Lemon Crème Brûlée Tart Recipes

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LEMON CREME BRULEE



Lemon Creme Brulee image

This lemon creme brulee is an easy dessert to make and bake. The recipe makes four to six custards and it can be made in advance.

Provided by Diana Rattray

Categories     Dessert

Time 45m

Yield 6

Number Of Ingredients 12

2 lemons
2 cups heavy cream
1/4 cup granulated sugar
5 large egg yolks
Pinch salt
1/2 teaspoon vanilla extract
2 to 4 cups boiling water (enough to reach halfway up the outside of the ramekins)
2 to 3 tablespoons superfine sugar (turbinado or raw sugar, for topping)
Optional Candied Lemon Peel
1 large lemon
2 cups water
2 1/4 cups sugar (granulated, divided )

Steps:

  • Gather the ingredients.
  • With a fine grater, zest 2 lemons . Set the lemon zest aside and then juice 1 lemon. Refrigerate the second zested lemon for another use.
  • Preheat the oven to 325 F.
  • Place six 4-ounce ramekins or four 6-ounce ramekins in a large baking pan or roasting pan.
  • Put the heavy cream and 1/4 cup of granulated sugar in a medium saucepan. Add the finely grated lemon zest-about 2 tablespoons-to the cream. Heat until the cream begins to simmer.
  • While the cream is heating, beat the egg yolks and salt in a small bowl.
  • Slowly whisk the hot cream mixture into the egg yolks.
  • Add 2 tablespoons of lemon juice to the mixture along with 1/2 teaspoon of vanilla extract.
  • Divide the cream mixture evenly among the 6 ramekins.
  • Add boiling water to a depth of about halfway up the ramekins.
  • Bake the custards for about 30 minutes, or until the creme brulee has only a slight jiggle in the center when moved.
  • Remove the pan from the oven and leave the ramekins in the water bath for 15 minutes.
  • Remove the ramekins from the pan. Discard the water from the pan and place the ramekins back in the pan. Refrigerate, uncovered, for at least 3 to 4 hours, or until thoroughly chilled.
  • Just before serving, top the custards with about 1 to 1 1/2 teaspoons of superfine or raw sugar. Gently rotate the ramekin on the countertop to distribute the sugar evenly over the top. Slowly caramelize the sugar with a blow torch or a kitchen torch. The edges of the ramekins will get hot as you caramelize the sugar, so wear an oven mitt to move them.
  • Alternatively, you may place the sugar topped custards in a pan and place the pan under a preheated broiler. Broil just until the sugar has caramelized , rotating the pan about halfway through. Watch carefully.
  • Gather the ingredients.
  • With a vegetable peeler, remove the outer yellow peel from a large lemon. Slice the strips of lemon into thin strips.
  • Put the lemon peel in a saucepan with 2 cups of water. Place the pan over high heat and bring to a boil. Drain.
  • To the lemon peel in the saucepan, add 2 cups of granulated sugar and 1 cup of fresh water. Place the pan over medium heat; bring to a boil. Reduce the heat to low and simmer for about 10 minutes, or until the peels appear translucent. Drain and arrange the peels in a single layer on a sheet of parchment paper to cool.
  • Toss the cooled lemon peel with about 1/4 cup of sugar to coat. Use to garnish desserts.
  • Enjoy!

Nutrition Facts : Calories 463 kcal, Carbohydrate 36 g, Cholesterol 275 mg, Fiber 4 g, Protein 10 g, SaturatedFat 20 g, Sodium 114 mg, Sugar 26 g, Fat 34 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

LEMON CRèME BRûLéE TART



Lemon Crème Brûlée Tart image

Categories     Milk/Cream     Food Processor     Egg     Dessert     Bake     Broil     Lemon     Spring     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 15

Crust
1 cup all purpose flour
1/4 cup powdered sugar
Pinch of salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
4 teaspoons (or more) chilled whipping cream
1 egg white, beaten to blend
Filling
3/4 cup plus 2 tablespoons sugar
3/4 cup whipping cream
4 large egg yolks
2 large eggs
1/2 cup fresh lemon juice
1 tablespoon (packed) finely grated lemon peel
Lemon slices (optional)

Steps:

  • For crust:
  • Combine flour, sugar, and salt in processor; blend 5 seconds. Using on/off turns, blend in butter until coarse meal forms. Add 4 teaspoons cream. Using on/off turns, blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap and chill at least 2 hours.
  • Preheat oven to 350°F. Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Fold overhang in, pressing to form double-thick sides. Bake crust until golden, pressing with back of fork if crust bubbles, about 18 minutes (small cracks may appear). Brush inside of hot crust twice with egg white. Maintain oven temperature.
  • For filling:
  • Whisk 3/4 cup sugar, cream, yolks, and eggs in bowl to blend well. Mix in lemon juice and lemon peel. Pour filling into warm crust. Bake until filling is slightly puffed at edges and set in center, about 30 minutes. Cool completely, about 1 hour.
  • Preheat broiler. Place tart on baking sheet. Cover edge of crust with foil to prevent burning. Sprinkle tart with 2 tablespoons sugar. Broil tart until sugar melts and caramelizes, turning sheet for even browning, about 2 minutes. Transfer tart to rack. Cool until topping is crisp, about 1 hour.
  • Push tart pan bottom up, releasing tart. Place on platter, garnish with lemon slices, if desired, and serve.

LEMON BRûLéE TARTS



Lemon Brûlée Tarts image

Looking for a mouth-watering dessert? Then check out these lemon tarts topped with caramelized sugar and candied lemon slices - a delicious treat.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 8

Number Of Ingredients 12

1/2 cup Gold Medal™ all-purpose flour
1/4 cup butter, softened
2 tablespoons powdered sugar
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
2 tablespoons lemon juice
1 egg
1/4 teaspoon vanilla
1 lemon, cut into 8 thin slices, seeds removed
1 cup granulated sugar
1 cup water
8 tablespoons demerara (raw) sugar

Steps:

  • Heat oven to 350°F. Spray 8 (4-oz) individual baking dishes (ramekins) with cooking spray; place on 15x10x1-inch pan or on cookie sheet with sides. In medium bowl, beat all crust ingredients with electric mixer on medium speed until mixture resembles fine crumbs. Press 1 tablespoon mixture in bottom and 1/2-inch up sides of each ramekin. Bake 10 minutes.
  • Meanwhile, in medium bowl, beat all filling ingredients with electric mixer on medium speed until light and fluffy. Over each warm crust, gently spread 1/4 cup filling to edges. Bake 20 minutes or just until filling is set. Remove ramekins to cooling rack; cool 30 minutes.
  • Meanwhile, make candied lemon slices. In 2-quart saucepan, heat 2 inches water to boiling; place lemon slices in water. Boil 1 minute; immediately remove lemon slices and place in bowl filled with ice water. Let stand 1 minute; drain.
  • In 8-inch skillet, heat 1 cup granulated sugar and 1 cup water to simmering over medium heat; place lemon slices in single layer on syrup mixture. Simmer (do not boil) about 45 minutes or until white part of peel is translucent. On cookie sheet lined with cooking parchment paper, place lemon slices; let stand 20 minutes or until cool. Cut lemon slices in half.
  • Sprinkle 1 tablespoon demerara sugar over tops of each tart. Holding kitchen torch 3 to 4 inches from tart, caramelize sugar on each tart by heating with torch about 2 minutes, moving flame continuously over sugar in circular motion, until sugar is melted and light golden brown. Immediately top each tart with two candied lemon slice halves.

Nutrition Facts : Calories 470, Carbohydrate 77 g, Cholesterol 75 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 69 g, TransFat 1/2 g

LEMON CREME BRULEE TART



Lemon Creme Brulee Tart image

If you are looking for a special dessert and love lemon, look no further. This fits the bill on both counts.

Provided by MarieRynr

Categories     Dessert

Time 5h

Yield 8 serving(s)

Number Of Ingredients 14

1 cup all-purpose flour
1/4 cup powdered sugar
1 pinch salt
6 tablespoons chilled unsalted butter, cut into 1/2 inch cubes
4 teaspoons chilled whipping cream (or more)
1 egg white, beaten to blend
3/4 cup sugar, plus
2 tablespoons sugar
3/4 cup whipping cream
4 large egg yolks
2 large eggs
1/2 cup fresh lemon juice
1 tablespoon finely grated lemon zest (packed)
lemon slice (to garnish) (optional)

Steps:

  • For crust: Combine flour, sugar and salt in processor.
  • Blend 5 seconds.
  • Using on/off turns, blend in butter until coarse meal forms.
  • Add 4 teaspoons cream.
  • Using on/off turns, blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry.
  • Gather dough into ball; flatten into disk.
  • Wrap and chill at least 2 hours.
  • Preheat oven to 350°F.
  • Roll out dough on floured surface to 12-inch round.
  • Transfer to 9-inch diameter tart pan with removable bottom.
  • Roll overhand in, pressing to form double thick sides.
  • Bake crust until golden, pressing with the back of fork if crust bubbles, about 18 minutes (small cracks may appear).
  • Brush inside of hot crust twice with egg white.
  • Maintain oven temperature.
  • For filling: Whisk 3/4 cup sugar, cream, yolks, and eggs in bowl to blend well.
  • Mix in lemon juice and lemon peel.
  • Pour filling into warm crust.
  • Bake until filling is slightly puffed at edges and set in center, about 30 minutes.
  • Cool completely about 1 hour.
  • Preheat broiler.
  • Place tart on baking sheet.
  • Cover edge of crust with foil to prevent burning.
  • Sprinkle tart with 2 tablespoons sugar.
  • Broil tart until sugar melts and caramelizes, turning sheet for even browning, about 2 minutes.
  • Transfer tart to rack.
  • Cool until topping is crisp, about 1 hour.
  • Push tart bottom up, releasing tart.
  • Place on platter, garnish with lemon slices, if desired, and serve.

LEMON CRèME BRûLéE TART



Lemon Crème Brûlée Tart image

This lemon crème brûlée dessert takes some time to prepare, but is well worth the trouble. Also, I recommend making an angel food cake with the egg whites that are not needed in this recipe.

Provided by bek_127

Time 6h

Yield 16

Number Of Ingredients 17

2 cups all-purpose flour
6 tablespoons confectioners' sugar
2 teaspoons lemon zest
½ teaspoon salt
¾ cup cold unsalted butter, cubed
2 large egg yolks
4 teaspoons lemon juice
2 medium lemons
2 cups heavy cream
2 cups milk
2 teaspoons vanilla bean paste
10 large egg yolks
1 ½ cups white sugar
½ cup lemon juice
1 (.25 ounce) envelope unflavored gelatin
2 tablespoons cold water
½ cup white sugar

Steps:

  • Pulse flour, confectioners' sugar, lemon zest, and salt for crust in a food processor to combine. Add cold butter and pulse until coarse crumbs form. Mix egg yolks and lemon juice together in a small bowl; pour in through the chute and process until dough forms into a ball.
  • Use floured hands to remove crust mixture and press into two 9-inch tart or pie pans, covering the bottoms and up the sides. Chill for 30 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C). Remove crusts from the oven and line with foil and pie weights.
  • Bake in the preheated oven for 15 minutes. Remove foil and weights and loosely cover the crust edges with foil. Reduce oven temperature to 375 degrees F (190 degrees C) and bake for 15 more minutes. Cool on a wire rack.
  • While the crusts are cooling, prepare filling: Remove lemon zest in strips with from both lemons with a vegetable peeler. Set lemons aside for another use. Place zest in a medium saucepan with cream, milk, and vanilla paste; bring to a simmer, then turn off heat and cover.
  • Bring 2 inches of water to a boil in a 5-quart pot. Whisk egg yolks, sugar, and lemon juice together in a heat-proof bowl over the water until sugar has dissolved; make sure the bowl is not touching the water. Stir with a heat-resistant spatula until mixture is thick and pale yellow, with a consistency of heavy cream, about 8 minutes.
  • Slowly stir in heavy cream-lemon zest mixture and continue to cook, stirring constantly, until custard thickly coats the back of a spoon, about 15 minutes. An instant-read thermometer should read between 195 and 200 degrees F (91 to 93 degrees C).
  • Dissolve gelatin in water in a small bowl. Stir gelatin mixture into the custard and cook for 3 to 5 more minutes. Strain custard through a fine sieve into a 2-quart measure. Pour into the cooled crusts and refrigerate until set, at least 4 hours.
  • When ready to serve, sprinkle 1/2 of the sugar over each tart to within 1 inch of the outer edges. Brûlée with a torch until sugar bubbles and is caramelized. Refrigerate, uncovered, until topping hardens, about 10 minutes, before serving.

Nutrition Facts : Calories 406.9 calories, Carbohydrate 44.9 g, Cholesterol 219.7 mg, Fat 23.7 g, Fiber 1.1 g, Protein 5.9 g, SaturatedFat 13.9 g, Sodium 105.4 mg, Sugar 29.5 g

LEMON BRULEE TART



Lemon Brulee Tart image

Provided by Food Network

Categories     dessert

Time 3h25m

Yield 6 to 8 servings

Number Of Ingredients 13

2 1/2 cups all-purpose flour, plus more for dusting
1/2 cup granulated sugar, plus more for topping
Zest of 1 lemon
Pinch salt
1 vanilla bean, seeded
2 sticks (1/2 pound) unsalted butter, cut into 1/2-inch pieces and chilled
3 large organic egg yolks, plus 1 white
1 shot rum or grappa
1 cup whipping cream
1 cup granulated sugar 5 large egg yolks
2 large eggs
Zest and juice of 2 organic lemons
2 tablespoons powdered sugar, for garnish

Steps:

  • For the dough: Add the flour, sugar, lemon zest and salt to a stand mixer fitted with a dough hook. Mix together for 30 seconds. Add the vanilla seeds and mix to combine. Add the butter and mix on medium speed (no higher than speed 4), until the mixture looks like coarse crumbs.
  • In a small bowl, beat together the egg yolks and the rum. Add to the mixer, as the machine keeps running on medium speed; the dough will start to form. As soon as it starts to leave the sides of the bowl, turn off the machine. By hand, on a flat surface, work the dough into the shape of a disk and refrigerate for about 1 hour.
  • Preheat the oven to 375 degrees F. Butter an 11-inch tart pan very well.
  • On a floured surface, roll the dough to about 1/4-inch thick and gently lay it into the tart pan. Press the dough lightly into the round edges, then, using your fingers, press on the edges of the pan, cutting off the excess. With a fork, poke the dough several times, all the way through to the pan. Brush the dough with a thin layer of egg white. Bake, with a sheet tray on the rack below it, until the edges of the dough look golden and crisp, 25 to 30 minutes.
  • For the filling: Whisk together the cream, sugar, yolks and eggs in a large bowl. Whisk in lemon juice and zest. Let rest while the tart shell bakes.
  • Remove the crust from oven, place on a sheet tray and pour the filling into the warm shell. Tap gently on the counter to release any excess air bubbles.
  • Lower the oven temperature to 300 degrees F.
  • Bake the tart in the oven for 40 minutes. The custard will appear firm with just a slight jiggle in the center of the tart. Remove from the oven and let cool for about 30 minutes.
  • To serve, remove the tart from the pan, sprinkle evenly with granulated sugar and use a torch to caramelize it. Repeat the final step twice to ensure a real crunch! Garnish with the powdered sugar.

LEMON CREME BRULEE



Lemon Creme Brulee image

Here's a refreshing, tangy twist on a classic. Don't have the kitchen torch traditionally used for creme brulee? Simply pop the ramekins under the broiler.-Sara Scheler, Helenville, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 5 servings.

Number Of Ingredients 6

3 cups heavy whipping cream
6 large egg yolks, room temperature
1/2 cup plus 5 teaspoons sugar, divided
1/2 teaspoon salt
2 tablespoons grated lemon zest
1/2 teaspoon lemon extract

Steps:

  • Preheat oven to 325°. In a large saucepan, heat cream until bubbles form around sides of pan; remove from heat. In a large bowl, whisk egg yolks, 1/2 cup sugar and salt until blended but not foamy. Slowly stir in hot cream. Stir in lemon zest and extract., Place five 6-oz. broiler-safe ramekins in a baking pan large enough to hold them without touching. Pour egg mixture into ramekins. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of ramekins. Bake until a knife inserted in the center comes out clean (centers will still be soft), 45-50 minutes., Immediately remove ramekins from water bath to a wire rack; cool 10 minutes. Refrigerate until cold., To caramelize topping with a kitchen torch, sprinkle custards evenly with remaining sugar. Hold torch flame about 2 in. above custard surface and rotate it slowly until sugar is evenly caramelized. Refrigerate 30-60 minutes before serving., To caramelize topping in a broiler, preheat broiler and place ramekins on a baking sheet; let stand at room temperature 15 minutes. Sprinkle custards evenly with remaining sugar. Broil 3-4 in. from heat until sugar is caramelized, 2-3 minutes. Refrigerate 30-60 minutes before serving.

Nutrition Facts : Calories 652 calories, Fat 57g fat (35g saturated fat), Cholesterol 384mg cholesterol, Sodium 285mg sodium, Carbohydrate 29g carbohydrate (28g sugars, Fiber 0 fiber), Protein 7g protein.

CRèME BRûLéE TART



Crème Brûlée Tart image

Crème brûlée isn't exclusive to fancy restaurants-not when you have this recipe in your kitchen. Using a simple list of ingredients-we're talking, eggs, vanilla, sugar and cream-you can make your own version. The only difference is that this one comes in a crowd-friendly format. Encasing what is essentially a rich vanilla custard inside a tart crust was our way of streamlining the recipe (so long, custard cups!) and making it perhaps even more delicious. And don't worry, in no way does this detract from the classic characteristics of crème brûlée. This version still features the signature brittle-and-sweet, golden-brown top of a perfectly caramelized crème brûlée. All you need to do is set your oven to broil! Don't wait for a special dinner out to indulge in crème brûlée; you're perfectly capable of making this dessert even on a whim, and we'll walk you through every step of the process.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h10m

Yield 12

Number Of Ingredients 13

1 1/4 cups Gold Medal™ all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup butter, softened
1/2 cup sugar
1 egg
1/2 teaspoon vanilla
2 egg yolks
1 egg
3 tablespoons sugar
1 cup heavy whipping cream
1 teaspoon vanilla
2 tablespoons sugar

Steps:

  • Heat oven to 350°F. Spray 9-inch tart pan with 1-inch rim and removable bottom with cooking spray. In small bowl, mix flour, baking powder and salt; set aside.
  • In large bowl, beat softened butter and 1/2 cup sugar with spoon until blended. Beat in 1 egg and 1/2 teaspoon vanilla. Stir in flour mixture until well blended. Pat and press dough very firmly with floured fingers in bottom and up side of tart pan. Place tart pan on rimmed baking sheet.
  • Bake 10 to 14 minutes or until crust is set in center but still pale. Cool 10 minutes. Using a flat-bottom measuring cup, carefully press to flatten partially baked dough in center and up sides.
  • Meanwhile, in medium bowl, beat egg yolks, 1 egg and 3 tablespoons sugar with whisk. Beat in whipping cream and 1 teaspoon vanilla. Place tart pan on rimmed baking sheet. Pour egg mixture into partially baked crust. Carefully transfer to oven on baking sheet.
  • Bake 30 to 34 minutes or until custard layer is just set. Cool on cooling rack 30 minutes. Refrigerate uncovered at least 2 hours.
  • Before serving, set oven control to broil. Cover crust edge with 2- to 3-inch wide strip of foil to prevent excessive browning. Sprinkle top of tart with 2 tablespoons sugar. Place tart pan on rimmed baking sheet with top about 5 inches from heat. Broil 1 to 2 minutes or until top is brown and sugar is melted. Remove from oven. Remove tart from pan. This recipe is best made the same day it is served.

Nutrition Facts : Calories 240, Carbohydrate 24 g, Cholesterol 95 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 14 g, TransFat 0 g

LEMON CRèME BRULEE TART



Lemon Crème Brulee Tart image

Lemon Crème Brulee Tart Recipe from Christopher Mangless, The Traveling Chef. This is such a great sweet dessert. Plus, you get to use a torch. How cool is that?

Provided by LilPinkieJ

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

1 cup all-purpose flour
1/4 cup powdered sugar
1 pinch salt
6 tablespoons unsalted butter, chilled cut into 1/2 cubes
4 -5 teaspoons heavy cream
1 egg white, beaten
3/4 cup sugar
3 tablespoons sugar (Additional)
3/4 cup heavy cream
4 egg yolks
2 whole eggs
1/2 cup lemon juice, freshly squeezed
1 tablespoon lemon zest

Steps:

  • Crust Method:.
  • Combine flour, sugar, and salt in processor, blend for 10 seconds. Pulse in butter until combined. Pulse while adding the heavy cream 1 teaspoon at a time, until moist dough clumps form. Remove dough from processor and form into a flatten disk. Wrap and chill for 1 hour.
  • Preheat oven to 350°F Roll out dough on a floured surface to fit a 12-inch tart pan. Press dough to fit pan using excess dough for the sides. Poke crust with fork to keep crust from rising. Bake crust until golden brown, approximately 16 minutes. Remove crust from oven and brush the inside immediately with egg white. Reserve.
  • Filling Method:.
  • Whisk ¾ cup sugar, cream, yolks, and eggs in bowl to blend well. Mix in lemon juice and lemon zest. Pour filling into warm crust. Bake until filling is set in center, approximately 20 minutes. Remove from oven and cool completely.
  • Cover edge of crust with foil to prevent from burning. Sprinkle remaining sugar on top of tart. Using a brulee torch, melt sugar until caramelized. Allow topping to crisp before serving. Serve with fresh berries and crème fraiche, if desired.

Nutrition Facts : Calories 373.4, Fat 21.2, SaturatedFat 12.3, Cholesterol 204.1, Sodium 58.5, Carbohydrate 41.7, Fiber 0.6, Sugar 27.8, Protein 5.5

CARAMELIZED LEMON TART



Caramelized Lemon Tart image

Like a créme brulee, this dessert has crunchy caramelized sugar on top. But a silky lemon filling is below, chilled in a crisp tart shell made with paté sucree.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 12-inch tart

Number Of Ingredients 7

2 cups sugar
1 cup freshly squeezed lemon juice, strained
12 large egg yolks
Zest of 2 lemons
1/2 pound (2 sticks) unsalted butter, cut into pieces
1 recipe Pate Sucree for Caramelized Lemon Tart
Sugar for caramelizing top

Steps:

  • Place sugar and lemon in a large stainless-steel bowl. Push yolks through a sieve into bowl, and whisk to combine.
  • Set bowl over a pot of simmering water, and stir slowly until mixture thickens, 15 to 20 minutes. Cook 5 minutes longer.
  • Remove bowl from heat, and stir in zest. Stir in butter piece by piece until completely melted. Pour into cooled tart shell. Chill until firm, at least 1 hour.
  • Preheat broiler. Remove outer ring from tart pan, and place pan on a large cookie sheet. Place outer ring upside down on top to protect pastry from burning.
  • Sift sugar evenly over top, and place under broiler. Watch carefully; remove tart when top is evenly browned.

LEMON BRûLéE TART



Lemon Brûlée Tart image

Yield Makes 6 to 8 servings

Number Of Ingredients 9

Sweet pastry dough for a single-crust pie
1/2 cup heavy cream
1/2 cup plus 1 tablespoon sugar
1 teaspoon finely grated fresh lemon zest
1/2 cup fresh lemon juice
4 large egg yolks
1 whole large egg
Special Equipment
a 9 1/2-inch round fluted tart pan (1 inch deep) with a removable bottom; pie weights or raw rice; a small blowtorch

Steps:

  • Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into tart pan and trim edges. Chill shell until firm, about 30 minutes.
  • Put oven rack in middle position and preheat oven to 375°F.
  • Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights. Bake until side is set and edge is pale golden, 18 to 20 minutes. Carefully remove foil and weights and bake shell until deep golden, 15 to 20 minutes more. Remove from oven and reduce oven temperature to 300°F.
  • Whisk together cream, 1/2 cup sugar, zest, juice, yolks, and whole egg until combined.
  • Put tart shell (in tart pan) on a large baking sheet and transfer to oven. With oven rack extended, carefully pour filling into tart shell (custard will still have bubbles on top), then carefully slide rack into oven. Bake tart until custard is set 3 inches from edge but trembles slightly in center when gently shaken, 25 to 35 minutes. Remove from baking sheet and cool in pan on a rack 30 minutes, then remove side of pan and cool to room temperature, about 1 1/4 hours.
  • Just before serving, sprinkle remaining tablespoon sugar evenly over top of tart. Move blowtorch flame evenly back and forth just above top of tart, avoiding crust, until sugar is caramelized and slightly browned (be careful not to burn sugar). Let tart stand 5 minutes before serving.

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2009-03-19 Heat oven to 400 degrees F. Place tart shell on baking sheet; line with nonstick foil and fill with pie weights. Bake 15 minutes. Remove foil and weights, and loosely cover edge …
From redbookmag.com


BEST LEMON CREME BRULEE RECIPES | FOOD NETWORK CANADA
2009-10-28 Spread a large spoonful of lemon curd at the bottom of each baking dish or ramekin. Carefully pour the chilled custard over the lemon curd, dabbing off any bubbles with …
From foodnetwork.ca


THE ULTIMATE BRûLéE LEMON TART | CANADIAN LIVING
Filling: In top of double boiler or large heatproof bowl set over saucepan of simmering water, whisk together eggs, egg yolks, sugar, lemon zest, lemon juice and salt; cook, stirring, until …
From canadianliving.com


LEMON BRûLéE TART RECIPE | BETTER HOMES AND GARDENS
Roll out dough between 2 sheets of baking paper until 3mm thick. Line prepared tin with dough and trim excess as necessary, then, using a fork, prick base several times. Bake for 15 …
From bhg.com.au


LEMON CRèME BRûLéE TART | BON APPéTIT
2004-03-31 Crust. 1 cup all purpose flour; 1/4 cup powdered sugar; Pinch of salt; 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes; 4 teaspoons (or …
From bonappetit.com


RECIPE :: LEMON CREME BRULEE TART WITH CHOCOLATE CRUST
2012-11-06 Whisk 3/4 cup sugar, cream, yolks, and eggs in bowl to blend well. Mix in lemon juice and lemon peel. Pour filling into warm crust. Bake until filling is slightly puffed at edges …
From blog.moonberry.com


MEYER LEMON BRûLéE TART - DELICIOUS DESSERT - LIFE CURRENTS
2016-02-21 While pie shell bakes, prepare filling. Whisk together cream, 2/3 cup sugar, zest, juice, extract, yolks, and whole egg until combined. Place tart shell (while still in the pan) and …
From lifecurrentsblog.com


RECIPE: CRèME BRûLéE LEMON TART STEP BY STEP WITH PICTURES
Author of the recipe. Ingredients for lemon tart "crème brûlée": Dough. Wheat flour / Flour - 250 g Butter - 125 g Chicken egg - 1 pc Sugar - 20 g Salt - 1 pinch. Stuffing. Starch - 20 g Lemon - …
From handy.recipes


THIS MONTH'S RECIPES - ANNA OLSON
Preheat the oven to 300 °F (150 °C). place the pan containing the baked, cooled tart shell on a parchment – or foil-lined baking tray. Whisk the egg yolks, whole egg, and 1/3 cup (70 g) of …
From annaolson.ca


LEMON BRûLéE TART RECIPE : SBS FOOD
To make filling, zest 3 lemons and combine with eggs and sugar in a bowl. Juice 2 lemons, add to egg mixture and whisk until combined. Whisk in cream and set aside for 1 hour. Using a …
From sbs.com.au


LEMON CRèME BRûLéE TART - LACTO OVO VEGETARIAN RECIPES
Lemon Crème Brûlée Tart is a vegetarian recipe with 8 servings. This recipe covers 7% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 5g of …
From fooddiez.com


LEMON CRèME BRûLéE RECIPE L RENEE NICOLE'S KITCHEN
2022-06-14 Set water to boil for the water bath and preheat the oven. Whisk together sugar and egg yolks. Thoroughly whisk egg yolks with the granulated sugar until they turn into a pale …
From reneenicoleskitchen.com


LEMON CRèME BRûLéE TART | LEMON RECIPES, DELICIOUS DESSERTS, …
May 7, 2014 - Lemon Crème Brûlée Tart- a buttery tart shell with a creamy lemon custard filling and a caramelized sugar topping. May 7, 2014 - Lemon Crème Brûlée Tart- a buttery tart …
From pinterest.ca


LEMON CRèME BRûLéE RECIPE - PILLSBURY.COM
Heat oven to 350°F. In small bowl, slightly beat egg yolks with wire whisk. In large bowl, stir whipping cream, 1/3 cup sugar, the vanilla and lemon peel until well mixed. Add egg yolks to …
From pillsbury.com


LEMON CREME BRULEE RECIPE | EAT SMARTER USA
The Lemon Creme Brulee recipe out of our category Tropical Fruit! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! EatSmarter has over 80,000 healthy & …
From eatsmarter.com


LEMON CRèME BRûLéE RECIPE | HOUSE & GARDEN
2021-12-03 Step 2. Preheat the oven to 400°F (200°C). On a work surface, place the dough between 2 sheets of plastic wrap and use a. rolling pin to roll out into a disc, large enough to …
From houseandgarden.co.uk


CRèME BRûLéE TART — DESSERTCLUB
2021-08-23 pastry. preheat the oven to 350F. place 3 3inch tart rings on a baking tray with parchment paper. in the bowl of a stand mixer with the paddle attachment, beat together the …
From dessertclub.ca


4 LEMON DESSERT RECIPES - THE COOKING FOODIE
2022-07-19 4 Lemon Dessert Recipes. 2022-07-19. 5 Stars (1 Voters) 11. 0 Comments. When life gives you lemons, make lemon dessert! 4 amazing lemon desserts for true lemon lovers. …
From thecookingfoodie.com


LEMON MERINGUE BRûLéE TART RECIPE - TESCO REAL FOOD
Method. To make the pastry, blitz the flour, icing sugar and a pinch of salt in a food processor. Add the butter and orange zest; pulse to fine breadcrumbs. Gradually add the egg while …
From realfood.tesco.com


LEMON CREME BRULEE TART RECIPE - WEBETUTORIAL
Lemon creme brulee tart is the best recipe for foodies. It will take approx 300 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make lemon creme …
From webetutorial.com


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