LEMON CHESS PIE WITH BLACKBERRY COMPOTE
Provided by Sol Schott
Categories Egg Dessert Bake Lemon Coconut Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- Make coconut crust:
- Pulse flour, coconut, sugar, and salt in a food processor several times to mix. Add butter and pulse until most of mixture resembles coarse meal, with remainder in pea-size lumps. Add water and pulse just until mixture forms a dough. (Do not overmix or pastry will be tough.)
- Flatten dough into a disk, then chill, covered in plastic wrap, 30 minutes.
- Shape and bake crust:
- Preheat oven to 350°F.
- Roll out dough on a lightly floured surface into a 12-inch round, then fit into a 9-inch pie plate. Crimp edge and prick bottom and sides all over.
- Line shell with foil and fill with pie weights. Bake in middle of oven 15 minutes, then carefully remove foil and weights and bake shell until pale golden, 5 to 10 minutes more. Transfer shell to a rack to cool 5 minutes.
- Reduce temperature to 325°F.
- Make filling:
- Whisk together eggs, sugar, and salt until well blended. Whisk in buttermilk, cornmeal, zest, juice, and nutmeg. Gradually whisk in butter until smooth. Pour filling into pie shell. Cover edge of pie crust with foil to prevent overbrowning .
- Bake until custard is just set, about 40 minutes. Transfer pie to rack to cool completely.
LEMON CHESS TART
Make and share this Lemon Chess Tart recipe from Food.com.
Provided by Witch Doctor
Categories Tarts
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- For the Tart Shell:.
- In Cuisinart, blend all ingredients while adding the butter in quarter-inch pieces.
- Drizzle in chilled water until dough is thick or holds together when pushing together with fingers.
- Move dough onto wax paper. Press into 1" thick disk and chill for at least one hour. Then press into 10" tart pan.
- Line pastry with parchment paper and bake at 350 degrees for 20 minutes until light brown. While still warm, remove parchment paper.
- Let tart shell rest at room temperature until ready to fill.
- For the Filling:.
- Cream butter until fluffy. Mix sugar with cornstarch. Add to butter and cream together.
- Add eggs one at a time, beating well after each addition. Add lemon juice (it will curdle; this is okay) and grated peel.
- Pour into a semi-baked 10-inch tart shell and bake at 350 for about 40 minutes, or until the filling no longer jiggles.
- Allow to cool, slice and top with berries if desired.
Nutrition Facts : Calories 712.1, Fat 49.6, SaturatedFat 30.2, Cholesterol 263.1, Sodium 258, Carbohydrate 62, Fiber 0.9, Sugar 40.2, Protein 7.4
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.
LEMON CHESS TART
This lemon chess tart uses the cookie dough crust from my Lemon Sables recipe. The crisp, buttery crust and the tart filling make a wonderful combination! From an April 1984 issue of Bon Appetit that featured Light and Refreshing Lemon Desserts.Serve this with a dollop of whipped cream and fresh strawberries or raspberries.A doily laid on top of the tart, sprinkled with the powdered sugar and removed, is a nice, decorative touch.Refrigeration time of dough is not included in prep time.
Provided by Leslie in Texas
Categories Tarts
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Mix almond meal and powdered sugar in processor to fine powder, about 10 seconds.
- Transfer to bowl of electric mixer and add butter; beat until light.
- Blend in eggs, lemon juice and salt.
- Beat in flour all at once until just combined;do not overmix.
- Gather dough into a ball and wrap in plastic.
- Refrigerate at least 3 hours.
- Roll dough out on generously floured surface into 11 1/2-inch circle 1/8 inch thick. (Keep surface and rolling pin well floured to prevent sticking.).
- Fit dough into 10-inch tart pan;trim edges.
- Cover with plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 400 degrees.
- Brush shiny side of 11 1/2-inch foil circle lightly with melted butter.
- Fit buttered side down into shell.
- Fill shell with dried beans or pie weights.
- Bake until dough is set, 15 to 20 minutes;remove foil and weights.
- Continue baking shell until golden brown, about 5 minutes.
- Reduce oven temperature to 350 degrees.
- Stir cream into cornmeal in small bowl.
- Cream butter and sugar in bowl of electric mixer until light and fluffy.
- Beat in eggs, one at a time, and continue beating until light.
- Blend in cornmeal mixture, lemon peel, juice and extract.
- Spoon filling into shell almost to rim; do not overfill.
- Bake tart until custard is set, about 30 minutes. (If edges brown to quickly, cover with strips of foil.).
- Cool on rack.
- Just before serving, dust lightly with powdered sugar.
- Garnish with whipped cream and berries, if desired.
Nutrition Facts : Calories 598, Fat 36.9, SaturatedFat 20.2, Cholesterol 188.4, Sodium 62, Carbohydrate 61.6, Fiber 1.6, Sugar 37.5, Protein 7.6
LEMON CURD TART WITH ALMOND CRUST
Lemon curd is very elegant. For some reason people think it's difficult to make, but it's not-it's simple, quick, and has a lemony freshness and creamy texture that just screams, "Eat me!" In this tart, I pair the bright lemon curd with a nutty, crunchy crust-they're perfect partners. What a combo!
Yield serves: 8 to 10
Number Of Ingredients 13
Steps:
- Put the almonds in a food processor and pulse until pulverized.
- Add the butter, sugar, all-purpose flour, almond flour, egg yolk, and salt and pulse, pulse, pulse until the mixture is the consistency of grated Parmigiano cheese.
- Add 1 tablespoon cold water to the mix and pulse two or three times-the dough should start to come together in a ball. If the mixture is still very dry and crumbly, add 1 more tablespoon cold water. Check the consistency of the dough by squeezing a handful-if the dough sticks together, it's done. If not, pulse the dough with 1 to 2 more tablespoons water.
- When the dough has come together, dump it out onto a clean, lightly floured work surface. Using the heel of your hand, schmear the dough straight forward and then roll it back with your fingertips. Repeat this process one or two more times, dusting with flour if it sticks. Form the dough into a flat disk, wrap it in plastic, and refrigerate for at least 45 minutes. (All this could have totally been done ahead of time-like yesterday or even last week!)
- Take the dough out of the fridge 20 to 30 minutes before you're ready to use it and let it come to room temperature.
- Preheat the oven to 425°F.
- On a lightly floured work surface, use a rolling pin to roll the dough 1/8 to 1/4 inch thick. Lay the dough in a 10-inch tart pan, pressing it gently into the pan. Tear off a little piece of dough from the edge and roll it into a "dough ball." Dip the dough ball in flour and use it to push the dough into the sides of the tart pan. Trim the edge of the dough by rolling the pin over the top of the pan to create a clean edge; remove the excess dough.
- Gently line the dough with a piece of aluminum foil, pressing it into the sides of the tart to keep them tall and straight. Fill the tart with 1 pound of dry beans or rice, put the pan on a baking sheet, and bake for 10 to 12 minutes. Remove the beans and foil and bake for another 2 to 3 minutes, until golden and crisp. Remove from the oven and let cool.
- Preheat the oven to 300°F.
- In a small saucepan, combine the lemon zest, lemon juice, sugar, eggs, and salt and whisk until it reaches a homogeneous consistency.
- Place the saucepan on the stove and bring to medium heat. Cook, whisking constantly, until the mixture thickens, 12 to 15 minutes. Remove the pan from the heat and whisk in the butter 2 pats at a time, continuing to mix until well combined.
- Pour the lemon curd into the prepared tart shell and bake until the lemon curd has set, 15 to 20 minutes. Let cool completely before cutting.
PASSOVER LEMON CHEESECAKE WITH ALMOND CRUST
This cheesecake has a delicious nutty and crisp crust with a light but creamy citrusy filling. Recipe is from Gourmet (April 2008). Cheesecake can be made 2 days ahead and chilled, loosely covered. You can garnish with berries or julienned lemon zest. The cake needs to cool 2-3 hours before serving. If you don't have matzo cake meal, grind regular matzo meal (or even matzos) to a finer consistency in a food processor or blender.
Provided by blucoat
Categories Cheesecake
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Make crust: Preheat oven to 350F with rack in middle. Pulse almonds, sugar, matzo cake meal, and salt in a food processor until finely ground. Transfer to a bowl and stir in butter until combined well. Press onto bottom and 1 inch up side of springform pan. Bake until crust is firm and a shade darker, 12 to 15 minutes. Cool crust completely in pan on a rack.
- Make filling and bake cheesecake: Reduce oven temperature to 300°F Beat together cream cheese and sugar in a bowl with an electric mixer at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add eggs 1 at a time, mixing until incorporated. Mix in zest and vanilla.
- Put springform pan in a shallow baking pan and pour filling into cooled crust. Bake until filling is set 1 1/2 inches from edge but center is wobbly, 45 to 50 minutes (filling will continue to set as it cools). Transfer cake in pan to a rack and immediately run a knife around edge, then remove side of pan. Cool completely, 2 to 3 hours.
Nutrition Facts : Calories 515.2, Fat 39.9, SaturatedFat 21.7, Cholesterol 162.7, Sodium 284.9, Carbohydrate 32.5, Fiber 1.2, Sugar 29.2, Protein 9.5
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