Lemon Buttermilk Tarts Recipes

LEMON BUTTERMILK CHESS TART

Steps:

• Preheat oven to 350 degrees F and set aside a 9 inch tart pan
• Place flour, salt, and sugar into the bowl of a food processor and pulse to combine.
• Slowly add the chilled and cubed butter to the flour mixture and pulse in between each addition until pea-sized lumps form
• Continue pulsing and add ice cold water at a slow stream and process until the dough comes together into a ball
• Remove the dough from the food processor and place on a floured surface
• Knead the dough until fully combined and reaches the perfect consistency (add flour if needed)
• Divide the dough in half and wrap each piece with plastic wrap and refrigerate for 30 minutes before using
• Once the dough is chilled and you are ready to roll out your tart shell, lightly flour the surface and roll out the chilled dough into an ⅛ inch thick
• Shape the dough into the 9 inch tart pan, pressing the center and sides down
• Refrigerate the tart shell for 10 minutes before baking
• Remove the tart shell from the refrigerator and place a piece of parchment paper on the top of the dough and fill the shell with pie weights or rice to pre bake the tart shell
• Pre bake the shell for 10 minutes
• If the dough still seems to be undercooked remove the pie weights from the tart shell and continue baking for 4 minutes)
• Remove the pre baked tart shell from the oven and allow it to cool completely while you are making the filling

EASY LEMON-BUTTERMILK TART

Steps:

• Set oven to 400 degrees.
• Place the prepared pie crust in a 9-inch tart pan.
• Bake for 9-11 minutes, or until lightly browned.
• In a large bowl using an electric mixer on high speed beat the eggs with sugar until pale yellow and thick (about 5 minutes).
• Add in buttermilk, cornmeal, melted butter, lemon zest and lemon juice; mix until thoroughly combined.
• Pour into prepared crust.
• Bake for about 30-40 minutes, or until set.
• Cool before serving.
• Sprinkle with powdered sugar if desired.

THE BEST LEMON TART EVER

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.