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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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.
