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
GREGG'S TANGY LEMON TART
Gregg Wallace fell in love with Michel Roux Snr's lemon tart at first bite. This is his version of the classic recipe
Provided by Gregg Wallace
Categories Afternoon tea, Dessert, Dinner
Time 2h
Number Of Ingredients 8
Steps:
- To make the pastry, mix the flour and icing sugar in a bowl. Rub the butter into the flour with your fingers until crumbly. Mix in the egg yolks. If the pastry is still too dry, add 1-2 tbsp water until it comes together. Roll into a ball and divide in half (freeze one half for another recipe). Flatten out the pastry with your hands, wrap the dough in cling film, then chill for at least 30 mins. While the pastry is chilling, make the filling. Beat all the ingredients, except for the zest, together. Sieve the mixture, then stir in the zest.
- Roll out the pastry on a lightly floured surface to about the thickness of a £1 coin, then lift into a 23cm tart tin. Press down gently on the bottom and sides, then trim off any excess pastry. Stab a few holes in the bottom with a fork and put back in the fridge for 30 mins.
- Heat oven to 160C/140C fan/gas 3. Line the tart with foil and fill with rice or dried beans. Bake for 10 mins, then remove the tart tin from the oven, discard the foil, and bake for another 20 mins until biscuity. When the pastry is ready, remove it from the oven, pour in the lemon mixture and bake again for 30-35 mins until just set. Leave to cool, then remove the tart from the tin and serve at room temperature or chilled.
Nutrition Facts : Calories 770 calories, Fat 44 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 0.18 milligram of sodium
THIS TANGY BAKED LEMON TART IS THE TASTIEST WAY TO RING IN SPRING
I say, when life gives you lemons, use 'em! I've always loved lemons and gravitate to all lemon-flavoured treats, from lemon meringue cake to buttery lemon scones. My love for lemons continues with this semi-sweet tart. With its bright yellow filling, it's also a statement piece. You can eat it on its own, but it also pairs nicely with fresh raspberries and a dollop of whipped cream.Related: Blueberry Pop Tarts With Lemon GlazeExcerpted from Gather at Home by Monika Hibbs. Copyright © 2020 by Monika Hibbs. Published by Penguin Books, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.
Provided by Monika Hibbs
Categories baking,dessert,easter,holidays,special occasions,Spring,Summer
Time 1h35m
Yield 8 servings
Number Of Ingredients 12
Steps:
- To make the crust, add the flour, icing sugar, butter and salt to the bowl of a food processor and pulse until the mixture resembles sand.
- In a medium bowl, whisk together the egg yolk and cream. Add to the bowl of the food processor and pulse until the dough just comes together.
- Turn the dough out onto a clean counter and shape it into a disc. Wrap the disc in plastic wrap and let chill in the fridge for about 30 minutes.
- Roll out the dough between 2 sheets of parchment paper until it is about 1/16 inch (2 mm) thick. Place it in a 10-inch (25 cm) tart tin with a removable bottom, pressing it into the bottom and fluted edges. Using a paring knife, remove any dough that sticks out of the tin. Place the tin on a baking sheet and put it in the freezer for 30 minutes.
- Preheat the oven to 350°F (180°C).
- Crumple up a piece of parchment paper to eliminate any sharp edges that would dig into the dough and line the tart with it. Put either baking weights or dried beans on the parchment paper and blind bake the crust for 15 minutes. Remove the parchment paper and weights or beans and return the crust to the oven to bake for an additional 10 minutes, until golden. Remove the crust from the oven and reduce the temperature to 300°F (150°C).
- To make the filling, whisk together the eggs, egg yolks, cream, granulated sugar, lemon zest, and lemon juice in a large bowl. Using a fine mesh sieve, strain the mixture into a large glass measuring cup with a spout.
- Place the tart tin back in the oven on the middle rack. Slide the rack out halfway and slowly pour the filling into the tart shell. Gently slide the rack back in. Bake for 25 to 30 minutes, until the centre is almost set (it should still move a bit when you gently shake the pan). It will continue to set once you remove it from the oven. Let cool completely, then cover the tart with plastic wrap and place it in the fridge to chill for at least 4 hours before serving. Store in an airtight container or covered with plastic wrap in the fridge for up to 3 days.
LEMON CURD TART
This showstopping dessert tastes just as luscious as it looks! A tangy lemon curd filling is layered on a from-scratch buttery shortbread crust (just press right into the tart pan, no rolling required!) and garnished with beautiful, fresh berries to make this tart the star of any show. Top individual servings with sweetened whipped cream for an extra-sweet touch.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h20m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 9-inch tart pan with 1-inch rim and removable bottom with cooking spray.
- In large bowl, beat 3/4 cup softened butter and 1/4 cup sugar with spoon until well mixed. Stir in flour until blended (dough will be crumbly but can be pressed together). Pat and press dough very firmly on bottom and up sides of tart pan. Bake 14 to 18 minutes or until crust is set in center but still pale. Cool 15 minutes.
- In 2-quart saucepan, mix 1 cup sugar and the cornstarch. Gradually stir in water, lemon zest and lemon juice until smooth. Cook and stir over medium-high heat. Heat to boiling; boil 1 minute, stirring constantly, until mixture is bubbly and thickened. Remove from heat.
- In small bowl, beat egg yolks with whisk. Gradually beat about 1/2 cup hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over medium heat, stirring constantly, until mixture starts to gently boil. Cook 2 minutes longer, stirring constantly. Remove from heat; stir in 2 tablespoons butter. Pour over cooled baked crust. Cool at room temperature 15 minutes; refrigerate at least 3 hours until set.
- When ready to serve, sprinkle fresh berries on top. Serve with whipped cream. Store loosely covered in refrigerator.
Nutrition Facts : Calories 300, Carbohydrate 39 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 9 g, ServingSize 1 Slice, Sodium 110 mg, Sugar 21 g, TransFat 1/2 g
TART & TANGY LEMON TART
Our family adores lemon desserts. I often make this cheery tart for brunch. For extra-special events, I bake it in my heart-shaped tart pan. -Joyce Moynihan, Lakeville, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 14 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until smooth. Gradually beat in flour. Press dough onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom. Refrigerate 15 minutes., Line the unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake until edges are lightly browned, 18-22 minutes. Remove foil and weights; bake until bottom is golden brown, 5-7 minutes longer. Cool on a wire rack., In a large bowl, beat sugar, lemon zest, lemon juice, eggs, egg yolks, cream cheese and cornstarch until blended; pour into crust. Bake until filling is set, 18-22 minutes. Cool on a wire rack. If desired, serve with whipped cream. Refrigerate leftovers.
Nutrition Facts : Calories 254 calories, Fat 15g fat (9g saturated fat), Cholesterol 114mg cholesterol, Sodium 125mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 0 fiber), Protein 4g protein.
TANGY LEMON TART
A mouth-watering dessert that my Mum makes to perfection, with perfect pastry and the smoothest lemon filling.
Provided by Ozzy5223
Categories Tarts
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix the egg yolk with the cold water.
- Preheat a baking sheet in the oven at 190C, 375°F.
- Rub the flour, salt, sugar and butter between your fingers until it resembles very fine breadcrumbs.
- Add egg yolk mixture and stir into the pastry mixture with a fork, stop when the pastry begins to come together.
- Turn out onto a floured surface and knead for a few seconds.
- Roll the pastry out to 0.5cm thick and fit into a loose-bottomed 24cm fluted tart tin.
- Trim excess pastry, leaving a 1cm border.
- Chill in the freezer for 10 minutes, then line with baking paper and fill with baking beans.
- Cook the heated baking sheet for 10 minutes, remove paper and beans, trim edges again and cook for a further 8-10 minutes.
- then remove from the oven.
- Reduce the oven temperature to 160C, 325°F.
- Make the filling by whisking the eggs and sugar together, stir in the zest, lemon juice and double cream.
- Transfer the mixture to a jug and carefully pour it into the pastry case. Bake for 35-40 minutes.
- The tart is ready when the lemon cream filling is almost set, but still wobbles very slightly.
- Cool completely on a wire rack and then remove it from the tin. As the tart cools, the filling will set perfectly.
- Dust with icing sugar and serve with crème fraiche and fresh berries.
Nutrition Facts : Calories 390.3, Fat 16.9, SaturatedFat 9.6, Cholesterol 170.4, Sodium 125.3, Carbohydrate 54, Fiber 0.8, Sugar 31.7, Protein 6.7
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