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Mary Berry Lemon Tartlets Recipe

Mary Berry Lemon Tartlets
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Print Recipe

Mary Berry Lemon Tartlets are individual lemon tarts made with shortcrust pastry and a baked lemon custard filling. Unlike loose-set lemon curd tarts, the filling here is gently baked so it slices cleanly while staying smooth and creamy.

They are smaller than a full tart, which makes them ideal for serving guests, portion control, or presenting as part of a dessert spread.

Ingredients

  • Plain flour – 175 g

  • Cold unsalted butter, cubed – 100 g

  • Icing sugar – 25 g

  • Egg yolks – 2

  • Cold water – 1–2 tbsp

For the lemon filling

  • Large eggs – 2

  • Caster sugar – 100 g

  • Double cream – 100 ml

  • Lemon zest – from 2 lemons

  • Fresh lemon juice – 75 ml

Instructions

  • Prepare the pastry dough – Rub the butter into the flour until it resembles breadcrumbs, then mix in icing sugar, egg yolks, and enough cold water to bring it together.

  • Chill the pastry – Wrap and refrigerate for at least 30 minutes to prevent shrinkage during baking.

  • Roll and line the tins – Roll out the pastry thinly and line the tartlet tins, trimming excess neatly.

  • Blind bake the cases – Line with baking paper, fill with baking beans, and bake until lightly golden.

  • Mix the lemon filling – Whisk eggs, sugar, cream, lemon zest, and juice until smooth.

  • Fill and bake – Pour the mixture into the pastry cases and bake gently until just set with a slight wobble.

  • Cool before serving – Allow the tartlets to cool fully so the filling sets cleanly.

Find it online: https://maryberrycooks.co.uk/mary-berry-lemon-tartlets-recipe/