Delia Smith Lemon Tart

Delia’s lemon tart is a timeless British dessert. It’s not trendy. It’s not deconstructed. It’s just pure, clean flavour — tart, buttery, sweet, and silky. This version is faithful to Delia’s, with a crisp shortcrust pastry and a velvety lemon curd that sets just-so.

The beauty? It’s the kind of pudding you make to show someone you care. There’s patience involved — chilling, blind baking, careful whisking. But it rewards you tenfold, with each bite balancing citrus brightness and custardy smoothness. If this isn’t on your repertoire yet, love, it should be.

Keyword-wise, we’re working with: Delia Smith Lemon Tart — and rightly so. She is the queen of classic home baking.

Ingredients List

For the Crust:

• 150g all-purpose flour (1¼ cups) — sifted if you’ve got the time.
• ¼ tsp salt
• 113g cold butter, cut into cubes — keeps the pastry short and flaky.
• 50g granulated sugar (¼ cup) — just enough sweetness.
• 2 tbsp double cream — or full-fat milk if needed.
• 1 egg yolk — gives richness and helps bind.

For the Lemon Curd Filling:

• 120ml fresh lemon juice (½ cup) — don’t even think about bottled.
• Zest of 2 lemons — finely grated, avoiding the pith.
• 200g granulated sugar (1 cup)
• 113g butter (½ cup) — I use unsalted, but salted works for a bit of edge.
• 4 whole eggs
• 2 egg yolks

How to Make It (Instructions)

Tart Crust:

1. In a small bowl, mix your egg yolk and cream. Set aside.
2. In a larger bowl, stir together the flour, salt, and sugar.
3. Rub in the cold butter with fingertips or a pastry cutter — aim for a breadcrumb texture with some bigger bits.
4. Drizzle in the yolk-cream mix and stir gently with a fork until clumps form.
5. Tip onto cling film, press it into a disc (not a ball!), wrap, and chill for at least 30 minutes.
6. Roll out on a floured surface to fit your 9- or 10-inch tart tin (removable base makes life easier).
7. Line the tin, trim the edges, prick the base, and freeze the whole lot for 30 minutes.
8. Preheat oven to 190°C (375°F). Line the crust with parchment and baking beans. Bake 15–20 mins.
9. Remove weights and bake 5–10 mins more until lightly golden. Cool while you make the curd.

Lemon Curd:

10. In a medium bowl, whisk together the 4 eggs and 2 yolks until smooth. Set aside.
11. In a saucepan, combine lemon juice, zest, sugar, and butter. Heat gently until the butter melts.
12. Take off the heat and slowly pour into the eggs, whisking constantly (don’t scramble it!).
13. Return to the pan and cook on low heat, stirring constantly, until thickened — about 170°F, or when it coats the back of a spoon.
14. Strain into a clean bowl to catch zest and any cooked bits.
15. Pour into the cooled crust. Smooth the top.
16. Bake at 175°C (350°F) for 10–12 mins — just until it looks barely set. Jiggle the tin gently: it should wobble slightly.
17. Cool to room temp, then chill for at least 2 hours. Don’t rush this bit. It’s worth the wait.

True story: I once tried slicing it warm and ended up with lemon soup and pastry shards. Learn from me.

Common Mistakes

Why is my lemon tart bitter?
You’ve likely zested too deeply and caught the white pith. Stick to the bright yellow layer.

Why didn’t my tart set?
It probably didn’t hit the right temp on the stove or wasn’t chilled long enough. Be patient.

Why’s the base soggy?
You didn’t blind bake long enough. It needs to be dry and golden before you add filling.

Can I skip the straining step?
Technically yes, but it’s so much smoother strained — and removes any accidental scrambled bits. I skipped it once. Never again.

Storage Tips

Fridge: Keeps beautifully for 2 days, covered tightly in cling film or in the tin with a plate over top.

Freezer: Wrap well and freeze up to 3 months. Thaw in the fridge overnight. The crust softens slightly but flavour stays lush.

What to Serve With It

• Crème fraîche — balances the sweetness with a tang.
• Fresh raspberries — adds a juicy pop and colour.
• A glass of dessert wine like Sauternes or Monbazillac — because if you’re doing it, do it properly.

FAQ Section

Can I make this gluten-free?
Yes, with a gluten-free flour blend. Add a touch more cream if it feels dry, and chill the dough longer before rolling.

Can I use bottled lemon juice?
Please don’t. The flavour is flat and sometimes oddly metallic. Fresh lemons = everything.

Can I make it ahead of time?
Absolutely — even better the next day once it’s properly chilled and set.

Can I double this recipe?
Yes, but bake in two separate tart tins. One big tart doesn’t set evenly.

Try More Recipes:

• Delia Smith Carbonara
• Delia Smith Jam Roly Poly
• Delia Smith Damson Jam Recipe
• Delia Smith Green Tomato Chutney