Mary Berry’s ‘classic’ lemon tart recipe is perfect for Easter

Mary Berry said her “classic” lemon tart has a “crispy pastry with a smooth lemon filling”. Whether served warm or cold, as it can be enjoyed both ways, the lemon tart is sure to taste delicious.

If you have an hour of your day, why not make Mary Berry‘s tasty dessert? There isn’t much to make the lemon tart, especially if you already have all the baking ingredients at home.

You will need basic baking equipment, however, such as a rolling pin, a tart tin and baking beans for the recipe to be a complete success.

When the instructions are followed step-by-step, you will end up with a delicious lemon tart that will go down a treat for Easter weekend.

Here’s how to make Mary Berry‘s classic lemon tart within 60 minutes.

Mary Berry’s classic lemon tart recipe

Serves: eight people


For the pastry:

225g plain flour
150g cold butter, cut into small cubes
25g icing sugar
One large egg, beaten
Two tbsp of water

Lemon filling:

Nine large eggs
300ml double cream
350g caster sugar
Finely grated zest and juice of six large lemons


A 28cm deep loose-bottomed tart tin


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

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.

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

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 to 12 minutes, or until it is completely dry. Set aside to cool.

Reduce the temperature of the oven to 160C/140C fan/gas three. Measure all the filling ingredients into a bowl and whisk until smooth. Carefully pour the filling mixture into the cold baked pastry case.

Transfer the tart and tray carefully to the oven and bake for 35 to 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.

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.

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