Tarte au Citron – The Great British Bake Off Technical Challenge Recipe

This is the short version of the Tarte au Citron recipe that the bakers had to follow in the second episode of the Season 2 of the Great British Bake Off. This one is once again Mary Berry’s recipe – the full recipe can be found here.

Some More Insights to the Challenge

This time the bakers have 1,5 hours to make the tart. The tart should be lovely, the pastry cases should be perfectly gold and crisp underneath with a smooth filling – like Mary says, “not a bubble in it”. It is mentioned that the recipe the bakers have does not specify how the pastry should be mixed or what the consistency should be when rolled. We do get some glimpses of the recipe but, unfortunately, nothing really legible – so my interpretation below is based on what I hear is not included or what steps the bakers are not so sure about.

P.S. I haven’t added any pictures of the expected result for these challenge posts on purpose. It will be a lot more fun if someone finds the challenge and doesn’t know what the end result has to look like! For the list of all Technical Challenge recipes I’ve added so far, go see this post here.

If you decide to do this challenge – good luck! Don’t forget to share some pictures of your end result with me afterwards!


You’ll need:

  • A 23cm round tart tin
  • A few bowls

Before starting…

  1. Gather the ingredients
  2. Set the timer to 1,5 hours.

On your marks, get set… BAKE!

The Great British Bake Off logo


Cook Time: 1 hour 30 minutes
Total Time: 1 hour 30 minutes

This is the short version of the recipe that the bakers had to follow in the 2nd episode's Technical Challenge in the Season 2 of the Great British Bake Off. 


For the pastry

  • 175g plain flour
  • 100g cold butter, cut into small cubes
  • 25g icing sugar
  • 1 free-range egg yolk
  • 1 tbsp cold water

For the filling

  • 5 free-range eggs
  • 125ml double cream
  • 225g caster sugar
  • 4 lemons, juice and zest
  • icing sugar, for dusting


    1. Make the pastry
    2. Grease the tart tin. Preheat the oven.
    3. Roll out the pastry. Lift the tin base off the work surface, drop it into the tin, then ease the pastry into the corners and up the sides of the tin, pressing the overhang lightly over the rim.
    4. Bake blind until the pastry is set. Carefully trim the excess pastry from the sides using a sharp knife.
    5. Return the empty pastry case to the oven until it is pale golden and completely dry. Set aside to cool while you make the filling.
    6. For the filling, break the eggs into a large bowl and whisk them together with a whisk. Add the rest of the filling ingredients and whisk again until they are all well combined. Pour the filling mixture into a jug, then into the cooled baked pastry case.
    7. Bake until just set.
    8. Leave to cool slightly.
    9. Transfer the tart to a serving plate and serve, dusted with sifted icing sugar.

Did you try this recipe?

Share your experience down in the comments or let me know on Instagram!

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