LEMON BUTTERMILK SUGAR COOKIE TART
Helllooooo spring time! There's no better way to celebrate the season (or any season) with this delicious lemon tart.
Provided by Stephanie Wise
Categories Dessert
Time 3h35m
Yield 9
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In large bowl, stir cookie mix, softened butter, water, vanilla and egg with wooden spoon until soft dough forms. Press dough evenly into bottom and sides of ungreased 9- or 10-inch tart pan with removable bottom. Prick dough all over with fork.
- Bake 15 to 20 minutes until edges are light golden brown (dough will puff up during baking). Transfer to cooling rack. Using bottom of shot glass or drinking glass, press cookie crust down to within 1/2 inch of edges. Cool completely in pan, about 1 hour.
- In small saucepan, sprinkle gelatin evenly over lemon juice. Let stand 1 minute, then stir gently over low heat 1 to 2 minutes until gelatin is dissolved. Whisk in buttermilk and honey. Set aside to cool slightly.
- In medium bowl, beat heavy cream with electric mixer on high speed 1 to 2 minutes until stiff peaks form. Fold cooled buttermilk mixture into whipped cream until just combined. Pour and spread mixture evenly into cooled cookie crust. Cover and refrigerate 2 hours or until filling is set. Carefully remove tart from side of pan before serving.
Nutrition Facts : ServingSize 1 Serving
MOM'S LEMON SUGAR COOKIES
These tender, soft sugar cookies have just a hint of lemon. If you like more lemon flavor, go ahead and kick it up a notch. It's also fantastic made with orange instead. -Nancy Foust, Stoneboro, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 23m
Yield about 5 dozen.
Number Of Ingredients 9
Steps:
- Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and extract. In another bowl, whisk together flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Cover and refrigerate at least 2 hours., Preheat oven to 375°. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 7-10 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 88 calories, Fat 3g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 95mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON HONEY BUTTER TARTS
My grandmother used to keep bees, and all of us tried to come up with new ways to use honey. This recipe is my contribution to the effort. I've been making them for about 20 years, with no complaints and lots of rave reviews.
Provided by Caroline Nielsen
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 50m
Yield 9
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat eggs in a large bowl. Stir in brown sugar, honey, lemon juice, lemon zest, cinnamon, nutmeg, and salt. Blend in melted butter. Fill tart shells halfway.
- Bake in preheated oven for 15 to 20 minutes, or until pastry is golden brown, and filling is set.
Nutrition Facts : Calories 431.6 calories, Carbohydrate 58.4 g, Cholesterol 59.4 mg, Fat 20.5 g, Fiber 0.2 g, Protein 5.1 g, SaturatedFat 7.4 g, Sodium 275.7 mg, Sugar 34.7 g
LEMON COOKIE TARTS
Enjoy these delicious lemon cookies that are baked to perfection - great dessert to serve a bunch.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h50m
Yield 48
Number Of Ingredients 13
Steps:
- In large bowl, beat butter, 1/2 cup granulated sugar, the vanilla and 1 egg with electric mixer on medium speed, or mix with spoon. Stir in 2 cups flour and the salt. Cover; refrigerate about 1 hour or until firm.
- Meanwhile, in small bowl, beat all filling ingredients except powdered sugar with electric mixer on medium speed, or mix with wire whisk. Cover; refrigerate.
- Heat oven to 350°F. Spray 48 mini muffin cups, 1 3/4 x1 inch, with cooking spray. Shape dough into 48 one-inch balls. Place 1 ball in each muffin cup. Press dough into bottom and up side of cups. Spoon slightly less than 1 tablespoon filling into each cup.
- Bake 18 to 20 minutes or until centers are puffed and edges are light brown. Cool in pan 30 minutes. With tip of knife, lift tarts from muffin cups to wire rack; cool completely. Just before serving, sprinkle tarts with powdered sugar.
Nutrition Facts : Calories 90, Carbohydrate 13 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 8 g, TransFat 0 g
LEMON BUTTERMILK TART - BAYONA RESTAURANT, NEW ORLEANS, LA
This tart is covered with paper-thin lemon slices that have been poached in syrup. However, you can make this tart with or without the sliced lemon topping.
Provided by swissms
Categories Tarts
Time 7h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Crust:.
- Combine first 3 ingredients in bowl. Add butter; rub with fingertips or cut in using pastry blender until mixture resembles coarse meal. Whisk yolks and 1 1/2 T water in small bowl to blend. Pour yolk mixture over flour mixture. Stir with fork to blend. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour.
- Butter and flour 9-inch diameter tart pan with removeable bottom. Roll out dough on floured surface to 1/8-inch thick round. Transfer to part pan. Trim edges; reserve trimmings. Freeze crust until firm, about 30 minutes.
- Preheat oven to 350°F.
- Line crust with foil; fill with dry beans or pie weights. Bake until crust is set, about 12 minutes. Remove foil and beans. Bake crust until golden, about 12 minutes. Cool. Repair cracks in crust with reserved dough. Maintain oven temperature.
- Lemons:.
- Using serrated knife, cut ends from lemons. Slice lemons into 1/8-inch thick rounds (or thinner). Remove any seeds.
- Combine sugar, water and corn syrup in heavy large skillet. Stir over medium heat until sugar dissolves.
- Place lemons in syrup; simmer 7 minutes. Turn top slices over; simmer until tender, occasionally pressing to submerge lemons in syrup, about 8 minutes longer. Cool 1 hour.
- Line baking sheet with waxed paper. Using slotted spoon, transfer lemon slices to prepared sheet, arranging in single layer.
- Boil syrup in skillet until reduced to 1 cup, about 3 minutes.
- Cover lemons and syrup separately; chill until cold, at least 3 hours and up to 3 days.
- Filling:.
- Whisk all ingredients in medium bowl to blend. Pour into crust. Bake until filling is set, about 30 minutes. Cool completely. Chill until cold. (Can be made 8 hours ahead.).
- Cut lemon slices in half; pat dry with paper towels. Arrange lemon slices in overlapping circles on filling. If lemon syrup is very thick, warm briefly over low heat. Brush lemons with enough syrup to glaze.
Nutrition Facts : Calories 391.6, Fat 13.8, SaturatedFat 8.1, Cholesterol 110.5, Sodium 120.4, Carbohydrate 65.1, Fiber 1.9, Sugar 42.9, Protein 5.5
LEMON BUTTERMILK TARTS
from "amateur foodie" - http://375degrees.blogspot.com/2009/11/number-31-lemon-buttermilk-tarts.html - haven't made this yet, so i have no idea how many tarts this makes!
Provided by ellie3763
Categories Tarts
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Sift dry ingredients into a large mixing bowl.
- Rub in the butter until the mixture because flaky and crumbly.
- Gradually add water, stirring and cutting with a knife, until the dough can form a large, soft ball.
- Roll out and press into tart tins.
- Refrigerate for 20 minutes until cold.
- Fill each with parchment paper and pie weights (I used spare change).
- Bake for 8 to 10 minutes.
- Remove parchment paper and return to oven. Bake until golden (8 to 10 minutes).
- Remove and let cool.
- Reduce oven temperature to 325 degrees F.
- Whisk all ingredients in a medium mixing bowl.
- Evenly divide among cooled tart crusts.
- Bake for 20 to 25 minutes, until the center of the filling has set. If cracks form, remove immediately - it has been over-baked.
- Cool to room temperature; refrigerate until properly chilled.
- Dust with confectioner's sugar and top with berries.
Nutrition Facts : Calories 316, Fat 13.3, SaturatedFat 7.9, Cholesterol 84.3, Sodium 335.2, Carbohydrate 44.6, Fiber 1.6, Sugar 17.2, Protein 6.1
LEMON BUTTERMILK CHESS TARTLETS
Yield Makes 8 tartlets
Number Of Ingredients 10
Steps:
- Roll out the dough 1/8 inch thick on a floured surface, fit it into 8 tartlet tins, each 3 3/4 inches across the top and 3/4 inch deep, and roll a rolling pin over the edges of the tins to trim the excess dough. Chill the shells for 30 minutes.
- In a bowl with an electric mixer cream the butter with the sugar until the mixture is light and fluffy, beat in the eggs, 1 at a time, beating well after each addition, and beat in the buttermilk, the cornmeal, the grated zest, the lemon juice, and the salt. Divide the mixture among the tartlet shells and bake the tartlets on a baking sheet in the lower third of a preheated 425°F. oven for 15 minutes. Reduce the oven temperature to 350°F. and bake the tartlets for 10 to 15 minutes more, or until they are golden and set. Let the tartlets cool in the tins on racks until they can be handled, remove them from the tins, and let them cool completely on the racks. The tartlets may be made 1 day in advance and kept covered loosely in a cool place. Dust the tartlets lightly with the confectioners' sugar and garnish them with the lemon zest knots.
LEMON TART WITH BROWN BUTTER-COOKIE CRUST
Browned butter, or beurre noisette, is the secret to the crust's rich, nutty flavor. Martha made this recipe on "Martha Bakes" episode 601.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch tart
Number Of Ingredients 17
Steps:
- Make the tart shell: Melt butter over medium heat. Continue to cook, stirring constantly, until deep golden brown, about 11 minutes. Immediately pour browned butter into a large bowl, and let cool to room temperature, about 10 minutes. Stir in vanilla.
- Preheat oven to 350 degrees. Whisk together flour, baking powder, sugar, and salt. Gradually stir into browned butter mixture. Press dough into a 9-inch tart pan with a removeable bottom. Refrigerate until firm, about 15 minutes. Using the tines of a fork, pierce bottom of tart shell all over.
- Line tart shell with parchment and fill with pie weights or dried beans. Bake until edges are set and golden, 15 to 18 minutes. Remove weights and parchment and continue baking until bottom of crust is dry and golden, about 5 minutes more. Remove from oven and let cool completely on a wire rack.
- Make the lemon curd filling: Place 2 1/2 teaspoons cold water in a small bowl. Sprinkle gelatin on top; let stand until softened, about 5 minutes.
- In a medium saucepan, whisk together sugar, lemon zest, and egg yolks; whisk in lemon juice and salt. Add butter and place pan over medium-high heat. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around edge of pan, about 5 minutes.
- Remove pan from heat while continuing to whisk. Add softened gelatin, whisking to combine. Strain curd filling through a fine-mesh sieve into the tart shell, spreading evenly, and refrigerate for at least 1 hour before serving; wash and dry the saucepan.
- Make the meringue topping: Just before serving, fill the same saucepan with about 2 inches water and bring to a simmer. Combine sugar, egg whites, and salt in a heatproof standing mixer bowl. Set bowl over (not in) simmering water, and whisk until mixture is warm to the touch and sugar dissolves, 2 to 3 minutes. (Test by rubbing mixture between your fingers; the mixture should be smooth.)
- Attach bowl to standing mixer fitted with the whisk attachment. Whisk on high speed until stiff, glossy peaks form and mixture is cool, about 10 minutes. Whisk in vanilla and cornstarch.
- Transfer meringue into a large pastry bag fitted with a large round tip; pipe meringue to cover filling, as desired. Place under broiler or use a kitchen torch to brown. Serve immediately.
More about "lemon buttermilk sugar cookie tart recipes"
LEMON BUTTERMILK SUGAR COOKIE TART - GIRL VERSUS DOUGH
From girlversusdough.com
Cuisine AmericanEstimated Reading Time 4 minsCategory DessertTotal Time 3 hrs 35 mins
- Heat oven to 350 degrees F. In large bowl, stir cookie mix, softened butter, water, vanilla and egg with wooden spoon until soft dough forms. Press dough evenly into bottom and sides of ungreased 9- or 10-inch tart pan with removable bottom. Prick dough all over with fork.
- Bake 15 to 20 minutes until edges are light golden brown (dough will puff up during baking). Transfer to cooling rack. Using bottom of shot glass or drinking glass, press cookie crust down to within 1/2 inch of edges. Cool completely in pan, about 1 hour.
- In small saucepan, sprinkle gelatin evenly over lemon juice. Let stand 1 minute, then stir gently over low heat 1 to 2 minutes until gelatin is dissolved. Whisk in buttermilk and honey. Set aside to cool slightly.
- In medium bowl, beat heavy cream with electric mixer on high speed 1 to 2 minutes until stiff peaks form. Fold cooled buttermilk mixture into whipped cream until just combined. Pour and spread mixture evenly into cooled cookie crust. Cover and refrigerate 2 hours or until filling is set. Carefully remove tart from side of pan before serving.
LEMON-BUTTERMILK TART - COUNTRY LIVING
From countryliving.com
5/5 (1)Category Thanksgiving, DessertCuisine AmericanTotal Time 4 hrs 10 mins
- Preheat oven to 350 degrees F. On a floured surface, roll 1/2 Basic Pie Dough recipe to an 11-inch circle.
- Freeze 15 minutes. Line tart pan with parchment paper, leaving an overhang, and fill with dried beans.
LEMON BUTTERMILK COOKIES | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
LEMON BUTTERMILK SUGAR COOKIE TART | IMMACULATE …
From immaculatebaking.com
SUGAR COOKIE LEMON TARTS - INQUIRING CHEF
From inquiringchef.com
LEMON BUTTERMILK COOKIE RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
SUGAR COOKIE LEMON TARTS - MADE TO BE A MOMMA
From madetobeamomma.com
BUTTERMILK LEMON BARS - BAKING BITES
From bakingbites.com
MEYER LEMON-BUTTERMILK TART - LOUISIANA COOKIN
From louisianacookin.com
BUTTERMILK SUGAR COOKIES - FAMILY COOKIE RECIPES
From familycookierecipes.com
LEMON TARTS RECIPE - PILLSBURY.COM
From pillsbury.com
LEMON SUGAR COOKIE CUPS - BAKE. EAT. REPEAT.
From bake-eat-repeat.com
NO BAKE LEMON CURD TARTS - BETTER WITH BUTTERMILK
From betterwithbuttermilk.com
LEMON BUTTERMILK SUGAR COOKIE TART | RECIPE | LIME RECIPES, LEMON ...
From pinterest.co.uk
ELEGANT LEMON TARTS – SUGAR GEEK SHOW
From sugargeekshow.com
BAKING CLASSICS: LEMON TART | BUTTERMILK LIPSTICK
From buttermilklipstick.com
EASY LEMON TARTS - CRAZY FOR CRUST
From crazyforcrust.com
LEMON-BUTTERMILK COOKIES FROM THE ART OF THE COOKIE BY SHELLY …
From app.ckbk.com
RASPBERRY LEMON SUGAR COOKIES | BUTTERMILK BY SAM
From buttermilkbysam.com
LEMON BUTTERMILK CHESS TART - JOY - OLIVER
From joyoliver.com
SUGAR COOKIE LEMON TARTS - LADY BEHIND THE CURTAIN
From ladybehindthecurtain.com
LEMON BUTTERMILK SUGAR COOKIE TART | RECIPE | LEMON RECIPES, LIME ...
From pinterest.ca
LEMON COOKIES - I HEART EATING
From ihearteating.com
ICED LEMON AMISH SUGAR COOKIES - THE GOLD LINING GIRL
From thegoldlininggirl.com
MEAL IDEAS : TARGET
From target.com
LEMON BUTTERMILK SUGAR COOKIE TART | RECIPE | TART, …
From pinterest.com
LEMON BUTTERMILK SUGAR COOKIE TART
From pinterest.ca
MEYER LEMON BUTTERMILK TART - EMERILS.COM
From emerils.com
LEMON-BUTTERMILK TART RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
LEMON-BUTTERMILK TART RECIPE | MYRECIPES
From myrecipes.com
EASY, SOFT LEMON COOKIES WITH LEMON CURD & BUTTERMILK RECIPE
From tastingtable.com
LEMON BUTTERMILK SUGAR COOKIE TART | RECIPE | LEMON …
From pinterest.com
LEMON BUTTERMILK BARS - BIG GREEN HOUSE | DESSERTS & BAKED GOODS
From abiggreenhouse.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love