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
LEMON BAVARIAN CREAM WITH RASPBERRY SAUCE
Dreamy, creamy, and beautiful, this whipped frozen dessert pairs tangy lemon flavors with sweet raspberries.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- In medium bowl, dissolve gelatin in boiling water. Add ice cubes; stir about 2 minutes or until gelatin begins to thicken. With slotted spoon, remove any unmelted ice. Stir in lemon peel and lemon juice.
- With wire whisk or electric mixer at low speed, thoroughly blend whipped topping into gelatin. Refrigerate until set, about 1 hour.
- Meanwhile, in blender or food processor, place raspberries and powdered sugar. Cover; blend until smooth. Place strainer over small bowl; pour berry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds.
- Into each of 4 dessert dishes, spoon about 1/2 cup lemon mixture. Top each with 2 to 3 tablespoons sauce. Garnish with fresh berries and mint.
Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 0 g
LEMON SCHAUM TORTE
Lemon desserts are especially popular in the spring, but this favorite-garnished with fresh strawberries or raspberries-transcends the seasons.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 17h5m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 275°F. Line cookie sheet with cooking parchment paper or heavy brown paper. In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in 3/4 cup sugar, 1 tablespoon at a time; continue beating until stiff peaks form and mixture is glossy. Do not underbeat. On cookie sheet, shape meringue into 9-inch round with back of spoon, building up side.
- Bake 1 hour 30 minutes. Turn off oven; leave meringue in oven with door closed 1 hour. Finish cooling at room temperature, about 2 hours.
- In 2-quart saucepan, mix 3/4 cup sugar, the cornstarch and salt. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Gradually stir at least half of the hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat.
- Stir in butter, lemon peel and lemon juice. Press plastic wrap onto surface to keep it from drying out. Cool to room temperature. Spoon into meringue shell. Cover and refrigerate at least 12 hours but no longer than 24 hours.
- In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Spread over filling. Refrigerate until serving. Store in refrigerator.
Nutrition Facts : Calories 295, Carbohydrate 42 g, Cholesterol 115 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 120 mg
LEMON TORTE
This beautiful, light treat has an easy-to make meringue base that's complemented with tart and sweet fillings.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add vanilla and cream of tartar; beat on medium speed until soft peaks form. Gradually add 1 cup sugar, about 2 tablespoons at a time, beating on high until stiff and glossy peaks form and sugar is dissolved. , Spread in a well-greased 13x9-in. baking dish. Bake at 300° for 1 hour. Cool on a wire rack. , Meanwhile, in the top of a double boiler, whisk egg yolks until lemon-colored. Add the lemon juice, zest and remaining sugar. Cook over hot but not boiling water, stirring occasionally, until thickened and a thermometer reads 160°. Cool to room temperature. , Spread half of whipped cream over meringue shell; cover with lemon mixture. Top with remaining whipped cream. Cover and refrigerate. Best made one day before serving.
Nutrition Facts :
LADYFINGER LEMON TORTE
Golden ladyfingers frame the luscious custard filling of this lovely frozen dessert from Mrs. J.H. Carroll of Ottawa, Ontario. Everyone will enjoy the yummy combination of sweetness and lemony zest.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a heavy saucepan, combine egg yolks, 1-1/4 cups sugar, lemon juice and egg whites. Bring to a boil over medium heat; cook and stir for 8-10 minutes or until mixture reaches 160° or is thick enough to coat a metal spoon. Remove from heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in lemon zest. Transfer to a bowl, press plastic wrap onto surface of custard. Chill for 2-3 hours or until partially set., In a large bowl, beat cream on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold whipped cream into the cooled lemon mixture. , Arrange 24 ladyfingers around the edge of an ungreased 9-in. springform pan. Arrange 16 ladyfingers on bottom of pan. Spread with half the lemon mixture. Layer with remaining ladyfingers; top with remaining lemon mixture., Cover and freeze overnight. Remove from the freezer 5 minutes before cutting. Remove sides of the pan. Garnish with lemon slices and mint.
Nutrition Facts : Calories 291 calories, Fat 17g fat (10g saturated fat), Cholesterol 169mg cholesterol, Sodium 38mg sodium, Carbohydrate 32g carbohydrate (29g sugars, Fiber 0 fiber), Protein 3g protein.
LEMON CREAM TORTE
Although my husband has retired from farming, I haven't retired from the kitchen! I still enjoy cooking and preparing our children's old favorites as well as trying new recipes. The creamy texture and lemony flavor of this dessert give the taste buds a treat!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- Combine butter and flour; pat into a 13x9-in. baking pan. Bake at 350° for 20-25 minutes or until lightly browned. Cool. In a large bowl, blend cream cheese and sugar on medium speed until smooth. Add half of the whipped topping, beating on low. Spread over crust. In another bowl, beat pudding mixes and milk for 2 minutes on low speed. Let set 10 minutes. Spread over cream cheese layer; let set 10-15 minutes. Cover with remaining whipped topping. Top with pecans if desired. Refrigerate overnight.
Nutrition Facts : Calories 249 calories, Fat 14g fat (10g saturated fat), Cholesterol 36mg cholesterol, Sodium 191mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 0 fiber), Protein 3g protein.
LEMON TORTE
This is a simple lemon torte that uses lots of fresh lemon juice in both the cake and the accompanying glaze. This cake is so simple that you really need to use fresh lemon juice, as opposed to bottled juice, to get the best result. The very moist cake has a mellow lemon flavor throughout and would be good, if a bit plain, on its own. A small amount of zesty, lemony glaze is poured over the cake while it is still warm and it is this finishing touch that makes the cake bright and memorable.
Provided by Crunchycookie23
Categories Dessert
Time 1h10m
Yield 1 torte, 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Lightly grease a 9-inch round cake pan (or springform pan) and line the bottom with parchment paper.
- In a medium bowl, whisk together flour, almond meal, baking powder and salt.
- In a large bowl, cream together butter and sugar until light. Beat in eggs one at a time, waiting until each is fully incorporated before adding the next. Beat in lemon zest.
- Mix in 1/3 of the flour mixture, followed by half of the lemon juice. Add another 1/3 of the flour mixture, then the rest of the lemon juice and the rest of the flour. Stir only until no streaks of flour remain and batter is uniform. Pour into prepared pan.
- Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean.
- Cool pan in cake for 15 minutes.
- While the cake cools, whisk all glaze ingredients in a small bowl until smooth. Pour over cake, then let cake cool completely in pan.
Nutrition Facts : Calories 340, Fat 13.3, SaturatedFat 6.5, Cholesterol 87.8, Sodium 217.9, Carbohydrate 52.1, Fiber 1.2, Sugar 35.5, Protein 5
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