LEMON TART WITH ALMOND CRUST
Our state produces an abundance of lemons, and everyone is always looking for new ways to use them. This beautiful tart is my delicious solution to the excess-lemon problem! -Lois Kinneberg, Phoenix, Arizona
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Place the flour, almonds, sugar, butter, extract and salt in a food processor. Cover and pulse until blended. Gradually add water, 1 tablespoon at a time, pulsing until mixture forms a soft dough. , Press onto the bottom and up the sides of a greased 9-in. fluted tart pan with a removable bottom. Bake at 400° for 15-20 minutes or until golden brown. Cool on a wire rack. Reduce heat to 325°., In a small heavy saucepan over medium heat, whisk the eggs, egg yolks, sugar, lemon juice, peel and salt until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Pour into crust., Bake for 8-10 minutes or until set. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 419 calories, Fat 24g fat (12g saturated fat), Cholesterol 185mg cholesterol, Sodium 424mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.
ALMOND-LEMON TORTE WITH FRESH STRAWBERRIES
Provided by Diane Rossen Worthington
Categories Dessert Bake Passover Kid-Friendly High Fiber Lemon Almond Kosher Kosher for Passover Party Potluck Vegetarian Pescatarian Peanut Free Soy Free Small Plates
Yield Makes 8 to 10 servings
Number Of Ingredients 14
Steps:
- For cake:
- Preheat oven to 350°F. Brush 10-inch-diameter springform pan with oil. Line bottom with parchment paper round. Brush paper with oil. Place 2 tablespoons matzo meal in pan and shake to coat; tap out excess.
- Combine remaining 2 tablespoons matzo meal, almond flour, and 1/3 cup sugar in medium bowl; whisk to blend. Place egg yolks in large bowl; place egg whites in another large bowl. Add 1/3 cup sugar to yolks. Using electric mixer, beat yolk mixture until thick and fluffy. Beat in 6 tablespoons olive oil, then lemon juice, orange juice, and lemon peel. Mix in dry ingredients. Add 1/2 teaspoon salt to whites; using clean dry beaters, beat until soft peaks form. Gradually add 1/3 cup sugar and beat until stiff but not dry. Fold whites into yolk mixture in 3 additions. Transfer batter to prepared pan. Sprinkle almonds over.
- Bake cake until golden brown and tester inserted into center comes out clean, about 40 minutes. Place pan on rack; cool cake completely in pan. DO AHEAD: Can be made 2 days ahead. Cover cake pan with foil and let stand at room temperature.
- For sauce and berries:
- Combine 2 cups sliced strawberries and 1 tablespoon sugar in processor; blend until smooth. Sweeten sauce with more sugar, if desired; transfer to small bowl. do ahead Can be made 1 day ahead. Cover and chill.
- Cut around cake; release pan sides. Cut cake into wedges. Serve with sauce and remaining sliced strawberries.
- Sometimes labeled "ground almonds"; available at specialty foods stores and natural foods stores.
PAN-BAKED LEMON-ALMOND TART
This flourless, crustless tart is rich, moist, sweet and and prepared almost entirely on the stovetop (with the exception of a few minutes spent under the broiler to crisp the top). It is the ideal decadent breakfast, a new twist on the classic coffeecake or last-minute dessert.
Provided by Mark Bittman
Categories quick, dessert
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. In a bowl, combine eggs, sugar, salt, ground almonds, cream, sliced almonds, lemon zest and juice.
- Melt butter in an 8-inch ovenproof skillet over low heat; when foam has subsided, add almond mixture to pan, tilting pan to distribute batter evenly. Continue to cook tart on stovetop until edges just begin to set, then put pan in oven and finish cooking, about 10 to 15 minutes more.
- When tart is done, put it in broiler for about a minute or until just golden on top. Sprinkle with powdered sugar and sliced almonds. Serve.
Nutrition Facts : @context http, Calories 409, UnsaturatedFat 13 grams, Carbohydrate 36 grams, Fat 27 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 12 grams, Sodium 147 milligrams, Sugar 33 grams, TransFat 0 grams
LEMON TORTE
This beautiful, light treat has an easy-to make meringue base that's complemented with tart and sweet fillings.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add vanilla and cream of tartar; beat on medium speed until soft peaks form. Gradually add 1 cup sugar, about 2 tablespoons at a time, beating on high until stiff and glossy peaks form and sugar is dissolved. , Spread in a well-greased 13x9-in. baking dish. Bake at 300° for 1 hour. Cool on a wire rack. , Meanwhile, in the top of a double boiler, whisk egg yolks until lemon-colored. Add the lemon juice, zest and remaining sugar. Cook over hot but not boiling water, stirring occasionally, until thickened and a thermometer reads 160°. Cool to room temperature. , Spread half of whipped cream over meringue shell; cover with lemon mixture. Top with remaining whipped cream. Cover and refrigerate. Best made one day before serving.
Nutrition Facts :
More about "almond lemon torte recipes"
ALMOND-LEMON TORTE WITH FRESH STRAWBERRIES RECIPE
From bonappetit.com
3.8/5 (34)Author Diane Rossen WorthingtonServings 8-10
- Preheat oven to 350°F. Brush 10-inch-diameter springform pan with oil. Line bottom with parchment paper round. Brush paper with oil. Place 2 tablespoons matzo meal in pan and shake to coat; tap out excess.
- Combine remaining 2 tablespoons matzo meal, almond flour, and 1/3 cup sugar in medium bowl; whisk to blend. Place egg yolks in large bowl; place egg whites in another large bowl. Add 1/3 cup sugar to yolks. Using electric mixer, beat yolk mixture until thick and fluffy. Beat in 6 tablespoons olive oil, then lemon juice, orange juice, and lemon peel. Mix in dry ingredients. Add 1/2 teaspoon salt to whites; using clean dry beaters, beat until soft peaks form. Gradually add 1/3 cup sugar and beat until stiff but not dry. Fold whites into yolk mixture in 3 additions. Transfer batter to prepared pan. Sprinkle almonds over.
- Bake cake until golden brown and tester inserted into center comes out clean, about 40 minutes. Place pan on rack; cool cake completely in pan. DO AHEAD Can be made 2 days ahead. Cover cake pan with foil and let stand at room temperature.
- Combine 2 cups sliced strawberries and 1 tablespoon sugar in processor; blend until smooth. Sweeten sauce with more sugar, if desired; transfer to small bowl. DO AHEAD Can be made 1 day ahead. Cover and chill.
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