Delicious Lemon Tart Recipes

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:
• 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:

• Rub the butter into the flour until the mix looks like fine breadcrumbs. Stir in the icing sugar, then make a well and use a round-bladed knife to stir in the oil, egg yolk and 1½-2 tbsp cold water until dough comes together. Without overhandling, gather into a ball. On a lightly floured surface, roll out so it fits a 23 x 2cm loose-bottom flan tin. Ease the pastry into the tin, then trim the edges by rolling the rolling pin over the top. Press the pastry into the flutes so it sits very slightly proud of the edge (this extra height helps in case of any shrinkage). Lightly prick the pastry base with a fork, then chill for about 10 mins. Heat the oven to 190C/170C fan/gas 5.
• Meanwhile, make the filling. Beat the eggs and egg whites together with a wooden spoon until well mixed. Sift the icing sugar into a bowl, then gradually beat in the eggs. If the mix is at all lumpy, simply beat with a wire whisk. Stir in the lemon zest and the juice. Leave to stand so the lemon flavour can develop.
• Sit the chilled pastry case on a baking sheet. Line with baking parchment and baking beans and bake blind for 20 mins until well set. Carefully lift out the beans and paper, then bake the pastry case for another 3-5 mins until the base is cooked and pale golden.
• Strain the lemon mixture through a sieve. Beat the crème fraîche in a medium bowl until smooth, then slowly stir in the lemon mix until well blended. Transfer to a jug, then carefully pour two thirds into the warm pastry case. Place in the oven with the oven shelf half out, pour in the rest of the filling, then carefully slide the shelf back in. Reduce the heat to 150C/130C fan/gas 2. Bake for 25-30 mins until barely set with a slight wobble in the middle. Cool for about 1 hr, then serve with a light dusting of icing sugar. Best eaten the same day.

Steps:

• To start the dough, cream together the butter and confectioners' sugar using a mixer.
• Add the flour and mix until consistency becomes course/grainy.
• Place dough in a ziplock bag and chill for 30 minutes.
• Press and form dough into 10-inch tart pan covering bottom and sides.
• Preheat oven to 425 degrees.
• Bake for 10 minutes, then remove and cool.
• Reduce oven heat to 350 degrees and hold to wait for tart.
• Next, blend together the granulated sugar and the eggs.
• Mix in the lemon juice, grated lemon peel, and butter, combine well.
• Put tart pan on a cookie sheet for stability and pour the filling mix into the tart shell.
• Using a potato peeler, peel the outer rind off another lemon so that only the white "pith" (thin layer) remains.
• Make 8 thin slices from that lemon and place them carefully on the tart.
• Place tart on tray in oven and bake for 35 minutes ( at 350 degrees).
• Remove from oven and sprinkle granulated sugar on the lemon slices.
• Increase oven to high broil and place tart back in oven on the top rack allowing to brown lightly on top.
• **WATCH THIS CLOSELY as you can easily burn the crust or the tart.***.
• Cool tart completely before serving.
• Enjoy! ;).
• ***Hint- a culinary torch/ creme brylee torch could be used to brown the top of the tart if desired**.

Steps:

• FOR THE CRUST: Combine flour and Splenda. Cut in margarine until mixture is crumbly. Press evenly in a 9-inch flat pan with removeable bottom. Bake at 375F for 12-15 minutes or until lightly browned.
• FOR THE FILLING: In saucepan, combine Splenda and cornstarch. Stir in water and lemon juice. Cook and stir over medium heat until mixture comes to a boil.
• Stir some of the lemon mixture into egg yolks, then return to pan. Cook and stir over low heat 1 minute.
• Remove form heat. Pour into bowl, stir in lemon rind, margarine and a few drops of yellow food coloring.
• Cover surface with plastic wrap. Chill 30 minutes.
• Pour into crust. Chill at least 2 hours or until set.
• Remove rim from pan. Garnish with whipped topping and lemon slices.

Steps:

• In a large nonreactive saucepan, combine eggs, egg yolks, lemon zest, lemon juice, and sugar over low heat; whisk until incorporated. Add half the butter, and continue to whisk to prevent mixture from curdling. Once mixture thickens enough to coat the back of a spoon, add remaining butter and stir until very thick. (If mixture curdles, quickly remove from heat; strain into a bowl, and immediately cool over an ice bath.) Remove from heat, and continue stirring until lukewarm. (Speed up the cooling process by transferring the filling to a bowl resting in an ice bath.)
• Heat broiler, if using. Spoon lemon filling into tart shell. Prevent crust from burning by placing a tart ring upside down over top edges of tart. Place under broiler for 5 to 10 minutes, or until top is speckled with brown, caramelized spots; rotate tart, if necessary. Alternatively, you may also use a small kitchen torch. Serve with a dollop of creme fraiche.

Steps:

• Sift flour into a bowl. Mix in almonds, then rub in butter. Mix in confectioners' sugar, milk, lemon zest, and egg yolk. Knead briefly on a lightly floured work surface. Wrap up and refrigerate for 30 minutes.
• While dough rests, preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch tart pan with butter.
• Roll out the dough to a thickness of 1/4 inch and use to line the bottom and sides of the prepared pan. Prick all over with a fork.
• Bake in the preheated oven until golden, about 15 minutes. Remove from the oven and reduce the oven temperature to 300 degrees F (150 degrees C).
• Crack eggs into a bowl. Whisk in superfine sugar, heavy cream, and lemon zest and juice. Spoon filling into the pastry shell.
• Bake in the preheated oven until set, about 45 minutes. Remove from the oven and let cool for 45 minutes. Serve topped with mascarpone cheese.

Steps:

• Pre-heat the oven to 350°F (180°C).
• Prepare the lemon curd by whisking the egg yolks, whole eggs, sugar, lemon juice and lemon zest over a bain marie (a large bowl placed over a pan of simmering hot water).
• Once combined, mix in the butter and whisk the mixture for about 10 minutes, until thick.
• Pour into a pre-baked tart shell.
• Bake for 6 minutes.
• Whilst the tart is baking, prepare the raspberry chantilly by whipping the raspberries, sugar, vanilla extract and cream together.
• Leave the tart to cool before dusting with icing sugar.
• Serve with the raspberry chantilly, fresh raspberries and mint for garnish.
• Enjoy!