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
LEMON TARTS
These lemon tarts are perfect. They have a delicious sweet tart lemon filling that everyone will love.
Provided by Karen Ciancio
Categories Dessert
Time 32m
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- For the shells, combine the flour and salt. Cut in the shortening with a pastry blender until the mixture resembles coarse meal. Sprinkle cold water evenly over the surface. Stir with a fork until all the dry ingredients are moistened. Shape the dough into a ball and chill.
- When chilled, roll the dough to 1/8 inch thickness on a lightly floured surface. Cut into 3 1/4 inch rounds. Fit each pastry round into 3 inch tart pans. Prick with a fork.
- Bake in a preheated oven for 10-12 minutes. Let cool.
- Place the butter in the top of a double boiler. Bring the water in the double boiler to a boil. Reduce the heat to low, and cook until the butter melts. Combine the sugar and cornstarch, stirring well. Add to the butter and stir until smooth. Stir in the eggs and cook for 5 minutes, stirring constantly.
- Add the lemon juice. Cook 3-4 minutes longer or until the mixture thickens, stirring constantly. Cool. Spoon a rounded tablespoon of lemon filling into each cooled tart shell.
- Before serving, top each tart with a dollop of whipped cream, if desired. Makes 22 tarts.
Nutrition Facts : Calories 154 kcal, Carbohydrate 20 g, Protein 2 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 23 mg, Sodium 69 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
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
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
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
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
'INSTANT' MINI LEMON TARTS
What could be easier? And so tasty! A friend suggested this to me as a dessert-type appetizer. Mini phyllo cups are near the frozen phyllo pastry.
Provided by Connie K
Categories Tarts
Time 10m
Yield 30 serving(s)
Number Of Ingredients 2
Steps:
- Spoon lemon curd into phyllo cups.
- VARIATION: For a creamier result, mix lemon curd 2:1 with crème fraiche.
Nutrition Facts : Calories 11.9, Fat 0.2, SaturatedFat 0.1, Sodium 19.2, Carbohydrate 2.1, Fiber 0.1, Protein 0.3
More about "indian lemon tarts recipes"
LEMON TART RECIPE | DESSARTS
From dessarts.com
4.6/5 (5)Total Time 1 hr 25 minsCuisine AmericanCalories 749 per serving
- Sift the flour, salt and sugar together into a cold bowl. Add the chilled butter cubes to the dry mix. Using a pastry blender (or the flat end of a bowl scraper) cut the butter into the dough until the butter is about pea sized.
- Next, make a well in the middle and add about 1/2 the ice water. Quickly work the water into the dough. You want the dough to be wet but not sticky. Make another well and add more ice water to the drier ingredients. The crumbly mixture should form clumps when you press some of it with your hand. If I think it is too dry, I sprinkle my hands with cold water and work the dough. This way I don’t accidentally add too much moisture. Do not knead it too much, just enough to be able to wrap up the dough in plastic. Streaks of butter are okay.
- Chill the dough for at least an hour or overnight. Roll out your dough and fit it into either an 8 inch tart ring or 4 inch molds. Chill it again for at least 30 minutes.
- With a fork, make holes in the tart dough to prevent it from rising. (I also place parchment over the shell and place a pile of beans on it as added weight while baking.) Bake at 350°F for 15-20 minutes or until the crust is lightly browned. Let it cool.
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