Lemon Sorbet Tart Recipes

LEMON SORBET TART

Steps:

• Preheat oven to 350°F.
• Spray a 9-inch springform pan with nonstick cooking spray.
• Using the food processor and metal blade, combine all crust ingredients.
• Process until well mixed.
• Press crumb mixture in bottom of prepared pan and bake for 10 to 12 minutes or until lightly browned.
• Cool 10 minutes.
• Remove the sorbet from freezer and allow to sit at room temperature while while the crust cools.
• Meanwhile, cream cheese in large bowl with electric mixer.
• With mixer running at low speed, gradually add half and half to cream cheese, beating until well blended.
• Add powdered sugar and blend well.
• Beat at high speed for 2 to 3 minutes or until foamy.
• Spoon sorbet into another bowl and add cream cheese mixture, lemon juice and food color; stir until blended.
• Pour into cooled crust; spreading evenly.
• Freeze at least 2-1/2 hours or until firm.
• Garnish each slice with fresh mint leaves and lemon slices, strawberries or raspberries.
• The cooking time includes the time required in freezer.

TART MEYER LEMON SORBET

Steps:

• Combine water and honey and a microwave-safe bowl; heat in microwave for about 30 seconds. Stir water until honey is dissolved.
• Stir lemon juice and lemon zest into honey water; pour into an ice cream maker. Process according to manufacturer's instructions for 25 minutes.
• Scrape sorbet into a chilled loaf pan and freeze.

LEMON SORBET

Steps:

• With a sharp paring knife, cut off the tops of the lemons (about one inch). With a teaspoon, remove the pulp from the lemons, being careful not to damage the shells.
• Extract the juice from the lemon pulp by pressing it through a sieve into a bowl. Reserve one cup of the juice.
• Put lemon shells including tops on a tray in the freezer.
• To make the sorbet, combine water and sugar in a heavy saucepan, and bring mixture to a boil. Boil for three minutes.
• Remove saucepan from heat and add lemon juice and lemon rind. Allow to cool.
• Put mixture into sorbet machine and freeze according to manufacturer's instructions.
• Beat the egg white and fold into the sorbet. Store in freezer.
• Just before serving, fill the lemon shells with the sorbet, decorate each with a mint leaf, and replace the tops.

LEMON SORBET

Steps:

• Place sugar and water in a small saucepan; bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, 2 minutes. Cool completely. , Stir in lemon zest and juice. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. , Transfer sorbet to a freezer container, allowing headspace for expansion. Freeze until firm, about 4 hours. If desired, serve in cookie cups with lemon wedges and top with additional lemon zest.