Jamie Oliver Lemon Bliss Tart

Bright, tangy, and perfectly sweet, this Jamie Oliver Lemon Bliss Tart is everything you want in a citrus dessert. With its crisp pastry shell and silky lemon filling, this tart strikes the perfect balance between richness and refreshing zest. Jamie’s approach keeps things simple yet full of flavor, making this the ideal showstopper for spring and summer gatherings, Sunday lunches, or an indulgent teatime treat.

What is Jamie Oliver’s Lemon Bliss Tart?

The Jamie Oliver Lemon Bliss Tart features a buttery shortcrust pastry base filled with a smooth, baked lemon custard. Made with fresh lemon juice, zest, eggs, and cream, the filling is lusciously creamy with a sharp citrus punch. The tart is baked until just set and served chilled, often with a dusting of icing sugar or a dollop of crème fraîche. It’s classic, elegant, and surprisingly easy to make at home.

Other Popular Recipes

• Jamie Oliver Granola Dust
• Jamie Oliver Chicken Biryani
• Mary Berry Crab Pasta
• Jamie Oliver Chicken Tikka Masala

Why You Should Try This Recipe

• Bursting with real lemon flavor – Fresh juice and zest
• Simple ingredients, stunning results – No fancy techniques required
• Perfect make-ahead dessert – Ideal for parties or holidays
• Versatile garnish options – Berries, whipped cream, or mint
• Elegant yet approachable – Feels special without extra stress
• Balanced sweetness and tartness – Satisfies all palates

Ingredients Needed to Make Jamie Oliver’s Lemon Bliss Tart

For the Shortcrust Pastry:

• Plain flour – 250g (about 2 cups)
• Cold unsalted butter – 125g, cubed
• Icing sugar – 2 tablespoons
• Egg yolk – 1
• Cold water – 1–2 tablespoons

For the Lemon Filling:

• Eggs – 4 large
• Caster sugar – 150g (¾ cup)
• Double cream – 150ml (⅔ cup)
• Lemon zest – from 2 lemons
• Fresh lemon juice – 120ml (about ½ cup)

Optional garnish:

• Icing sugar, fresh berries, or crème fraîche

Equipment Needed

• Tart tin (23cm or 9-inch), loose-bottomed
• Food processor or pastry cutter
• Rolling pin
• Mixing bowls
• Whisk
• Fine grater or zester
• Sieve (for juice)
• Baking beans or dried rice (for blind baking)
• Parchment paper

Instructions to Make Jamie Oliver’s Lemon Bliss Tart

Step 1: Make the Pastry

• Place flour, butter, and icing sugar in a food processor and pulse until it resembles breadcrumbs.
• Add the egg yolk and 1 tablespoon cold water. Pulse until the dough comes together.
• Wrap in cling film and chill for 30 minutes.

Step 2: Blind Bake the Pastry Shell

• Preheat the oven to 190°C (170°C fan) / 375°F.
• Roll out the pastry on a floured surface and line the tart tin. Trim the edges.
• Prick the base with a fork, line it with parchment paper, and fill it with baking beans.
• Bake for 15 minutes, then remove the paper and beans and bake for another 5–7 minutes until lightly golden. Let cool slightly.

Step 3: Prepare the Lemon Filling

• In a bowl, whisk eggs and sugar until combined.
• Stir in lemon zest, juice, and cream.
• Whisk until smooth, but don’t overbeat (to avoid air bubbles).

Step 4: Fill and Bake

• Pour the filling into the warm tart shell.
• Bake at 150°C (130°C fan) / 300°F for 25–30 minutes, or until the filling is just set with a slight wobble in the center.

Step 5: Cool and Serve

• Cool to room temperature, then chill in the fridge for at least 2 hours.
• Dust with icing sugar and serve with berries or crème fraîche.

What Goes Well With Jamie Oliver Lemon Bliss Tart

• Fresh raspberries or blueberries – Tart complements tart
• Vanilla whipped cream – Adds softness and richness
• Crème fraîche or Greek yogurt – Offers a tangy balance
• Mint leaves or candied lemon peel – For color and fragrance
• Espresso or Earl Grey tea – Pairs beautifully with citrus
• Meringue shards – For crunch and elegance
• Coconut ice cream – A tropical pairing

Expert Tips for Making the Best Jamie Oliver Lemon Bliss Tart

• Use fresh lemon juice only – Bottled won’t have the same zing
• Don’t overbake – The center should have a slight wobble
• Strain the filling – For a super smooth texture
• Chill before slicing – Helps set the tart and makes clean cuts
• Make the pastry in advance – Saves time on serving day
• Use a loose-bottomed tin – For easy release
• Rotate the tart halfway through baking – Ensures an even set

Easy Variations of Jamie Oliver’s Lemon Bliss Tart

• Add orange or lime zest – For a citrus twist
• Top with toasted almonds or coconut – For extra texture
• Infuse the cream with basil or mint – For a subtle herbal note
• Add a touch of vanilla extract – Warms the flavor
• Use crushed biscuit crust instead – Quicker and no rolling
• Add a raspberry layer under the filling – Adds fruitiness

Best Practices to Store Jamie Oliver’s Lemon Bliss Tart

• Store in the fridge in an airtight container – Keeps fresh for 2–3 days
• Don’t stack slices – They may lose shape
• Cover tightly with cling film – Prevents absorbing fridge odors
• Do not freeze after baking – The filling may crack or separate
• You can freeze the pastry shell alone – Bake fresh when needed

Best Practices to Reheat or Serve Jamie Oliver Lemon Bliss Tart

• Best served cold or at room temperature – No need to reheat
• Remove from fridge 15 minutes before serving – Enhances texture
• Dust with icing sugar last minute – For best presentation
• Use a hot knife for clean slices – Wipe between each cut
• Pair with fresh garnish right before serving – Keeps it fresh

How Can I Make Jamie Oliver’s Lemon Bliss Tart Healthier?

• Use a whole wheat or nut-based crust – Adds fiber and nutrients
• Reduce sugar slightly in the filling – Still flavorful with natural zest
• Use Greek yogurt instead of cream – For a lighter texture
• Skip the crust entirely – Serve as lemon custard in ramekins
• Top with fresh fruit instead of cream – Keeps it light and refreshing
• Portion into smaller tartlets – Built-in portion control

Nutrition Value (per slice, based on 8 servings):

• Calories: 360
• Fat: 23g
• Carbohydrates: 32g
• Sugar: 18g
• Protein: 5g
• Fiber: 1g
• Sodium: 100mg

FAQs

How do I know when the lemon tart filling is set?

The filling is set when the center has a slight wobble but no liquid movement. It will continue to firm up as it cools, so avoid overbaking to maintain a creamy texture.

Can I use bottled lemon juice for this tart?

Fresh lemon juice is strongly recommended for the best flavor. Bottled juice can taste flat or overly acidic and lacks the brightness of fresh lemons.

Why is my lemon tart filling curdled or cracked?

This usually happens if the oven temperature is too high or the tart is overbaked. Bake at a gentle heat and remove as soon as the filling is just set to avoid curdling.

Do I need to bake the pastry for the lemon tart blind?

Yes, blind baking is essential to prevent a soggy bottom. It ensures the crust is crisp and fully cooked before adding the liquid lemon filling.

Final Words

This Jamie Oliver Lemon Bliss Tart is the perfect blend of tart citrus and rich creaminess in a crisp, golden pastry shell. It’s easy to prepare, elegant to serve, and always a crowd-pleaser.

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