Mary Berry Lemon Tart is a zesty, refreshing dessert that perfectly balances the tangy flavor of lemon with a smooth, sweet filling. Encased in a buttery, crisp pastry, this tart is a testament to Mary Berry’s ability to create elegant and delicious desserts that are consistently crowd-pleasers. Ideal for a light after-dinner treat or a sophisticated addition to a brunch spread, this lemon tart promises a burst of citrus delight in every bite.
So, let’s get started.
What is Mary Berry Lemon Tart Recipe?
Mary Berry lemon tart is a classic French dessert that consists of a crisp pastry crust filled with a smooth and tangy lemon custard. It is also known as tarte au citron or lemon curd tart. Mary Berry is a famous British baker and cookbook author who has shared her easy and foolproof recipe for making this delicious treat.
This recipe is easy to follow and takes about 2 hours to make. It’s great for any baker wanting to make a tasty and attractive dessert without too much trouble.
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Why You Love this Recipe
Discover the appeal of Mary Berry’s lemon tart recipe, a delightful blend of ease and elegance:
- Effortless Preparation: This recipe is straightforward, requiring only a few ingredients and simple steps, making it accessible for bakers of all skill levels.
- Exquisite Flavor Balance: Achieve a delightful harmony between the tangy lemon and sweet crust, resulting in a rich and creamy filling.
- Elegant Presentation: Its polished appearance, featuring a golden crust and a glossy glaze, adds a touch of sophistication to any occasion.
- Advance Preparation: Conveniently, it can be made ahead of time, allowing for easy storage in the fridge or freezer.
- Versatile Pairing: Adaptable and suitable for various accompaniments, this tart can be enhanced with a range of toppings and side dishes to suit any palate.
Ingredients Needed to Make Mary Berry Lemon Tart
You need the following ingredients to make this recipe
For the pastry:
- 175g plain flour
- 100g cold butter, cut into small pieces
- 25g icing sugar
- 1 egg yolk
For the filling:
- 5 large eggs
- 125ml double cream
- 225g caster sugar
- 4 lemons, zest and juice
Useful Equipment
- A 23cm loose-bottomed fluted tart tin
- A food processor
- A rolling pin
- A large bowl
- A whisk
- A sieve
- A jug
- A baking sheet
- Baking beans or rice
- A wire rack
- A fine grater
- A citrus juicer
- A small saucepan
- A pastry brush
Instructions to Make Mary Berry Lemon Tart
To make this recipe, you need to follow these simple steps.
Step 1: Make the pastry
- Preheat the oven to 200°C/180°C fan/gas mark 6.
- Put the flour, butter, and icing sugar in a food processor and pulse until the mixture resembles breadcrumbs.
- Add the egg yolk and 1 tablespoon of cold water and pulse again until the dough comes together.
- Tip the dough onto a lightly floured surface and knead briefly until smooth.
- Wrap the dough in cling film and chill in the fridge for 15 minutes.
Step 2: Roll out the pastry
- On a lightly floured surface, roll out the pastry to a 3mm thickness.
- Line the tart tin with the pastry, pressing it into the edges and leaving some overhang.
- Prick the base of the pastry with a fork and chill in the fridge for 15 minutes.
Step 3: Blind bake the pastry
- Cut a large circle of baking parchment and place it over the pastry. Fill with baking beans or rice and bake for 15 minutes.
- Remove the parchment and beans and bake for another 5 minutes, until the pastry is golden and crisp.
- Trim the excess pastry with a sharp knife and leave to cool slightly on a wire rack.
Step 4: Make the filling
- In a large bowl, whisk the eggs, cream, and caster sugar together until well combined.
- Grate the zest of 4 lemons and squeeze the juice. You should have about 150ml of juice.
- Add the lemon zest and juice to the egg mixture and whisk again.
- Strain the mixture through a sieve into a jug to remove any bits of zest or egg.
Step 5: Bake the tart
- Reduce the oven temperature to 180°C/160°C fan/gas mark 4.
- Place the tart tin on a baking sheet and carefully pour the filling into the pastry case.
- Bake for 25 to 30 minutes, until the filling is just set but still wobbly in the center.
- Leave the tart to cool completely on a wire rack.
Step 6: Glaze the tart
- In a small saucepan, heat 2 tablespoons of apricot jam with 1 tablespoon of water until melted and smooth.
- Brush the glaze over the top of the tart with a pastry brush, covering the whole surface.
- Refrigerate the tart until ready to serve.
Step 7: Enjoy your lemon tart
- Cut the tart into slices and dust with icing sugar.
- Serve with whipped cream or fresh berries if desired.
- Enjoy your delicious lemon tart and share it with your friends and family.
What Do I Serve With Mary Berry Lemon Tart?
Mary Berry’s lemon tart is a versatile dessert that pairs wonderfully with various accompaniments to suit any taste:
- Dollops of whipped cream or scoops of vanilla ice cream complement the tart’s sharp citrus flavor with its creamy sweetness.
- Fresh berries or a vibrant fruit compote provide a colorful and tangy contrast, enhancing each bite.
- Garnish with mint leaves or thin lemon slices for a fresh, aromatic finish that cuts through the richness.
- Elevate the dining experience by serving it with a glass of sparkling wine or champagne, especially fitting for celebratory occasions.
Pro Tips to Make Perfect Mary Berry Lemon Tart
To ensure your Mary Berry Lemon Tart turns out as delicious as possible, consider these professional tips:
- Chill Your Pastry: Utilize cold butter and water to prevent the pastry from shrinking and ensure a crisp, flaky texture.
- Blind Baking: Prevent the base from puffing up by pricking it with a fork and using baking beans or rice for blind baking.
- Strain for Smoothness: Achieve a smooth and silky custard by straining the lemon filling, and removing any bits of zest or egg.
- Monitor Baking Time: Bake until the filling is just set but still slightly wobbly in the center to avoid overcooking or cracking.
- Glaze for Shine: Apply a mixture of apricot jam and water for a shiny, attractive finish and a subtle sweet enhancement.
Variations of Mary Berry Lemon Tart
Explore these delightful variations to add a personal touch or a twist to the classic Mary Berry Lemon Tart:
- Citrus Choices: Experiment with lime, orange, or grapefruit in the filling and adjust sugar levels accordingly.
- Spice Infusion: Add spices like ginger, cardamom, cinnamon, or nutmeg for a warm, aromatic flair.
- Alternate Crusts: Choose from various pastries such as shortcrust, puff, or filo to vary the crust’s texture and thickness.
- Glaze Variations: Try different types of jam like raspberry, strawberry, or marmalade for the glaze, altering the tart’s final color and taste.
How do I store Mary Berry Lemon Tart Leftovers?
Ensuring the freshness and quality of your lemon tart leftovers is simple with the right storage methods:
- In the fridge: Store the completely cooled tart in an airtight container for up to 3 days to maintain its freshness and flavor.
- In the freezer: For a longer shelf life, wrap the tart carefully with plastic wrap and foil and freeze. Thaw in the fridge overnight before you plan to serve it.
How do I reheat Mary Berry Lemon Tart Leftovers?
Reheating your lemon tart can be done efficiently to retain its delicious taste and texture:
- In the oven: Preheat your oven and gently reheat the tart covered with foil to avoid over-browning. Monitor closely to achieve the perfect warmth.
- In the microwave: For a quick reheating method, use a low power setting and watch the time carefully to prevent the filling from curdling or splitting.
Conclusion
I hope you enjoyed this recipe article and learned how to make a lemon tart using Mary Berry’s recipe. This is a classic dessert that will never go out of style. It’s easy to make but looks and tastes amazing.
Try it for yourself and let me know what you think. And don’t forget to check out my other recipes on my food blog. Happy baking!