Delia Smith's 'definitive' lemon tart recipe she spent a long time perfecting

24 November 2023 , 11:59

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Delia Smith has the 'definitive' lemon tart recipe (Image: Getty Images)

Legendary chef Delia Smith's recipes are renowned for being classics and no nonsense so when she says she has the perfect method for the ultimate lemon tart, it's bound to be a winner.

It's the perfect way to finish a meal or to slice into portions and present on a buffet table at a party thanks to its sweet but citrus zing and light texture. The lemon tart is a favourite dessert for many and thanks to the icon that is Delia, you need look no further if you fancy whipping up a flawless version.

The chef and TV presenter began her career back in 1969 writing cookery content for the Daily Mirror and has been teaching the nation how to cook ever since in her simple and no nonsense style. One of the hundreds of classics she has perfected is the lemon tart recipe, which she put a tremendous amount of effort into getting just right.

"I once spent a great deal of time trying every sort of lemon tart imaginable in order to come up with the definitive version," she recalls on her website.

Having presumably eaten her own body weight in the delicious dessert, she formulated her method, which breaks from traditional ones in the pastry to filling ratio. Her lemon tart is thicker than usual and she says, "quite rightly I think, includes much more filling than pastry."

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Here's what you'll need for the shortcrust pastry base and how to cook it:

175g (6oz) plain flour
40g (1½oz) icing sugar
75g (3oz) softened butter
Pinch of salt
1 large egg, separated

Add all the ingredients except the egg white to a food processor bowl with one tablespoon of water and process until it becomes a firm dough. Turn it out and knead lightly and then place in a polythene bag and put in the fridge for 30 minutes to rest.

Pre-heat your oven to 190C, gas mark 6 and place a solid baking sheet near the centre to preheat. Roll the rested pastry as thinly as possible and carefully line a deep fluted quiche tin with a loose base that should be 23cm (9 in) in diameter and 4cm (1½ in) deep and has been lightly oiled.

Gently press the pastry into the sides and corners and remove any excess on the top with a sharp knife. Then press again so the pastry is slightly proud of the tin and prick with a fork to release any trapped air. Freeze for around 30 minutes.

Once the pastry case is frozen place the piece of foil over it and press it down over the base and up the sides of the pastry. Then turn the edge of foil inwards and crumple it against the sides to create a support that will hold the pastry in place whilst it cooks. Put the pastry case onto the pre-heated tray in the oven and bake for 15 minutes.

Remove the pastry case from the oven and carefully remove the foil. Brush the base and sides all over with the beaten egg white and return to the oven for 7-8 minutes then, as you remove it, turn the temperature down to 180°C, gas mark 4.

Here are the ingredients and method to make the filling:

6-8 lemons
6 large eggs
175g (6oz) caster sugar
200ml (7fl oz) whipping cream
A little icing sugar to finish
Crème fraîche

Grate the zest from the lemons, and squeeze enough juice to give 225ml. Now break the eggs into a jug, and add the sugar to the eggs and whisk to combine, but don't overdo it or the eggs will thicken. Next add the lemon juice and zest followed by the cream, and whisk lightly.

Now pour the filling straight from the jug into the pastry case. It's easier to do this at the oven with the case on the baking sheet, so you don’t have to carry it over and risk spilling any. Bake for about 30 minutes or until the tart is set and feels springy.

Allow it to cool for about 30 minutes if you want to serve warm or chill after. Dust with icing sugar and chilled creme fraiche to serve.