Lucy M. A bright and creamy lemon tart that balances tart citrus with a sweet, buttery crust.
Imagine biting into a tart with a perfectly flaky, golden crust that melts in your mouth, followed by a smooth, tangy lemon filling that wakes up your taste buds. That’s what Mary Berry’s lemon tart delivers every single time. It’s the kind of dessert that feels like sunshine on a plate—bright, fresh, and just the right balance of sweet and tart. I love how this recipe turns simple ingredients into something truly special.
Ingredients
For the crust (pâté sucrée)
- 1⅓ cups (175g) all-purpose flour, plus extra for dusting
- ⅓ cup (75g) salted butter, softened
- 6 tablespoons (75g) sugar
- 3 extra-large egg yolks
For the filling
- 5 extra-large eggs
- 1 cup + 2 tablespoons (225g) sugar
- ½ cup (125ml) heavy cream
- Juice and zest of 3 large lemons
To finish
- 6 tablespoons lemon curd
- 2 passion fruits
If you love classic mary berry lemon tart, you might also enjoy our delicious recipe for zesty orange pancakes that bring a fresh citrus twist to your breakfast.
Instructions
- Start by making the crust. On a clean surface, mix the flour and sugar. Rub in the softened butter with your fingers until the mixture looks like fine breadcrumbs.
- Add the egg yolks one by one, kneading gently until it forms a smooth dough. Don’t overwork it or the crust might get tough.
- Shape the dough into a disc, wrap it in cling film, and chill it in the fridge for at least 30 minutes.
- While the dough chills, preheat your oven to 350°F (180°C).
- Roll out the chilled dough on a floured surface to about ⅛ inch thick. Use it to line a 9-inch tart tin, pressing it into the edges. Trim off any excess.
- Prick the base with a fork and place parchment paper on top. Fill the tart with baking beans or rice to keep the crust from puffing up.
- Bake the crust blind for 15 minutes. Remove the beans and parchment, then bake for another 5 minutes until golden.
- Meanwhile, whisk the eggs and sugar in a large bowl until thick and pale. Stir in the lemon juice, zest, and heavy cream until smooth.
- Pour the lemon filling into the baked crust carefully.
- Bake the tart for 25-30 minutes until the filling is set but still slightly wobbly in the center.
- Let the tart cool completely. Then spread the lemon curd over the top. Scoop out the passion fruit pulp and scatter it across the tart for a fresh, tangy finish.
- Slice and serve your lemon tart as a fresh, zingy dessert.
Mary Berry Lemon Tart
Ingredients
Method
- Start by making the crust. On a clean surface, mix the flour and sugar. Rub in the softened butter with your fingers until the mixture looks like fine breadcrumbs.
- Add the egg yolks one by one, kneading gently until it forms a smooth dough. Don’t overwork it or the crust might get tough.
- Shape the dough into a disc, wrap it in cling film, and chill it in the fridge for at least 30 minutes.
- While the dough chills, preheat your oven to 350°F (180°C).
- Roll out the chilled dough on a floured surface to about ⅛ inch thick. Use it to line a 9-inch tart tin, pressing it into the edges. Trim off any excess.
- Prick the base with a fork and place parchment paper on top. Fill the tart with baking beans or rice to keep the crust from puffing up.
- Bake the crust blind for 15 minutes. Remove the beans and parchment, then bake for another 5 minutes until golden.
- Meanwhile, whisk the eggs and sugar in a large bowl until thick and pale. Stir in the lemon juice, zest, and heavy cream until smooth.
- Pour the lemon filling into the baked crust carefully.
- Bake the tart for 25-30 minutes until the filling is set but still slightly wobbly in the center.
- Let the tart cool completely. Then spread the lemon curd over the top. Scoop out the passion fruit pulp and scatter it across the tart for a fresh, tangy finish.
- Slice and serve your lemon tart as a fresh, zingy dessert.
Notes
Using Passion Fruit as a Tart Garnish
Adding passion fruit to your lemon tart is a brilliant way to elevate both flavor and presentation. Passion fruit’s bright, tangy pulp complements the zesty lemon filling beautifully, adding an exotic twist that wakes up the palate. When you scoop out the seeds and juicy pulp, the vibrant yellow-orange color creates a stunning contrast against the pale lemon custard, making your tart look as amazing as it tastes. To use passion fruit as a garnish, simply cut the fruit in half and scoop the pulp over the tart right before serving. The crunchy seeds provide a pleasant texture, adding a little surprise in every bite. This garnish not only enhances the tart’s freshness but also adds a tropical flair that impresses guests and makes the dessert feel extra special. Plus, it’s so easy to do—just fresh fruit, no extra cooking needed!Using Passion Fruit as a Tart Garnish
Adding passion fruit to your lemon tart is a brilliant way to elevate both flavor and presentation. Passion fruit’s bright, tangy pulp complements the zesty lemon filling beautifully, adding an exotic twist that wakes up the palate. When you scoop out the seeds and juicy pulp, the vibrant yellow-orange color creates a stunning contrast against the pale lemon custard, making your tart look as amazing as it tastes.
To use passion fruit as a garnish, simply cut the fruit in half and scoop the pulp over the tart right before serving. The crunchy seeds provide a pleasant texture, adding a little surprise in every bite. This garnish not only enhances the tart’s freshness but also adds a tropical flair that impresses guests and makes the dessert feel extra special. Plus, it’s so easy to do—just fresh fruit, no extra cooking needed!
Nutritional Value
(Per serving, makes about 8 servings)
- Calories: Approx. 320 kcal
- Fat: 15g
- Carbohydrates: 38g
- Protein: 5g
- Sugar: 28g
Conclusion
The Mary Berry lemon tart is a perfect dessert for any occasion. The buttery crust pairs beautifully with the creamy, tart lemon filling. Adding passion fruit on top gives a little extra zing and a touch of elegance. This tart feels fancy but comes together easily with basic ingredients and simple steps. Once you’ve made it a couple of times, you’ll feel confident baking it again and again. It’s a bright, refreshing treat that always gets compliments!
