Delia Smith Lemon Tart

Delia Smith's Lemon Tart stands out as a definitive version of this classic dessert, focusing on a generous filling-to-pastry ratio. This tart promises a rich and zesty lemon flavor, encapsulated within a crisp pastry.

Delia Smith's Lemon Tart: A Culinary Delight

Delia Smith meticulously crafted this recipe to strike the perfect balance between the tartness of the lemon and the sweetness of the filling. The result is a dessert that's both refreshing and satisfying, perfect for any occasion.

Ingredients for Delia Smith's Lemon Tart

• For the pastry:
  • 175g plain flour
  • 40g icing sugar
  • 75g butter (softened)
  • A pinch of salt
  • 1 large egg yolk (reserve the white for later)
  • 1 tablespoon of water
• For the filling:
  • The juice and zest of 5 lemons (225ml juice)
  • 5 large eggs, lightly beaten
  • 150g golden caster sugar
  • 175ml double cream

Method: Creating the Perfect Lemon Tart

1. Pastry Preparation: Blend flour, icing sugar, softened butter, a pinch of salt, egg yolk, and water to form a dough. Chill in the fridge for 30 minutes.
2. Shaping the Pastry: Roll out and line a 23cm deep fluted quiche tin, then freeze for 30 minutes before baking.
3. Baking the Pastry: Bake with foil to hold its shape, then remove the foil, apply an egg wash, and bake again to achieve a golden, crisp base.
4. Filling: Whisk together the lemon juice and zest, eggs, sugar, and cream. Pour into the pastry case and bake until set.

The tart is best served slightly warm or chilled, with a dusting of icing sugar and accompanied by crème fraîche​​​​​​.

Storage and Reheating

To maintain the tart's texture, store it in the refrigerator. For serving, it can be enjoyed cold or gently reheated in a low oven.

Nutritional Information

Delia Smith's Lemon Tart is rich in flavors and calories. A slice typically contains sugar, fat, and a moderate amount of protein, mainly from the eggs and cream used in the recipe. For detailed nutritional values, consider the ingredients used.

FAQ about Delia Smith's Lemon Tart

• Can I use store-bought pastry? Yes, you can use a high-quality store-bought shortcrust pastry as a time-saving alternative.
• How do I prevent the filling from curdling? Ensure not to overmix after adding the eggs and bake at the correct temperature to prevent curdling.
• Can I freeze the lemon tart? It's best enjoyed fresh, but you can freeze it. Thaw overnight in the refrigerator before serving.

This lemon tart recipe is a testament to Delia Smith's dedication to perfecting classic desserts. Its balance of tart and sweet, combined with a buttery pastry, makes it a must-try for any dessert aficionado.

Original recipe by Delia Smith.