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Mary Berry Lemon Tart

Name: Mary Berry Lemon Tart
Cuisine: European, Mediterranean, French
Ingredients: 225g plain flour; 150g cold butter, cut into small cubes; 25g icing sugar; 1 large egg, beaten; 2 tbsp water; 9 large eggs; 300ml double cream; 350g caster sugar; finely grated zest and juice of 6 large lemons

12 steps

Updated at: Sat, 23 Mar 2024 18:50:18 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories5516.5 kcal (276%)

Total Fat310.1 g (443%)

Carbs585.8 g (225%)

Sugars393.6 g (437%)

Protein90.3 g (181%)

Sodium847.3 mg (42%)

Fiber13.6 g (48%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

225gplain flour

150gbutter

cold, cut into small cubes

25gicing sugar

2 Tbspwater

300mldouble cream

350gcaster sugar

6lemons

finely grated zest and juice of, large

Instructions

Step 1

SERVES 8

Step 2

You will need a 28cm deep loose-bottomed tart tin.

Step 3

To make the pastry, measure the flour, butter and sugar into a processor. Whiz until the mixture looks like breadcrumbs and then add the egg and water. Whiz again until it forms a ball.

Step 4

Roll out the pastry thinly on a floured work surface until it is just a little bigger than the size of the tin. Line the tart tin with the pastry, letting the extra pastry hang over the sides of the tin. Place on a baking sheet and then chill in the fridge for 30 minutes.

Step 5

Peheat the oven to 200C/fan 180C/gas 6. Line the tin with nonstick paper and fill with baking beans. Blind bake for 15 minutes in the preheated oven until pale golden brown.

Step 6

Take out of the oven and remove the baking beans and paper. Carefully trim the excess pastry from the sides using a sharp knife. Return the empty pastry shell to the oven for another 10-12 minutes or until it is completely dry. Set aside to cool.

Step 7

Reduce the temperature of the oven to 160C/140C fan/gas 3.

Step 8

Measure all the filling into a bowl and whisk until smooth. Carefully pour the filling mixture into the cold baked pastry case.

Step 9

Transfer the tart and tray carefully to the oven and bake for 35-40 minutes or until just set but still with a slight wobble in the middle. The filling will sink down a bit when it has cooled.

Step 10

Leave to cool a little, or completely, and then remove it from the tin. Transfer to a serving plate and dust with icing sugar to serve.

Step 11

PREPARING AHEAD - the tart can be made up to 2 days ahead. Freezes well.

Step 12

AGA - bake the pastry blind on the grid shelf on the floor of the roasting oven for 10 minutes. Remove the paper and beans and cook for a further 10 minutes. Fill the tart, then slide back on to the floor with the cold shelf on the second set of runners for 15 minutes or until just set with a slight wobble. Transfer to the simmering oven for 20 minutes until completely set.