Zesty Lemon Tart Recipe: Bright Flavor in Every Slice

Crafting a delightful lemon tart sparks pure culinary magic in my kitchen.

Zesty citrus notes dance across delicate pastry, creating an irresistible dessert.

Memories of sunny afternoons inspire this classic French-style treat.

Creamy, tangy filling nestles perfectly within a buttery crust that crumbles softly.

Whisked egg yolks and fresh lemon juice blend seamlessly into a silky custard.

Subtle hints of vanilla complement the bright, sharp citrus flavor.

Each slice promises a moment of sweet, refreshing indulgence that calls you to savor every single bite.

Try These Variations On Delia Smith Lemon Tart

• Gluten-Free Lemon Tart: Replace wheat flour with almond or coconut flour for a celiac-friendly version.
• Vegan Citrus Delight: Swap eggs with silken tofu and use coconut cream instead of dairy for plant-based individuals.
• Low-Sugar Zesty Option: Substitute sugar with stevia or monk fruit sweetener to reduce overall carbohydrate content.
• Mediterranean Olive Oil Crust: Use olive oil instead of butter and add rosemary for a Mediterranean-inspired flavor profile.

Perfect Pairings For Delia Smith Lemon Tart

• Pair with Chilled Limoncello: Complement the tart's zesty lemon flavor with a crisp, cold Italian liqueur that echoes the dessert's citrusy notes.
• Serve with Fresh Whipped Cream: Add a light, airy texture that balances the tart's intense lemon filling and buttery crust.
• Match with Lavender Earl Grey Tea: Create a sophisticated flavor profile where the tea's floral undertones soften the tart's sharp citrus punch.
• Accompany with Candied Lemon Peel: Enhance the dessert's citrus character with a sweet, crunchy garnish that intensifies the lemon experience.

How To Store Delia Smith Lemon Tart Correctly

• Wrap tart tightly with plastic wrap or place in an airtight container. Keep refrigerated for up to 3-4 days, maintaining its delicate texture and tangy flavor.
• Slice tart before freezing, wrap each piece individually in plastic wrap, then place in freezer-safe container. Freeze for up to 1 month without losing quality.
• Transfer frozen tart slice to refrigerator overnight. Let it gradually come to cool temperature to preserve smooth lemon filling and crisp crust.
• Warm slice briefly at room temperature for 10-15 minutes before serving. Avoid microwave to prevent soggy crust and prevent filling from separating.

Common Questions About Delia Smith Lemon Tart

• How can I prevent my tart crust from shrinking?

Blind bake the crust with pie weights and ensure it’s well-chilled before baking. This helps maintain the tart shell’s shape and prevents shrinkage.

• What's the key to a smooth lemon filling?

Strain the filling after cooking and whisk slowly to prevent scrambling eggs. Use low, consistent heat and stir continuously for a silky texture.

• Why is it important to chill the tart before serving?

Chilling helps the filling set properly and allows flavors to develop. It makes slicing cleaner and improves the overall taste and texture of the tart.

Why Delia Smith Lemon Tart Is A Refreshing Pick

• Bake Like a Pro: Master a classic French dessert that looks and tastes professional, even for home bakers with moderate cooking skills.
• Zesty Crowd-Pleaser: Create a tangy, bright dessert that delights everyone from kids to sophisticated adults with its balanced sweet-tart flavor profile.
• Prep-Ahead Perfection: Make this tart in stages, allowing you to break down the recipe into manageable steps and prepare components in advance for stress-free entertaining.
• Versatile Dessert Showstopper: Perfect for dinner parties, weekend gatherings, or as an elegant finale to any meal, this lemon tart impresses without requiring complex techniques.

Delia Smith Lemon Tart Ingredient Breakdown

• All-Purpose Flour: The foundation of the tart's crisp and tender crust.
• Salt: Enhances the overall flavor of the pastry.
• Sugar: Adds a subtle sweetness to the crust.
• Unsalted Butter: Provides rich flavor and creates a flaky texture.

• Egg Yolks: Adds richness and helps bind the pastry together.
• Heavy Cream: Creates a smooth and tender pastry texture.

• Whole Eggs: Provides structure and helps thicken the lemon curd.
• Egg Yolks: Adds richness and color to the filling.
• Lemon Juice: Gives the tart its bright, tangy flavor.
• Lemon Zest: Intensifies the citrus aroma and flavor.
• Granulated Sugar: Sweetens the lemon curd and balances the tartness.
• Unsalted Butter: Adds smoothness and richness to the filling.

Step By Step For Delia Smith Lemon Tart

Step 1: Whisk Egg Yolks and Cream

In a medium bowl, gently whisk egg yolks with heavy cream until smooth and well combined. Set the mixture aside for later use in your pastry dough.

Step 2: Create Buttery Pastry Dough

• All-purpose flour
• Salt
• Granulated sugar

Blend the dry ingredients thoroughly before adding cold butter. Use your fingertips to rub the butter into the flour mixture until it resembles coarse breadcrumbs with a sandy texture.

Step 3: Form Pastry Dough

Pour the reserved egg yolk and cream mixture into the flour mixture. Mix gently until the dough starts to form small clumps. Use your hands to gather the dough and shape it into a smooth disc. Wrap the disc in plastic wrap and refrigerate for 30 minutes to allow the butter to firm up.

Step 4: Prepare Tart Shell

Roll out the chilled dough on a lightly floured surface until it’s thin and large enough to line your tart pan. Carefully transfer the dough to the pan, pressing it into the edges. Trim any excess and freeze the lined tart shell for 30 minutes.

Step 5: Blind Bake Crust

Preheat the oven to 375°F. Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes, then remove the weights and parchment. Continue baking for an additional 10 minutes until golden brown.

Step 6: Create Lemon Filling

• Whole eggs
• Additional egg yolks

• Fresh lemon juice
• Lemon zest
• Butter
• Sugar

Heat the mixture until the butter melts and sugar dissolves. Slowly stream the warm lemon mixture into the eggs, whisking constantly to prevent curdling.

Step 7: Cook Lemon Custard

Return the egg and lemon mixture to the saucepan. Cook over low heat, stirring continuously, until the custard thickens and reaches 170°F. Strain the custard through a fine-mesh sieve to remove any lumps.

Step 8: Finish and Chill Tart

Pour the strained lemon custard into the prepared tart shell. Allow the tart to cool at room temperature, then refrigerate for at least 2 hours before serving. The tart will set and develop a rich, silky texture during chilling.

Smart Tips For Delia Smith Lemon Tart Bakers

• Prevent Soggy Crust: Blind bake the tart shell with pie weights to create a crisp, golden base that won't get wet from the lemon filling.
• Master Lemon Curd Consistency: Whisk egg mixture slowly and cook at low temperature to avoid scrambling, ensuring a smooth, silky texture.
• Zest Like a Pro: Use fresh, organic lemons and grate only the yellow part, avoiding the bitter white pith for a brighter, more intense citrus flavor.
• Chill for Perfect Slicing: Allow the tart to cool completely in the refrigerator for at least 2 hours to set the filling and make clean, precise cuts.
• Serve with Finesse: Dust with powdered sugar or add a dollop of whipped cream just before serving to elevate the presentation and taste.

Lemon Tart Recipe

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4.7 from 21 reviews

• Total Time: 1 hour 30 mins
• Yield: 8 1x

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Description

Silky smooth lemon tart beckons with Mediterranean charm, promising bright citrus notes and buttery pastry. Delicate custard and zesty filling dance together, inviting sweet indulgence that lingers on your palate with pure culinary delight.

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Ingredients

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Crust Ingredients:

• 150 grams (5.3 ounces) all-purpose flour
• 50 grams (1.8 ounces) granulated sugar
• 14 teaspoons salt
• 113 grams (4 ounces) cold butter, cubed
• 1 egg yolk
• 2 tablespoons cream

Lemon Filling Ingredients:

• 120 milliliters (4 fluid ounces) fresh lemon juice
• 200 grams (7 ounces) granulated sugar
• 4 eggs
• 2 egg yolks
• Zest of 2 lemons

Garnish/Additional Ingredients:

(None specified)

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Instructions

1. Blend egg yolks with cream in a mixing vessel and reserve to the side.
2. Sift together flour, salt, and sugar in a spacious mixing bowl.
3. Work cold butter into dry ingredients using fingertips until mixture resembles coarse breadcrumbs.
4. Incorporate yolk-cream mixture, gently kneading until dough begins to clump together.
5. Form pastry into a smooth disc, encase in plastic wrap, and refrigerate for half an hour to rest.
6. Roll out chilled dough and carefully drape into tart pan, then place in freezer for 30 minutes to set.
7. Preheat oven to 190°C. Blind bake crust with ceramic weights for 20 minutes, then remove weights and continue baking for additional 10 minutes until golden.
8. Whisk whole eggs and extra yolks in a separate bowl until smooth.
9. Combine lemon juice, zest, butter, and sugar in a saucepan, warming gently until completely dissolved.
10. Gradually stream warm citrus mixture into egg mixture, whisking continuously to prevent curdling.
11. Transfer back to saucepan, cook on low heat while stirring constantly until filling reaches 170°F and thickens.
12. Strain filling through fine-mesh sieve to ensure silky texture, then pour into prepared crust.
13. Allow tart to cool completely at room temperature, then refrigerate for minimum 2 hours before serving.

Notes

• Chill the dough thoroughly to prevent shrinkage and ensure a crisp, flaky pastry crust that holds its shape perfectly.
• Use room temperature eggs for the lemon filling to create a smooth, consistent texture without lumps or separation.
• Strain the lemon curd through a fine-mesh sieve to remove any egg bits, resulting in an ultra-silky, glossy filling that looks professionally made.
• For a gluten-free version, swap wheat flour with almond or gluten-free flour blend, maintaining the same delicate texture and rich buttery flavor.

• Prep Time: 1 hour
• Cook Time: 30 mins
• Category: Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 8
• Calories: 265 kcal
• Sugar: 20 g
• Sodium: 176 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.5 g
• Carbohydrates: 23 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 150 mg