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mary berry lemon tart

Mary Berry Lemon Tart

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!
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Prep Time 30 minutes
Cook Time 40 minutes
Servings: 8
Course: Dessert
Cuisine: British
Calories: 320
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. Shape the dough into a disc, wrap it in cling film, and chill it in the fridge for at least 30 minutes.
  4. While the dough chills, preheat your oven to 350°F (180°C).
  5. 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.
  6. 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.
  7. Bake the crust blind for 15 minutes. Remove the beans and parchment, then bake for another 5 minutes until golden.
  8. 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.
  9. Pour the lemon filling into the baked crust carefully.
  10. Bake the tart for 25-30 minutes until the filling is set but still slightly wobbly in the center.
  11. 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.
  12. 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!