SHORTBREAD LEMON TART
For a change from ordinary lemon bars, we added grated orange zest to both the crust and filling to turn the recipe into a lemon tart. -Taste of Home Test Kitchen
Provided by Taste of Home
Yield 10 servings.
Number Of Ingredients 14
- Let eggs stand at room temperature for 30 minutes., Preheat oven to 350°. Whisk together eggs, sugar, lemon juice and orange zest. Whisk in butter until smooth. Set aside. , For crust, pulse first 6 ingredients in a food processor until mixture forms a ball. Press dough onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom. , Pour lemon mixture into crust. Bake until center is almost set, 25-30 minutes. Cool on a wire rack. Just before serving, sprinkle with confectioners' sugar and, if desired, fresh raspberries.
CLASSIC LEMON TART WITH COCONUT-ALMOND CRUST
- For the coconut-almond crust: Preheat the oven to 350 degrees F. Place the coconut on a baking sheet and toast in the oven until golden brown, about 3 minutes. Let cool. Set aside 2 tablespoons of the coconut for garnishing the tart.
- Combine the remaining 2 tablespoons cooled toasted coconut, the all-purpose flour, almond flour and salt in a medium bowl; set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes. Add the almond extract and egg and beat until combined, scraping down the sides of the bowl as needed. Add the flour mixture and beat on low speed until all of the dry ingredients are just incorporated, about 30 seconds. Form the dough into a disc and press it evenly into the bottom and up the sides of a 10-inch nonstick tart pan with removable bottom; if necessary, use a piece of plastic wrap to help keep the dough from sticking. Refrigerate the tart shell until firm, about 1 hour, or freeze for 30 minutes.
- Preheat the oven again to 350 degrees F.
- Line the tart shell with aluminum foil and fill with pie weights. Place the tart shell on a baking sheet and bake until the edges of the crust are barely golden, about 15 minutes. Carefully remove the foil and weights and continue to bake until the crust is golden brown all over, about 20 minutes. Cool completely, then gently remove the tart shell from the pan and onto a plate.
- For the lemon curd filling: Melt the butter in a large microwave-safe bowl, using the butter paper to make sure the butter does not splatter, usually about a minute on 40 percent power. Then, add the sugar and salt and whisk together. Add the whole eggs and egg yolk and whisk again. Add the lemon zest and juice and whisk well. Microwave for 1 minute. Remove carefully and whisk. Continue to microwave in 1-minute intervals, whisking after each minute, until the mixture is thick. It usually takes between 2 to 5 minutes, depending on the microwave. Note that the mixture will get thin before it gets thick.
- Carefully remove the bowl from the microwave and push the curd through a fine-mesh sieve into another bowl. Press a piece of plastic wrap directly onto the surface of the curd and refrigerate until set, at least 2 hours.
- For the whipped cream: Place the whipping cream, sugar, vanilla and salt in the bowl of a stand mixer fitted with the whisk attachment and whip until soft peaks form.
- To assemble the tart: Pour the lemon curd into the tart shell and spread evenly. Place the whipped cream in a piping bag fitted with a plain tip and pipe a border around the edge of the crust. Sprinkle with the reserved toasted coconut. Allow the tart to chill in the refrigerator for at least 2 hours before slicing.
LEMON TART WITH ALMOND CRUST
"Our state products an abundance of lemons, and everyone is always looking for new ways to use them. This beautiful tart is my delicious solution to the excess-lemon problem!" Submitted to taste of home by Lois Kinneberg.
Provided by Courtly
Yield 6-8 serving(s)
Number Of Ingredients 14
- Place the flour, almonds, sugar, butter, extract and salt in a food processor. Cover and pulse until blended. Gradually add water, 1 T. at a time, pulsing until mixture forms a soft dough.
- Press onto the bottom and up the sides of a greased 9 inch fluted tart pan with a removable bottom. Bake at 400 for 15-20 minutes or until golden brown. Cool on a wire rack.
- In a large heavy saucepan, whisk the first six filling ingredients until blended. Add butter; cook and stir over low heat for 7-8 minutes or until thickened. Strain; pour into crust. Bake at 325 for 8-10 minutes or until set. Cool on a wire rack. Refrigerate leftovers.
LEMON TART WITH ALMOND CRUST
Our state produces an abundance of lemons, and everyone is always looking for new ways to use them. This beautiful tart is my delicious solution to the excess-lemon problem! -Lois Kinneberg, Phoenix, Arizona
Provided by Taste of Home
Yield 8 servings.
Number Of Ingredients 15
- Place the flour, almonds, sugar, butter, extract and salt in a food processor. Cover and pulse until blended. Gradually add water, 1 tablespoon at a time, pulsing until mixture forms a soft dough. , Press onto the bottom and up the sides of a greased 9-in. fluted tart pan with a removable bottom. Bake at 400° for 15-20 minutes or until golden brown. Cool on a wire rack. Reduce heat to 325°., In a small heavy saucepan over medium heat, whisk the eggs, egg yolks, sugar, lemon juice, peel and salt until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Pour into crust., Bake for 8-10 minutes or until set. Cool on a wire rack. Refrigerate leftovers.
LEMON TART WITH ALMOND CRUST
- FOR CRUST: Blend flour, whole toasted almonds, sugar and salt in processor until almonds are finely ground. Add chilled butter and cut in using on/off turns until mixture resembles coarse meal. Mix 3 tablespoons ice water and 1/2 teaspoon almond extract in small bowl; add to processor and blend until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball and flatten into disk. Wrap disk in plastic; refrigerate 1 hour. (Can be prepared 1 day ahead. Soften dough slightly at room temperature before continuing.) Preheat oven to 375. Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough into pan. Fold in dough overhang, pressing to adhere and forming double-thick sides. Pierce dough all over with fork. Freeze 20 minutes. Bake crust until golden brown, piercing with fork if crust bubbles, about 30 minutes. Cool crust on rack 15 minutes. Maintain oven temperature. FOR FILLING: Whisk lemon juice, sugar and lemon peel in medium bowl to blend. Add eggs and whisk until well blended. Pour mixture into crust. Bake tart until filling is set, about 25 minutes. Cool completely. Garnish tart with toasted almonds and lemon slices and pipe whipped cream rosettes around edges, if desired. Cut into wedges and serve.
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- Preheat oven to 350°. Whisk all-purpose flour, almond flour, sugar, and salt in a medium bowl. Whisk egg yolks and 1 Tbsp. cold water in a small bowl.
- Add butter to dry ingredients. Rub butter into dry ingredients with your fingertips to create large, shaggy pieces of dough (the idea is to smash the butter into the flour, creating some pieces that are flat and thin and some that are large and irregular).
- Using a fork or your fingertips, toss egg yolk mixture into dough to combine. Knead dough in bowl with your hands until it starts to come together (it will still look a little dry; if it looks too dry and doesn't come together, add 1–2 Tbsp. more water, but only if needed).
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2019-04-10 · The almond flavor is the perfect complement to the lemon filling (although Aunt Wendy uses a graham cracker crust and Aunt Lolli uses a crust made from crushed digestive biscuits, so you could go that route instead). I make the crust in a spring-form pan, which not only gives the pie …
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan with cooking spray or oil.
- In a bowl, whisk together the almond flour, sugar, cornstarch and salt. Scatter in the butter. Using your fingers or a pastry cutter, rub the butter into the flour mixture until the butter is mostly incorporated—the mixture should look sandy and there should still be some small bits of butter. The dough will still seem too dry, but trust me here! Pour the crust into the prepared springform pan and press it evenly over the bottom and up the sides of the pan (using the flat side of a measuring cup helps to get it into the edges). The crust should go about 1 1/4- to 1 1/2-inches up the sides. Bake until golden around the edges, about 15-18 minutes. Let cool completely (you can put it in the refrigerator to cool quickly, if desired).
- Using hand beaters, beat the heavy cream to medium peaks (the cream should hold a point but still look billowy). Add the lemon zest, lemon juice and sweetened condensed milk. Blend on low until fully incorporated. Pour the mixture into the cooled crust (don’t go over the top of the crust—you might not need all of the filling). Cover and refrigerate for at least 6 hours, preferably overnight.
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2017-07-13 · Make the filling: Whisk the sweetened condensed milk, lemon juice, and egg yolks together– or use an electric mixer. Pour into warm crust. Bake the pie for 18 …
- Using a food processor, pulse the graham crackers and almonds together into crumbs. A few larger pieces of nuts is OK! Pour into a medium bowl and stir in sugar and melted butter until combined. Press tightly into the bottom and up the sides of a 9-inch pie dish. Pre-bake crust for 8 minutes. Leave oven on.
- Whisk the sweetened condensed milk, lemon juice, and egg yolks together– or use an electric mixer. Pour into warm crust.
- Bake the pie for 18-21 minutes or until only *slightly* jiggly in the center. You want it mostly set. Remove from the oven and allow to cool completely on a wire rack. Once cool, cover and chill for at least 1 hour (and up to 3 days) before serving.
HEALTHY LEMON TART RECIPE | DAIRY AND GLUTEN-FREE EASY ...
2019-04-02 · Preheat the oven to 350 degrees. Line the bottom of a 9-inch tart pan with parchment paper. Grease the sides with oil or butter. In a small food processor, pulse the almond …
- Preheat the oven to 350 degrees. Line the bottom of a 9-inch tart pan with parchment paper. Grease the sides with oil or butter.
- In a small food processor, pulse the almond flour and the salt until combined. Add the oil and egg and pulse a few more times until a dough forms. Warning: it will be very sticky.
- Transfer the dough to the center of the tart pan. Using a sheet of plastic wrap or greased palms, press the dough out into an even crust, coming just ¼ to ½ an inch up the sides. Bake in the oven for 8 to 10 minutes, until firm and beginning to brown. Remove and let cool. If the crust puffs, just use your fingers to gently press it back down as it cools. Alternatively, you can weight it by covering the crust with a piece of parchment paper and a layer of dried beans.
- Meanwhile, make the curd: in a medium saucepan, whisk the eggs and honey until smooth. Set the pan over medium-low heat. Add the coconut oil. Cook, whisking occasionally, until the oil is melted, about 2 minutes. Add the lemon juice and zest and continue cooking, whisking gently, until the mixture begins to thicken, about 5 minutes. Remove from the heat immediately and continue whisking to avoid any clumps. Some people will strain the mixture at this point. But I’m too lazy.
GLUTEN-FREE LEMON TART WITH ALMOND FLOUR CRUST • THE BOJON ...
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LOW CARB LEMON TART - A SAUCY KITCHEN
2019-05-24 · Lightly grease a 9inch tart pan with a loose, removable bottom. Set aside. In a large mixing bowl whisk together the 2 cups almond flour, and 1/4 cup erythritol until combined. Stir in the melted butter and mix until combined. Add the dough to the greased tart …
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2017-04-06 · Add crust mixture to tart pan, and using hands push dough into the bottom of tart pan, firmly. Bake for 10-12 minutes to set crust. Edge of tart will start to lightly brown. Remove and let sit at room temperature. (Can cook day ahead). To prepare curd, add sugar and lemon zest into food processor or blender to finely mince lemon …
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This beautiful tart is my delicious solution to the excess-lemon problem! —Lois Kinneberg, Phoenix, Arizona. Jan 17, 2012 - Our state produces an abundance of lemons, and everyone is always looking for new ways to use them. This beautiful tart is my delicious solution to the excess-lemon …
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2013-12-07 · Set a fine sieve over a medium bowl. In a medium saucepan, combine 1/2 cup plus 1 tablespoon of the sugar with the lemon juice and bring to a simmer, stirring until the sugar dissolves. …
- In a food processor, combine the all-purpose flour, almond flour, sugar, cocoa and salt; pulse to blend. Add the butter; pulse until the mixture resembles coarse meal. Add the egg; process until the dough just comes together. Turn the dough out onto a sheet of plastic, flatten into a disk and chill for 30 minutes.
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- Set a fine sieve over a medium bowl. In a medium saucepan, combine 1/2 cup plus 1 tablespoon of the sugar with the lemon juice and bring to a simmer, stirring until the sugar dissolves. In another medium bowl, beat the egg yolks with the whole egg and the remaining 1/2 cup plus 1 tablespoon of sugar. Whisk half of the hot lemon syrup into the egg mixture; add the mixture to the saucepan and cook over moderate heat, stirring constantly, until the curd just comes to a boil, about 3 minutes; it should be the consistency of sour cream. Strain the curd through the fine sieve and let cool to room temperature, then whisk in the softened butter until the curd is light and fluffy.
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Lemon Tart with Almond Crust. 14 · 50 minutes · Our state produces an abundance of lemons, and everyone is always looking for new ways to use them. This beautiful tart is my delicious solution to the excess-lemon problem! —Lois Kinneberg, Phoenix, Arizona . Recipe by Taste of Home. 114. 12 ingredients. Produce. 2 tbsp Lemon, zest. Refrigerated. 3 Egg yolks, large. 3 Eggs, large. Condiments ...
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