Serves 8
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For the pâte sucrée:

For the filling:

To finish:

  1. First make the pâte sucrée (sweet pastry). Measure the flour and butter into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar, then add the egg yolks. Mix until the ingredients come together to form a firm dough. Roll out the pastry on a lightly floured work surface and use to line a 23cm (9in) loose-bottomed flan tin. Prick the pastry all over with a fork. Chill in the fridge for 30 minutes. 
  2. Preheat the oven to 200°C/Fan 180°C/Gas 6. 
  3. Line the flan tin with non-stick baking paper and baking beans. Bake blind in the preheated oven for 15 minutes, then remove the paper and beans and bake for another 5 minutes until golden and crisp. 
  4. Reduce the oven temperature to 160°C/Fan 140°C/Gas 2. 
  5. To make the filling, mix the eggs, sugar and cream together in a large bowl. Zest the lemons and add to the mixture. Squeeze the juice from the lemons and add 150ml (¼ pint) to the bowl.
  6. Pour the mixture into the tin and carefully slide back into the oven. Bake for about 30–35 minutes until the filling is set, but with a slight wobble. Leave to cool.
  7. Meanwhile, mix the lemon curd and passion fruit pulp together in a bowl. Serve alongside the tart, or drizzle over the top. 

Extracted from Mary Berry’s Baking Bible. This recipe was provided Penguin, Photography by Ant Duncan.

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