Easy Peasy Tart Lemon Tart Recipes

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SWEET AND SIMPLE LEMON TART



Sweet and Simple Lemon Tart image

'A taste you'll never forget.'

Provided by luvluv1

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h15m

Yield 16

Number Of Ingredients 10

½ cup butter, softened
¼ cup sifted confectioners' sugar
1 cup sifted all-purpose flour
1 cup white sugar
2 eggs
3 tablespoons all-purpose flour
3 tablespoons fresh lemon juice, or more to taste
2 teaspoons grated lemon peel
¼ teaspoon salt
3 tablespoons confectioners' sugar

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



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

EASY LEMON TART



Easy Lemon Tart image

Make and share this Easy Lemon Tart recipe from Food.com.

Provided by starrlite77

Categories     Tarts

Time 2h30m

Yield 8-12 serving(s)

Number Of Ingredients 6

180 g crunchy oat biscuits
80 g melted butter
2 (397 g) cans condensed milk
300 ml double cream
4 lemons
raspberries, to decorate

Steps:

  • Crush biscuits to coarse crumbs either in processor or in a bag with rolling pin; mix with melted butter.
  • Press into a 20cm loose bottomed tin; chill until firm, about 10 minute.
  • Pour condensed milk and cream into a big bowl. Finely grate the zest from 2 of the lemons into the bowl.
  • Squeeze the juice from all the lemons and add to the mixture.
  • Stir until all is well combined and mixture is glossy, thick and smooth.
  • Spoon lemon mixture over biscuit base and chill for 2 hours or until firm.
  • Unclip tin and arrange raspberries on top.
  • Dust with icing sugar.

Nutrition Facts : Calories 532.6, Fat 31, SaturatedFat 19.4, Cholesterol 107.5, Sodium 199.5, Carbohydrate 60.8, Fiber 2.5, Sugar 54, Protein 9.4

EASY PEASY 'TART' LEMON TART



Easy Peasy 'tart' Lemon Tart image

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

1 cup all-purpose flour, plus
2 tablespoons all-purpose flour (280 mL)
3 tablespoons cornstarch
3 tablespoons granulated sugar
1 pinch salt
1/2 cup cold butter, cut into 1/2-inch cubes (1.2 cm)
3 tablespoons ice water
3 eggs
3/4 cup granulated sugar
1 tablespoon all-purpose flour
1 lemon, zest of, finely grated
1/2 cup fresh lemon juice (about 3 lemons)
1/4 cup fresh lime juice (about 2 limes)

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

TART & TANGY LEMON TART



Tart & Tangy Lemon Tart image

Our family adores lemon desserts. I often make this cheery tart for brunch. For extra-special events, I bake it in my heart-shaped tart pan. -Joyce Moynihan, Lakeville, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 14 servings.

Number Of Ingredients 12

3/4 cup butter, softened
1/2 cup confectioners' sugar
1-1/2 cups all-purpose flour
FILLING:
3/4 cup sugar
1 tablespoon grated lemon zest
3/4 cup lemon juice
3 large eggs, room temperature
3 large egg yolks, room temperature
4 ounces cream cheese, softened
1 tablespoon cornstarch
Sweetened whipped cream, optional

Steps:

  • Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until smooth. Gradually beat in flour. Press dough onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom. Refrigerate 15 minutes., Line the unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake until edges are lightly browned, 18-22 minutes. Remove foil and weights; bake until bottom is golden brown, 5-7 minutes longer. Cool on a wire rack., In a large bowl, beat sugar, lemon zest, lemon juice, eggs, egg yolks, cream cheese and cornstarch until blended; pour into crust. Bake until filling is set, 18-22 minutes. Cool on a wire rack. If desired, serve with whipped cream. Refrigerate leftovers.

Nutrition Facts : Calories 254 calories, Fat 15g fat (9g saturated fat), Cholesterol 114mg cholesterol, Sodium 125mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 0 fiber), Protein 4g protein.

EASY LEMON BERRY TARTLETS



Easy Lemon Berry Tartlets image

These fruity, flaky tartlets filled with raspberries and topped with lemon-tinged cream cheese are a sweet ending to any weeknight meal. They are elegant yet come together quickly and easily. —Elizabeth Dehart, West Jordan, Utah

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 15 tartlets.

Number Of Ingredients 6

2/3 cup frozen unsweetened raspberries, thawed and drained
1 teaspoon confectioners' sugar
1 package (1.9 ounces) frozen miniature phyllo tart shells
4 ounces reduced-fat cream cheese
2 tablespoons lemon curd
Fresh raspberries, optional

Steps:

  • In a small bowl, combine the thawed raspberries and confectioners' sugar; mash with a fork. Spoon into tart shells., In another small bowl, combine cream cheese and lemon curd. Pipe or spoon over filling. Top with fresh raspberries if desired.

Nutrition Facts : Calories 51 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 43mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

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