Creamy Lemon Tart Recipes

Steps:

• In the microwave (I use my 8-cup Pyrex measuring cup for this) or on top of the stove (using a heavy-bottomed sauce pan) combine sugar, cornstarch, lemon zest, lemon juice, egg yolks, half and half and whipping cream (can use 2 cups half and half cream if desired and omit the whipping cream); whisk to combine.
• Microwave on HIGH until thick (removing about every minute to whisk/stir).
• Cook until thickened.
• Stir in butter; whisk until butter has melted and the mixture is smooth.
• Cool to almost room temperature, stirring every so often.
• Stir in sour cream until well blended.
• Divide evenly between baked tart shells.
• Top with a dollup of Cool Whip.
• Delicious!

Steps:

• With this particular tart, as it has a moist filling, it's important to egg-wash the uncooked tart shell before adding the filling. This adds a sort of waterproof layer and keeps the pastry crisp and short for longer.
• Whisk together the sugar and eggs in a bowl. When they are well mixed, slowly stir in the cream and the juices. Put the cooked tart shell back into the oven and then pour the filling into it -- I find this reduces spillage. Bake for around 40 to 45 minutes at 180C/350F/Gas 4 or until the filling is set, but still semi-wobbly in the middle (obviously different ovens will cook at different rate so it is good for you to try this tart a couple of times to gauge exactly when you should take it out of the oven). After cooling for an hour, the semi-wobbly filling will have firmed up to the perfect consistency; soft and smooth. If you cut it before it has had time to rest it will pour out or be extremely gooey.
• You can dust it with a little icing sugar, if you wish. Serve with a huge pile of fresh raspberries or strawberries. Whatever you decide to serve it with should be quite simple so that you let the tart do the talking.

Steps:

• For crust:
• Using electric mixer, beat unsalted butter and egg yolks in large bowl until fluffy. Beat in sugar. Beat in flour and salt just until blended, adding water by tablespoonfuls if dough is dry. Transfer dough to lightly floured work surface. Gather dough together. Shape dough into ball; flatten into disk. Wrap dough in plastic and refrigerate 1 hour. Soften dough slightly at room temperature before rolling out.
• For filling:
• Whisk eggs, sugar, cream, lemon juice, and grated lemon peel in medium metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk slowly but constantly until mixture thickens and instant-read thermometer inserted into mixture registers 160°F, about 20 minutes. Remove bowl from over water. Cool mixture to room temperature, whisking occasionally.
• Preheat oven to 350°F. Roll out dough on lightly floured surface to 13-inch round. Transfer dough to 10-inch-diameter tart pan with removable bottom. Fold in dough edges, forming double-thick sides. Freeze crust 15 minutes. Line crust with foil; fill with pie weights or dried beans. Bake 15 minutes. Remove pie weights. Bake until crust is golden and cooked through, about 30 minutes longer. Cool crust in pan on rack.
• Spread filling evenly in crust. Chill overnight to allow filling to set.

Steps:

• Position a rack in the middle of the oven and preheat the oven to 350-degrees.
• Have ready an 11-inch tart pan with a removable bottom.
• Melt the butter in a small saucepan over medium heat, add 1 Tablespoon of the zest, and let stand for 5 minutes.
• Whisk together the flour, 1/4 cup of the granulated sugar, and a pinch of salt in a medium bowl.
• Pour in the butter mixture in a fine stream, stirring with a fork, and continue stirring until the dough begins to come together when a small bit is pressed between your fingers.
• Transfer the mixture to the tart pan and press it with your fingertips evenly up the side and into the bottom.
• Bake for 20 minutes, or until the crust is light golden brown.
• Let cool on a wire rack while making the filling.
• Process the remaining 1 cup of granulated sugar and the remaining 1 Tablespoon of zest in a food processor until the zest is finely ground.
• Whisk together the eggs, the sugar and zest mixture, the lemon juice, and another pinchy of salt in a medium bowl until smooth.
• Beat the cream with an electric mixer on medium-high speed in a medium bowl just until it forms soft peaks.
• Whisk the cream into the egg mixture until just blended.
• Place a baking sheet in the oven, place the crust on the baking sheet, and pour the filling into the still-warm crust.
• Bake for 25-30 minutes, or until the filling is just set in the center.
• Let the pie cool on a wire rack.
• Just before service, generously sift confectioners' sugar over the tart.
• Cut into wedges and serve.
• Note: You may wish to use slightly less zest than called for, and taste the batter.
• My lemons were extremely powerful, and I only needed 1 1/2 Tablespoons total of zest.

Steps:

• Crust: Put the flour, confectioners' sugar, and salt in a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in. Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. When the yolk is in, process in long pulses-about 10 seconds each-until the dough, which will look granular soon after the egg is added, forms clumps and curds.
• Turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that might have escaped mixing. This is done by smearing the butter pieces into the flour using the heel of your hand-a French technique called "fraisage."
• Flatten dough into a disc and place between two pieces of parchment paper. Using a rolling pin, roll out the dough, rotating it ⅛ of a turn at a time and rolling until it's just bigger than the tart pan.
• Butter the tart pan. Press the dough evenly over the bottom and up the sides of the pan, using all but one little piece of dough, which you should save in the refrigerator to patch any cracks after the crust is baked. Using a fork, give the crust a few pricks and freeze for at least 30 minutes before baking.
• Parbake the crust: Preheat the oven to 375 degrees F. Butter the shiny side of a piece of aluminum foil and fit the foil tightly against the crust. Add pie weights on top of the foil to keep the crust flat as it bakes. Put the tart pan on a baking sheet and bake the crust for 25 minutes.
• The filling: Cut the lemons into small pieces and remove the seeds. Put the lemons and sugar in a blender or food processor and pulse, blending and scraping down the sides until you have a smooth mix. Add the remaining filling ingredients and pulse and blend on low speed until the filling is homogeneous. Tap the bowl on the counter several times to "de-bubble" the filling as much as possible.
• Remove the tart shell from the oven and carefully remove the foil and pie weights. Place back in the oven for 8-10 minutes to lightly brown. Remove the tart and patch any cracks with the leftover dough. Cool and reduce oven temperature to 325 degrees F.
• Bake the tart: Stir the filling, then pour it into the tart shell. Bake for 20 minutes, then increase the oven temperature to 350 degrees F and bake for an additional 25-30 minutes. (Total baking time is 45-50 minutes.) When the tart is properly baked, it should be set, although perhaps still shaky in the center, and most of the top will have formed a light sugary crust. (Don't be alarmed if the tart has bubbled over the edge of the tart-that's okay.) After cooling the tart to room temperature, set the tart on top of a sturdy can so the ring can drop away. Place on a dish and serve.

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.

Steps:

• For crust:
• Butter bottom (not sides) of 9-inch-diameter tart pan with removable bottom. Blend flour, sugar, grated lemon peel, and salt in processor. Add butter; blend until coarse meal forms. Add egg yolks; blend until moist clumps form. Gather dough into ball. Press onto bottom and up sides of prepared pan. Freeze crust until firm, about 15 minutes. DO AHEAD Crust can be made 2 days ahead. Cover; keep frozen.
• Preheat oven to 400°F. Bake crust 5 minutes. Press up sides with back of fork if falling. Continue to bake until golden, pressing up sides as needed, about 18 minutes longer. Cool completely. Maintain oven temperature.
• For filling:
• Whisk sugar, eggs, yolks, and lemon peel in heavy medium saucepan. Whisk in lemon juice and wine. Cook over medium heat until custard thickens and just begins to bubble, whisking constantly, about 5 minutes. Transfer to medium bowl. Cool to just warm, stirring occasionally, about 15 minutes. Gradually whisk in cream. Pour filling into crust. Bake tart until filling is set in center and begins to puff at edges, about 20 minutes. Cool in pan on rack. Refrigerate at least 2 hours and up to 6 hours.

Steps:

• In a large saucepan, combine sugar and cornstarch. Gradually add milk until smooth. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot liquid into egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly. Cook 2 minutes longer (mixture will be very thick)., Remove from the heat; stir in butter and lemon zest. Gently stir in lemon juice. Cover and cool completely. , Fold in sour cream. Pour into pastry shell. Refrigerate for at least 2 hours before cutting. Garnish with whipped topping.

Steps:

• Pre-heat the oven to 180'C. Put the flour, salt, sugar, almonds, lemon rind and butter in a food processor and pulse until the mixture resembles fine breadcrumbs.
• Mix the lemon juice with the egg yolk and a few drops of almond essence. Pour slowly into the breadcrumb mixture while pulsing. If the mixture does not come together, add a little water. Cover and place in the refrigerator for 1 hour.
• Roll the pastry and line a 9inch flan disk. Place baking paper in the flan and fill with baking beans. Bake for 10mins, then remove the beans and paper and bake for another 5mins. Do not overcook the pastry - it should be pale in colour.
• For the lemon cream, place all the ingredients, bar the double cream and white chocolate, in a pan. Heat over a medium flame, stirring constantly for approximately 7mins until the curd coats the back of the spoon.
• Put 2tsp of the curd in a separate bowl. Remove from the heat and allow to cool for 5mins.
• Melt 50g of the white chocolate and spread over the entire flan base. Place in the fridge until set.
• Chop the rest of the white chocolate into chunks and then add to the larger quantity of curd. Stir until the chocolate has melted. Leave to cool completely.
• Whip the double cream to a soft peak. Add the curd to the cream and mix gently to combine. Fill the cold pastry case with the mixture and chill for at least 2 hours or overnight.