Creamy Lemon Tart Recipes

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CREAMY LEMON TARTS



Creamy Lemon Tarts image

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

45 -50 prepared tart shells, baked and cooled
2 cups white sugar (add in more sugar to taste if desired while filling is cooking)
7 tablespoons cornstarch
3 tablespoons lemon zest
1 cup fresh lemon juice
6 egg yolks, slightly beaten
1 1/2 cups half-and-half cream
1/2 cup whipping cream (unwhipped)
1/2 cup butter or 1/2 cup margarine, cut into pieces
3/4 cup sour cream
cool whip frozen whipped topping, thawed

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

THE BEST LEMON TART EVER



The Best Lemon Tart Ever image

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

¾ cup butter, at room temperature
½ cup white sugar
½ teaspoon vanilla extract
1 pinch salt
1 ¾ cups all-purpose flour
1 ½ cups white sugar
3 large eggs
1 tablespoon lemon zest
½ cup freshly squeezed lemon juice
½ cup all-purpose flour
1 teaspoon confectioners' sugar, or to taste

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



Tartest Lemon Tart image

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

1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1/4 teaspoon salt
9 tablespoons unsalted butter, very cold, cut into small pieces
1 large egg yolk
Butter, enough to butter the tart pan and aluminum foil
1 1/2 lemons, scrubbed and dried
1 1/2 cups sugar
1 large egg, room temperature
2 large egg yolks, room temperature
1 1/2 tablespoons cornstarch
1/2 cup heavy cream
4 tablespoons unsalted butter, melted and cooled

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



the Perfect Lemon Tart image

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

1/2 cup unsalted butter
2 tablespoons finely grated lemons, zest of
1 3/4 cups all-purpose flour
1 1/4 cups granulated sugar
2 pinches salt
6 large eggs
1 cup fresh lemon juice
1/2 cup heavy cream (whipping)
confectioners' sugar, for dusting

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.

CREAMY LEMON TART



Creamy Lemon Tart image

Categories     Dairy     Dessert     Bake     Lemon     Spring     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 13

Crust
1 cup (2 sticks) unsalted butter, room temperature
2 large egg yolks
1 tablespoon sugar
2 1/4 cups unbleached all purpose flour
1/4 teaspoon salt
3 tablespoons (about) water
Filling
5 large eggs
1 cup sugar
3/4 cup heavy whipping cream
2/3 cup fresh lemon juice
3 tablespoons grated lemon peel

Steps:

  • For crust:
  • Using electric mixer, beat unsalted butter and egg yolks in large bowl until fluffy. Beat in sugar. Beat in flour and salt just until blended, adding water by tablespoonfuls if dough is dry. Transfer dough to lightly floured work surface. Gather dough together. Shape dough into ball; flatten into disk. Wrap dough in plastic and refrigerate 1 hour. Soften dough slightly at room temperature before rolling out.
  • For filling:
  • Whisk eggs, sugar, cream, lemon juice, and grated lemon peel in medium metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk slowly but constantly until mixture thickens and instant-read thermometer inserted into mixture registers 160°F, about 20 minutes. Remove bowl from over water. Cool mixture to room temperature, whisking occasionally.
  • Preheat oven to 350°F. Roll out dough on lightly floured surface to 13-inch round. Transfer dough to 10-inch-diameter tart pan with removable bottom. Fold in dough edges, forming double-thick sides. Freeze crust 15 minutes. Line crust with foil; fill with pie weights or dried beans. Bake 15 minutes. Remove pie weights. Bake until crust is golden and cooked through, about 30 minutes longer. Cool crust in pan on rack.
  • Spread filling evenly in crust. Chill overnight to allow filling to set.

NO-BAKE LEMON CREAM TART



No-Bake Lemon Cream Tart image

Categories     Citrus     Dessert     Freeze/Chill     Lemon     Spring     Summer     Bon Appétit     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 to 8 servings

Number Of Ingredients 10

10 tablespoons (1 1/4 sticks) unsalted butter
1/4 cup (packed) golden brown sugar
7 whole graham crackers, finely crushed
1/2 cup whole milk
1 teaspoon unflavored gelatin
1 cup plus 1 tablespoon sugar
1/2 cup fresh lemon juice
2 teaspoons grated lemon peel
2 large eggs
1 1/4 cups chilled whipping cream

Steps:

  • Melt 6 tablespoons butter in medium skillet over medium-high heat. Whisk in brown sugar. Whisk until mixture bubbles thickly, about 2 minutes. Mix in cracker crumbs; stir 1 minute. Using back of fork, press warm crumb mixture over bottom and up sides of 9-inch-diameter tart pan with removable bottom. Cool crust completely.
  • Pour milk into small custard cup. Sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes. Whisk 1 cup sugar, lemon juice, and lemon peel in heavy medium saucepan to blend well. Whisk in eggs, then remaining 4 tablespoons butter. Whisk over medium heat until custard thickens and just begins to boil, about 5 minutes; remove from heat. Add gelatin mixture; whisk until gelatin dissolves. Let stand until beginning to set, about 10 minutes. Pour warm filling into crust. Chill until filling is firm, at least 3 hours and up to 1 day.
  • Beat cream and remaining 1 tablespoon sugar in medium bowl until peaks form. Pipe or spoon cream over tart. Serve immediately or chill up to 4 hours.

LEMON TART



Lemon Tart image

Here's a luscious way to end a meal! Smooth and creamy, with a refreshing lemon taste, this tart gets rave reviews. Every time I serve it to someone new, it results in a request for the recipe. -Erlene Cornelius, Spring City, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6-8 servings.

Number Of Ingredients 10

1 cup sugar
1/4 cup cornstarch
1 cup 2% milk
3 large egg yolks, room temperature, lightly beaten
1/4 cup butter, cubed
1 tablespoon grated lemon zest
1/3 cup lemon juice
1 cup sour cream
Pastry for single-crust pie (9 inches), baked
Whipped topping

Steps:

  • In a large saucepan, combine sugar and cornstarch. Gradually add milk until smooth. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot liquid into egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly. Cook 2 minutes longer (mixture will be very thick)., Remove from the heat; stir in butter and lemon zest. Gently stir in lemon juice. Cover and cool completely. , Fold in sour cream. Pour into pastry shell. Refrigerate for at least 2 hours before cutting. Garnish with whipped topping.

Nutrition Facts : Calories 386 calories, Fat 21g fat (11g saturated fat), Cholesterol 124mg cholesterol, Sodium 191mg sodium, Carbohydrate 45g carbohydrate (28g sugars, Fiber 0 fiber), Protein 4g protein.

LEMON TART



Lemon Tart image

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

1 ½ cups all-purpose flour
3 tablespoons ground almonds
7 tablespoons unsalted butter, diced
½ cup sifted confectioners' sugar
3 tablespoons milk
1 lemon, finely zested
1 large egg yolk, beaten
4 large eggs
1 ¼ cups superfine sugar
⅔ cup heavy cream
2 each lemons, finely zested and juiced
½ cup mascarpone cheese, or to taste

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

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From halfbakedharvest.com


EXTRAORDINARY FRENCH LEMON CREAM TART – 5 BOYS BAKER
2021-03-31 Center a rack in the oven and preheat the oven to 375 degrees F. Butter the shiny side of a piece of aluminum foil and fit the foil, buttered side down, tightly against the crust. (Since you froze the crust, you can bake it without weights.) Put the tart pan on a baking sheet to bake the crust for 25 minutes.
From 5boysbaker.com


LEMON TART DRESS RECIPES ALL YOU NEED IS FOOD
Mar 07, 2022 · 99 Lemon Recipes for Every Craving Hannah Pugh Updated: Mar. 30, 2022. When life gives you lemons, make lemonade—and every lemon tart, muffin, pie, cookie, cake and custard you can dream of! Plus, lemony mains, dips, drinks salads & sides. ... I love this timesaving way to dress up fresh asparagus. Drizzle butter and lemon …
From stevehacks.com


LEMON TART | RECIPETIN EATS
2021-06-11 Preheat oven: Preheat oven to 180℃/350℉ (160℃ fan) Whisk ingredients together: Put all ingredients in a medium saucepan and whisk to combine. Thicken on stove: Place the saucepan on the stove over low / medium low heat. Whisk constantly, especially as the butter is melting, to ensure it doesn't split.
From recipetineats.com


LEMON DUMP CAKE | DESSERT NOW DINNER LATER
2022-05-29 Bake at 350 degrees Fahrenheit for 35-40 minutes or until the top is lightly browned and the filling bubbles in the center. Serve lemon dump cake cold or warm, topped with whipped cream or Cool Whip, if desired. Cover the pan with foil or transfer the dessert to an airtight container. Store this lemon dump cake in the refrigerator up to 1 week.
From dessertnowdinnerlater.com


LEMON CREAM TART RECIPE | MYRECIPES
Ingredient Checklist. 1 large egg white ; 2 tablespoons stick margarine ; 3 tablespoons sugar ; 3 cups reduced-fat vanilla wafer crumbs (about 36 cookies)
From myrecipes.com


EASY LEMON TART - MARSHA'S BAKING ADDICTION
2021-07-05 Brush the base and sides of the crust with beaten egg, bake for a further 5 minutes, then remove from the oven. Allow to cool on a wire rack whilst preparing the filling. Turn the oven temperature down to 180C/350F/Gas 4. Whisk together the condensed milk and egg yolks. Add the lemon juice and mix until combined.
From marshasbakingaddiction.com


PLATINUM JUBILEE: NINE BAKING RECIPES FIT FOR A QUEEN
2022-06-02 Preheat your oven to 180C. Place the pistachios into a food processor or blender and blitz them until they resemble a fine crumb – like ground almonds. In a large bowl whisk together the butter and sugar with an electric whisk until light and fluffy. Next add the blitzed pistachios, natural yoghurt, eggs, flour, baking powder, pinch of Maldon ...
From news.yahoo.com


EASY LEMON TART RECIPE - LITTLE SWEET BAKER
2022-03-17 Cut in the butter until the mixture resembles coarse meal. Transfer the mixture to the prepared tart pan. Evenly press the shortbread crust onto the bottom and 1″ up the sides of the pan. Bake for 10-15 minutes or until lightly golden. Meanwhile, in a medium mixing bowl, whisk together the sugar, flour, and salt.
From littlesweetbaker.com


CLASSIC LEMON TART | DONNA HAY
Remove from the oven and set aside. Reduce temperature to 140°C (250°F). To make the lemon filling, place the cream, eggs, extra yolks, sugar and lemon juice in a bowl and whisk to combine. Strain the mixture into a clean bowl. Transfer the tart to a baking tray and carefully pour the filling into the tart shell.
From donnahay.com.au


EASY LEMON TART RECIPE - SCIENTIFICALLY SWEET
STEP 2). Make the filling: combine the sugar, lemon zest and eggs until smooth. Then blend in mascarpone and lemon juice. STEP 3). Pour the filling over the hot crust and bake until just barely set. STEP 4). Cool completely and refrigerate for at least 2 hours before serving.
From scientificallysweet.com


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