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
LEMON FRIDGE TART
Quick, easy, fail safe Lemon fridge tart
Provided by Chantal Boyer
Time 20m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Crush biscuits Melt butter Mix Biscuits and butter together and then press into dessert dish
- Beat Cream until thick and peaked Beat in condensed milk - Don't worry if not too thick Add Lemon Juice a bit at a time to taste preference - This will thicken the cream up too.
- Spoon lemony cream onto biscuit base and put into the fridge to set (Clingfilm or cover the dessert, so that the cream does not pick up other flavours from the fridge)
PASSION FRUIT AND LEMON FRIDGE TART
My mother used to make this in the 60's. Delicious then and still so, now. It's perfect for when it's too hot to bake.
Provided by Sherrie-pie
Categories Dessert
Time 5m
Yield 1 tart
Number Of Ingredients 5
Steps:
- Grease a 20 cm (8inch) dish.
- Line it with a layer of biscuits.
- If using fresh grenadilla, put the pulp and seeds in a microwave container. Zap for a couple of minutes in the microwave to break down any enzymes.
- Dissolve the jelly with the boiling water.
- Add the condensed milk and the grenadilla pulp.
- Smooth it on top of the biscuits.
- If you wish, you could add a layer of biscuit crumbs to give a crust.
- Refridgerate for a few hours or overnight.
Nutrition Facts : Calories 1994.7, Fat 54.7, SaturatedFat 23.5, Cholesterol 102, Sodium 1212, Carbohydrate 345.1, Fiber 17.2, Sugar 207.2, Protein 40.7
SOUTH AFRICAN FRIDGE TART
Make and share this South African Fridge Tart recipe from Food.com.
Provided by Fatman
Categories Dessert
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Place condensed milk in a mixing bowl and add lemon juice 5ml at a time while mixing thoroughly. Taste after every 5ml and add to suit your taste. Lemon juice will curdle the condensed milk and it will finally turn lighter in colour and change the texture. Be sure to end with a fairly tart (tangy) mixture to offset the sweetness of the custard. Must be pleasant to eat on it's own though -- Put aside but do not refrigerate.
- Make approximately 500 ml of Custard.
- Place one layer of Tennis biscuits on the bottom of a 20 x 30 glass or ceramic fridge/oven dish. Spread a layer of Custard (approximately 1cm) over the biscuits without disturbing them but covering them. Place another layer of biscuits over the custard. Now spread a layer of the lemony condensed milk over the biscuits (approximately 5-6 mm). Repeat until you run out of ingredients or you reach the top of the dish.
- Leave one biscuit for the end to crush and sprinkle over the top. You can decorate the top with other sprinkles but biscuit crumbles are the original. Refrigerate for 4 to 6 hours but cover with tin foil to keep fridge flavours out. Cut in square portions and serve.
- This is the original South African Fridge Tart!
Nutrition Facts : Calories 365, Fat 12.1, SaturatedFat 5.6, Cholesterol 27, Sodium 290.6, Carbohydrate 57, Fiber 0.5, Sugar 42.5, Protein 8.4
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