{"id":8440,"date":"2023-11-26T07:49:01","date_gmt":"2023-11-26T07:49:01","guid":{"rendered":"https:\/\/cookingwithdia.com\/?p=8440"},"modified":"2023-11-26T07:49:01","modified_gmt":"2023-11-26T07:49:01","slug":"delia-smiths-lemon-tart-recipe-that-took-time-to-perfect","status":"publish","type":"post","link":"https:\/\/cookingwithdia.com\/everyday-meals\/delia-smiths-lemon-tart-recipe-that-took-time-to-perfect\/","title":{"rendered":"Delia Smith\u2019s lemon tart recipe that ‘took time’ to perfect"},"content":{"rendered":"
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Delia Smith, the legendary British TV presenter and chef, has spent time and effort perfecting her \u2018definitive\u2019 lemon tart recipe over the years.<\/p>\n
The cook\u2019s recipes are predominantly known for their classic and straightforward approach, making them a staple in households across Britain.<\/p>\n
When the cook came and claimed to have found the ultimate recipe\u00a0for a lemon tart, cooks around the world instantly knew it would be a hit.<\/p>\n
The dessert is the perfect sweet treat to round off a meal thanks to its light texture and tangy flavour.<\/p>\n
\u201cI spent a great deal of time trying every sort of lemon tree imaginable to come up with the definitive version,\u201d the cook recalled on her website.<\/p>\n
Don’t miss… <\/strong> Her approach to the recipe differs slightly from others in that it uses a different pastry-to-filling ratio. The lemon tart is therefore slightly thicker tha one might expect, and \u201cquite rightly\u201d includes more filling than pastry.<\/p>\n 175 grams of plain flour<\/p>\n 40 grams of icing sugar<\/p>\n 75 grams of butter, removed from the fridge for 20 minutes<\/p>\n Pinch salt<\/p>\n One large egg yolk (reserve the white for later<\/p>\n One tablespoon of water.<\/p>\n Five lemons (225ml lemon juice) and the zest<\/p>\n Five large eggs, lightly beaten<\/p>\n 150 grams of golden caster sugar<\/p>\n 175 ml double cream<\/p>\n 1. First, zest the lemons and squeeze out enough juice to make 225 ml. They crack the eggs into a jug, add sugar, and give it a good whisk 0 but don’t overdo it or the eggs will get too thick. Next, pour in the lemon juice and zest, followed by the cream, and give it a light whisk.<\/p>\n 2. Pour the filling directly from the jug into the pastry case. It’s easier to do this right at the oven with the case on the baking sheet, so you don’t have to carry it across the kitchen and risk spilling.<\/p>\n 3. Pop it in the oven for about 30 minutes or until the tart feels springy to the touch. Let it cool down for about half an hour if you want to serve it warm, or pop it in the fridge to chill. Sprinkle some icing sugar on top and serve with chilled creme fraiche.<\/p>\n
Jamie Oliver\u2019s ‘irresistible’ lemon curd tart takes just 30 minutes to make[RECIPE] <\/strong>
Mary Berry’s lemon tart is a perfect comfort dessert with a twist – recipe[FOOD] <\/strong>
Cleaning hacks debunked: Does lemon juice REALLY kill bacteria?[RECIPE] <\/strong><\/p>\nIngredients\u00a0<\/h3>\n
For the filling:<\/h3>\n
Method:<\/h3>\n
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For the filling:<\/strong><\/h3>\n
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