LEMON TARTS
These lemon tarts are perfect. They have a delicious sweet tart lemon filling that everyone will love.
Provided by Karen Ciancio
Categories Dessert
Time 32m
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- For the shells, combine the flour and salt. Cut in the shortening with a pastry blender until the mixture resembles coarse meal. Sprinkle cold water evenly over the surface. Stir with a fork until all the dry ingredients are moistened. Shape the dough into a ball and chill.
- When chilled, roll the dough to 1/8 inch thickness on a lightly floured surface. Cut into 3 1/4 inch rounds. Fit each pastry round into 3 inch tart pans. Prick with a fork.
- Bake in a preheated oven for 10-12 minutes. Let cool.
- Place the butter in the top of a double boiler. Bring the water in the double boiler to a boil. Reduce the heat to low, and cook until the butter melts. Combine the sugar and cornstarch, stirring well. Add to the butter and stir until smooth. Stir in the eggs and cook for 5 minutes, stirring constantly.
- Add the lemon juice. Cook 3-4 minutes longer or until the mixture thickens, stirring constantly. Cool. Spoon a rounded tablespoon of lemon filling into each cooled tart shell.
- Before serving, top each tart with a dollop of whipped cream, if desired. Makes 22 tarts.
Nutrition Facts : Calories 154 kcal, Carbohydrate 20 g, Protein 2 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 23 mg, Sodium 69 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
THE ULTIMATE LEMON TART
Steps:
- To make the pastry, combine the butter, icing sugar, flour and lemon zest in the bowl of a food processor.
- Pulse until the mixture resembles rough bread crumbs.
- Add the egg yolks and with the blender running, pour in the water, spoon by spoon until the mixture comes together in a ball.
- Turn the mixture out onto a floured surface and shape into 2 discs. Wrap in plastic wrap and place in the fridge for 15 minutes.
- Pre-heat the oven to 180°c. Roll the chilled pastry out on a floured surface and press into 2x 28cm tart cases.
- Blind bake the pastry for 10 minutes then remove the baking paper and baking beans and return the pastry back to the oven for another 10 minutes to finish baking.
- Remove and set aside while you make the filling. Turn the oven down to 100°c.
- For the filling, heat the cream and sugar in a saucepan until small bubbles appear around the edge of the pan, do not allow to boil.
- In a separate bowl, whisk the eggs.
- When the cream is hot, slowly pour into the eggs, whilst continuously whisking.
- Pour in the lemon juice and lemon zest and mix well.
- Strain the mixture into a jug and carefully pour into the baked tart cases.
- Bake the tart for 50 minutes until the edges are set and the centre is still slightly jiggly.
- Remove from the oven and allow to cool to room temperature before placing in the fridge to cool completely.
- When you are ready to serve, slice the tart and serve with a dusting of icing sugar.
THE BEST LEMON TART EVER
Very lemony-flavored with a shortbread crust; to die for! You can make smaller slices and tart can yield 16. Very decadent!
Provided by ChefChristi1221
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Combine butter, 1/2 cup sugar, vanilla extract, and salt in the mixing bowl of a stand mixer; mix ingredients thoroughly with a paddle attachment. Mix flour into butter mixture to make a smooth dough. Press dough into a 9-inch tart pan; refrigerate crust for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake crust until light golden brown, 15 to 20 minutes.
- Whisk sugar, eggs, lemon zest, lemon juice, and 1/2 cup flour in a bowl until smooth. Pour lemon filling into crust. Cover edges of crust with strips of aluminum foil to prevent burning.
- Bake tart until filling is set, about 20 minutes. Cool completely and dust with confectioners' sugar.
Nutrition Facts : Calories 507 calories, Carbohydrate 78.8 g, Cholesterol 115.5 mg, Fat 19.5 g, Fiber 1.1 g, Protein 6.2 g, SaturatedFat 11.6 g, Sodium 149.8 mg, Sugar 50.9 g
DELICIOUS LEMON TART
I found this recipe in The Frugal Gourmet Celebrates Christmas. He calls it "Nellie's Lemon Tart" and credits a friend of his from Toulouse, France for gifting him this recipe as his favorite. It sounds absolutely scrumtious to me - but then I love lemon desserts to cap off a meal!! I estimated on the prep times, which include chill times, some cooks may be faster than I am in the kitchen!!
Provided by Mommy Diva
Categories Tarts
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- To start the dough, cream together the butter and confectioners' sugar using a mixer.
- Add the flour and mix until consistency becomes course/grainy.
- Place dough in a ziplock bag and chill for 30 minutes.
- Press and form dough into 10-inch tart pan covering bottom and sides.
- Preheat oven to 425 degrees.
- Bake for 10 minutes, then remove and cool.
- Reduce oven heat to 350 degrees and hold to wait for tart.
- Next, blend together the granulated sugar and the eggs.
- Mix in the lemon juice, grated lemon peel, and butter, combine well.
- Put tart pan on a cookie sheet for stability and pour the filling mix into the tart shell.
- Using a potato peeler, peel the outer rind off another lemon so that only the white "pith" (thin layer) remains.
- Make 8 thin slices from that lemon and place them carefully on the tart.
- Place tart on tray in oven and bake for 35 minutes ( at 350 degrees).
- Remove from oven and sprinkle granulated sugar on the lemon slices.
- Increase oven to high broil and place tart back in oven on the top rack allowing to brown lightly on top.
- **WATCH THIS CLOSELY as you can easily burn the crust or the tart.***.
- Cool tart completely before serving.
- Enjoy! ;).
- ***Hint- a culinary torch/ creme brylee torch could be used to brown the top of the tart if desired**.
Nutrition Facts : Calories 497.3, Fat 36, SaturatedFat 22.3, Cholesterol 138, Sodium 322.6, Carbohydrate 41.2, Fiber 0.9, Sugar 22.3, Protein 4.5
LEMON TART
This is a delicious lemon tart that can be served cold with mascarpone cheese. This is one of my favorite desserts to serve when I have guests over. I like to put the tart into the refrigerator after it is done baking for 3 to 4 hours, to overnight, because it tastes better.
Provided by shep1
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 2h35m
Yield 8
Number Of Ingredients 12
Steps:
- Sift flour into a bowl. Mix in almonds, then rub in butter. Mix in confectioners' sugar, milk, lemon zest, and egg yolk. Knead briefly on a lightly floured work surface. Wrap up and refrigerate for 30 minutes.
- While dough rests, preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch tart pan with butter.
- Roll out the dough to a thickness of 1/4 inch and use to line the bottom and sides of the prepared pan. Prick all over with a fork.
- Bake in the preheated oven until golden, about 15 minutes. Remove from the oven and reduce the oven temperature to 300 degrees F (150 degrees C).
- Crack eggs into a bowl. Whisk in superfine sugar, heavy cream, and lemon zest and juice. Spoon filling into the pastry shell.
- Bake in the preheated oven until set, about 45 minutes. Remove from the oven and let cool for 45 minutes. Serve topped with mascarpone cheese.
Nutrition Facts : Calories 520.8 calories, Carbohydrate 62.9 g, Cholesterol 190.4 mg, Fat 28.6 g, Fiber 2.9 g, Protein 8.6 g, SaturatedFat 15.6 g, Sodium 56.9 mg, Sugar 39.6 g
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LEMON TART RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (2)Total Time 1 hr 40 minsCategory Celebrity Chef RecipesCalories 505 per serving
- To make the pastry, beat the butter and icing sugar in a large bowl until creamy, then beat in the egg yolks. Add the flour and, with your fingertips, rub it with the butter mixture to get a crumbly texture. Add 1-2 tbsp iced water, quickly mix with a knife, and press to form a ball. Lightly flour a work surface and, using your palms, lightly knead the pastry until blended.
- Flatten the dough with your palm into a thick disc, wrap in cling film and chill for 30 minutes. Lightly flour the table and roll out the pastry to 2-3mm thick, to fit a 21cm loose-bottomed fluted tart tin that’s 2.5cm deep. Roll the pastry over the rolling pin and unroll over the tin. Lift the dough with one hand and, with the other, gently tuck it into the bottom edge of the mould so it fits tightly.
- Take a small ball of dough wrapped in cling film and press all around the base of the tart to ensure a complete fit. Cut off the excess pastry with a knife. Prick the pastry base all over and place in the fridge to chill for 30 minutes.
- Preheat the oven to 180°C/fan160°C/gas 4 and put a baking sheet in the oven to heat up. Line the pastry case with baking paper and fill with baking beans or rice. Bake on the hot baking sheet for 10-15 minutes. Remove the beans and paper, return to the oven and bake for 5 minutes until the pastry is golden. Brush the pastry with the beaten egg and return to the oven for 1 minute. Remove and leave to cool a little before removing from the tin.
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