Lemon Buttermilk Tart Bayona Restaurant New Orleans La Recipes

Steps:

• Heat oven to 350°F. In large bowl, stir cookie mix, softened butter, water, vanilla and egg with wooden spoon until soft dough forms. Press dough evenly into bottom and sides of ungreased 9- or 10-inch tart pan with removable bottom. Prick dough all over with fork.
• Bake 15 to 20 minutes until edges are light golden brown (dough will puff up during baking). Transfer to cooling rack. Using bottom of shot glass or drinking glass, press cookie crust down to within 1/2 inch of edges. Cool completely in pan, about 1 hour.
• In small saucepan, sprinkle gelatin evenly over lemon juice. Let stand 1 minute, then stir gently over low heat 1 to 2 minutes until gelatin is dissolved. Whisk in buttermilk and honey. Set aside to cool slightly.
• In medium bowl, beat heavy cream with electric mixer on high speed 1 to 2 minutes until stiff peaks form. Fold cooled buttermilk mixture into whipped cream until just combined. Pour and spread mixture evenly into cooled cookie crust. Cover and refrigerate 2 hours or until filling is set. Carefully remove tart from side of pan before serving.

Steps:

• Set oven to 400 degrees.
• Place the prepared pie crust in a 9-inch tart pan.
• Bake for 9-11 minutes, or until lightly browned.
• In a large bowl using an electric mixer on high speed beat the eggs with sugar until pale yellow and thick (about 5 minutes).
• Add in buttermilk, cornmeal, melted butter, lemon zest and lemon juice; mix until thoroughly combined.
• Pour into prepared crust.
• Bake for about 30-40 minutes, or until set.
• Cool before serving.
• Sprinkle with powdered sugar if desired.

Steps:

• Preheat the oven to 400 degrees F.
• Sift dry ingredients into a large mixing bowl.
• Rub in the butter until the mixture because flaky and crumbly.
• Gradually add water, stirring and cutting with a knife, until the dough can form a large, soft ball.
• Roll out and press into tart tins.
• Refrigerate for 20 minutes until cold.
• Fill each with parchment paper and pie weights (I used spare change).
• Bake for 8 to 10 minutes.
• Remove parchment paper and return to oven. Bake until golden (8 to 10 minutes).
• Remove and let cool.
• Reduce oven temperature to 325 degrees F.
• Whisk all ingredients in a medium mixing bowl.
• Evenly divide among cooled tart crusts.
• Bake for 20 to 25 minutes, until the center of the filling has set. If cracks form, remove immediately - it has been over-baked.
• Cool to room temperature; refrigerate until properly chilled.
• Dust with confectioner's sugar and top with berries.

Steps:

• Melt butter or margarine in a saucepan. Add rind, lemon juice, and 1 1/2 cups sugar. Beat eggs and egg yolks until thick, and add to lemon butter mixture. Cook over low heat, stirring constantly until thick. Chill.
• Beat 3 egg whites until stiff. Gradually add 1/4 cup sugar, and continue beating until stiff and glossy. Fill baked tart shells with lemon custard, and top with meringue.
• Bake at 350 degrees F (175 degrees C) just until tarts are a delicate brown color.