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
SWEET AND SIMPLE LEMON TART
'A taste you'll never forget.'
Provided by luvluv1
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h15m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
- Combine butter with 1/4 cup confectioners' sugar in a bowl until smooth; stir in 1 cup flour. Press dough into prepared baking pan; pierce crust with fork in several places to prevent crust from puffing up during baking.
- Bake crust in the preheated oven until slightly golden brown, 10 to 15 minutes. Let cool.
- Whisk white sugar and eggs in a bowl; stir 3 tablespoons flour into mixture and add lemon juice, lemon peel, and salt. Whisk until thoroughly combined. Pour mixture into baked tart crust.
- Bake until filling is set, 20 to 25 minutes. Let cool and dust with 3 tablespoons confectioners' sugar.
Nutrition Facts : Calories 155.8 calories, Carbohydrate 23.2 g, Cholesterol 38.5 mg, Fat 6.5 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 3.9 g, Sodium 86.2 mg, Sugar 15.9 g
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
LEMON TART
Steps:
- Preheat the oven to 325 degrees. Fill a medium saucepan one-third full with water and bring to a simmer. Put the zest and lemon juice in a medium bowl and whisk in the eggs. Add the sugar and butter and place the bowl over the simmering water; the water must not touch the bottom of the bowl. Cook, whisking constantly, until the butter is completely melted and the mixture is smooth. Remove the bowl from the pan of hot water and allow the mixture to cool for 15 minutes. Place the pre - baked tart shell on a baking sheet. Pour the filling into the shell and bake the tart for 8 to 10 minutes, or until the center is just set. Cool the tart completely on a wire rack. Make the garnish: Using a channel knife, cut 6 lengthwise grooves in the lemon, removing 6 strips of rind. Cut a crosswise slice from the center of the lemon and place it in the center of the tart. Slice the remaining lemon and place it in the center of the sections into half and then cut the sections into halfmoons. Arrange the slices around the edge of the tart with the cut sides out. If necessary, rewarm the apricot glaze over low heat or in the microwave. Using a pastry brush, lightly brush the top of the tart with the warm apricot glaze. Garnish with a few mint leaves.
- Sift together the confectioners' sugar, flour, and salt into a bowl. Place the butter in a food processor and process until smooth, about 15 seconds. Scatter the flour mixture over the butter, add the egg, and process just until the dough forms a mass; do not overmix. Turn the dough out onto the counter and divide it into 2 pieces. Shape each half into a disc, wrap in plastic wrap, and refrigerate.
EASY LEMON BERRY TARTS
Yield 12
Number Of Ingredients 9
Steps:
- Preheat Oven to 375 Degrees.
- Place wonton wrappers in nonstick muffin tin, and lightly brush with butter.
- Bake for 7 minutes or until wrappers begin to turn golden brown on the edges.
- Whisk together sweetened condensed milk, whipped cream, and lemon filling.
- Once wonton wrappers have cooled, pipe filling into wonton wrappers, and top with your favorite berries.
- Dust with powdered sugar and serve!
Nutrition Facts : Servingsize 1 serving, Calories 1326 kcal, Fat 16 g, SaturatedFat 7 g, Cholesterol 63 mg, Sodium 451 mg, Carbohydrate 259 g, Sugar 205 g, Protein 27 mg
LEMON FILLING
Use this luscious easy-to-prepare filling for pastries, cakes and tarts.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 12
Number Of Ingredients 8
Steps:
- In 1 1/2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in water. Cook and stir over medium heat until mixture thickens and boils. Boil and stir 1 minute longer; remove from heat.
- Stir in butter and lemon peel until butter is melted. Gradually stir in lemon juice and food color. Press plastic wrap on filling to prevent a tough layer from forming on top. Refrigerate about 2 hours or until set.
- Leftover filling can be tightly covered and refrigerated up to 5 days; do not freeze. Let stand 30 minutes at room temperature to soften; stir before using. Store cakes or pastries filled with Lemon Filling covered in refrigerator.
Nutrition Facts : Calories 70, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 13 g, TransFat 0 g
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
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TANGY LEMON TART FILLING RECIPE | MYRECIPES
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3/5 (1)Published 2010-05-10Servings 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.
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