Delia Smith Lemon Tart

Delia Smith’s Lemon Tart is a treat featuring a buttery crust filled with a zesty lemon curd made from fresh lemon juice, zest, sugar, butter, eggs, and yolks. Baked to perfection, it’s a delightful balance of sweet and tangy flavors it takes about 170 minutes to make this recipe, which serves 8 people.

Try More Delia Smith Recipes:

• Delia Smith Rock Cake Recipe
• Delia Smith Chocolate Fudge Cake
• Delia Smith Ginger Cake

💗 Why You’ll Love This Delia Smith Lemon Tart Recipe:

• Bright and Zesty Flavor: This lemon tart bursts with the vibrant and refreshing taste of fresh lemon juice and zest.
• Buttery Crust: The buttery and crisp tart crust provides a perfect contrast to the tartness of the lemon curd.
• Easy Preparation: Delia Smith’s recipe offers clear instructions, making it accessible to both novice and experienced bakers.
• Versatile Dessert: It’s an ideal dessert for various occasions, from casual family gatherings to elegant dinner parties.
• Satisfyingly Creamy: The lemon curd’s creamy texture, along with its citrusy punch, creates a delightful dessert experience that’s sure to please your taste buds.

👩‍🍳 Delia Smith Lemon Tart Ingredients

🍋 For the Crust:

• 1 ¼ cups All Purpose Flour (150g)
• ¼ tsp salt
• ½ cup butter cold cut into small pieces (113g)
• ¼ cup granulated sugar (50g)
• 2 tbsp cream (10ml)
• 1 egg yolk

For the Curd:

• ½ cup lemon juice fresh (120ml)
• 2 tbsp lemon zest zest of 2 lemons
• 1 cup granulated sugar (200g)
• ½ cup butter (113g)
• 4 eggs
• 2 yolks

🥧 How To Make Delia Smith Lemon Tart

For the Tart Crust:

1. In a separate bowl, combine the egg yolk and cream and leave aside.
2. Put the flour, salt, and sugar into a large bowl and measure it out. Mix thoroughly, then stir in the butter cubes. Use a pastry cutter or your clean hands to blend in the butter.
3. Crumbly, with pea-sized bits of butter dispersed throughout, you may now incorporate the yolk-cream mixture by drizzling it in and mixing with a fork or knife.
4. Transfer Place the dough on a piece of plastic wrap, squeeze and fold to combine, and then form into a disk.
5. In a 9- or 10-inch tart pan (one with a removable base is preferred), roll out the dough and place it. Flatten into the pan, then trim the bottom and sides. Take 30 minutes to completely freeze.
6. Bake at 375 degrees Fahrenheit for about 20 minutes, or until a light golden color, before turning the oven down to 350 degrees. While the shell is baking, prepare the curd.

For the Lemon Curd:

1. Whisk the egg whites and yolks together in a medium bowl and put aside.
2. Prepare a medium-sized pot with medium heat, then add the lemon zest, lemon juice, butter, and sugar.
3. Remove from heat and, while whisking rapidly, slowly trickle into the egg mixture until it is well incorporated.
4. Return the mixture to the pot and cook over low heat, whisking frequently, until it thickens and begins to bubble (at a temperature of about 170 degrees Fahrenheit). When the curd coats the back of a wooden spoon and a finger swipe leaves a trail, it is ready.
5. Put through a strainer into a bowl and cover with plastic wrap.
6. Bake for 10 minutes until the curd has set around the edges, after which you can smooth the top. Refrigerate for 2 hours before serving.

💭 Recipe Tips

• Chilled Ingredients: Ensure your butter and cream are cold for the crust, as this helps create a flaky texture.
• Zest Carefully: When grating lemon zest, avoid the bitter white pith, focusing on the aromatic yellow part of the peel.
• Strain the Curd: Straining the lemon curd removes any cooked egg bits or zest, resulting in a silky smooth texture.
• Use a Tart Pan: A tart pan with a removable base makes it easier to remove and serve the lemon tart neatly.
• Chill Before Serving: Allow the tart to chill in the fridge for a few hours to set and enhance the flavors before slicing and serving.

🍦 What Goes Well With Delia Smith Lemon Tart?

The lemon tart by Delia Smith is delightful with crème fraiche, whipped cream, or even vanilla ice cream, serve it with a bottle of Sauternes, Barsac, Sainte Croix du Mont, or Monbazillac for an extra touch of class.

🎚 How Long To Store Leftover Delia Smith Lemon Tart?

• In The Fridge: Keep Leftover Lemon Tart in the fridge for up to 2 days, and cover it completely with plastic wrap.
• In The Freezer: Leftover Lemon Tart can be frozen for up to 3 months, put it in a freezer bag after being wrapped tightly in aluminum foil. Leave it in the fridge overnight to thaw.

🥵 How To Reheat Delia Smith Lemon Tart?

• Oven: Set the oven temperature to 240 degrees Fahrenheit then arrange lemon tart slices in a single layer on a baking sheet and heat for 12 to 15 minutes, or until warm throughout.
• Microwave: Prepare a microwave-safe plate for lemon tart then heat it on low power in 10- to 20-second increments or until warm.

FAQs

Try More Delia Smith Recipes:

• Delia Smith Apple And Almond Pudding
• Delia Smith Fruit Scones
• Delia Smith Bread Pudding

Delia Smith Lemon Tart Nutrition Facts

Amount Per Serving

• Calories 506
• Total Fat 19g
• Saturated Fat 12g
• Trans Fat 0.7g
• Cholesterol 116mg
• Sodium 187mg
• Total Carbohydrates 78g
• Dietary Fiber 1.1g
• Sugars 51g
• Protein 6.3g

Are You Looking For Best Delia Smith Cookbooks ? Here Are Top 5 Best Seller Delia Smith Cookbooks You Should Have:

1. Delia Smith’s Winter Collection: 150 Recipes for Winter
2. Delia Smith’s Summer Collection: 140 Recipes for Summer
3. Delia’s How to Cheat at Cooking (recommended)
4. Delia’s Vegetarian Collection: Over 250 Recipes
5. The Delia Collection: Baking