SHAKER LEMON PIE
Also known as Ohio lemon pie, this Shaker lemon pie is a Midwestern favorite. Its thrifty use of whole lemons is unique and gives the pie a lovely combination of sweet, tart and slightly bitter flavors. Lemon lovers won't be able to stop at a single piece. -Deb Perry, Traverse City, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large glass bowl, combine lemons, sugar and salt. Cover and let stand overnight at room temperature., Preheat oven to 450°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. cast-iron or other ovenproof skillet. Trim even with rim. In a large bowl, whisk eggs until frothy; lightly brush over crust. Add lemon mixture, flour and vanilla to eggs; mix well. Pour into crust. Roll remaining dough to a 1/8-in.-thick circle; place over filling. Trim, seal and flute edge. Cut slits in top., Bake 15 minutes. Reduce oven setting to 400°. Bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cover edge loosely with foil during the last 10 if needed to prevent overbrowning. Remove foil. Cool on a wire rack; serve warm.
Nutrition Facts : Calories 587 calories, Fat 26g fat (15g saturated fat), Cholesterol 153mg cholesterol, Sodium 383mg sodium, Carbohydrate 83g carbohydrate (52g sugars, Fiber 2g fiber), Protein 8g protein.
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 TART WITH A TOUCH OF LIME
This is a classic French dessert - impressive, but easy to make, if you are organized and get ahead on the prep work. It's essential to make the tart dough and lemon curd in advance, up to 2 days ahead; otherwise it becomes too much of a project. The buttery cookielike dough is pressed into the pan, not rolled with a pin.
Provided by David Tanis
Categories pies and tarts, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Make the dough: In a food processor, pulse flour, sugar and salt. Add butter and pulse briefly until well combined. Add egg and pulse just until dough comes together. Dough will be rather soft. Wrap with waxed paper or plastic wrap, and press to make a 1-inch-thick disk. Refrigerate for at least 1 hour, or it will be too soft to handle. (Make the dough up to 2 days in advance, if desired.)
- Remove dough from the refrigerator and let soften at room temperature until pliable and soft, about 15 minutes. Using your fingertips, press dough into a 9-inch fluted tart pan with removable bottom, making sure it is pressed evenly across the bottom and up the sides, about 1/8-inch thick. Press the dough against the sides to the very top. Pinch off any excess and smooth the edge. You'll have slightly too much dough - save any left over to patch cracks after blind baking. Chill the tart dough in the pan until ready to bake. (You can also freeze it at this point, if you like, for up to a week.)
- When ready to blind bake, heat oven to 350 degrees. Place the dough-lined tart pan on a baking sheet, and bake to a pale golden brown, about 30 minutes. (Pie weights shouldn't be necessary, but check the dough during baking, to make sure sides are not slumping. If so, press the sides back up with a wooden spoon.) For even browning, turn the tray halfway through the baking. Remove from oven, and cool to room temperature.
- Make the filling: Put lemon and lime zest, lemon juice, lime juice, sugar and butter in a heavy saucepan over medium heat. Cook until butter is melted and mixture is hot, 4 to 5 minutes. In a medium bowl, beat together eggs and yolks.
- Whisk the hot mixture gradually into the eggs to temper them. Then pour everything back into the saucepan and return to heat. Cook, whisking constantly, until mixture thickens to a milkshake consistency, about 5 minutes. (Do not overcook, or it will curdle.) Pour through a fine-meshed sieve into a bowl and allow to cool to room temperature, whisking occasionally. Mixture will continue to thicken as it cools. (At this point, you can continue with the recipe, or cover the filling and refrigerate for up to 2 days.)
- Spoon the lemon curd into the baked tart shell. Using a spatula, spread the curd evenly into the shell. Bake in a 350-degree oven until filling is set (not jiggly), about 10 minutes. Cool to room temperature. (This can be done several hours before serving.) Just before serving, top tart with lime zest and dust edges with confectioners' sugar, if desired.
More about "lemon lime cream tart recipes"
LEMON LIME TART WITH SHORTBREAD CRUST - RACHEL COOKS®
From rachelcooks.com
4.5/5 (14)Total Time 1 hr 45 minsCategory Pies & TartsCalories 313 per serving
- Set a rimmed baking sheet on oven rack in center of oven. Preheat oven to 350°F. Prepare a 9- or 10-inch tart pan by spraying lightly with non-stick spray.
- In a medium sized bowl, mix together powdered sugar, flour, and salt. Add butter, and mix ingredients together until a dough forms. Pat dough evenly into bottom and sides of tart pan.
- In a medium sized bowl, lightly whisk eggs. Add the rest of the ingredients and whisk until smooth. Carefully pour filling into baked crust. I leave the crust in the oven and pour the filling into it so I don’t have to transfer it.
LEMON CREAM TART RECIPE | BON APPéTIT
From bonappetit.com
4/5 (11)Servings 8
- 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.
- 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.
FRESH LEMON LIME CAKE - SOUTHERN BITE
From southernbite.com
FRESH AND CREAMY LIME PIE RECIPE - SERIOUS EATS
From seriouseats.com
AMALFI LEMON TART RECIPE | JAMIE OLIVER
From jamieoliver.com
ULTIMATE CLASSIC LEMON TART RECIPE - PRETTY. SIMPLE.
From prettysimplesweet.com
INDIVIDUAL LEMON-LIME CREAM TARTS RECIPE
From pillsbury.com
CREAMY LEMON PIE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
BEST LEMON TART RECIPE - HOW TO MAKE A LEMON TART
From thepioneerwoman.com
Cuisine FrenchServings 8-10Occupation Senior Food Editor/WriterTotal Time 7 hrs 15 mins
- Step 1 For the crust: In a large bowl, whisk together the flour, sugar and salt. With a pastry cutter or your fingers, gradually work the butter into the flour until pea-sized pieces form.
- Step 2On a lightly floured surface, roll the dough into a 11-inch circle. Transfer the crust to a 9-inch round fluted tart pan with a removable bottom.
- Step 3Preheat the oven to 400˚ during the last 20 minutes of chilling the crust. Line the inside of the crust with parchment paper, then fill with baking weights or dried beans.
- Step 4For the filling: In a medium saucepan whisk together the sugar, cornstarch, flour and salt. Gradually whisk in 1 1/2 cups cold water until smooth.
- Step 5Whisk the egg yolks in a small bowl. While whisking, slowly add 1/4 cup of the hot sugar mixture into the egg yolks. Gradually stir the yolk mixture from the bowl back into the remaining sugar mixture in the saucepan.
- Step 6For the topping: In a medium bowl, whisk together the heavy cream, sugar and vanilla extract until stiff peaks form, 1 to 2 minutes. Spread whipped cream over top of chilled pie.
LEMON-LIME CREAM TART RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Calories 270 per servingServings 10
- Place wafers in a food processor; process until finely ground. Add sugar, margarine, and egg white; pulse 2 times or just until combined.
- Press crumb mixture into bottom and up sides of a 9-inch round tart pan coated with cooking spray. Bake at 325° for 15 minutes or until lightly browned. Cool on a wire rack.
- Combine grated lemon rind, juices, eggs, and milk in a bowl, stirring with a whisk until blended. Pour mixture into prepared crust. Bake at 325° for 30 minutes or until filling is set. Cool completely. Top with whipped topping. Garnish with lemon rind strips and mint, if desired.
BEST LEMON ICEBOX PIE - HOW TO MAKE LEMON ICEBOX PIE - DELISH
From delish.com
LEMON AND LIME CREAM TART RECIPE | RECIPEGOLDMINE.COM
From recipegoldmine.com
HOMEMADE CREAMY LEMON PIE - BAKED BY AN INTROVERT
From bakedbyanintrovert.com
BEST LEMON DESSERTS - RECIPES FROM NYT COOKING
From cooking.nytimes.com
MARY BERRY'S LEMON TART RECIPE - BBC FOOD
From bbc.co.uk
CREAMY TWO-LAYER CITRUS TART | CANADIAN LIVING
From canadianliving.com
LEMON AND LIME TART - A JULIE GOODWIN RECIPE | DESSERTS & CAKES
From juliegoodwin.com.au
LEMON TART | RECIPETIN EATS
From recipetineats.com
CLASSIC CHESS PIE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
BEST LEMON CREAM RECIPE - HOW TO MAKE TARTINE BAKERY'S CREAM
From food52.com
FRESH N’ CREAMY LEMON (LIME) PIE - EAGLE BRAND
From eaglebrand.ca
EASY LEMON CREAM PIE - SOUTHERN BITE
From southernbite.com
EASY LEMON BARS WITH GRAHAM CRACKER CRUST - THE SEASONED MOM
From theseasonedmom.com
CURTIS STONE'S LEMON-LIME CUSTARD MERINGUE TART RECIPE - TODAY
From today.com
31 BLUEBERRY RECIPES TO MAKE SUMMER A LITTLE SWEETER
From epicurious.com
EASY NO BAKE LEMON TART - THE BUSY BAKER
From thebusybaker.ca
You'll also love