LEMON-NUT TORTE WITH SUMMER BERRIES
Provided by Akasha Richmond
Categories Berry Citrus Fruit Dessert Fourth of July Picnic Vegetarian High Fiber Father's Day Backyard BBQ Blackberry Blueberry Strawberry Lemon Summer Healthy Self Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 18
Steps:
- Heat oven to 350°. Line an 8" or 9" springform pan with parchment paper and coat with cooking spray. Combine 1/3 cup sugar and flours in a bowl. Whip 1/3 cup sugar and egg yolks in another bowl with an electric mixer about 5 minutes. Beat in zest, oil, lemon juice, and orange juice. Fold in dry ingredients. Beat egg whites and salt in a third bowl with an electric mixer until frothy. Beat in remaining 1/3 cup sugar until stiff peaks form. Fold 1/3 of egg-white mixture into batter. Fold in remaining egg white mixture in two parts, mixing well. Pour batter into pan. Bake 30 to 35 minutes. Remove from oven; cool. Invert pan, remove parchment, and turn cake right side up onto a plate. Topping: Combine honey, lemon juice, and vanilla in a bowl. Add berries; mix. Spoon topping on cake, dust with sugar, and slice into eighths.
LEMON TART WITH SUMMER BERRIES
A zingy lemon tart from Mr Ramsay. Gordon's version of the classic French Tarte au citron is well worth the effort
Provided by Gordon Ramsay
Categories Afternoon tea, Dessert, Dinner
Time 1h45m
Yield Cuts into 10 slices
Number Of Ingredients 12
Steps:
- Finely grate the zest of 3 of the lemons into a bowl. Halve all the lemons, then use a fork to squeeze out all the juice and pulp into the bowl with the zest - don't worry about the seeds. Crack the eggs into a separate bowl, then whisk in the caster sugar until completely combined. Whisk in the cream and lemon juice mix, then set aside.
- Place a 23cm tart ring or loose-bottom flan tin on a baking sheet lined with greaseproof paper. On a surface dusted with icing sugar, roll out the pastry to the thickness of a £1 coin. Lift onto a rolling pin, then drape over the tart ring or flan tin, leaving the excess hanging over the edge. Carefully press the pastry into the sides with a small ball of pastry. Put in fridge or freezer for 20 mins to allow pastry to chill.
- While the pastry is chilling, heat oven to 200C/fan 180C/gas 6. Prick the base of the pastry case, line with greaseproof paper and baking beans, then bake for 15 mins. Remove the paper and beans, then bake the case for 5-10 mins more until it is biscuity brown and crisp. Lower oven to 150C/fan 130C/gas 2.
- Use a ladle to push the lemon custard through a sieve into a bowl, pressing down on the pulp to extract as much juice as possible. Skim the bubbles from the surface of the custard, then pour the custard into a jug. Pull the tart out of the oven slightly, then pour in the custard so it comes to the top. You may have some left over. Push tart back in, then bake for 35-40 mins until the top forms a light crust and the custard is just set. Leave to cool, then chill.
- While the tart is cooling, make the berry salad. Place a large non-stick frying pan over a medium heat and scatter the icing sugar over the base. Heat until the sugar dissolves and caramelises. Throw in the berries, toss with the sugar, then splash in the sherry vinegar. Bubble for a min until everything is just starting to soften, then tip onto a plate and leave to cool slightly.
- Use a serrated knife to trim away the pastry and make a neat edge. Dust the tart lightly with icing sugar, then use a blowtorch to caramelise the top. Leave the top to set, then repeat the process so that you get an extra-thick layer of caramel. Stir the mint through the berries. Serve the tart in slices with a bowl of the berry salad on the side.
Nutrition Facts : Calories 490 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 44 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.35 milligram of sodium
LEMON-NUT TORTE WITH SUMMER BERRIES
This citrus torte is both gluten-free and a source of healthy unsaturated fat. The skinny -- 380 calories per serving, 17 g fat (2.3 g saturated), 53.4 g carbs, 3.6 g fiber, 6.9 g protein
Provided by dojemi
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- For torte:.
- Heat oven to 350°.
- Line an 8" or 9" springform pan with parchment paper and coat with cooking spray.
- Combine 1/3 cup sugar and flours in a bowl.
- Whip 1/3 cup sugar and egg yolks in another bowl with an electric mixer about 5 minutes.
- Beat in zest, oil, lemon juice and orange juice.
- Fold in dry ingredients.
- Beat egg whites and salt in a third bowl with an electric mixer until frothy.
- Beat in remaining 1/3 cup sugar until stiff peaks form.
- Fold 1/3 of egg-white mixture into batter.
- Fold in remaining egg-white mixture in 2 parts, mixing well.
- Pour batter into pan.
- Bake 30 to 35 minutes.
- Remove from oven; cool. Invert pan, remove parchment and turn cake right side up onto a plate.
- For topping:.
- Combine honey, lemon juice and vanilla in a bowl.
- Add berries; mix.
- Spoon topping onto cake, dust with sugar and slice into eighths.
Nutrition Facts : Calories 369.2, Fat 12.3, SaturatedFat 2.3, Cholesterol 141, Sodium 145.5, Carbohydrate 61.9, Fiber 0.3, Sugar 54.5, Protein 4.3
LEMON TART WITH FRESH BERRIES
Looking for a special occasion summer dessert? This tart features an exquisite lemon filling and is topped with fresh berries--simply delicious!
Provided by jackie
Categories Fruit Tarts
Time 5h
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (180 degrees C). Grease and lightly flour a springform pan and set aside.
- Combine flour, butter, and eggs in a food processor and pulse until a soft pastry ball forms. The dough will be pretty soft and hard to roll out. Take small portions of dough and flatten between your palms. Cover the base and sides of the springform pan until fully covered. Prick all over with a fork.
- Bake in the preheated oven until lightly golden, 20 to 25 minutes. Remove pastry from the oven and allow to cool completely.
- Combine water, sugar, lemon juice, lemon zest, egg yolks, cornstarch, and butter in a large bowl. Beat with an electric mixer until cornstarch and sugar are dissolved. Pour mixture into a small saucepan.
- Cook over medium heat, stirring constantly, until cream thickens and starts to bubble, about 10 minutes. Remove from heat and pour into the cooled pastry shell. Spread out evenly and chill in the refrigerator until set, about 3 hours.
- Once custard has set, top with fresh berries and lightly dust with powdered sugar.
Nutrition Facts : Calories 510.7 calories, Carbohydrate 62.9 g, Cholesterol 188.1 mg, Fat 28 g, Fiber 4.7 g, Protein 7 g, SaturatedFat 16.5 g, Sodium 28.1 mg, Sugar 29.4 g
RUSTIC LEMON TART (TORTA DELLA NONNA AL LIMONE) WITH PINE NUT LACE COOKIES
While the crispy, buttery lace cookies add addictive crunch to this dessert, they're not mandatory. The citrusy creaminess of this Italian-style lemon tart makes it an impressive finale all on its own.
Provided by Maialino
Categories Dessert Cookies Lemon Kid-Friendly Christmas Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 1 (10") tart and about 32 cookies
Number Of Ingredients 28
Steps:
- Make the crust:
- Whisk together 1 1/2 cups all-purpose flour and whole-wheat flour, salt, and baking powder in a medium bowl; set aside.
- Simmer lemon juice and zest in a small skillet over medium heat until syrupy and golden, 1-2 minutes, stirring frequently.
- Using an electric mixer, beat butter, both sugars, and lemon reduction on medium-high speed until fluffy, about 3 minutes. Add whole egg and yolk and beat until just combined. Reduce speed to low and gradually add flour mixture; beat until just combined.
- Preheat oven to 350°F.
- Transfer dough to a work surface, flatten into a disc, then wrap in plastic and freeze for 10 minutes. Roll dough on a lightly floured surface to a 12" round, about 1/4-inch thick. Fit dough into tart pan, pressing it into the fluted sides. If the dough breaks, just press it back together with your fingers. Trim the excess by running a rolling pin over the tart pan. Prick the pastry several times with a fork and freeze tart shell until firm, about 15 minutes. Bake on the middle rack until the tart shell is golden and dry, 30 minutes. Let cool completely.
- Reduce oven temperature to 275°F.
- Make the filling:
- Combine cream, lemon zest, and 1/4 cup sugar in a medium saucepan and bring just to a simmer.
- Whisk egg yolks and remaining 1/4 cup sugar together in a medium bowl. Gradually whisk in hot cream. Add lemon juice and strain mixture into a heat-proof pitcher or large measuring cup with spout.
- Set tart pan on a sturdy baking sheet and pour in filling. Bake until custard is just set when jiggled, about 1 hour (the filling should not start to brown). Cool to room temperature on a wire rack, then refrigerate until completely chilled, at least 4 hours.
- Meanwhile make the Pine Nut Lace Cookies: Preheat oven to 350°F and line a cookie sheet with parchment.
- Using a wooden spoon, stir butter and corn syrup in a medium bowl until smooth. Add sugar and stir to thoroughly combine. Add flour and pine nuts and stir until blended and smooth.
- Working in batches, scoop level teaspoons batter onto baking sheet 2 inches apart, allowing room for the cookies to spread. Bake until cookies are golden and lacy, 8-10 minutes. Let cool on baking sheet and then transfer to a plate. Wipe parchment and repeat with remaining batter.
- Cut torta into wedges and garnish each slice with toasted pine nuts, candied lemon zest, and Pine Nut Lace Cookies.
- Do ahead
- Torta can be refrigerated up to 1 day before serving and Pine Nut Lace Cookies can be stored in an airtight container at room temperature for up to 1 day before serving.
LEMON TORTE
This beautiful, light treat has an easy-to make meringue base that's complemented with tart and sweet fillings.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add vanilla and cream of tartar; beat on medium speed until soft peaks form. Gradually add 1 cup sugar, about 2 tablespoons at a time, beating on high until stiff and glossy peaks form and sugar is dissolved. , Spread in a well-greased 13x9-in. baking dish. Bake at 300° for 1 hour. Cool on a wire rack. , Meanwhile, in the top of a double boiler, whisk egg yolks until lemon-colored. Add the lemon juice, zest and remaining sugar. Cook over hot but not boiling water, stirring occasionally, until thickened and a thermometer reads 160°. Cool to room temperature. , Spread half of whipped cream over meringue shell; cover with lemon mixture. Top with remaining whipped cream. Cover and refrigerate. Best made one day before serving.
Nutrition Facts :
LEMON BUTTER TARTS
I love butter tarts, and can never get enough. This is one that I make now and then to be a little different.
Provided by Carol
Categories Desserts Pies Tarts Fruit Tart Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Melt butter or margarine in a saucepan. Add rind, lemon juice, and 1 1/2 cups sugar. Beat eggs and egg yolks until thick, and add to lemon butter mixture. Cook over low heat, stirring constantly until thick. Chill.
- Beat 3 egg whites until stiff. Gradually add 1/4 cup sugar, and continue beating until stiff and glossy. Fill baked tart shells with lemon custard, and top with meringue.
- Bake at 350 degrees F (175 degrees C) just until tarts are a delicate brown color.
Nutrition Facts : Calories 350.7 calories, Carbohydrate 48.8 g, Cholesterol 101.3 mg, Fat 16.1 g, Fiber 0.1 g, Protein 4.4 g, SaturatedFat 7 g, Sodium 177.4 mg, Sugar 34.5 g
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LEMON TART WITH FRESH BERRIES RECIPE | KING ARTHUR BAKING
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4.4/5 (25)Calories 337 per servingTotal Time 2 hrs 5 mins
- To make the crust: In a medium-sized bowl, whisk together the flour, sugar, lemon zest or oil, and salt., Using a pastry fork or pastry blender, your fingers, or an electric mixer, cut in the cold butter, working the mixture until it's crumbly; a few larger chunks of butter can remain., In a small cup or bowl, whisk together the egg yolk and the vanilla.
- Stir this mixture into the pastry dough., Roll or press the dough onto the bottom and at least 1" up the sides of a 9" to 10" springform pan or tart pan (preferably with a removable bottom), or 9" round cake pan., Use a fork to prick the dough all over (this will keep it from puffing up as it bakes), and refrigerate it for 30 minutes or longer., Bake the chilled crust for 16 to 18 minutes in a preheated 375°F oven, until it's golden brown.
- Check it midway through the baking time; if it's developed any big bubbles, puncture them., Remove the crust from the oven (leave the oven on), and cool it on a rack as you prepare the filling., To make the lemon filling: In a medium-sized bowl, or the bowl of an electric mixer, mix together the sour cream and sugar., Whisk in the eggs, then add the lemon juice and lemon zest or oil., Pour the filling into the cooled tart shell.
- Don't overfill the shell; if any filling seeps over the top edge, it'll burn and stick., Return the tart to the 375°F oven, and bake it for 18 to 20 minutes.
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