LEMON TART RECIPE
Provided by Shiran
Number Of Ingredients 7
Steps:
- To make the lemon curd: In a medium heatproof bowl, place eggs, sugar, lemon zest, lemon juice, and heavy cream, if using, and whisk to combine. Place the bowl over a saucepan of simmering water (bain-marie). Cook on moderate heat, whisking constantly, until mixture becomes thick (mine was ready in 10 minutes, but it can take up to 20). If you have a thermometer, it should register 170°F/75°C; otherwise, it should coat the back of a wooden spoon and leave a clear pass if you run your finger through it. The curd will thicken more once cooled.
- Remove from heat and immediately strain mixture through a sieve. Add butter, a few cubes at a time, and whisk until completely melted and incorporated, and mixture is smooth. Take your time with it-the whisking makes for an airy and light texture. Allow to cool to room temperature before filling the tart. (Lemon curd can be kept in an airtight container in the fridge for up to a week, or can be frozen for up to 2 months. To thaw, place overnight in the fridge. Whisk the mixture to smoothen it before using.)
- Fill the tart shell with lemon curd, then refrigerate for at least 4 hours until chilled. Serve with berries and whipped cream if you like. The tart is rich, so cut your servings small.
FRENCH-STYLE LEMON TART RECIPE BY TASTY
Here's what you need: egg yolks, eggs, sugar, lemon juice, lemon zests, butter, pre-baked tart shell
Provided by Ellie Holland
Categories Desserts
Yield 4 servings
Number Of Ingredients 7
Steps:
- Pre-heat the oven to 350°F (180°C).
- Prepare the lemon curd by whisking the egg yolks, whole eggs, sugar, lemon juice and lemon zest over a bain marie (a large bowl placed over a pan of simmering hot water).
- Once combined, mix in the butter and whisk the mixture for about 10 minutes, until thick.
- Pour into a pre-baked tart shell.
- Bake for 6 minutes.
- Whilst the tart is baking, prepare the raspberry chantilly by whipping the raspberries, sugar, vanilla extract and cream together.
- Leave the tart to cool before dusting with icing sugar.
- Serve with the raspberry chantilly, fresh raspberries and mint for garnish.
- Enjoy!
Nutrition Facts : Calories 866 calories, Carbohydrate 69 grams, Fat 58 grams, Fiber 4 grams, Protein 20 grams, Sugar 40 grams
TART & TANGY LEMON TART
Our family adores lemon desserts. I often make this cheery tart for brunch. For extra-special events, I bake it in my heart-shaped tart pan. -Joyce Moynihan, Lakeville, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 14 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until smooth. Gradually beat in flour. Press dough onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom. Refrigerate 15 minutes., Line the unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake until edges are lightly browned, 18-22 minutes. Remove foil and weights; bake until bottom is golden brown, 5-7 minutes longer. Cool on a wire rack., In a large bowl, beat sugar, lemon zest, lemon juice, eggs, egg yolks, cream cheese and cornstarch until blended; pour into crust. Bake until filling is set, 18-22 minutes. Cool on a wire rack. If desired, serve with whipped cream. Refrigerate leftovers.
Nutrition Facts : Calories 254 calories, Fat 15g fat (9g saturated fat), Cholesterol 114mg cholesterol, Sodium 125mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 0 fiber), Protein 4g protein.
CLASSIC FRENCH LEMON TART
A crisp buttery crust with a smooth tangy lemon custard. That is all you need to recreate this utterly iconic French dessert: a Classic French Lemon Tart. A must to have in your baking repertoire as a French host(ess). This is a perfect dessert to transition from Winter to Spring. It's bright and sunny, while still making the best of these citrusy winter fruits. Unlike common perceptions, a classic French Lemon Tart (Tarte au Citron) does not traditionally feature a meringue top. Of course, you can find both versions in...
Provided by Audrey
Categories Fruits
Time 36m
Yield 8
Number Of Ingredients 2
Steps:
- Make the « pâte sucrée » crust.
- In large mixing bowl, combine the butter and powdered sugar until creamy and smooth. Add the vanilla extract, almond flour and egg, and mix until homogeneous. Add the all-purpose flour and salt, and mix until just incorporated and the dough comes together into a ball. Wrap in a plastic film and place in the fridge for 2 hours, minimum.
- Pre-heat your oven to 350F (180C).
- Take the pâte sucrée out of the fridge, place it between two large sheets of parchment paper and roll it out to a 12-inch circle. Unpeel the top sheet of parchment paper, transfer the crust to a 9-inch tart pan (trim the sides if needed) and poke the bottom of the crust all over with a fork. Chill it again for 30 minutes. Line the top of the crust with foil or parchment paper and place pie weights or dried beans to keep the pie crust from puffing when baking.
- Bake the pâte sucrée for 20 minutes. Carefully remove the parchment paper filled with weights and bake for 10 more minutes, until the edges of the crust are golden.
- Set the tart shell aside to cool (still in the dish). Leave your oven on at 350F/180C.
- In the meantime, make the lemon filling.
- Grab a fine-mesh strainer before you start and have it ready within arm's reach.
- In a medium saucepan (no heat yet), whisk together the lemon juice, lemon zest, sugar, salt, egg yolks and eggs. Add the cubed butter and turn the heat to medium. Whisk slowly until the butter is all melted. Continue whisking steadily for several minutes until the mixture thickens to a thin custard consistency.
- Immediately pass the lemon filling through the fine mesh strainer, directly into the tart shell. Using an offset spatula (or back of a large spoon), smooth out the top of the filling. Bake the tart for 5 minutes, until the filling has slightly set and turned slightly deeper in color.
- Set aside to cool for at least 30 minutes. Enjoy slightly warm or chilled.
Nutrition Facts : Calories 200, Fat 20 grams
LEMON TART
Here's a luscious way to end a meal! Smooth and creamy, with a refreshing lemon taste, this tart gets rave reviews. Every time I serve it to someone new, it results in a request for the recipe. -Erlene Cornelius, Spring City, Tennessee
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine sugar and cornstarch. Gradually add milk until smooth. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot liquid into egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly. Cook 2 minutes longer (mixture will be very thick)., Remove from the heat; stir in butter and lemon zest. Gently stir in lemon juice. Cover and cool completely. , Fold in sour cream. Pour into pastry shell. Refrigerate for at least 2 hours before cutting. Garnish with whipped topping.
Nutrition Facts : Calories 386 calories, Fat 21g fat (11g saturated fat), Cholesterol 124mg cholesterol, Sodium 191mg sodium, Carbohydrate 45g carbohydrate (28g sugars, Fiber 0 fiber), Protein 4g protein.
FRENCH LEMON-APRICOT TART
If you like the tang of citrus, you'll love this lemon tart. The apricot preserves on top add a nice bit of sweetness. -Peggy Lunde, Costa Mesa, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Place the flour, confectioners' sugar, butter and salt in a food processor. Cover and pulse until mixture resembles coarse crumbs. Add egg yolk, processing just until mixture forms a soft dough. Shape into a ball, then flatten into a disk. Wrap and refrigerate for at least 1 hour. , Press dough onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom. Bake at 400° until golden brown, 10-12 min. Cool on a wire rack. Reduce heat to 325°., In a small heavy saucepan over medium heat, whisk the eggs, lemon juice, sugar and lemon zest 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. , Spread preserves over tart. Garnish with mint if desired. Refrigerate leftovers.
Nutrition Facts : Calories 200 calories, Fat 8g fat (5g saturated fat), Cholesterol 80mg cholesterol, Sodium 100mg sodium, Carbohydrate 30g carbohydrate (20g sugars, Fiber 0 fiber), Protein 3g protein.
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