Lemon Tart With Brown Butter Cookie Crust Recipes

THE BEST LEMON TART EVER

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.

LEMON TART WITH BROWN BUTTER-COOKIE CRUST

Steps:

• Make the tart shell: Melt butter over medium heat. Continue to cook, stirring constantly, until deep golden brown, about 11 minutes. Immediately pour browned butter into a large bowl, and let cool to room temperature, about 10 minutes. Stir in vanilla.
• Preheat oven to 350 degrees. Whisk together flour, baking powder, sugar, and salt. Gradually stir into browned butter mixture. Press dough into a 9-inch tart pan with a removeable bottom. Refrigerate until firm, about 15 minutes. Using the tines of a fork, pierce bottom of tart shell all over.
• Line tart shell with parchment and fill with pie weights or dried beans. Bake until edges are set and golden, 15 to 18 minutes. Remove weights and parchment and continue baking until bottom of crust is dry and golden, about 5 minutes more. Remove from oven and let cool completely on a wire rack.
• Make the lemon curd filling: Place 2 1/2 teaspoons cold water in a small bowl. Sprinkle gelatin on top; let stand until softened, about 5 minutes.
• In a medium saucepan, whisk together sugar, lemon zest, and egg yolks; whisk in lemon juice and salt. Add butter and place pan over medium-high heat. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around edge of pan, about 5 minutes.
• Remove pan from heat while continuing to whisk. Add softened gelatin, whisking to combine. Strain curd filling through a fine-mesh sieve into the tart shell, spreading evenly, and refrigerate for at least 1 hour before serving; wash and dry the saucepan.
• Make the meringue topping: Just before serving, fill the same saucepan with about 2 inches water and bring to a simmer. Combine sugar, egg whites, and salt in a heatproof standing mixer bowl. Set bowl over (not in) simmering water, and whisk until mixture is warm to the touch and sugar dissolves, 2 to 3 minutes. (Test by rubbing mixture between your fingers; the mixture should be smooth.)
• Attach bowl to standing mixer fitted with the whisk attachment. Whisk on high speed until stiff, glossy peaks form and mixture is cool, about 10 minutes. Whisk in vanilla and cornstarch.
• Transfer meringue into a large pastry bag fitted with a large round tip; pipe meringue to cover filling, as desired. Place under broiler or use a kitchen torch to brown. Serve immediately.

CLASSIC LEMON TART WITH COCONUT-ALMOND CRUST

Steps:

• 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.

WHOLE-LEMON TART

Steps:

• Center a rack in the oven, and heat it to 325 degrees. Place the crust on a baking sheet lined with parchment paper.
• Cut the lemon into thin slices, and discard the seeds. Toss the slices and sugar into the bowl of a food processor, and whir for 3 minutes, scraping the bowl as needed, until smooth. With the machine running, add the eggs, one at a time, and then, when they're incorporated, the cornstarch followed by the melted butter. Remove the bowl, and rap it against the counter a few times to pop some of the bubbles in the mixture. Pour the batter into the crust.
• Bake the tart for 45 to 55 minutes, until the filling is puffed and lightly browned - don't be concerned if the top cracks. If you tap the side of the pan, the filling should seem firm; if it jiggles just the least bit in the center, that's fine. A toothpick poked into the center - be gentle - will come out clean. Transfer the tart on the baking sheet to a cooling rack. Leave until it reaches room temperature. The tart can be served now or chilled (it will keep in the refrigerator overnight).
• Just before serving, dust the top with confectioners' sugar.

THE PERFECT LEMON TART

Steps:

• Position a rack in the middle of the oven and preheat the oven to 350-degrees.
• Have ready an 11-inch tart pan with a removable bottom.
• Melt the butter in a small saucepan over medium heat, add 1 Tablespoon of the zest, and let stand for 5 minutes.
• Whisk together the flour, 1/4 cup of the granulated sugar, and a pinch of salt in a medium bowl.
• Pour in the butter mixture in a fine stream, stirring with a fork, and continue stirring until the dough begins to come together when a small bit is pressed between your fingers.
• Transfer the mixture to the tart pan and press it with your fingertips evenly up the side and into the bottom.
• Bake for 20 minutes, or until the crust is light golden brown.
• Let cool on a wire rack while making the filling.
• Process the remaining 1 cup of granulated sugar and the remaining 1 Tablespoon of zest in a food processor until the zest is finely ground.
• Whisk together the eggs, the sugar and zest mixture, the lemon juice, and another pinchy of salt in a medium bowl until smooth.
• Beat the cream with an electric mixer on medium-high speed in a medium bowl just until it forms soft peaks.
• Whisk the cream into the egg mixture until just blended.
• Place a baking sheet in the oven, place the crust on the baking sheet, and pour the filling into the still-warm crust.
• Bake for 25-30 minutes, or until the filling is just set in the center.
• Let the pie cool on a wire rack.
• Just before service, generously sift confectioners' sugar over the tart.
• Cut into wedges and serve.
• Note: You may wish to use slightly less zest than called for, and taste the batter.
• My lemons were extremely powerful, and I only needed 1 1/2 Tablespoons total of zest.

LEMON BUTTER TARTS

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.

LEMON CHESS TART

Steps:

• Mix almond meal and powdered sugar in processor to fine powder, about 10 seconds.
• Transfer to bowl of electric mixer and add butter; beat until light.
• Blend in eggs, lemon juice and salt.
• Beat in flour all at once until just combined;do not overmix.
• Gather dough into a ball and wrap in plastic.
• Refrigerate at least 3 hours.
• Roll dough out on generously floured surface into 11 1/2-inch circle 1/8 inch thick. (Keep surface and rolling pin well floured to prevent sticking.).
• Fit dough into 10-inch tart pan;trim edges.
• Cover with plastic wrap and refrigerate for at least 1 hour.
• Preheat oven to 400 degrees.
• Brush shiny side of 11 1/2-inch foil circle lightly with melted butter.
• Fit buttered side down into shell.
• Fill shell with dried beans or pie weights.
• Bake until dough is set, 15 to 20 minutes;remove foil and weights.
• Continue baking shell until golden brown, about 5 minutes.
• Reduce oven temperature to 350 degrees.
• Stir cream into cornmeal in small bowl.
• Cream butter and sugar in bowl of electric mixer until light and fluffy.
• Beat in eggs, one at a time, and continue beating until light.
• Blend in cornmeal mixture, lemon peel, juice and extract.
• Spoon filling into shell almost to rim; do not overfill.
• Bake tart until custard is set, about 30 minutes. (If edges brown to quickly, cover with strips of foil.).
• Cool on rack.
• Just before serving, dust lightly with powdered sugar.
• Garnish with whipped cream and berries, if desired.

LEMON TART WITH ALMOND CRUST

Steps:

• 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.

SHORTBREAD LEMON TART

Steps:

• 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.

TARTEST LEMON TART

Steps:

• Crust: Put the flour, confectioners' sugar, and salt in a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in. Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. When the yolk is in, process in long pulses-about 10 seconds each-until the dough, which will look granular soon after the egg is added, forms clumps and curds.
• Turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that might have escaped mixing. This is done by smearing the butter pieces into the flour using the heel of your hand-a French technique called "fraisage."
• Flatten dough into a disc and place between two pieces of parchment paper. Using a rolling pin, roll out the dough, rotating it ⅛ of a turn at a time and rolling until it's just bigger than the tart pan.
• Butter the tart pan. Press the dough evenly over the bottom and up the sides of the pan, using all but one little piece of dough, which you should save in the refrigerator to patch any cracks after the crust is baked. Using a fork, give the crust a few pricks and freeze for at least 30 minutes before baking.
• Parbake the crust: Preheat the oven to 375 degrees F. Butter the shiny side of a piece of aluminum foil and fit the foil tightly against the crust. Add pie weights on top of the foil to keep the crust flat as it bakes. Put the tart pan on a baking sheet and bake the crust for 25 minutes.
• The filling: Cut the lemons into small pieces and remove the seeds. Put the lemons and sugar in a blender or food processor and pulse, blending and scraping down the sides until you have a smooth mix. Add the remaining filling ingredients and pulse and blend on low speed until the filling is homogeneous. Tap the bowl on the counter several times to "de-bubble" the filling as much as possible.
• Remove the tart shell from the oven and carefully remove the foil and pie weights. Place back in the oven for 8-10 minutes to lightly brown. Remove the tart and patch any cracks with the leftover dough. Cool and reduce oven temperature to 325 degrees F.
• Bake the tart: Stir the filling, then pour it into the tart shell. Bake for 20 minutes, then increase the oven temperature to 350 degrees F and bake for an additional 25-30 minutes. (Total baking time is 45-50 minutes.) When the tart is properly baked, it should be set, although perhaps still shaky in the center, and most of the top will have formed a light sugary crust. (Don't be alarmed if the tart has bubbled over the edge of the tart-that's okay.) After cooling the tart to room temperature, set the tart on top of a sturdy can so the ring can drop away. Place on a dish and serve.

LEMON COOKIE TARTS

Steps:

• In large bowl, beat butter, 1/2 cup granulated sugar, the vanilla and 1 egg with electric mixer on medium speed, or mix with spoon. Stir in 2 cups flour and the salt. Cover; refrigerate about 1 hour or until firm.
• Meanwhile, in small bowl, beat all filling ingredients except powdered sugar with electric mixer on medium speed, or mix with wire whisk. Cover; refrigerate.
• Heat oven to 350°F. Spray 48 mini muffin cups, 1 3/4 x1 inch, with cooking spray. Shape dough into 48 one-inch balls. Place 1 ball in each muffin cup. Press dough into bottom and up side of cups. Spoon slightly less than 1 tablespoon filling into each cup.
• Bake 18 to 20 minutes or until centers are puffed and edges are light brown. Cool in pan 30 minutes. With tip of knife, lift tarts from muffin cups to wire rack; cool completely. Just before serving, sprinkle tarts with powdered sugar.

LEMON BUTTERMILK SUGAR COOKIE TART

Steps:

• Heat oven to 350°F. In large bowl, stir cookie mix, softened butter, water, vanilla and egg with wooden spoon until soft dough forms. Press dough evenly into bottom and sides of ungreased 9- or 10-inch tart pan with removable bottom. Prick dough all over with fork.
• Bake 15 to 20 minutes until edges are light golden brown (dough will puff up during baking). Transfer to cooling rack. Using bottom of shot glass or drinking glass, press cookie crust down to within 1/2 inch of edges. Cool completely in pan, about 1 hour.
• In small saucepan, sprinkle gelatin evenly over lemon juice. Let stand 1 minute, then stir gently over low heat 1 to 2 minutes until gelatin is dissolved. Whisk in buttermilk and honey. Set aside to cool slightly.
• In medium bowl, beat heavy cream with electric mixer on high speed 1 to 2 minutes until stiff peaks form. Fold cooled buttermilk mixture into whipped cream until just combined. Pour and spread mixture evenly into cooled cookie crust. Cover and refrigerate 2 hours or until filling is set. Carefully remove tart from side of pan before serving.