Mary Berry Lemon Tart Recipe

This crisp, tangy Mary Berry Lemon Tart is made with fresh lemons, double cream, and sweet shortcrust pastry, ready in just over 2 hours. The smooth custard filling sets gently in the oven for a perfect, wobble-free slice. I love serving this elegant dessert for Sunday tea or a special dinner party finish.

Why This Classic Works

I used to rush the blind baking stage, resulting in a soggy bottom that ruined the texture. Mary’s method insists on baking the pastry until it is completely sandy and dry before adding the wet filling, which guarantees that essential crunch.

Another lesson I learned is whisking the eggs and sugar gently rather than vigorously. Too much air creates bubbles on the surface, spoiling that mirror-smooth yellow finish we want for a professional look.

Mary Berry Lemon Tart Ingredients

For the Pastry:

• 175g plain flour
• 100g cold butter, cubed
• 25g icing sugar
• 1 large egg yolk
• 1 tbsp cold water

For the Filling:

• 5 large eggs
• 125ml double cream
• 225g caster sugar
• 4 lemons (zest and juice)
• Icing sugar, for dusting

How To Make Mary Berry Lemon Tart

1. Make the Dough: Pulse flour, butter, and icing sugar in a processor until it resembles breadcrumbs, then add the egg yolk and water to bind.
2. Chill the Pastry: Roll the dough out thinly, line a 23cm loose-bottomed tart tin, prick the base, and chill for 30 minutes.
3. Blind Bake: Line the case with parchment paper and baking beans, baking at 200°C (180°C fan) for 15 minutes, then remove beans and bake 5 minutes more.
4. Prepare Filling: Whisk eggs, sugar, and cream in a bowl until combined, then carefully stir in the lemon zest and juice.
5. Bake Custard: Pour the mixture into the pastry case and bake at 160°C (140°C fan) for 30-35 minutes until just set with a slight wobble.

Recipe Tips

• Warm the lemons: Roll lemons firmly on the counter before juicing to extract maximum liquid for a sharper flavour profile.
• Don’t overbake: The tart should still have a slight wobble in the centre when you take it out; it sets firmly as it cools down.
• Strain the filling: Pour the custard mixture through a sieve into a jug to remove zest clumps for a silky smooth texture.
• Patch cracks: If your pastry cracks during blind baking, brush a little leftover egg white over the crack to seal it before adding the filling.

What To Serve With Lemon Tart

The sharp citrus flavour pairs beautifully with a dollop of crème fraîche or a scoop of high-quality vanilla bean ice cream to balance the acidity. Fresh raspberries or a simple raspberry coulis also add a sweet, tart contrast that cuts through the rich creaminess effectively.

How To Store

Store any leftovers in the fridge, loosely covered with foil, for up to 3 days. This tart does not freeze well as the custard texture can become grainy and separate upon thawing.

FAQs

Why did my pastry shrink?
Pastry often shrinks if it wasn’t chilled long enough before baking or was stretched during lining. Always lift the dough into the corners rather than pressing it.

Can I use store-bought pastry?
Yes, high-quality all-butter shortcrust pastry works well if you are short on time. Just ensure you still blind bake it thoroughly.

Why is my filling cracked?
Cracks usually happen if the oven temperature was too high or the tart was baked for too long. Keep the temperature low and gentle.

Nutrition

• Calories: 450
• Total Fat: 28g
• Saturated Fat: 16g
• Cholesterol: 180mg
• Sodium: 85mg
• Total Carbohydrate: 45g
• Protein: 6g

Try More Recipes:

• Mary Berry Lemon Meringue Pie Recipe
• Mary Berry Lemon Posset Recipe
• Mary Berry Lemon Drizzle Cake Recipe