the cooled tart in an airtight container in the fridge for up to three days. It is not recommended to freeze this tart, as the cream filling can split upon thawing.

FAQs

• Can I use bottled lemon juice? Freshly squeezed lemon juice provides a much brighter and authentic flavor, so avoid bottled juice for this recipe.
• Why did my pastry shrink? Shrinkage happens if the dough is overworked or not chilled adequately before baking.
• How do I know when the tart is done? The edges of the filling should be set, but the very center will gently jiggle when you tap the tin.
• Can I use a store-bought pastry case? Yes, you can use a high-quality pre-baked sweet pastry case if you are short on time.

Nutrition

• Calories: 385 kcal
• Total Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 165mg
• Sodium: 45mg
• Total Carbohydrate: 42g
• Protein: 6g

Try More Recipes:

• Mary Berry Raspberry Tart Recipe
• Mary Berry Mincemeat Tart Recipe
• Mary Berry Fruit Tart Recipe