Mary Berry's 'classic' lemon tart recipe is ready in just 60 minutes
Quickly whip up a delicious lemon tart with Mary Berry's simple recipe. The recipe serves eight and is guaranteed to be popular.
If guests are coming over today, whether it be family or friends – or a mixture of both – then this lemon tart is the perfect treat.
Perhaps you are part of a local church, for example, and you want to provide a scrumptious dessert for people to enjoy, then this too is the recipe for you.
Mary Berry said her "delicious crisp pastry" bake has a "smooth lemon filling" that can be served warm or cold, so it could even be served another day after making it.
To make the pastry big enough for eight generous slices, then you will need 10 eggs to make this lovely lemon tart.
Aside from stocking the number of eggs needed, many amateur bakers will likely already have the additional ingredients needed at home.
Classic lemon tart recipe
Serves: eight people
Ingredients
Pastry:
- 225g plain flour
- 150g cold butter, cut into small cubes
- 25g icing sugar
- One large egg, beaten
- Two tbsp water
Lemon filling
- Nine large eggs
- 300ml double cream
- 350g caster sugar
- Finely grated zest and juice of six lemons
Equipment
28cm deep loose-bottomed tart tin
Method
To make the pastry
Measure the flour, butter and sugar into a food processor; whiz until the mixture looks like breadcrumbs, then add the egg and water. Whizz again until it forms a ball.
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Roll out the pastry thinly on a floured work surface until it is just a little bigger than the size of the tin.
Line the tart tin with the pastry, letting the extra pastry hang over the sides of the tin. Place on a baking sheet and then chill in the fridge for 30 minutes.
Once the pastry has chilled, preheat the oven to 200C (fan 180C/gas six). Line the tin with nonstick paper and fill with baking beans. Blind bake for 15 minutes in the preheated oven.
Take out of the oven and remove the baking beans and paper. Trim the excess pastry from the sides using a sharp knife.
Return the empty pastry shell to the oven for another 10 to 12 minutes. Set aside to cool. Reduce the temperature of the oven to 160C (140C fan/gas three.
Lemon filling
Measure all the filling ingredients into a bowl and whisk until smooth. Pour the filling mixture into the cold-baked pastry case.
Transfer the tart and tray to the oven and bake for 35 to 40 minutes. There should still be a slight wobble in the middle.
Leave to cool a little, or completely, and then remove it from the tin. Transfer to a serving plate and dust with icing sugar to serve.
