Lemon pretzel pie
Serves: 8-10
Prep time: 25 minsTotal time: 
Recipe photograph by Maja Smend
Lemon pretzel pie
Pretzels replace sweet digestive biscuits in the crunchy crust for this tangy lemon tart, adding a hint of malty nuttiness as well as a salty edge. Serve with a drizzle of pouring cream or a dollop of softly whipped cream on top, for a pleasing contrast to the sharp filling.
Serves: 8-10
Prep time: 25 minsTotal time: 
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Nutritional information (serving )
Calories
73Kcal
Fat
33gr
Saturates
19gr
Carbs
60gr
Sugars
37gr
Fibre
0gr
Protein
10gr
Salt
1.9gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
For the crust
- 150g butter, plus extra to grease
- 50g light brown sugar
- 1 tbsp golden syrup or clear honey
- 250g salted pretzels*
- 1 egg white (use the yolk in the filling, below)
For the filling and topping
- 5-6 lemons, scrubbed
- 1 x 397g tin condensed milk (not light)
- 150ml double cream, plus extra to serve
- 2 medium eggs plus 1 egg yolk (reserved from above)
- 1 tbsp caster sugar
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease a 23cm loose-based tart tin with butter.
- Melt the butter with the brown sugar and syrup or honey. Reserve 3 pretzels to decorate then whiz half of the remainder to fine crumbs in a food processor before adding the rest and pulsing until you have a mix of coarse and fine crumbs. Stir them into the butter mixture; it should end up with the texture of wet sand. Let it cool slightly then lightly beat the egg white with a fork, and mix this into the pretzel crumb. Press into the sides and base of the tin to form the tart case. Put on a baking tray and bake for 10 minutes, then remove and leave to cool and set. Reduce the oven to 160°C, fan 140°C, gas 3.
- Finely grate the zest from 2 of the lemons then squeeze the juice from 4 or 5 lemons until you have 125ml. Add the zest and juice to a mixing bowl then whisk in the condensed milk and ceam, followed by the whole eggs and extra yolk until smooth. Pour into the tart case.
- Thinly slice the final lemon and arrange on a piece of baking paper on the tray, next to the tart tin, removing any pips. Sprinkle with sugar.
- Bake for 20-25 minutes at the reduced oven temperature. The filling should be set and forming bubbles on the surface but still have a wobble, and the lemon slices will be caramelised. Cool the tart for 30 minutes, then chill.
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When ready to serve, release the tart from the tin and decorate with the caramelised lemon slices and reserved pretzels.
*Use gluten-free pretzels if required.
