Tart Lemon Jelly Roll Recipes

MOIST LEMON ANGEL CAKE ROLL

Steps:

• Line a 15x10x1-in. baking pan with waxed paper; lightly coat paper with cooking spray and set aside., Preheat oven to 350°. Add vanilla and cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 2 Tbsp. at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in flour, about 1/4 cup at a time., Gently spread batter into prepared pan. Bake 15-20 minutes or until cake springs back when lightly touched. Cool 5 minutes. , Turn cake onto a kitchen towel dusted with 1 tablespoon confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. , In a large saucepan, combine sugar and cornstarch; stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes. Remove from heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. , Remove from heat. Gently stir in lemon juice, zest and, if desired, food coloring. Cool to room temperature without stirring., Unroll cake; spread filling to within 1/2 in. of edges. Roll up again. Place seam side down on a serving plate; sprinkle with additional confectioners' sugar.

TART LEMON BARS

Steps:

• 1. Preheat oven to 350 degrees F (175 degrees C).
• 2. Mix 2 cups of flour and confectioner's sugar together. Cut in the butter or margarine. (Remember it's a shortbread crust, crumbly and well combined.) Press the dough into a 9x13 inch baking pan.
• 3. Bake 15 - 18 minutes or until gold brown.
• 4. Beat together eggs, sugar, 4 tablespoons flour, lemon juice, lemon rind, and lemon extract for at least 1 minute. Pour the mixture over the HOT baked crust.
• 5. Bake the bars another 16 - 20 minutes, or until the lemon topping has set. (I've had issues with cracks so you may want to add a water bath to cooking process.) Cool completely by turning off oven and propping open (like with cheesecake). Sprinkle with powdered sugar before serving.

TART LEMON ROULADE

Steps:

• Preheat the oven to 375 F. Line a10-x-15-inch jelly roll pan with parchment paper, then grease and dust the parchment with flour, tapping our any excess.
• Whisk the whole eggs, eggs yolk, 1/4 cup of the sugar and the lemon zest in a metal bowl placed over a pot of gently simmering water until it is just warmer than body temperature. Remove the bowl from the heat and whip the eggs on high speed until they have doubled in volume, about 4 minutes.
• In a separate or clean bowl, whip the egg whites and salt starting on low speed until they are foamy, and then increasing to high, adding the remaining 5 Tbsp of sugar gradually. Continue to whip until the whites hold a medium peak when the beaters are lifted.
• Sift the flour over the whipped whole egg mixture and fold in using a whisk, then fold in the whipped whites in two additions. Spread this in the prepared pan, being sure that the batter is level and even. Bake the cake for about 10 minutes, until it springs back when gently pressed.
• Let the cake cool for about 2 minutes on a cooling rack, then loosen the sides with a spatula. Sift a layer of icing sugar over the surface of the cake and cover with a clean tea towel. Place a second cake pan over the towel and quickly invert the cake, removing the pan it was baked in. Peel off the parchment paper and dust this surface with icing sugar. Roll the two short sides of the cake in toward the centre with the towel (you can rest the cake on one side to get it to stay in place better) and let it cool this way to set its "memory" so the cake won't crack once filled.
• For the mousse, whip 1 cup of the whipping cream until it holds a soft peak. Stir the remaining ¼ cup of cream into the mascarpone cheese by hand, along with the lemon zest until the sugar has dissolved. Fold in the whipped cream and the lemon juice and chill until ready to assemble.
• Carefully unroll the jelly roll cake and remove the tea towel. Spread the mousse over the cake, but leaving 2 inches at both of the short ends. Roll the short ends back up to the middle and press then in gently, to create a heart shape with the cake. You can gently press the centre of the cake down to create the point at the bottom of the heart. Wrap the roulade loosely with plastic wrap and chill it on its side, until ready to serve. When ready to serve, dust with icing sugar and slice the roulade and plate to show off the heart shape.
• The roulade will keep, refrigerated, for up to 2 days.

TART LEMON JELLY ROLL

Steps:

• To Make Clear Lemon Jelly Filling: Mix sugar, cornstarch and salt in saucepan.
• Stir in water gradually. Cook, stirring constantly, until mixture thickens and boils.
• Boil and stir 1 minute. Remove from heat. Add lemon peel and butter.
• Stir in lemon juice and food color; cool. If filling is too soft, refrigerate until set. Saliva can break down the filling; avoid tasting and douple dipping the spoon.
• For the Cake: Preheat over to 375 degrees. Line a10-x-15-inch jelly roll pan with parchment paper, then grease and dust the parchment with flour, tapping our any excess.
• Beat the eggs with a rotary beater until thick, about 4 minutes. Gradually beat in 1 cup sugar. Beat in all at once water and vanilla.
• Sift together and beat in all at once flour, baking powder and salt. Beat just until smooth. Pour into prepared pan.
• Bake in the preheated oven for 12 to 15 minutes.
• Immediately turn upside down on a towel sprinkled with confectioners' sugar and remove parchment paper.
• Spread cake at once with clear lemon jelly filling and roll up beginning at short end.

TART LEMON TRIANGLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Process butter, 1/4 cup confectioners' sugar and 1 cup flour in food processor 10 seconds, or blend with pastry blender. Pat dough evenly into 9 inch round pie plate.
• Bake 12 to 15 minutes, until golden.
• Combine eggs, white sugar, lemon zest, lemon juice and 3 tablespoons flour and mix until smooth; pour mixture over hot crust.
• Bake 15 to 20 minutes more, until firm. Let cool completely in baking dish. Sprinkle with confectioners' sugar and cut into 12 triangles.

THE BEST LEMON TART EVER

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.

SWEET AND SIMPLE LEMON TART

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
• Combine butter with 1/4 cup confectioners' sugar in a bowl until smooth; stir in 1 cup flour. Press dough into prepared baking pan; pierce crust with fork in several places to prevent crust from puffing up during baking.
• Bake crust in the preheated oven until slightly golden brown, 10 to 15 minutes. Let cool.
• Whisk white sugar and eggs in a bowl; stir 3 tablespoons flour into mixture and add lemon juice, lemon peel, and salt. Whisk until thoroughly combined. Pour mixture into baked tart crust.
• Bake until filling is set, 20 to 25 minutes. Let cool and dust with 3 tablespoons confectioners' sugar.