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While the preparation may be a bit time-consuming, once ready, the lemon tart can be baked within half an hour. Mary Berry shares her classic lemon tart recipe in her cookbook, The Great British ...

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Use the parchment paper to transfer the tart to a cutting board. Sprinkle with the remaining 1 teaspoon of lemon zest and black pepper, cut into 8 pieces, and serve warm or at room temperature.