Mary Berry Lemon Tart Recipe: The Ultimate Zesty Dessert
This classic lemon tart pairs a crisp, blind‑baked shortcrust with a silky, citrus‑bright custard that wobbles just so—no soggy bottom, no cracks. Follow the precise ratios and technique for bakery‑worthy results every time.
Equipment
- 23cm (9‑inch) loose‑bottomed tart tin
- Baking parchment
- Baking beans or rice
- Rolling Pin
- Fine-mesh sieve
- Mixing bowls
Ingredients
The Pastry
- 175 g plain flour plus extra for dusting
- 100 g cold unsalted butter cubed
- 25 g icing sugar
- 1 free‑range egg yolk
- 1 Tbsp cold water as needed to bind
The Filling
- 5 free‑range eggs
- 125 ml double cream heavy cream
- 225 g caster sugar superfine
- 150 ml fresh lemon juice from ~4 lemons
- 4 lemons, finely zested aromatic oils for depth
To Finish
- icing sugar for dusting
Instructions
- Craft the shortcrust: Rub butter into flour to fine breadcrumbs, stir in icing sugar, then add egg yolk and cold water to form a soft dough. Do not overwork.
- Chill & roll: Wrap and chill 15–20 minutes. Heat oven to 190°C/170°C fan. Roll to ~3 mm and line a 23 cm tart tin.
- Blind‑bake: Prick base, line with parchment and baking beans. Bake 10–12 minutes; remove beans and bake 3–5 minutes more until dry and pale golden. Reduce oven to 160°C/140°C fan.
- Make citrus custard: Whisk eggs, cream, sugar, zest and lemon juice just to combine. Strain through a sieve into a jug for a silky finish.
- Fill & bake: Pour filling into case (top up on the oven shelf). Bake 30–35 minutes until set with a slight wobble in the centre.
- Cool & finish: Cool completely in tin to set. Unmould and dust with icing sugar before slicing.
Notes
Prevent a soggy bottom by fully drying the pastry during blind‑bake. Straining the custard removes chalaza and zest for a perfectly smooth texture. Serve at room temperature for best flavour.