LEMON CURD SOUFFLE TART
This delicious, most elegant lemon tart is as light as a feather. It's made with a simple pâte sucrée dough and a quick homemade lemon curd. The finished results are impressive-and there are plenty of built-in make-ahead steps that allow you to take your time and enjoy the process.
Provided by Greg Lofts
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h50m
Yield Makes one 9-inch tart
Number Of Ingredients 11
Steps:
- Crust: In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, sugar, and salt on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in egg yolk until smooth. Reduce speed to medium-low and beat in flour until smooth. Shape dough into a flat disk, tightly wrap in plastic, and refrigerate until firm, at least 45 minutes and up to 2 days.
- Preheat oven to 375°F. Let chilled dough rest at room temperature to warm slightly, about 15 minutes. On a lightly floured surface, roll out dough to an approximate 11-inch round (if dough cracks, press back together and let stand a few minutes to warm and soften more). Transfer to a 9-by-1-inch fluted tart pan with removable bottom, pressing into edges and trimming excess dough. Freeze until firm, about 15 minutes. Place on a rimmed baking sheet, line dough with parchment, and fill with dried beans or pie weights.
- Bake until dough is set and dry on the bottom, 30 to 35 minutes. Remove parchment and weights and continue baking until golden on the bottom, 5 to 7 minutes more. Let cool completely on a wire rack.
- Filling: In a medium saucepan, whisk together egg yolks, 1/3 cup granulated sugar, lemon zest and juice, and salt until smooth. Add butter to saucepan. Cook over medium heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon, about 5 minutes. Strain through a fine-mesh sieve into a large bowl. Cover surface of curd with plastic wrap to prevent a skin from forming. Refrigerate until cool and set, at least 30 minutes and up to 2 days.
- In a mixer bowl, whisk egg whites on medium speed until frothy. Increase speed to high and gradually add remaining 3 tablespoons granulated sugar, beating until mixture forms stiff, glossy peaks, 5 to 7 minutes. Stir 1/3 of egg-white mixture into curd to loosen. Gently fold in remaining egg-white mixture just until no streaks remain (do not overmix). Transfer filling to tart shell, gently smoothing top.
- Bake until puffed and golden brown, 18 to 22 minutes. Let cool completely on a wire rack, about 30 minutes. Carefully remove tart ring and dust with confectioners' sugar to serve.
LEMON-LIME SOUFFLE TART
I adopted this recipe after Mean Chef (IHHDRO) left the site. I haven't had a chance to try it, but when I do I will insert some comments. Recipe by Claudia Flemming.
Provided by Ms B.
Categories Pie
Time 1h35m
Yield 1 10inch tart
Number Of Ingredients 20
Steps:
- Lemon Curd (makes 2 cups, only use 1 1/2 cups).
- In a large heatproof bowl, whisk together the eggs, egg yolks, and sugar.
- Whisk in the lemon zest, juice, and salt.
- Place the bowl over a pot of barely simmering water, and gently cook the curd, whisking constantly to avoid scrambling the eggs, until curd thickens enough to coat the back of a spoon, about 10 minutes (or you can cook over direct heat if you are sufficiently skilled).
- Remove the bowl from the heat, and whisk in the butter.
- Strain the mixture through a fine sieve, and set the bowl in a large bowl filled with water and ice.
- Whisk until cool.
- Cover the curd, and refrigerate until it is thoroughly cold, at least 2 hours.
- The curd will keep for up to 3 days in the refrigerator.
- Almond Crust.
- To make the crust: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and confectioners' sugar until combined, about 1 minute.
- Beat in the egg and zest.
- In a medium bowl, whisk together the all-purpose flour, almond flour, and salt.
- Add the flour mixture to the butter mixture in two batches, scraping down the sides of the bowl between additions.
- Mix until dough is smooth.
- Scrape dough onto a piece of plastic wrap, and form it into a disk.
- Chill for at least 1 hour and up to 3 days.
- Make the tart.
- Preheat the oven to 325°.
- On a lightly floured surface, roll dough out to a 14-inch round about 1/8 inch thick.
- Fit the dough into a 10-inch tart pan with a removable bottom.
- Trim away any excess dough, and use a fork to prick the crust all over.
- Bake the tart crust until pale golden, 20 to 25 minutes.
- Transfer to a wire rack to cool.
- (The tart shell can be made 8 hours ahead.) Increase oven temperature to 375°.
- To prepare the filling: In the detached bowl of an electric mixer, whisk together 5 tablespoons sugar, egg yolks, flour, lemon juice, and lime juice.
- Place the bowl over a pot of gently simmering water, and whisk the mixture constantly to avoid scrambling the eggs.
- Continue whisking until mixture gets quite thick, about 8 minutes.
- Strain through a fine sieve into the bowl of an electric mixer, if necessary.
- Using the whisk attachment, beat the lemon cream on high speed until thick, cool, and light, about 5 minutes.
- In a clean bowl of an electric mixer fitted with the whisk attachment, beat the egg whites until they hold soft peaks.
- Slowly add the remaining 5 tablespoons of sugar, and beat until stiff peaks form, taking care not to overbeat the whites.
- Fold a third of the meringue into the lemon cream to lighten it, then fold in the remaining meringue in two batches.
- Spread the lemon curd in an even layer into the bottom of the crust.
- Spoon the soufflé topping onto the lemon curd, mounding it attractively.
- Bake the tart until the soufflé is golden brown and spongy, 20 to 25 minutes.
- Dust the top with confectioners' sugar, and serve warm.
Nutrition Facts : Calories 3832.8, Fat 193.7, SaturatedFat 105.1, Cholesterol 2687.7, Sodium 921.9, Carbohydrate 453.1, Fiber 9.1, Sugar 274.7, Protein 82.7
THE ULTIMATE FRENCH LEMON SOUFFLé
A classic lemon soufflé has to be the ultimate in all the recipes you can find for the fluffy, light dessert. This one is so easy to make-enjoy.
Provided by Rebecca Franklin
Categories Dessert
Time 40m
Yield 6
Number Of Ingredients 15
Steps:
- Gather the ingredients.
- Preheat the oven to 350 F. Butter a large soufflé dish and roll the granulated sugar throughout the dish, making sure to cover all the interior surfaces, especially the sides. Set aside.
- In a medium saucepan set over low-medium heat, bring 1 cup of the milk to just steaming.
- Stir together 5 tablespoons of the granulated sugar with the all-purpose flour, lemon zest, remaining 1/3 cup milk, and egg yolks until the mixture turns into a smooth batter.
- Slowly whisk half of the hot milk into the batter, making sure to combine the ingredients well until they are completely smooth.
- Add the tempered batter back into the hot milk in the pan and bring the mixture to a simmer, stirring constantly.
- Stir and cook the mixture until it has thickened, or about 1 minute.
- Stir the cold butter into the mixture and mix well. Allow it to cool at room temperature for 10 minutes.
- Stir in the vanilla extract.
- In a separate very clean bowl, beat the egg whites on medium-high speed until they become foamy and then add the remaining 2 tablespoons of sugar.
- Continue beating the egg whites on high speed until they hold stiff glossy peaks.
- Gently stir 1/3 of the egg whites into the vanilla mixture, then carefully fold in the remaining whipped egg whites.
- The vanilla mixture should be evenly colored and light and bubbly, without egg white streaks or marbling.
- Spoon the soufflé mixture into the prepared dish. Bake right away for 25 to 30 minutes, or slightly longer if at high altitude , until the soufflé has risen with a crusty exterior. If needed, cover it, and refrigerate it until ready for baking.
- Serve the soufflé with a dusting of confectioners' sugar and a few berries, if desired.
- Enjoy!
Nutrition Facts : Calories 302 kcal, Carbohydrate 37 g, Cholesterol 178 mg, Fiber 1 g, Protein 10 g, SaturatedFat 7 g, Sodium 162 mg, Sugar 31 g, Fat 13 g, ServingSize 6 servings, UnsaturatedFat 0 g
COLD LEMON OR LIME SOUFFLE
Provided by Marian Burros
Categories quick, dessert
Time 12m
Yield 6 to 8 servings (5 cups)
Number Of Ingredients 8
Steps:
- Sprinkle gelatin over the cold water.
- In a heavy saucepan combine yolks, lemon or lime juice, and sugar.
- Cook over medium-low heat, stirring constantly, until the mixture reaches 160 degrees.
- As soon as the mixture reaches 160 degrees, remove from heat and stir into gelatin to dissolve it. Turn into bowl and refrigerate, stirring occasionally, until mixture thickens slightly, about one hour.
- Whisk yolk mixture into meringue mixture. Add rind.
- Beat cream until stiff, and fold into lemon-meringue mixture.
- Pour into individual ramekins, or stemmed glasses, or a 9-inch crumb crust or baked pie shell, and chill one hour or longer.
LEMON SOUFFLé
This soufflé, adapted from Mark Bittman's famous tome, "How to Cook Everything," is rich, fluffy and very easy. You can also make orange or Grand Marnier variations. If you want to make individual soufflés, use a little more butter and grease four 1 1/2- to 2-cup ramekins.
Provided by Mark Bittman
Categories dinner, lunch, custards and puddings, dessert
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Butter a 2-quart soufflé or other deep baking dish. Sprinkle the dish with sugar, invert it, and tap to remove excess sugar. Set aside and heat the oven to 350 degrees. Whisk the egg yolks with 3/4 cup of the sugar until light and very thick; the mixture will fall in a ribbon from the ends of the beaters when it is ready. Beat in the flavorings and set aside.
- Beat the egg whites with the salt until they hold soft peaks; continue to beat, gradually adding the remaining 1/4 cup sugar, until they are very stiff but still glossy. Stir a good spoonful of them thoroughly into the egg yolk mixture to lighten it, then fold in the remaining whites, using a rubber spatula or your hand. Transfer to the prepared soufflé dish(es) and bake until the center is nearly set, 25 to 35 minutes (15 to 25 minutes for individual soufflés). Serve immediately.
Nutrition Facts : @context http, Calories 236, UnsaturatedFat 3 grams, Carbohydrate 39 grams, Fat 5 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 111 milligrams, Sugar 38 grams, TransFat 0 grams
LEMON SOUFFLE TART
This recipe transforms the classic American lemon meringue pie into an elegant lemon souffle tart that enjoys the textural advantages of souffle without it's downside (the looming threat of imminent collapse). Unlike the traditional tyrannical souffle, which must be slavishly served the instant it emerges from the oven, this tart can be made ahead of time, at your leisure, and served at room temperature. Now, that's progress...
Provided by MarieRynr
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400*F.
- Using an electric mixer, beat the egg yolks with 1/3 cup sugar, the lemon zest and the flour until thick and pale yellow.
- Transfer to a double boiler and add the lemon juice.
- Whisk over medium heat until thick and set.
- Remove from the heat and whisk in the butter.
- Cover and set aside.
- Using an electric mixer, beat the egg whites with the salt and cream of tartar until they form soft peaks.
- Add the remaining 1/3 cup sugar and beat until firm peaks form.
- By hand, whisk one third of the egg whites into the yolk mixture.
- Using a rubber spatula, fold in the remaining whites.
- Mound the mixture in the tart shell and bake for 15 to 18 minutes, rotating the pan 180 degrees after 9 minutes.
- Let cool before serving.
Nutrition Facts : Calories 160.2, Fat 6.4, SaturatedFat 2.5, Cholesterol 215.3, Sodium 106.8, Carbohydrate 19.8, Fiber 0.1, Sugar 17.6, Protein 6.5
More about "lemon lime souffle tart recipes"
LEMON-LIME SOUFFLé TART - THE GLOBE AND MAIL
From theglobeandmail.com
Estimated Reading Time 1 min
FROZEN LEMON AND LIME SOUFFLE RECIPE - BIGGER BOLDER …
From biggerbolderbaking.com
5/5 (7)Total Time 7 hrsServings 6
LEMON SOUFFLé TART - BAKE-STREET.COM
From bake-street.com
LIGHT AND TANGY LEMON SOUFFLé TART – SUPER CHEF DAD
From superchefdad.com
EASY LEMON AND LIME SOUFFLé RECIPE – BAKER RECIPES
From bakerrecipes.com
FROZEN LEMON AND LIME SOUFFLE RECIPE | FOODIE PASSION BLOG
From foodie-passion.com
LEMON-LIME SOUFFLE TART - LUNCHLEE
From lunchlee.com
LLBT- LEMON LIME SOUFFLE BLUEBERRY TART RECIPE ON …
From food52.com
LEMON SOUFFLé TARTLETS RECIPE | BON APPéTIT
From bonappetit.com
LEMON SOUFFLé TARTLETS WITH SUGARED ALMONDS AND …
From bonappetit.com
FROZEN LEMON AND LIME SOUFFLE RECIPE - TASTY MADE SIMPLE
From tastymadesimple.com
LEMON-LIME SOUFFLé TART RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
LEMON-LIME SOUFFLE TART
From recipecircus.com
LEMON SOUFFLé TART
From crystaljohnsonenjoy.com
LEMON LIME SOUFFLE TART RECIPES
From tfrecipes.com
LEMON-LIME SOUFFLE TART RECIPE
From recipenode.com
LEMON-LIME SOUFFLE TART
From recipecircus.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love