Lemon Buttermilk Tarts Recipes

LEMON BUTTER TARTS

Steps:

• Melt butter or margarine in a saucepan. Add rind, lemon juice, and 1 1/2 cups sugar. Beat eggs and egg yolks until thick, and add to lemon butter mixture. Cook over low heat, stirring constantly until thick. Chill.
• Beat 3 egg whites until stiff. Gradually add 1/4 cup sugar, and continue beating until stiff and glossy. Fill baked tart shells with lemon custard, and top with meringue.
• Bake at 350 degrees F (175 degrees C) just until tarts are a delicate brown color.

EASY LEMON-BUTTERMILK TART

Steps:

• Set oven to 400 degrees.
• Place the prepared pie crust in a 9-inch tart pan.
• Bake for 9-11 minutes, or until lightly browned.
• In a large bowl using an electric mixer on high speed beat the eggs with sugar until pale yellow and thick (about 5 minutes).
• Add in buttermilk, cornmeal, melted butter, lemon zest and lemon juice; mix until thoroughly combined.
• Pour into prepared crust.
• Bake for about 30-40 minutes, or until set.
• Cool before serving.
• Sprinkle with powdered sugar if desired.

LEMON BUTTERMILK CHESS TARTLETS

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 BUTTERMILK TART - BAYONA RESTAURANT, NEW ORLEANS, LA

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.