Delia Smith's 'definitive' lemon tart recipe that she has perfected

Legendary chef , known for her classic and straightforward recipes, has revealed her perfect method for creating the ultimate lemon tart.

This dessert is a delightful way to end a meal or serve at a party buffet due to its sweet yet citrusy zing and light texture. The lemon tart is a favourite among many, and thanks to Delia's expertise, you won't need to look any further for a flawless recipe.

The renowned chef and TV presenter started her career in 1969, writing cookery content for and has been educating the nation on cooking in her simple, no-nonsense style ever since.

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Among the hundreds of classics she has mastered is the lemon tart recipe, which she put a tremendous amount of effort into perfecting. "I once spent a great deal of time trying every sort of lemon tart imaginable in order to come up with the definitive version," she reminisces on her website.

After presumably consuming her own body weight in the scrumptious dessert, she developed her method, which deviates from traditional ones in terms of the pastry to filling ratio. Her lemon tart is thicker than usual and, as she rightly points out, includes much more filling than pastry.

Here's what you'll need for the shortcrust pastry base and how to cook it:

• 175g (6oz) plain flour
• 40g (1½oz) icing sugar
• 75g (3oz) softened butter
• Pinch of salt
• 1 large egg, separated

Add all the ingredients, excluding the egg white, to a food processor bowl with a tablespoon of water and blend until it forms a firm dough. Knead lightly before placing in a plastic bag and chilling in the fridge for 30 minutes.

Preheat your oven to 190C, gas mark 6 and position a solid baking sheet near the centre to warm up. Roll out the rested pastry as thinly as possible and carefully line a deep fluted quiche tin with a loose base that's been lightly oiled.

The tin should be 23cm (9 in) in diameter and 4cm (11⁄2 in) deep. Press the pastry into the sides and corners, trimming any excess on top with a sharp knife.

Prick with a fork to release trapped air and freeze for about 30 minutes. Once frozen, place a piece of foil over the pastry case, pressing it down over the base and up the sides.

Crumple the edge of the foil inward against the sides to create a support that will hold the pastry in place while it bakes. Place the pastry case onto the preheated tray in the oven and bake for 15 minutes.

After removing the pastry case from the oven, carefully take off the foil. Brush the base and sides with the beaten egg white and return to the oven for 7-8 minutes.

When you take it out, reduce the oven temperature to 180°C, gas mark 4.

Here are the ingredients and method for making the filling:

• 6-8 lemons
• 6 large eggs
• 175g (6oz) caster sugar
• 200ml (7fl oz) whipping cream
• A little icing sugar to finish
• Crème fraîche

First, zest the lemons and squeeze out enough juice to make 225ml. Crack the eggs into a jug, add the sugar and whisk together - but don't overdo it or the eggs will become too thick.

Next, pour in the lemon juice and zest, followed by the cream, and give it a light whisk. Pour the filling directly from the jug into the pastry case.

It's easier to do this at the oven with the case on the baking sheet, so you don't have to carry it over and risk spilling any. Bake for about 30 minutes or until the tart is set and feels springy.

Allow it to cool for about 30 minutes if you want to serve warm or chill after. Dust with icing sugar and chilled creme fraiche to serve.