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
TINY LEMON GEM TARTS
As a spin on lemon bars, prepare tiny tarts bursting with refreshing citrus flavor.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray 24 mini muffin cups with cooking spray. In medium bowl, beat butter and 3 tablespoons granulated sugar with electric mixer on medium speed until well mixed. Beat in 1 cup flour until dough forms.
- Shape dough into 3/4-inch balls. Press 1 ball in bottom and up side of each muffin cup for crust. Bake 14 to 16 minutes or until edges begin to turn golden brown.
- Meanwhile, in same bowl, beat remaining ingredients except powdered sugar on medium speed until well mixed.
- Spoon 1 heaping tablespoon mixture evenly into each baked crust. Bake 10 to 12 minutes or until filling is light golden. Cool in pan 15 minutes. Remove from muffin cups to cooling racks. Cool completely, about 30 minutes.
- Sift powdered sugar over tops of cookies. Store covered in refrigerator. If desired, sift additional powdered sugar over cookies just before serving.
Nutrition Facts : Calories 90, Carbohydrate 11 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 6 g, TransFat 0 g
PILLSBURY LEMON TARTS
This recipe came from Pillsbury.com. I haven't tried it yet, but i'm cooking for dieters, so I was anxious to se how many calories and carbs were in it before preparing. Sounds delicious! I'll update this recipe if it needs some alterations. Enjoy!
Provided by teatimetory
Categories Tarts
Time 55m
Yield 24 tarts, 24 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 350°F
- Lightly grease 24 small tart pans or miniature muffin cups.
- Remove cookie dough from wrapper.
- Place 1 rounded teaspoon of dough in each tart pan; gently press in bottom and up side.
- Place tart pans on cookie sheet.
- Bake at 350°F for 7 to 9 minutes or until light golden brown.
- Cool 1 minute; carefully remove cookie tart shells from tart pans and place on wire racks.
- Grate peel from lemon (about 4 to 5 teaspoons); set aside.
- Squeeze juice from lemon, adding water if necessary to equal 1/4 cup; place in 2-quart saucepan.
- Stir in sugar and butter.
- Heat over medium heat until butter is melted.
- Remove from heat; stir in beaten eggs. Cook over low heat, stirring constantly, until mixture thickens.
- Stir in lemon peel. Cool slightly, about 15 minutes. (Lemon filling can be refrigerated at this point until ready to serve).
- To serve, spoon about 1 tablespoon lemon filling into each cookie tart; place on serving plate.* Garnish as desired.
Nutrition Facts : Calories 149.4, Fat 7.7, SaturatedFat 3.1, Cholesterol 31.4, Sodium 116.1, Carbohydrate 19.3, Fiber 0.4, Sugar 10.9, Protein 1.5
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