Lemon Crème Brûlée Tart Recipes

LEMON CREME BRULEE

Steps:

• Gather the ingredients.
• With a fine grater, zest 2 lemons . Set the lemon zest aside and then juice 1 lemon. Refrigerate the second zested lemon for another use.
• Preheat the oven to 325 F.
• Place six 4-ounce ramekins or four 6-ounce ramekins in a large baking pan or roasting pan.
• Put the heavy cream and 1/4 cup of granulated sugar in a medium saucepan. Add the finely grated lemon zest-about 2 tablespoons-to the cream. Heat until the cream begins to simmer.
• While the cream is heating, beat the egg yolks and salt in a small bowl.
• Slowly whisk the hot cream mixture into the egg yolks.
• Add 2 tablespoons of lemon juice to the mixture along with 1/2 teaspoon of vanilla extract.
• Divide the cream mixture evenly among the 6 ramekins.
• Add boiling water to a depth of about halfway up the ramekins.
• Bake the custards for about 30 minutes, or until the creme brulee has only a slight jiggle in the center when moved.
• Remove the pan from the oven and leave the ramekins in the water bath for 15 minutes.
• Remove the ramekins from the pan. Discard the water from the pan and place the ramekins back in the pan. Refrigerate, uncovered, for at least 3 to 4 hours, or until thoroughly chilled.
• Just before serving, top the custards with about 1 to 1 1/2 teaspoons of superfine or raw sugar. Gently rotate the ramekin on the countertop to distribute the sugar evenly over the top. Slowly caramelize the sugar with a blow torch or a kitchen torch. The edges of the ramekins will get hot as you caramelize the sugar, so wear an oven mitt to move them.
• Alternatively, you may place the sugar topped custards in a pan and place the pan under a preheated broiler. Broil just until the sugar has caramelized , rotating the pan about halfway through. Watch carefully.
• Gather the ingredients.
• With a vegetable peeler, remove the outer yellow peel from a large lemon. Slice the strips of lemon into thin strips.
• Put the lemon peel in a saucepan with 2 cups of water. Place the pan over high heat and bring to a boil. Drain.
• To the lemon peel in the saucepan, add 2 cups of granulated sugar and 1 cup of fresh water. Place the pan over medium heat; bring to a boil. Reduce the heat to low and simmer for about 10 minutes, or until the peels appear translucent. Drain and arrange the peels in a single layer on a sheet of parchment paper to cool.
• Toss the cooled lemon peel with about 1/4 cup of sugar to coat. Use to garnish desserts.
• Enjoy!

LEMON BRûLéE TART

Steps:

• Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into tart pan and trim edges. Chill shell until firm, about 30 minutes.
• Put oven rack in middle position and preheat oven to 375°F.
• Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights. Bake until side is set and edge is pale golden, 18 to 20 minutes. Carefully remove foil and weights and bake shell until deep golden, 15 to 20 minutes more. Remove from oven and reduce oven temperature to 300°F.
• Whisk together cream, 1/2 cup sugar, zest, juice, yolks, and whole egg until combined.
• Put tart shell (in tart pan) on a large baking sheet and transfer to oven. With oven rack extended, carefully pour filling into tart shell (custard will still have bubbles on top), then carefully slide rack into oven. Bake tart until custard is set 3 inches from edge but trembles slightly in center when gently shaken, 25 to 35 minutes. Remove from baking sheet and cool in pan on a rack 30 minutes, then remove side of pan and cool to room temperature, about 1 1/4 hours.
• Just before serving, sprinkle remaining tablespoon sugar evenly over top of tart. Move blowtorch flame evenly back and forth just above top of tart, avoiding crust, until sugar is caramelized and slightly browned (be careful not to burn sugar). Let tart stand 5 minutes before serving.

LEMON CREME BRULEE

Steps:

• Preheat oven to 325. From lemons, remove 6 strips peel (3"by 1" each)and squeeze 3 tablespoons juice.
• In 1-quart saucepan, heat cream, cinnamon stick, and lemon peel over med.-high heat just until simmering. Remove saucepan from heat;cover and let stand 15 minutes.(Cream will develop a thin skin on top;whisk in when mixing into egg yolks.) Remove cinnamon stick and lemon peel;discard.
• In large bowl, with whisk or fork, beat egg yolks, 1/3 cup sugar, and salt until blended.Whisk for one minute(you don't want it to be grainy from the sugar, it should be smooth)Beat in warm cream mixture and lemon juice. Pour custard in six 3-oz. broiler safe ramekins or custard cups.
• Place ramekins in 13"by9" baking pan,carefully pour boiling water into baking pan to come halfway up sides of ramekins. Bake 35 to 40 minutes or just until set (mixture will still be slightly soft in center). Remove ramekins from baking pan; cover and refrigerate at least 2 hours or until well chilled.
• Up to 4 hours before serving, preheat broiler. In small bowl, combine cinnamon and remaining 1 tablespoon sugar. Sprinkle tops of chilled custards with sugar mixture.
• Place ramekins on cookie sheet. Place cookie sheet with ramekins in broiler at closest position to source of heat and broil 1 to 2 minutes until sugar melts and browns slightly. Serve immediately or refrigerate up to 4 hours. If not served within 4 hours, sugar topping will lose its crispness.

LEMON CREME BRULEE TART

Steps:

• For crust: Combine flour, sugar and salt in processor.
• Blend 5 seconds.
• Using on/off turns, blend in butter until coarse meal forms.
• Add 4 teaspoons cream.
• Using on/off turns, blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry.
• Gather dough into ball; flatten into disk.
• Wrap and chill at least 2 hours.
• Preheat oven to 350°F.
• Roll out dough on floured surface to 12-inch round.
• Transfer to 9-inch diameter tart pan with removable bottom.
• Roll overhand in, pressing to form double thick sides.
• Bake crust until golden, pressing with the back of fork if crust bubbles, about 18 minutes (small cracks may appear).
• Brush inside of hot crust twice with egg white.
• Maintain oven temperature.
• For filling: Whisk 3/4 cup sugar, cream, yolks, and eggs in bowl to blend well.
• Mix in lemon juice and lemon peel.
• Pour filling into warm crust.
• Bake until filling is slightly puffed at edges and set in center, about 30 minutes.
• Cool completely about 1 hour.
• Preheat broiler.
• Place tart on baking sheet.
• Cover edge of crust with foil to prevent burning.
• Sprinkle tart with 2 tablespoons sugar.
• Broil tart until sugar melts and caramelizes, turning sheet for even browning, about 2 minutes.
• Transfer tart to rack.
• Cool until topping is crisp, about 1 hour.
• Push tart bottom up, releasing tart.
• Place on platter, garnish with lemon slices, if desired, and serve.

LEMON CRèME BRULEE TART

Steps:

• Crust Method:.
• Combine flour, sugar, and salt in processor, blend for 10 seconds. Pulse in butter until combined. Pulse while adding the heavy cream 1 teaspoon at a time, until moist dough clumps form. Remove dough from processor and form into a flatten disk. Wrap and chill for 1 hour.
• Preheat oven to 350°F Roll out dough on a floured surface to fit a 12-inch tart pan. Press dough to fit pan using excess dough for the sides. Poke crust with fork to keep crust from rising. Bake crust until golden brown, approximately 16 minutes. Remove crust from oven and brush the inside immediately with egg white. Reserve.
• Filling Method:.
• Whisk ¾ cup sugar, cream, yolks, and eggs in bowl to blend well. Mix in lemon juice and lemon zest. Pour filling into warm crust. Bake until filling is set in center, approximately 20 minutes. Remove from oven and cool completely.
• Cover edge of crust with foil to prevent from burning. Sprinkle remaining sugar on top of tart. Using a brulee torch, melt sugar until caramelized. Allow topping to crisp before serving. Serve with fresh berries and crème fraiche, if desired.