LEMON TART
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
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.
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
DARK CHOCOLATE LEMON TART
We've created the most delectable dark chocolate tart with a beautiful lemon flavor. Filled with healthy ingredients, this tart hits the spot!
Provided by Liz @ Tasty Treats & Eats
Categories Dessert
Time 2h20m
Number Of Ingredients 9
Steps:
- In a food process, pulse hazelnuts until they're a fine powder like consistency.
- In a medium-sized bowl, mix the hazelnuts with the cocoa powder and a pinch of salt.
- Add the maple syrup and melted cocoa butter. Mix well until it forms a dough.
- Put the mixture in a 9inch tart pan and press with your fingers until it forms a crust.
- Put the tart pan in the freezer.
- Boil water and turn down the heat afterward so that your water is simmering.
- Melt dark chocolate in another pot or heatproof container over the simmering water. Stir occasionally.
- Open canned coconut milk and pour it in a separate bowl - use both the solid and the liquid part. Whisk well.
- Mix in the melted chocolate and the lemon essential oil. Be careful to only use two drops of lemon oil!
- Whisk until a smooth mixture.
- Remove the crust from the freezer. Pour the chocolate coconut mixture on top of the crust and leave in the freezer or the fridge (it will just take more time) until it is no longer liquid.
- After a few hours, melt the dark chocolate for the decoration and pour on top with a spoon. You can play with the forms. Sprinkle with Himalayan salt and put in the freezer again.
- 1-2 hours prior to consumption, move to the fridge for the best enjoyment!
Nutrition Facts : ServingSize 1 slice, Calories 669 kcal, Carbohydrate 35 g, Protein 13 g, Fat 57 g, SaturatedFat 21 g, Cholesterol 1 mg, Sodium 86 mg, Fiber 10 g, Sugar 18 g, TransFat 1 g, UnsaturatedFat 32 g
LEMON CHOCOLATE TART
Published by the Toronto Star and originally from Anne Lindsay's New Light Cooking. This tart is quick and easy to make. While it's baking some of the chocolate crust will rise to the top and leave a lemon layer in the middle.
Provided by Dreamer in Ontario
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Pulse wafer crumbs in food processor until fine.
- Blend butter and corn syrup.
- With food processor running, gradually add butter mixture to crumbs and process until mixed.
- Spray 9 inch pie plate or flan pan with non-stick cooking spray.
- Using hands or back of large spoon, spread crumb mixture over bottom and up sides pressing firmly so mixture holds together.
- Bake at 375F for 10 minutes.
- Lemon Filling:.
- Whisk eggs, egg whites and sugar in bowl until well mixed.
- Whisk in lemon rind and juice.
- Pour into baked chocolate crust.
- Bake in 375F oven for 18 to 20 minutes or until top is barely set.
- Let cool.
- Just before serving, sift sugar over top.
Nutrition Facts : Calories 276.1, Fat 8.7, SaturatedFat 3.6, Cholesterol 87.5, Sodium 223.1, Carbohydrate 46.1, Fiber 1, Sugar 30.8, Protein 5.2
LEMON TART
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
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
FRENCH-STYLE LEMON TART RECIPE BY TASTY
Here's what you need: egg yolks, eggs, sugar, lemon juice, lemon zests, butter, pre-baked tart shell
Provided by Ellie Holland
Categories Desserts
Yield 4 servings
Number Of Ingredients 7
Steps:
- Pre-heat the oven to 350°F (180°C).
- Prepare the lemon curd by whisking the egg yolks, whole eggs, sugar, lemon juice and lemon zest over a bain marie (a large bowl placed over a pan of simmering hot water).
- Once combined, mix in the butter and whisk the mixture for about 10 minutes, until thick.
- Pour into a pre-baked tart shell.
- Bake for 6 minutes.
- Whilst the tart is baking, prepare the raspberry chantilly by whipping the raspberries, sugar, vanilla extract and cream together.
- Leave the tart to cool before dusting with icing sugar.
- Serve with the raspberry chantilly, fresh raspberries and mint for garnish.
- Enjoy!
Nutrition Facts : Calories 866 calories, Carbohydrate 69 grams, Fat 58 grams, Fiber 4 grams, Protein 20 grams, Sugar 40 grams
DOLESTER MILES'S LEMON MERINGUE TART
The celebrated pastry chef Dolester Miles learned to bake in a small town called Bessemer, outside Birmingham, Ala. She took the tastes of desserts passed down from her mother and her aunt, and re-worked them with the techniques she has picked up in her more than 30 years at the Birmingham restaurants Highlands Bar & Grill, Chez Fonfon and Bottega. This lemon meringue tart, reminiscent of a Southern icebox cake but with a French feel, is a perfect example. She stirs in white chocolate to give the curd a luscious mouth feel, and finishes it with a drift of soft Swiss meringue toasted with a blowtorch. A few seconds under the broiler will work, too. She cautions cooks never to take their eyes off the tart during that final step. "It'll get away from you fast," she said.
Provided by Kim Severson
Categories pies and tarts, dessert
Time 45m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- In the bowl of a food processor, place flour, confectioners' sugar and salt, and quickly pulse to combine. Add butter and pulse until the mixture resembles coarse bread crumbs, then add egg yolks and pulse until the dough comes together. Form the dough into a disc, wrap in plastic and chill for at least 1 hour.
- Heat oven to 350 degrees.
- Roll out dough on a lightly floured surface to a thickness of 1/8 inch, then transfer it into a 9 1/2-inch tart pan with a removable bottom. Press the dough evenly over the bottom and up the sides of the pan, then trim it by rolling your rolling pin over the top of the tart pan edge. Pierce crust all over with a fork and freeze for 30 minutes. Remove from freezer, place tart pan on a baking sheet, and bake for about 20 minutes until golden. Remove tart from baking sheet and let pan cool slightly on a rack.
- Meanwhile, prepare the filling: Separate the eggs, saving 3 of the whites to use in the meringue. In a small saucepan, stir together 1/2 cup/101 grams sugar, the lemon zest and juice and the egg yolks. Cook over medium heat, whisking constantly, until quite warm. Stir in butter and continue to cook, whisking to prevent burning, for about 7 to 10 minutes or until the mixture becomes thick. Remove from heat and stir in the white chocolate until it melts into the mixture.
- Pour lemon mixture through a fine-mesh strainer into a medium bowl and use a spatula to press until just the solids remain. Discard the solids. Spoon mixture into the prepared tart shell and chill for 4 hours.
- Make the meringue: Set up a double boiler and bring the water in the bottom pan to a boil over medium-high heat. Combine the 3 egg whites with 3/4 cup/151 grams sugar in the top of the double boiler and whisk constantly until the sugar has dissolved and the mixture is hot.
- Pour the meringue mixture into the bowl of a stand mixer fitted with the whisk attachment. Whip at medium-high speed for about 2 minutes then increase speed to high and whip for about 4 to 6 minutes more or until the mixture is stiff. Spoon meringue over tart and spread with an offset spatula.
- Using a kitchen torch, brown the meringue lightly, holding the torch about 2 inches away from the tart. Alternatively, place tart under a preheated broiler with the oven rack placed 8 inches from the heat source. Broil 30 to 45 seconds, watching carefully so the meringue turns golden brown and does not burn. Remove tart ring and serve immediately.
Nutrition Facts : @context http, Calories 388, UnsaturatedFat 7 grams, Carbohydrate 47 grams, Fat 21 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 12 grams, Sodium 115 milligrams, Sugar 34 grams, TransFat 1 gram
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