Mary Berry Citron Tart Recipe

Zesty, silky, and baked to perfection, this Mary Berry Citron Tart Recipe is a refined and refreshing dessert that balances bright lemon flavor with a buttery shortcrust pastry. Known in French as Tarte au Citron, this classic citrus tart is a favorite for spring and summer gatherings or elegant tea parties. With her trademark precision, Mary Berry simplifies the method into a foolproof process that yields a smooth, vibrant filling and a crisp, golden crust—every time.

What is Mary Berry Citron Tart?

The Mary Berry Citron Tart is a lemon-flavored tart featuring a sweet shortcrust pastry base filled with a rich lemon custard. The filling is made with fresh lemon juice, zest, eggs, sugar, and cream, and baked until just set and slightly wobbly in the center. It’s a delightful balance of tangy and sweet, with a creamy texture that contrasts beautifully with the crisp pastry shell.

Other Popular Recipes

• Mary Berry Luxury Fish Pie
• Mary Berry Oat and Raisin Cookies
• Mary Berry Stuffed Marrow
• Mary Berry Summer Pudding

Why You Should Try This Recipe

• Elegant and impressive – Perfect for special occasions or dinner parties.
• Bright citrus flavor – Refreshing and light after a rich meal.
• Smooth, creamy texture – Soft custard filling in every bite.
• Simple yet sophisticated – Classic French dessert made accessible.
• Make-ahead friendly – Best served chilled, so ideal for planning ahead.
• Versatile decoration – Dress it up with fruit, cream, or powdered sugar.

Ingredients Needed to Make Mary Berry Citron Tart

This recipe serves 8 and uses a 9-inch tart tin.

For the Sweet Shortcrust Pastry:

• Plain flour – 175g (1¼ cups)
• Cold unsalted butter – 100g (cubed)
• Icing sugar – 25g (2 tablespoons)
• Egg yolk – 1
• Cold water – 2–3 tablespoons

For the Lemon Filling:

• Large eggs – 4
• Caster sugar – 150g (¾ cup)
• Double cream – 150ml (scant ⅔ cup)
• Lemon zest – from 2 lemons
• Fresh lemon juice – 120ml (about 2–3 lemons)

Equipment Needed

• 9-inch loose-bottomed tart tin
• Mixing bowls
• Rolling pin
• Whisk
• Sieve
• Baking beans or dried lentils
• Baking parchment
• Saucepan (optional for warming filling)

Instructions to Make Mary Berry Citron Tart

Step 1: Make the Pastry

• Mix flour and butter: Rub the butter into the flour using your fingertips until it resembles breadcrumbs.
• Add sugar and egg yolk: Mix in icing sugar, then egg yolk and cold water until a soft dough forms.
• Chill dough: Wrap in cling film and refrigerate for 20–30 minutes.

Step 2: Prepare the Tart Shell

• Preheat oven to 200°C (180°C fan) or 400°F.
• Roll out the pastry on a lightly floured surface to about 3mm thick.
• Line the tart tin and press gently into the edges. Trim excess.
• Chill again for 10 minutes to prevent shrinkage.
• Blind bake: Line with parchment, fill with baking beans, and bake for 12 minutes.
• Remove beans and bake for another 5–7 minutes until lightly golden. Cool slightly.

Step 3: Make the Lemon Filling

• Whisk eggs and sugar in a bowl until smooth.
• Add cream, lemon zest, and juice: Whisk gently until combined.
• Strain through a sieve to ensure a silky finish.

Step 4: Fill and Bake

• Reduce oven to 160°C (140°C fan) or 320°F.
• Pour filling into warm pastry case.
• Bake for 25–30 minutes or until just set with a slight wobble in the center.

Step 5: Cool and Serve

• Let the tart cool completely in the tin.
• Chill in the fridge for at least 1 hour before serving.
• Dust with icing sugar or decorate with berries if desired.

What Goes Well With Mary Berry Citron Tart

• Fresh raspberries or blueberries – Tartness complements the citrus.
• Lightly whipped cream – Adds richness and contrast.
• Mint leaves – Bright and aromatic garnish.
• Crème fraîche or Greek yogurt – Adds tang and texture.
• Fruit coulis – Raspberry or strawberry sauce drizzled over the top.
• Shortbread crumbs – Sprinkle around the edge for added crunch.
• Earl Grey or herbal tea – Ideal beverage pairing for a light dessert.

Expert Tips for Making the Best Mary Berry Citron Tart

These tips help ensure flawless results with every bake:

• Chill your pastry thoroughly – Prevents shrinkage during baking.
• Roll pastry slightly thicker at edges – Supports the filling better.
• Strain the lemon mixture – Ensures a smooth, lump-free custard.
• Don’t overbake – The center should still wobble slightly when removed.
• Use fresh lemons – For the brightest, most vibrant flavor.
• Warm the filling slightly – Optional, but helps reduce air bubbles.
• Cool before slicing – The tart firms up as it cools, making neater slices.

Easy Variations of Mary Berry Citron Tart

Give your lemon tart a twist with these easy changes:

• Add orange or lime zest – For a citrus blend.
• Use a biscuit crust – Replace pastry with crushed digestive or graham crackers.
• Top with meringue – For a lemon meringue-style tart.
• Infuse with herbs – Add a hint of rosemary or thyme to the cream.
• Make mini tartlets – Bake in muffin tins for individual servings.
• Glaze with apricot jam – Adds shine and sweetness to the top.

Best Practices to Store Mary Berry Citron Tart

• Cool fully before storing – Prevents condensation on the surface.
• Refrigerate in an airtight container – Keeps fresh for 2–3 days.
• Avoid freezing with custard filling – Texture may become grainy.
• Cover loosely with foil or plastic wrap – Avoids contact with the top layer.

Best Practices to Reheat Mary Berry Citron Tart

Citron tart is best served chilled or at room temperature. If slightly warming:

• Oven method (gentle): 140°C (285°F) for 5 minutes.
• Avoid microwave: It can cause the custard to split.
• Allow to sit at room temp for 30 minutes if served cold from the fridge.

How Can I Make Mary Berry Citron Tart Healthier?

• Use less sugar in the filling – The lemons carry plenty of flavor.
• Swap double cream for low-fat crème fraîche – Lowers fat content.
• Use wholemeal flour in pastry – Adds fiber and a nutty flavor.
• Skip dusting sugar – Serve plain or with fruit.
• Make smaller portions – Try mini tart tins for built-in portion control.

Nutrition Value (per slice):

• Calories: 310
• Protein: 4g
• Fat: 18g
• Carbohydrates: 32g
• Sugar: 20g
• Fiber: 1g
• Sodium: 85mg

FAQs

Why is my citron tart filling runny after baking?

The filling may be underbaked, or too much cream was added. Bake until the edges are set but the center still has a slight wobble—this will firm up as it cools.

Should I blind bake the tart shell before adding the lemon filling?

Yes, blind baking prevents a soggy bottom and ensures the pastry stays crisp when the filling is added.

Can I use bottled lemon juice for citron tart?

Freshly squeezed lemon juice is recommended for the best flavor. Bottled juice may lack brightness and contain preservatives that affect taste.

How do I get a smooth, lump-free lemon filling?

Strain the filling through a fine sieve before pouring it into the tart shell. This removes any zest bits or curdled egg for a silky finish.

Final Words

This Mary Berry Citron Tart Recipe is a wonderful blend of bright citrus flavor, creamy texture, and classic baking technique. It’s refined yet approachable, perfect for both special occasions and casual indulgence. With just a few fresh ingredients and a little care, you can create a tart that looks elegant and tastes exceptional.

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