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
TARTEST LEMON TART
This is my favorite tart because it's made with whole lemons. I fell for it twice-first when Daniel Boulud made it, and then when I had it again in Paris at a patisserie and it reminded me just how much I love it. From "Baking Chez Moi: From My Paris Home to Your Home Anywhere" © 2014 by Dorie Greenspan, published by Rux Martin/Houghton Mifflin Harcourt. All rights reserved.
Provided by Dorie Greenspan
Categories dessert
Time 3h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Crust: Put the flour, confectioners' sugar, and salt in a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in. Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. When the yolk is in, process in long pulses-about 10 seconds each-until the dough, which will look granular soon after the egg is added, forms clumps and curds.
- Turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that might have escaped mixing. This is done by smearing the butter pieces into the flour using the heel of your hand-a French technique called "fraisage."
- Flatten dough into a disc and place between two pieces of parchment paper. Using a rolling pin, roll out the dough, rotating it ⅛ of a turn at a time and rolling until it's just bigger than the tart pan.
- Butter the tart pan. Press the dough evenly over the bottom and up the sides of the pan, using all but one little piece of dough, which you should save in the refrigerator to patch any cracks after the crust is baked. Using a fork, give the crust a few pricks and freeze for at least 30 minutes before baking.
- Parbake the crust: Preheat the oven to 375 degrees F. Butter the shiny side of a piece of aluminum foil and fit the foil tightly against the crust. Add pie weights on top of the foil to keep the crust flat as it bakes. Put the tart pan on a baking sheet and bake the crust for 25 minutes.
- The filling: Cut the lemons into small pieces and remove the seeds. Put the lemons and sugar in a blender or food processor and pulse, blending and scraping down the sides until you have a smooth mix. Add the remaining filling ingredients and pulse and blend on low speed until the filling is homogeneous. Tap the bowl on the counter several times to "de-bubble" the filling as much as possible.
- Remove the tart shell from the oven and carefully remove the foil and pie weights. Place back in the oven for 8-10 minutes to lightly brown. Remove the tart and patch any cracks with the leftover dough. Cool and reduce oven temperature to 325 degrees F.
- Bake the tart: Stir the filling, then pour it into the tart shell. Bake for 20 minutes, then increase the oven temperature to 350 degrees F and bake for an additional 25-30 minutes. (Total baking time is 45-50 minutes.) When the tart is properly baked, it should be set, although perhaps still shaky in the center, and most of the top will have formed a light sugary crust. (Don't be alarmed if the tart has bubbled over the edge of the tart-that's okay.) After cooling the tart to room temperature, set the tart on top of a sturdy can so the ring can drop away. Place on a dish and serve.
THE PERFECT LEMON TART
From 'Luscious Lemon Desserts'. Easy and impressive looking. After prebaking crust, look for any cracks that the filling could seeep through. Make a paste with about 1 teaspoon of flour and 1/2 teaspoon of water, and smear it over the cracks with your fingers to seal it. This recipe uses aproximately 4 lemons.
Provided by skat5762
Categories Tarts
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Position a rack in the middle of the oven and preheat the oven to 350-degrees.
- Have ready an 11-inch tart pan with a removable bottom.
- Melt the butter in a small saucepan over medium heat, add 1 Tablespoon of the zest, and let stand for 5 minutes.
- Whisk together the flour, 1/4 cup of the granulated sugar, and a pinch of salt in a medium bowl.
- Pour in the butter mixture in a fine stream, stirring with a fork, and continue stirring until the dough begins to come together when a small bit is pressed between your fingers.
- Transfer the mixture to the tart pan and press it with your fingertips evenly up the side and into the bottom.
- Bake for 20 minutes, or until the crust is light golden brown.
- Let cool on a wire rack while making the filling.
- Process the remaining 1 cup of granulated sugar and the remaining 1 Tablespoon of zest in a food processor until the zest is finely ground.
- Whisk together the eggs, the sugar and zest mixture, the lemon juice, and another pinchy of salt in a medium bowl until smooth.
- Beat the cream with an electric mixer on medium-high speed in a medium bowl just until it forms soft peaks.
- Whisk the cream into the egg mixture until just blended.
- Place a baking sheet in the oven, place the crust on the baking sheet, and pour the filling into the still-warm crust.
- Bake for 25-30 minutes, or until the filling is just set in the center.
- Let the pie cool on a wire rack.
- Just before service, generously sift confectioners' sugar over the tart.
- Cut into wedges and serve.
- Note: You may wish to use slightly less zest than called for, and taste the batter.
- My lemons were extremely powerful, and I only needed 1 1/2 Tablespoons total of zest.
LEMON TART
Steps:
- Preheat the oven to 325 degrees. Fill a medium saucepan one-third full with water and bring to a simmer. Put the zest and lemon juice in a medium bowl and whisk in the eggs. Add the sugar and butter and place the bowl over the simmering water; the water must not touch the bottom of the bowl. Cook, whisking constantly, until the butter is completely melted and the mixture is smooth. Remove the bowl from the pan of hot water and allow the mixture to cool for 15 minutes. Place the pre - baked tart shell on a baking sheet. Pour the filling into the shell and bake the tart for 8 to 10 minutes, or until the center is just set. Cool the tart completely on a wire rack. Make the garnish: Using a channel knife, cut 6 lengthwise grooves in the lemon, removing 6 strips of rind. Cut a crosswise slice from the center of the lemon and place it in the center of the tart. Slice the remaining lemon and place it in the center of the sections into half and then cut the sections into halfmoons. Arrange the slices around the edge of the tart with the cut sides out. If necessary, rewarm the apricot glaze over low heat or in the microwave. Using a pastry brush, lightly brush the top of the tart with the warm apricot glaze. Garnish with a few mint leaves.
- Sift together the confectioners' sugar, flour, and salt into a bowl. Place the butter in a food processor and process until smooth, about 15 seconds. Scatter the flour mixture over the butter, add the egg, and process just until the dough forms a mass; do not overmix. Turn the dough out onto the counter and divide it into 2 pieces. Shape each half into a disc, wrap in plastic wrap, and refrigerate.
CREAMY LEMON TARTS
These are perfect to serve at a get together, this recipe makes a ton of tarts (about 50 mini tarts) but the recipe can be cut in half if desired. The original recipe states to prepare the lemon mixture on top of the stove, but this tends to scorch easily so the second time I made it, it worked out better in the microwave, but you can definitely prepare it on top of the stove in a heavy-bottomed saucepan if desired. Although it is always better to use fresh lemon juice, I use the juice of two lemons and bottled lemon juice to make up the 1 cup, this is very lemony and tart, so you might want to adjust the sugar to suit taste, just add in more while the mixture is cooking.
Provided by Kittencalrecipezazz
Categories Tarts
Time 35m
Yield 50 mini tarts
Number Of Ingredients 11
Steps:
- In the microwave (I use my 8-cup Pyrex measuring cup for this) or on top of the stove (using a heavy-bottomed sauce pan) combine sugar, cornstarch, lemon zest, lemon juice, egg yolks, half and half and whipping cream (can use 2 cups half and half cream if desired and omit the whipping cream); whisk to combine.
- Microwave on HIGH until thick (removing about every minute to whisk/stir).
- Cook until thickened.
- Stir in butter; whisk until butter has melted and the mixture is smooth.
- Cool to almost room temperature, stirring every so often.
- Stir in sour cream until well blended.
- Divide evenly between baked tart shells.
- Top with a dollup of Cool Whip.
- Delicious!
Nutrition Facts : Calories 83, Fat 4.7, SaturatedFat 2.8, Cholesterol 32.5, Sodium 24, Carbohydrate 10, Fiber 0.1, Sugar 8.3, Protein 0.7
LEMON TART
This is a delicious lemon tart that can be served cold with mascarpone cheese. This is one of my favorite desserts to serve when I have guests over. I like to put the tart into the refrigerator after it is done baking for 3 to 4 hours, to overnight, because it tastes better.
Provided by shep1
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 2h35m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 520.8 calories, Carbohydrate 62.9 g, Cholesterol 190.4 mg, Fat 28.6 g, Fiber 2.9 g, Protein 8.6 g, SaturatedFat 15.6 g, Sodium 56.9 mg, Sugar 39.6 g
FRENCH-STYLE LEMON TART RECIPE BY TASTY
Here's what you need: egg yolks, eggs, sugar, lemon juice, lemon zests, butter, pre-baked tart shell
Provided by Ellie Holland
Categories Desserts
Yield 4 servings
Number Of Ingredients 7
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!
Nutrition Facts : Calories 866 calories, Carbohydrate 69 grams, Fat 58 grams, Fiber 4 grams, Protein 20 grams, Sugar 40 grams
More about "lemon tarts recipes"
INDIVIDUAL LEMON TARTLETS RECIPE - BBC FOOD
From bbc.co.uk
LEMON TART RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
THE ULTIMATE LEMON TART RECIPE — ZESTFUL KITCHEN
From zestfulkitchen.com
LEMON TART RECIPE - SIMPLY RECIPES
From simplyrecipes.com
CLASSIC HOMEMADE LEMON TART - BAKE PLAY SMILE
From bakeplaysmile.com
ULTIMATE CLASSIC LEMON TART RECIPE - PRETTY. SIMPLE.
From prettysimplesweet.com
MINI LEMON TARTS - THRIFTY FOODS
From thriftyfoods.com
CLASSIC LEMON TART | DONNA HAY
From donnahay.com.au
CLASSIC FRENCH LEMON TART (TARTE AU CITRON)
From pardonyourfrench.com
MAKE EASY LUSCIOUS LEMON TARTS | LEMON DESSERTS
From cookingnook.com
LEMON TARTS RECIPE - PILLSBURY.COM
From pillsbury.com
LEMON TARTS RECIPE | FOOD & WINE
From foodandwine.com
Servings 6
- In a food processor, combine the flour, sugar, lemon zest and salt and pulse to blend. Add the butter, egg yolks, vanilla, orange juice and rum and pulse until the dough begins to clump together. Transfer the dough to a work surface, gather it up and roll it into a thick cylinder. Cover well with plastic wrap and refrigerate for at least 4 hours.
- In a small nonreactive saucepan, combine the lemon juice, sugar, lemon zest and 1/3 cup of water. Bring to a boil over moderate heat, stirring occasionally to dissolve the sugar. Whisk in the cornstarch mixture and continue whisking the mixture until bubbling and thickened, about 1 minute. Remove from the heat and whisk in the butter and egg yolks. Strain the filling though a fine stainless steel sieve into a glass or ceramic bowl. Let cool to room temperature, then cover and refrigerate.
- Lightly spray six 4- or 4 1/2-inch tart shells with vegetable oil cooking spray. Cut the cylinder of pastry into 6 equal pieces. On a lightly floured work surface, roll one piece of the pastry into a 6-inch round and carefully fit it into one of the tart shells, smoothing out any cracks. Repeat with the remaining pastry. Trim the overhanging pastry flush with the rims of the tart pans.
- Preheat the oven to 400° and set a heavy baking sheet on the middle rack. Prick the bottoms of the tart shells all over with a fork and line each one with foil. Fill with dried beans, rice or pie weights and bake the shells on the baking sheet for 15 minutes, or until the edges are golden. Remove the foil and dried beans and bake for about 8 minutes longer, or until the shells are golden brown and beginning to pull away from the sides of the pans. Transfer the shells to a rack and let them cool slightly.
LEMON TARTS | BAKING RECIPES | DONIA FARMS
From doniafarms.com
HOW TO MAKE A CLASSIC LEMON TART | KITCHN
From thekitchn.com
LEMON TART RECIPES | BBC GOOD FOOD
ELEGANT LEMON TARTS – SUGAR GEEK SHOW
From sugargeekshow.com
LEMON TARTS - THE KITCHEN MAGPIE
From thekitchenmagpie.com
BEST LEMON CREAM TART RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
LEMON TARTS | CALGARY CO-OP
From calgarycoop.com
CLASSIC FRENCH LEMON TART - FOOD NOUVEAU
From foodnouveau.com
LEMON TART RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
LEMON TART WITH FRESH BERRIES | KING ARTHUR BAKING
From kingarthurbaking.com
LEMON CURD TARTLETS - A BAKING JOURNEY
From abakingjourney.com
LEMON TART - PREPPY KITCHEN
From preppykitchen.com
LUSCIOUS LEMON TART RECIPE - UNSWEETENED.CA
From unsweetened.ca
STUNNING LEMON TART - THE MOST BEAUTIFUL LEMON TART RECIPE
From tablefortwoblog.com
LEMON TART | RECIPETIN EATS
From recipetineats.com
MINI LEMON MERINGUE TARTS | FOODTALK
From foodtalkdaily.com
EASY LEMON TART RECIPE - LITTLE SWEET BAKER
From littlesweetbaker.com
24 TART AND TANGY DESSERTS FOR LEMON LOVERS - THE SPRUCE EATS
From thespruceeats.com
99 LEMON RECIPES FROM TART TO SWEET TO SAVORY | TASTE OF HOME
From tasteofhome.com
FRENCH LEMON TART RECIPE - MARJORIE TAYLOR | FOOD & WINE
From foodandwine.com
LEMON TART BAKERY STYLE – FOOD FUSION
From foodfusion.com
LEMON TART RECIPE - YOUTUBE
From youtube.com
BEST LEMON TART RECIPE - HOW TO MAKE A LEMON TART
From thepioneerwoman.com
ARNOTT’S SCOTCH FINGER LEMON TART
From arnotts.com
10 BEST LEMON TART TOPPING RECIPES | YUMMLY
From yummly.com
EASY LEMON TARTS - CRAZY FOR CRUST
From crazyforcrust.com
LEMON MERINGUE TARTS - E.D.SMITH®
From edsmith.com
LEMON TARTS RECIPE | MYRECIPES
From myrecipes.com
LEMON-CHEESE TART | RICARDO
From ricardocuisine.com
#weeknight #time-to-make #preparation #occasion #oven #dietary #equipment #number-of-servings #4-hours-or-less
You'll also love