Delia Smith Lemon Tart

Delia Smith’s Lemon Tart is made with plain flour, icing sugar, butter, egg yolk, water, lemons, eggs, golden caster sugar, and double cream. This delicious Lemon Tart recipe creates a delightful dessert that takes about 2 hours and 42 minutes to prepare and can serve up to 8 people.

Delia Smith Lemon Tart Ingredients

For the sweet pastry base:

• 175g (1 ½ cups) plain flour
• 40g (⅓ cup) icing sugar
• 75g (⅓ cup) butter, softened
• Pinch of salt
• 1 large egg yolk (reserve the white for later)
• 1 tablespoon water

For the filling:

• 5 lemons (225ml / 1 cup lemon juice) and zest
• 5 large eggs, lightly beaten
• 150g (¾ cup) golden caster sugar
• 175ml (¾ cup) double cream

To serve:

• Icing sugar
• Crème fraîche

How To Make Delia Smith Lemon Tart

1. Prepare the Pastry: Sift icing sugar into flour and rub in butter until the mixture resembles fine crumbs. Add egg yolk and water, and mix to form a dough. Chill in a polythene bag in the refrigerator for 30 minutes.
2. Make the Filling: Grate lemon zest and squeeze juice to get 225ml (1 cup). Whisk eggs and sugar together lightly, then mix in lemon juice, zest, and cream.
3. Roll Out the Pastry: Roll chilled pastry to 30cm (12 inches) diameter. Transfer to tart tin, press into corners, trim excess, and prick base with a fork. Freeze for 30 minutes.
4. Blind Bake: Preheat oven to 190°C (375°F, Gas Mark 5). Line the pastry with foil, and crumple edges to hold it in place. Bake for 15 minutes. Remove foil, brush base and sides with beaten egg, bake for another 7-8 minutes. Reduce oven temperature to 180°C (350°F, Gas Mark 4).
5. Bake the Tart: Pour filling into the tart case. Bake on a baking sheet for about 30 minutes or until set and springy in the center.
6. Cool and Serve: Let cool for 30 minutes or serve chilled. Dust with icing sugar and serve with crème fraîche.

Recipe Tips

• Chill the Pastry Thoroughly: Make sure the pastry is well-chilled before rolling it out. This helps prevent shrinkage and ensures a crisp, even base.
• Use Cold Butter: For a tender and flaky pastry, ensure the butter is cold when mixing it into the flour.
• Don’t Overwork the Dough: Mix the pastry dough just until it comes together. Overworking can make the pastry tough.
• Preheat Your Baking Sheet: Place the baking sheet in the oven while preheating. This helps the pastry cook evenly and keeps the base from becoming soggy.
• Check the Tart’s Doneness: The tart is done when it feels slightly springy in the center. If it jiggles too much, bake it for a few more minutes.

What To Serve With Lemon Tart?

This creamy Lemon Tart pairs well with a dusting of icing sugar, a dollop of crème fraîche, fresh berries, or a light mint leaf. It can also be served alongside a cup of herbal tea, a glass of sparkling water, or a chilled dessert wine for a delightful dessert experience.

How To Store Leftovers Lemon Tart?

• Refrigerate: Let the leftover Lemon Tart cool completely to room temperature. Store it in an airtight container in the refrigerator for up to 4 days.
• Freeze: Lemon Tart can be frozen for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw it in the refrigerator overnight before serving.

Delia Smith Lemon Tart Nutrition Facts

Serving Size: 1 slice (of 8 servings)

• Calories: 435
• Total Fat: 28g
• Saturated Fat: 16g
• Cholesterol: 144mg
• Sodium: 140mg
• Potassium: 155mg
• Total Carbohydrate: 38g
• Dietary Fiber: 1g
• Sugars: 29g
• Protein: 6g

Try More Delia Smith Recipes:

• Delia Smith Chilli Jam
• Delia Smith Simnel Cake
• Delia Smith Banana Bread
• Delia Smith Broccoli And Stilton Soup