SWEET AND SIMPLE LEMON TART
'A taste you'll never forget.'
Provided by luvluv1
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h15m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
- Combine butter with 1/4 cup confectioners' sugar in a bowl until smooth; stir in 1 cup flour. Press dough into prepared baking pan; pierce crust with fork in several places to prevent crust from puffing up during baking.
- Bake crust in the preheated oven until slightly golden brown, 10 to 15 minutes. Let cool.
- Whisk white sugar and eggs in a bowl; stir 3 tablespoons flour into mixture and add lemon juice, lemon peel, and salt. Whisk until thoroughly combined. Pour mixture into baked tart crust.
- Bake until filling is set, 20 to 25 minutes. Let cool and dust with 3 tablespoons confectioners' sugar.
Nutrition Facts : Calories 155.8 calories, Carbohydrate 23.2 g, Cholesterol 38.5 mg, Fat 6.5 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 3.9 g, Sodium 86.2 mg, Sugar 15.9 g
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
MINI LEMON TARTS
I have found these mini lemon tarts to be a great spring dessert. Serve with whipped topping. Refrigerate any leftovers.
Provided by DublinMom
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h55m
Yield 12
Number Of Ingredients 9
Steps:
- Mix flour, butter, and salt together in the bowl of an electric stand mixer, or with a pastry blender, until dough becomes crumbly. Add ice water, 2 tablespoons at a time, until the consistency is smooth. Wrap dough in plastic wrap and chill for 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup cupcake pan.
- Roll out dough on a cutting board and cut into 3-inch circles using a scalloped cookie cutter. Place dough into the prepared pan, pressing down the sides to fit.
- Combine egg yolks, sugar, lemon juice, butter, and lemon zest in a heavy, non-aluminum saucepan. Cook over medium-low heat, stirring constantly, until butter is melted and filling thickens slightly. Do not allow to boil. Remove from heat and transfer to a bowl and cool, 15 to 20 minutes. Pour filling into the dough cups.
- Bake in the preheated oven until filling is set, 15 to 18 minutes. Let cool for 20 to 30 minutes before serving.
Nutrition Facts : Calories 229.1 calories, Carbohydrate 28.6 g, Cholesterol 127.9 mg, Fat 11.9 g, Fiber 0.5 g, Protein 2.9 g, SaturatedFat 6.9 g, Sodium 85.9 mg, Sugar 17 g
EASY PEASY 'TART' LEMON TART
I have tried plenty of lemon tarts and this one is the absolute best. I like my tart's "tart" so this one definitely has some kick. The pastry is also a favourite and I use it for all sorts of pie recipes.
Provided by LovesSweets
Categories Tarts
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- A. Pastry:
- Combine flour, cornstarch, sugar, and salt by pulsing in a food processor or stirring in a large bowl.
- Add cubed butter and process or use a pastry blender to cut in until crumbly. With the motor running add ice water and process just until it comes together. Alternately, drizzle flour mixture with water and stir with a fork until it becomes a ragged dough. Bring together and shape into a disk.
- Wrap dough in plastic wrap and refrigerate for 15 minutes.
- Press into a 9-inch (23 cm) flan pan, and refrigerate for 15 minutes.
- Prick all over with a fork, line with foil, then fill with dried beans or pie weights.
- Bake for 20 minutes at 400 degrees, remove paper and beans, prick if puffed and bake 5 minutes longer or until lightly golden. Do not overbake. Remove from oven.
- Reduce oven to 350F (180C).
- B. Filling:
- Whisk eggs until creamy. Add sugar and flour and whisk until smooth. Gradually whisk in lemon and lime juices, then lemon peel.
- Pour into baked pie shell, place pan on a shallow rimmed baking sheet and bake for 20 minutes or until filling is slightly puffed and barely set (may still wobble slightly in centre). Cool completely.
Nutrition Facts : Calories 404.2, Fat 18, SaturatedFat 10.6, Cholesterol 133.7, Sodium 198.2, Carbohydrate 56.1, Fiber 0.8, Sugar 32.1, Protein 6
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.
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
EASY LEMON MERINGUE TART
Make and share this Easy Lemon Meringue Tart recipe from Food.com.
Provided by CheffLiLi
Categories Tarts
Time 55m
Yield 6 slices, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 150C.
- Crush biscuits in food processor or roll in bag with rolling pin until small/fine mixture of crumbs.
- Mix in melted butter and biscuits in large bowl until well coated. Biscuits should be sticky enough to stick together.
- Coat the sides and bottom of an approximately 22cm tart pan with the biscuit mixture.
- Put in fridge to set while you work on the rest of the recipe.
- Mix together condensed milk, egg yellows and lemon juice until well combined.
- Beat egg whites until foamy. Add half the castor sugar and continue to beat until soft peaks form. Add the rest of the castor sugar and beat until stiff peaks form.
- Pour lemon mixture into tart pan. Add the stiff egg whites on top and use back of spatula to form peaks and valleys to make cake look decorated.
- Bake in oven on middle shelf for 40 minutes.
- Once cooked, cool in fridge for approximately 2 hours.
- Serve cold.
Nutrition Facts : Calories 419.9, Fat 22.4, SaturatedFat 12.8, Cholesterol 110.4, Sodium 325.1, Carbohydrate 47.4, Fiber 0.3, Sugar 39.6, Protein 9
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