Mary Berry Lemon Tart With Lemon Passion Fruit Curd

This tart nearly ruined my Sunday.

I’d promised dessert for a friend’s birthday dinner—something bright and a bit posh—but forgot I’d never actually made Mary Berry’s lemon tart from scratch before. First attempt? My pastry shrank like an old sweater and the lemon filling curdled because I got cocky and turned the oven up.

But oh, when I got it right on the second try… crisp, buttery crust, smooth-as-silk filling, and that zingy surprise from the passion fruit curd on top. It was next-level. Let me show you how I fixed it—and how you can dodge the same lemony landmines.

What Makes This Recipe Special

Mary’s lemon tart is already a stunner, but the addition of lemon passion fruit curd on top? That’s the mic-drop moment. Most lemon tarts are pure citrus, but the sharp-sweet balance here is layered. You get the richness of the custard, the freshness of the fruit, and a tropical pop from the passion fruit that makes people stop mid-bite.

Also—no cream in the curd topping, which keeps things zingy, not cloying. I tested a version with extra cream and it just dulled the sparkle.

INGREDIENTS + WHY THEY MATTER

• All-purpose flour – Standard base for pâté sucrée. I tried ‘00’ flour once; it was too soft and didn’t hold up to the filling.
• Salted butter – I know Mary often uses unsalted, but I went salted here and loved the edge it gave.
• Egg yolks – They give the dough richness and colour. Whole eggs made it too wet and cakey.
• Extra-large eggs (for filling) – Bigger eggs = silkier custard. If you’re using medium, add one extra yolk.
• Heavy cream – Adds body without overpowering the lemon. Don’t swap for milk—it’s too thin.
• Lemon zest + juice – Use fresh! Bottled juice is too bitter and flat.
• Lemon curd + passion fruit pulp – That topping? Game-changer. I used a thick shop-bought curd and scooped passion fruit fresh.

Making It Yours (Without Ruining It)

• Gluten-Free: I tested with a 1:1 GF flour blend and added a pinch of xanthan gum. Worked fine, but chill the dough extra well—it’s fragile.
• No Passion Fruit? You can skip it and just swirl lemon curd over the top—or dot with raspberries for colour and contrast.
• Egg-Free? Sadly, not this one. Both the pastry and filling rely heavily on eggs for structure.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Pastry shrank and cracked	Didn’t chill the dough long enough	Chill for 30 mins minimum before baking
Filling curdled	Oven too hot	Keep it at 160°C and don’t overbake
Crust got soggy	Skipped blind baking	Always blind bake—even if you’re rushing

HOW TO MAKE MARY BERRY’S LEMON PASSION FRUIT TART

1. Make the pastry: Rub butter into flour till crumbly. Stir in sugar, then yolks. Knead just enough to bring it together. Roll, line your tart tin, prick, chill.
2. Blind bake: Oven at 200°C. Line crust with parchment and baking beans. Bake 15 mins, remove weights, then bake another 5 till golden.
3. Mix the filling: Whisk eggs, sugar, and cream till just combined. Add lemon zest and juice. Pour gently into the cooled crust.
4. Bake: Drop oven to 160°C. Bake 30–35 mins—should jiggle just a bit in the centre. Cool completely.
5. Top it off: Stir passion fruit pulp into lemon curd. Either swirl it over or serve it on the side. Adds the perfect tangy hit.

TIPS FROM MY KITCHEN

• I roll pastry between two sheets of baking paper—way less sticking.
• Use a metal tart tin with a removable base. Ceramic looks pretty but can overbake the edges before the middle sets.
• Strain the filling if you want it ultra-smooth. I usually skip it and don’t mind the zest bits.

STORAGE + SERVING

• Fridge: Keeps 3 days chilled. Best texture on day 2, oddly enough.
• Freezer: Freeze whole tart or slices. Wrap well, thaw in fridge overnight. The curd topping doesn’t freeze perfectly—but the tart itself does.
• To serve: Lovely cold or at room temp. Add whipped cream or berries if you’re feeling fancy.

FAQs

Q: Can I use store-bought pastry?
A: You can, but honestly—Mary’s pâté sucrée is worth the effort. Most store crusts are too bland or crack when blind baking.

Q: Can I make the curd from scratch?
A: Absolutely! I’ve done it with a simple lemon curd (egg yolks, sugar, lemon juice, butter). Just make sure it’s thick enough to hold its own on top.

Q: How do I know when the filling is done?
A: It should have a gentle wobble in the centre, not a full-on slosh. It sets more as it cools, so trust the wobble.

Q: Do I need to strain passion fruit seeds out?
A: Totally up to you. I like the crunch, but if you want a silky topping, strain them out.

Try More Recipes:

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