Description
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.
Ingredients
For the Shortcrust Pastry:
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Plain flour – 250g (about 2 cups)
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Cold unsalted butter – 125g, cubed
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Icing sugar – 2 tablespoons
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Egg yolk – 1
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Cold water – 1–2 tablespoons
For the Lemon Filling:
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Eggs – 4 large
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Caster sugar – 150g (¾ cup)
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Double cream – 150ml (⅔ cup)
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Lemon zest – from 2 lemons
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Fresh lemon juice – 120ml (about ½ cup)
Optional garnish:
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Icing sugar, fresh berries, or crème fraîche
Instructions
Step 1: Make the Pastry
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Place flour, butter, and icing sugar in a food processor and pulse until it resembles breadcrumbs.
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Add the egg yolk and 1 tablespoon cold water. Pulse until the dough comes together.
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Wrap in cling film and chill for 30 minutes.
Step 2: Blind Bake the Pastry Shell
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Preheat the oven to 190°C (170°C fan) / 375°F.
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Roll out the pastry on a floured surface and line the tart tin. Trim the edges.
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Prick the base with a fork, line with parchment paper, and fill with baking beans.
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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
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In a bowl, whisk eggs and sugar until combined.
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Stir in lemon zest, juice, and cream.
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Whisk until smooth, but don’t overbeat (to avoid air bubbles).
Step 4: Fill and Bake
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Pour the filling into the warm tart shell.
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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
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Cool to room temperature, then chill in the fridge for at least 2 hours.
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Dust with icing sugar and serve with berries or crème fraîche.