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
BUTTER TART FILLING
A perfect buttery sweet filling makes these irresistable! Passed down by my great Aunt who was French Canadian. She cooked with approximate measures, so these amounts may vary to taste.
Provided by ScrappieDoo
Categories Tarts
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Mix the brown sugar into the melted butter.
- Add the vanilla, vinegar and lemon juice.
- Beat the eggs lightly and add to mixture; add corn syrup.
- Sprinkle 5 or 6 raisins (or walnuts or pecans) into the bottom of each tart shell. These tarts are also delicious without anything in them.
- Ladle the filling into the tart shells, filling about 2/3 of each shell.
- Bake at 375 degrees Fahrenheit for about 20 minutes or until the filling is just barely set.
- Cool tarts and enjoy!
Nutrition Facts : Calories 165.9, Fat 4.7, SaturatedFat 2.7, Cholesterol 41.2, Sodium 49.1, Carbohydrate 31.9, Fiber 0.1, Sugar 18.1, Protein 1.2
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
FRENCH CITRUS ( LEMON) TART FILLING
This is the basic old French lemon tart filling which I recalled from my childhood -it took me years to find it. Unlike most lemon tart filling recipes out there,this is clearer in content and is thickened through heating I buy my pastry cases so have not included a recipe for them-thin to med thickness, semi sweet, pastry cases work best
Provided by interplanetjanet
Categories Tarts
Time 22m
Yield 12 small tarts
Number Of Ingredients 4
Steps:
- In a bowl beat the egg yolks and sugar then slowly add juice of 2 lemons.
- plus zest ( finely grated skins)
- Slowly add melted butter then place all ingredients back into a medium heated pot and stir until mixture thickens and appears creamy in texture.
- You are now ready to fill your pastry cases.
- I put my filled tarts in a medium heated oven for 5 mins to bind the tart and casing although it can be eaten if the casings are precooked.
- -Note the egg white is not used but can be added if desired by beating whites untill stiff then adding a few tbsps of sugar slowly.When of meringue consistency pipe rings around the outside of the pastry shell or if desired make small peaks over the top of the lemon mix.this addition works best when you are using home made pastry cases as it requires slightly longer cooking at a lower temperature.
Nutrition Facts : Calories 107.5, Fat 7.6, SaturatedFat 4.5, Cholesterol 53.1, Sodium 59.9, Carbohydrate 10.3, Fiber 0.8, Sugar 8.4, Protein 1.3
LEMON BUTTER TARTS
I love butter tarts, and can never get enough. This is one that I make now and then to be a little different.
Provided by Carol
Categories Desserts Pies Tarts Fruit Tart Recipes
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 350.7 calories, Carbohydrate 48.8 g, Cholesterol 101.3 mg, Fat 16.1 g, Fiber 0.1 g, Protein 4.4 g, SaturatedFat 7 g, Sodium 177.4 mg, Sugar 34.5 g
LEMON TART RECIPE
Provided by Shiran
Number Of Ingredients 7
Steps:
- To make the lemon curd: In a medium heatproof bowl, place eggs, sugar, lemon zest, lemon juice, and heavy cream, if using, and whisk to combine. Place the bowl over a saucepan of simmering water (bain-marie). Cook on moderate heat, whisking constantly, until mixture becomes thick (mine was ready in 10 minutes, but it can take up to 20). If you have a thermometer, it should register 170°F/75°C; otherwise, it should coat the back of a wooden spoon and leave a clear pass if you run your finger through it. The curd will thicken more once cooled.
- Remove from heat and immediately strain mixture through a sieve. Add butter, a few cubes at a time, and whisk until completely melted and incorporated, and mixture is smooth. Take your time with it-the whisking makes for an airy and light texture. Allow to cool to room temperature before filling the tart. (Lemon curd can be kept in an airtight container in the fridge for up to a week, or can be frozen for up to 2 months. To thaw, place overnight in the fridge. Whisk the mixture to smoothen it before using.)
- Fill the tart shell with lemon curd, then refrigerate for at least 4 hours until chilled. Serve with berries and whipped cream if you like. The tart is rich, so cut your servings small.
FRENCH LEMON TART - TARTE AU CITRON
Recipe video above. This is an elegant, classic French Lemon Tart recipe that's totally straightforward to make. The lemon tart filling is my ideal version: smooth and melt-in-your-mouth creamy, and not too sweet or too sour (like so many recipes seem to be??!). It's set just enough so you can cut neat slices.The tart crust is a French Sweet Tart Crust called Pâte Sucrée. It's tastier and easier than the usual shortcrust. This is the only tart crust recipe you will ever need!IMPORTANT: Readers have had problems with butter splitting in the lemon curd. This occurs if heat is too strong. Please use low heat, as per recipe directions! :)
Provided by Nagi
Categories Sweet Sweet Baking
Number Of Ingredients 7
Steps:
- Make tart crust per linked recipe, including blind baking the empty tart crust. Allow to fully cool before filling (to ensure it won't go soggy).
- Preheat oven: Preheat oven to 180℃/350℉ (160℃ fan)
- Whisk ingredients together: Put all ingredients in a medium saucepan and whisk to combine.
- Thicken on stove: Place the saucepan on the stove over low / medium low heat. Whisk constantly, especially as the butter is melting, to ensure it doesn't split. Keeping stirring until the mixture thickens enough to visibly mound (ie. holds its shape briefly) on the surface when dolloped - about 5 minutes, though it might take longer depending on stove strength, saucepan heat retention etc. See video and photos for thickness guide. Don't take it off the stove until it's thick enough otherwise the Filling won't set.
- Strain into a bowl using a fine mesh strainer.
- Fill tart: Pour into tart shell and smooth the filling surface using an offset spatula or similar.
- Bake: Bake for 5 minutes. It will still be a soft custard when you touch it but not liquidity. It will set more when cooled so it's sliceable.
- Cool: Cool tart fully to allow it to set before slicing to serve. Pictured with a dollop of creme fraiche (a thick, rich cream that has a slight tartness, and goes very well with the lemon tart) or whipped cream and even vanilla ice cream.
- Decorate if desired with lemon slices, edible flowers, raspberries. Else pipe on dollops of whipped cream or dust with icing sugar!
Nutrition Facts : Calories 183 kcal, Carbohydrate 13 g, Protein 3 g, Fat 13 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 112 mg, Sodium 33 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
LEMON MERINGUE TARTS
Creamy lemon filling in a crisp buttery crust makes these lemon tarts irresistible. Adding the meringue on top - perfection!
Provided by hbs-admin
Categories Dessert
Time 1h
Number Of Ingredients 9
Steps:
- In a food processor, fitted with a metal blade, pulse dry ingredients 2-3 times to blend.
- Add butter and pulse 3-4 times or until mixture resembles coarse crumbs. Add egg yolks and cream and pulse until dough begins to come together.
- Divide dough in half and press into two discs. Wrap in plastic and refrigerate for 1 hour (or up to 2 days).
- Remove both 9-inch discs from plastic and let rest 20 minutes then roll out both discs on a floured surface to ¼-inch (1.5mm) thickness, then Divide dough into 12 equal portions.
- Fit one portion of crust into each 4-inch (10cm) tart pan (recommend French tart rings), pressing up the sides to fit. Trim off excess dough.
- Place prepared tart pans on a parchment lined baking sheet for easy transfer.
- Prick the bottom of each tart crust with a fork and place in the fridge for 10 minutes.
- Preheat oven to 325ºF (160ºC).
- Remove baking sheet with chilled tart crusts from the fridge. Place baking sheet in oven and bake 20-25 minutes or until golden.
- Remove from baking sheet from the oven and cool for 10 minutes before turning tart crusts out onto a cooling rack.
- When cooled completely, fill each tart shell with ¼ cup (60ml) Lemon Pie Filling and top with fresh fruit, whipped cream or meringue topping.
- Using a hand mixer on high, beat egg whites until foamy.
- Add icing sugar, one tablespoon (15ml) at time and continue to beat until stiff and glossy.
- Divide meringue evenly over 12 tarts placed on a baking sheet.
- Top broil for 1-2 minutes or until golden.
More about "lemon filling for tarts recipes"
LEMON TARTS RECIPE - PILLSBURY.COM
From pillsbury.com
4.5/5 (31)Category DessertServings 24Total Time 3 hrs 25 mins
- In 1 1/2- or 2-quart saucepan, mix sugar and cornstarch. Gradually stir in water, lemon zest and lemon juice until smooth. Cook and stir over medium-high heat. Heat to boiling; boil 1 minute, stirring constantly, until mixture is bubbly and thickened. Remove from heat.
- In small bowl, beat egg yolks with whisk. Gradually beat about 1/2 cup hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over medium heat, stirring constantly, until mixture starts to gently boil. Cook about 1 minute longer, stirring constantly. Remove from heat; stir in butter. Transfer to small bowl; cover and refrigerate at least 2 hours until cool.
- Heat oven to 350°F. Grease 24 mini muffin cups with shortening; lightly flour. Place 1 cookie dough round in each muffin cup.
- Bake 16 to 20 minutes or until golden brown. Carefully press end of wooden spoon into center of each cookie cup to make 1-inch wide indentation. Cool completely in pan, about 30 minutes. Carefully remove cookie cups from pan by twisting gently to loosen.
LEMON CREAM TARTS - BAKE OR BREAK
From bakeorbreak.com
Servings 4Total Time 2 hrs 45 minsCategory Chilled DessertsCalories 423 per serving
- Using an electric mixer on medium speed, beat the butter and sugar until fluffy. Mix in the vanilla. Add the flour and salt, and mix until combined. Add the milk and beat until the dough is mixed and holds together when pressed between your fingers.
- Press the dough into the bottom and up the sides of the prepared pans. Using a fork, prick holes over the bottom of the tart dough. Place the pans in the refrigerator for about 10 minutes.
LITTLE LEMON TARTS – BUTTER BAKING
From butterbaking.com
Estimated Reading Time 4 mins
MINI LEMON TARTS - THRIFTY FOODS
From thriftyfoods.com
Servings 24
MINI LEMON MERINGUE TARTS RECIPE | DR. OETKER
From oetker.ca
Servings 12Total Time 40 mins
MINI LEMON TARTS RECIPE BY ARCHANA'S KITCHEN
From archanaskitchen.com
4.8/5 Servings 4Cuisine ContinentalTotal Time 2 hrs 25 mins
CLASSIC LEMON TART | DONNA HAY
From donnahay.com.au
TANGY LEMON TART FILLING RECIPE | MYRECIPES
From myrecipes.com
3/5 (1)Servings 1
- Whisk together sugar and cornstarch in a heavy, nonaluminum, medium saucepan; gradually whisk in lemon juice, eggs, and butter. Cook mixture, whisking constantly, over medium-low heat 8 to 12 minutes or until thick and bubbly. Remove from heat, add food coloring, and let stand 10 minutes.
- Note: You may double this recipe and cook it in one saucepan if you need two recipes of the filling. For testing purposes only, we used Minute Maid 100% Pure Lemon Juice From Concentrate. It can be found with the other frozen juices and lemonades at your grocery store.
SHORTBREAD TARTS WITH LEMON CURD FILLING - PHENOMENAL
From phenomenalphoods.com
5/5 (4)Total Time 40 minsServings 24
- Break off pieces of dough and roll into 1 1/2 inch balls. Place a ball in each spot in a mini muffin tin. Use a tart tamper or the back of a measuring spoon dipped in flour to press the dough into tart shapes in the mini muffin tin. If the dough is too sticky even with the flour, put the tray in the fridge for a few minutes before shaping the tarts. Poke holes all over the shells with a toothpick or a fork so that they won’t shrink so much in the oven.
- Bake for 15-18 minutes at 325 degrees F until lightly browned. If the tarts puff up too much, just take the spoon or whatever you used to form them and press them down again while they are still hot.
MINI LEMON TARTS | KING ARTHUR BAKING
From kingarthurbaking.com
4/5 (22)Total Time 1 hr 58 minsServings 30
- To make the crust: Mix together the cream cheese, butter, sugar, and salt until smooth., Add the flour and mix gently until the dough is cohesive., Shape the dough into a 1"-thick disk, wrap it in plastic, and refrigerate for at least 1 hour., To make the filling: Whisk together the lemon juice, zest or oil, and the sugar., Whisk in the eggs, then the sour cream., To assemble: Roll the dough on a floured surface into a circle 1/8" thick., Using a 2 3/4" biscuit cutter, cut out 30 circles, gathering the scraps and re-rolling the dough as necessary., Preheat the oven to 375°F.
- Grease a 24-cup mini-muffin pan., Transfer dough circles to the cups of the pan, pressing into the corners and up the sides of each cup.
- You'll have six circles left over; refrigerate them and bake them as a second batch, once you've finished this first batch and allowed the pan to cool to just barely warm., Chill the tart shells in the refrigerator until firm, about 20 minutes., Remove the tart shells from the refrigerator then pour the filling into each shell until it nearly reaches the rim of the cup., Bake the tarts for 20 to 24 minutes, until the crust turns golden and the filling has set., Remove the pan from the oven and let the tarts cool for 10 minutes in the pan., Transfer the tarts to a rack to cool completely before serving.
MINI LEMON TARTS - MY BAKING BLISS
From mybakingbliss.com
Estimated Reading Time 6 mins
- Fill the bottom of a pot or double boiler with 1-2 inches of water and place on high heat. (I use a standard medium pot with a large glass bowl on top.) Once the water begins to boil, reduce heat to low to keep the water at a simmer.
- Fill each mini tart with cooled lemon curd and place back in fridge to set complete. Once curd is set and thickened, feel free to top with whipped cream and/or powdered sugar.
EASY EGGLESS LEMON TART RECIPE - MOMMY'S HOME COOKING
From mommyshomecooking.com
5/5 (1)Total Time 2 hrs 40 minsCategory DessertCalories 451 per serving
- To make the tart crust, follow the step in this recipe. Alternately you could use a store-bought or homemade graham cracker if you prefer.
- Pour the lemon filling onto the tart crust. Let it cool over the counter for 10 minutes. Then cover with plastic wrap and refrigerate until chilled, at least 2 hours.
MINI LEMON TARTS WITH SHORTBREAD CRUST - LIVELY TABLE
From livelytable.com
4.4/5 (17)Total Time 1 hrCategory DessertCalories 449 per serving
- In a stand mixer, cream together butter and sugar. Mix in vanilla. Add flour, and salt and mix well. Refrigerate dough for 30 min.
- Preheat oven to 300° F. Remove dough from refrigerator and press into mini tart pans. Place on a cookie sheet and bake for 10-15 minutes or until lightly golden.
MINI LEMON MERINGUE TARTS - A BAKING JOURNEY
From abakingjourney.com
5/5 (1)Total Time 3 hrs 30 minsCategory Afternoon Tea, DessertCalories 132 per serving
- Place the Flour, Icing Sugar and Salt in the bowl of your Food Processor and pulse to combine (see note 1 if making by hands). Add the cold Butter cut into small cubes, then blend until get very small crumbs.
- Place the Egg Yolks, Sugar and Lemon Juice& Zest in a small pot. Whisk to combine then turn on low heat. Whisk for a few minutes or until the liquid starts to slightly thicken and the sugar has dissolved - about 3 to 5 minutes.
- Place the Egg White and Salt in the clean bowl of your Mixer (or a large mixing bowl if using a hand mixer). Whisk on medium low to medium speed until you reach very soft peaks, slowly increasing the speed.
EASY LEMON TARTS - CRAZY FOR CRUST
From crazyforcrust.com
4/5 (11)Category Dessert
- If using the break apart sugar cookie dough, break apart each square, roll into a ball, and press into the bottom and up the sides of each cavity of the mini muffin pan. If using a roll of cookie dough, use 1 tablespoon sized balls and do the same. (Same goes if you're using scratch cookie dough.)
- Bake cookie tarts for about 10 minutes, until they just start to turn golden around the edges. Cool, then remove from the pans carefully. They should pop out if you've sprayed the pan well, but using a butter knife to pop them out might help.
- Fill cooled cookies with lemon curd and top with a raspberry, blueberry, or strawberry. Store loosely covered in the refrigerator for up to 3 days.
E.D.SMITH® LEMON PIE FILLING
From edsmith.com
LEMON MERINGUE TART - FILL MY RECIPE BOOK
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