Mary Berry Lemon Tart With Lemon Passion Fruit Curd

This delicious lemon tart features a crisp sweet pastry crust and a smooth, tangy lemon filling. The lemon passion fruit curd adds a refreshing twist, making it a perfect dessert for any occasion!

Ingredients Needed

For the Pâté Sucrée (Sweet Pastry):

• 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
• 3 large lemons, zest and juice

To Finish:

• 6 tablespoons lemon curd
• 2 passion fruits, pulp only

How To Make This Mary Berry Lemon Tart

1. Make the Sweet Pastry: In a bowl, rub the butter into the flour using your fingertips until the mixture looks like fine breadcrumbs. Stir in the sugar, then mix in the egg yolks until the dough comes together. Roll out the pastry on a floured surface and line a 9-inch pie pan. Prick the base with a fork and chill for 30 minutes.
2. Preheat the Oven: Set the oven to 400°F (200°C).
3. Blind Bake the Pastry: Line the pastry with parchment paper and fill it with pie weights. Bake for 15 minutes, then remove the weights and paper and bake for another 5 minutes until golden.
4. Lower the Oven Temperature: Reduce the oven heat to 325°F (160°C).
5. Make the Filling: In a bowl, whisk together the eggs, sugar, and cream. Add the lemon zest and ⅔ cup (150ml) of lemon juice, stirring until combined.
6. Bake the Tart: Pour the lemon mixture into the baked crust and carefully place it back in the oven. Bake for 30–35 minutes until the filling is set but still slightly wobbly in the center. Let it cool completely.
7. Prepare the Topping: Mix the lemon curd with the passion fruit pulp in a small bowl. Drizzle over the tart or serve on the side.

Recipe Tips

• Chill the pastry before baking to help prevent shrinkage.
• Blind baking ensures a crisp, non-soggy crust.
• The tart will firm up more as it cools, so don’t overbake it.

How To Store This Lemon Tart

In the Fridge: Store in an airtight container for up to 3 days. Serve chilled or at room temperature.

In the Freezer: Wrap the baked tart tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge before serving.

Nutrition Facts (Per Serving)

• Calories: 350
• Carbs: 45g
• Protein: 6g
• Fat: 16g
• Sugar: 30g
• Fibre: 1g
• Sodium: 70mg

Try More Recipes:

• Mary Berry Lemon Posset Tart
• Mary Berry Treacle Tart
• Mary Berry Apple Tarte Tatin
• Mary Berry Glazed French Peach Tart