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Mary Berry Citron Tart

Mary Berry Citron Tart Recipe

  • Author: Ekani Ella
  • Prep Time: 30
  • Cook Time: 35
  • Total Time: 1 hour 5 minutes
  • Yield: 8
  • Category: Tart
  • Method: Baking
  • Cuisine: French

Description

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.

Ingredients

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)

Instructions

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.

Did you make this recipe?

Find it online: https://britishbakingrecipes.co.uk/mary-berry-citron-tart-recipe/