Lemon Ginger Tart Recipes

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LEMON-GINGER TART



Lemon-Ginger Tart image

Somewhere between a lemon bar and a lemon pie lies this ultra tangy tart. "Tart" makes it sound difficult, but it's easier than you think: The rich filling requires zero cooking, and the crust is a simple shortbread that you just press into place. The already vibrant yellow filling gets an assist from a bit of ground turmeric. It's an ingredient that you won't taste as much as you'll see, but it just so happens to pair perfectly with the freshly grated ginger. It's an extra step, but don't skip straining the filling. It will get rid of any lumps that the whisk couldn't tackle and will prevent those unsightly air bubbles that can rise to the top after baking. The lemon slices, while optional, are not frivolous: They add a bit of texture and welcome bitterness to the tart.

Provided by Alison Roman

Categories     pies and tarts, dessert

Time 45m

Yield 8 servings

Number Of Ingredients 13

1 1/2 cups/192 grams all-purpose flour
2/3 cup/82 grams confectioners' sugar
1 1/2 teaspoons kosher salt
3/4 cup/170 grams (1 ½ sticks) unsalted butter, melted
1 cup/240 milliliters fresh lemon juice
1 1/4 cup/252 grams granulated sugar
4 large egg yolks
1 large egg
1/4 cup/32 grams all-purpose flour
1 tablespoon freshly grated ginger
1/2 teaspoon ground turmeric
1/4 teaspoon kosher salt
1/2 lemon, thinly sliced, seeds removed (optional)

Steps:

  • Make the crust: Heat the oven to 350 degrees.
  • Whisk together flour, sugar and salt in a medium bowl. Drizzle in melted butter and, using a spatula, mix until it's well combined (it'll have a sort of Play-Doh texture). Press this into the bottom and up the sides of a 9-inch tart pan (or you can use a 9-inch springform pan, going about an inch up the sides), using a measuring cup to flatten and make sure it's all even.
  • Bake the tart shell until it's a pale golden brown on the edges and baked through on the bottom (it will lose that greasy shine), 15 to 20 minutes.
  • Make the filling and assemble: In a medium bowl, whisk together lemon juice, sugar, egg yolks, egg, flour, ginger, turmeric and salt. Make sure no lumps remain, but be careful not to overmix. Pass the mixture through a fine mesh strainer to make sure no bits of flour or egg are left behind. Add lemon slices, if using, and stir to coat. Set the lemon slices aside.
  • Transfer filling to the crust (depending on the depth of your pan, you may have a few tablespoons left over). Lay reserved lemon slices across the top. Bake until the edges are set and the center no longer jiggles, but does not look dry, 15 to 20 minutes. Let cool completely before slicing.

Nutrition Facts : @context http, Calories 460, UnsaturatedFat 7 grams, Carbohydrate 66 grams, Fat 20 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 12 grams, Sodium 320 milligrams, Sugar 42 grams, TransFat 1 gram

LEMON GINGER TEA



Lemon Ginger Tea image

Provided by Food Network

Categories     beverage

Time 30m

Yield 1 quart

Number Of Ingredients 5

1 quart water
Juice of 1 lemon
1/4 cup freshly grated ginger
1/4 cup honey
Thin slices of lemon and lime for garnish

Steps:

  • In a saucepan bring water to a boil. Add lemon juice, the squeezed lemon, and ginger. Let steep about 20 minutes. Stir in honey. Line a strainer with a thin wet cloth and strain tea into a pitcher. Chill thoroughly and serve on ice with thin slices of lemon and lime.

GINGER-GLAZED LEMON BUNDT



Ginger-Glazed Lemon Bundt image

Tangy ginger, tart lemon and puckery cranberries make this melt-in-your-mouth cake as crisp-and gorgeous-as autumn. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 19

SUGARED CRANBERRIES:
3 tablespoons light corn syrup
1 cup fresh or frozen, thawed cranberries
1/3 cup sugar
CAKE:
1 cup butter, softened
2 cups sugar
4 large eggs, room temperature
2 tablespoons grated lemon zest
1 teaspoon lemon extract
2-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fat-free vanilla Greek yogurt
GLAZE:
2/3 cup confectioners' sugar
2 tablespoons butter, melted
1 to 3 teaspoons lemon juice
1/2 teaspoon ground ginger

Steps:

  • For sugared cranberries, heat corn syrup in a microwave until warm; gently toss cranberries in syrup, allowing excess to drip off. Toss in sugar to coat. Place on waxed paper; let stand until set, about 1 hour. , Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon zest and extract., In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with yogurt, beating well after each addition., Transfer to prepared pan. Bake 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., Mix confectioners' sugar, butter, lemon juice and ginger until smooth. Drizzle over cake. Top with sugared cranberries.

Nutrition Facts : Calories 468 calories, Fat 19g fat (12g saturated fat), Cholesterol 108mg cholesterol, Sodium 350mg sodium, Carbohydrate 69g carbohydrate (48g sugars, Fiber 1g fiber), Protein 7g protein.

GINGER LIME TART



Ginger Lime Tart image

The refreshing flavors of lime and ginger make this tart a delicious change from the norm.

Provided by ChefJackie

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h20m

Yield 8

Number Of Ingredients 8

4 limes
1 cup heavy whipping cream
½ cup white sugar
2 eggs
3 egg yolks
2 teaspoons ground ginger
1 (9 inch) baked pie shell
½ cup lime marmalade

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Zest 1 lime, then juice all 4 limes. Combine lime zest, juice, cream, sugar, eggs, egg yolks, and ginger in a large bowl. Whisk until well combined and pour into the prepared crust.
  • Bake in the preheated oven until set, about 45 minutes. Let cool slightly.
  • Meanwhile, heat lime marmalade over low heat until melted. Remove from heat and cool slightly, about 5 minutes. Pour lime marmalade over the warm tart and spread out evenly. Allow to cool completely before slicing and serving.

Nutrition Facts : Calories 371.8 calories, Carbohydrate 41.8 g, Cholesterol 158.5 mg, Fat 21.6 g, Fiber 1.6 g, Protein 4.8 g, SaturatedFat 9.7 g, Sodium 158.8 mg, Sugar 22.9 g

GINGER LEMONADE



Ginger Lemonade image

What a great twist on lemonade. Freeze some of this into ice cubes to use in the drinks, so it won't be diluted!

Provided by Jennifer Madigan

Categories     Drinks Recipes     Lemonade Recipes

Time 1h25m

Yield 20

Number Of Ingredients 5

3 cups white sugar
4 quarts water
14 slices fresh ginger root
4 cups fresh lemon juice
2 lemons, sliced

Steps:

  • In an 8-quart saucepan combine sugar, water and ginger root. Heat to boiling, stirring occasionally. Remove from heat.
  • Stir in lemon juice. Cool 15 minutes. Remove ginger. Refrigerate lemonade at least 1 hour, or until chilled.
  • Serve over ice, and garnish with lemon slices.

Nutrition Facts : Calories 131.6 calories, Carbohydrate 35.6 g, Fiber 0.7 g, Protein 0.3 g, Sodium 6.7 mg, Sugar 31.2 g

SOOTHING LEMON GINGER TEA RECIPE BY TASTY



Soothing Lemon Ginger Tea Recipe by Tasty image

Here's what you need: water, lemon, ginger, honey

Provided by Mercedes Sandoval

Categories     Drinks

Yield 2 servings

Number Of Ingredients 4

4 cups water
1 lemon
1 piece ginger, 2-3 inch (5-7 cm)
2 teaspoons honey, or preferred sweetener

Steps:

  • Bring water to a boil and remove from heat.
  • Cut lemon and ginger into thin slices. Add to the hot water.
  • Steep for 5-10 minutes.
  • Strain and pour tea into mug.
  • Add honey, stir, and serve.
  • Enjoy!

Nutrition Facts : Calories 57 calories, Carbohydrate 15 grams, Fat 0 grams, Fiber 2 grams, Protein 0 grams, Sugar 9 grams

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