This Mary Berry Tarte au Citron is a zesty and elegant dessert that features a crisp shortcrust base and a smooth, tangy lemon custard. It’s a classic, foolproof recipe, perfect for dinner parties or special occasions—ready in about 1 hour 30 minutes plus chilling.
Mary Berry Tarte au Citron Ingredients
For the shortcrust pastry:
- 225g (8oz) plain flour
- 115g (4oz) butter, cubed
- 2 tbsp icing sugar
- 1 large egg, beaten
For the filling:
- 9 large eggs, beaten
- 300ml (½ pint) pouring double cream
- 300g (10½oz) caster sugar
- Zest and juice of 6 large lemons
How To Make Mary Berry Tarte au Citron
- Make the Pastry: Process flour, butter, and icing sugar to breadcrumbs. Add the egg and 1 tbsp cold water; pulse until dough forms.
- Line and Chill: Roll out and line a 28cm loose-bottomed tart tin. Prick the base and chill for 30 minutes.
- Blind Bake: Preheat oven to 200°C/180°C fan. Line pastry with baking paper and beans. Bake for 15 minutes, then remove paper and beans and bake for 5 more minutes.
- Prepare the Filling: Whisk eggs, cream, and sugar together. Stir in lemon zest and juice. Pour into a jug.
- Bake the Tart: Reduce oven to 140°C/120°C fan. Pull the oven rack halfway out, pour in the filling, then gently push rack back in. Bake for 35 minutes until just set with a slight wobble.
- Cool and Serve: Let it cool. Serve warm with cream.
Recipe Tips
- How to avoid a soggy bottom: Chill the pastry and blind bake until golden before adding the filling.
- How do I know it’s done baking? The center should have a slight wobble. It will continue to set as it cools.
- Can I use a different citrus? Yes, try a mix of lemon and lime for extra zing.
- Can this be made ahead? Yes, up to 1 day in advance. Store chilled.
- Does it freeze well? Absolutely! Wrap well and freeze for up to a month.
What To Serve With Tarte au Citron
This tart is tangy and rich, and pairs beautifully with:
- Whipped cream or crème fraîche
- Fresh raspberries or strawberries
- A dusting of icing sugar
- A crisp glass of dessert wine
How To Store Tarte au Citron
Refrigerate: Keep covered in the fridge for up to 3 days.
Freeze: Wrap tightly and freeze for up to 1 month. Thaw in the fridge overnight.
Best Served: Chilled or at room temperature.
Tarte au Citron Nutrition Facts
- Calories: ~370 per slice
- Fat: ~22g
- Carbs: ~35g
- Sugar: ~27g
- Protein: ~7g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use shop-bought pastry?
Yes, a ready-made shortcrust base works in a pinch.
Why is my tart cracking?
Overbaking or a sudden temperature change can cause cracks. Remove from oven while it still wobbles slightly.
Do I have to blind bake?
Yes, blind baking prevents a soggy crust and helps it stay crisp.
Can I serve it cold?
Yes, it tastes great chilled or at room temperature.
Mary Berry Tarte au Citron
Description
A zesty, creamy lemon tart on a crisp sweet shortcrust base.
Ingredients
Instructions
- Process pastry ingredients and chill.
- Blind bake at 200°C.
- Mix filling and pour into tart shell.
- Bake at 140°C until set.
- Cool and serve.
Notes
- Make-Ahead Friendly: Tart can be made 1 day in advance or frozen for up to 1 month.
- Serving Tip: Pairs well with crème fraîche, fresh berries, or a dusting of icing sugar.
- Filling Texture: Bake until just set with a slight wobble. Overbaking can cause cracks.