Greggs Tangy Lemon Tart Recipes

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.

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.

Steps:

• Heat the lemon juice and zest in a small saucepan over medium-high heat until just boiling. Remove from the heat.
• Whisk the eggs, sugar and salt together in a medium saucepan until well combined. Slowly drizzle the eggs into the lemon mixture, whisking constantly.
• Cook the egg mixture over medium heat, stirring constantly with a rubber spatula, until the custard is thick, about 8 minutes. Remove the custard from the heat and stir in the butter. Once all of the butter melts and is fully incorporated, strain the custard through a fine mesh sieve into the tart shell.
• Leave the tart to set up in the refrigerator for at least 1 hour 30 minutes.
• Serve with a dollop of whipped creme fraiche and whipped cream folded in together.

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:

• Pastry: Mix flour and 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 a little water until it comes together. Roll into a ball, then flatten, wrap in clingwrap and chill at least 30 minutes.
• Filling: Beat all the ingredients for the filling, and stir in zest last. (If you're a perfectionist you could sieve the mixture before adding the zest, but I would not bother with that -- just remove all lemon pips from the juice).
• Flatten the pastry with your hands, and roll out thinly on a floured surface. Lift gently into a 9 inch/23 cm loose-bottomed tart tin (if you have one, or use an ordinary tart plate). Don't stretch the pastry, and pat it gently down on the bottom and sides and finish it off neatly.
• Heat oven to 325 deg F/160 deg C, and use a lower heat for fan/convection ovens. Prick the pastry a few times on the bottom with a fork, then line the pastry with foil and fill with rice or dried beans.
• Bake for 10 minutes, discard the foil and beans, and bake another 20 minutes until biscuity.
• Remove from oven, pour in the lemon mixture and bake for a further 35 minutes until just set. (Check: ovens differ).
• Topping: Beat the egg whites until almost stiff, and then start adding the sugar tablespoon by tablespoon, whisking or beating until you have a stiff, shiny meringue.
• Heat your grill element, and briefly shove the pie under the grill, about 5 inches/ 13 cm from the heat. Check: just let the tops of the meringue start browning lightly.
• Remove the tart. Serve at room temperature or chilled.