LEMON-NUT TORTE WITH SUMMER BERRIES
Provided by Akasha Richmond
Categories Berry Citrus Fruit Dessert Fourth of July Picnic Vegetarian High Fiber Father's Day Backyard BBQ Blackberry Blueberry Strawberry Lemon Summer Healthy Self Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 18
Steps:
- Heat oven to 350°. Line an 8" or 9" springform pan with parchment paper and coat with cooking spray. Combine 1/3 cup sugar and flours in a bowl. Whip 1/3 cup sugar and egg yolks in another bowl with an electric mixer about 5 minutes. Beat in zest, oil, lemon juice, and orange juice. Fold in dry ingredients. Beat egg whites and salt in a third bowl with an electric mixer until frothy. Beat in remaining 1/3 cup sugar until stiff peaks form. Fold 1/3 of egg-white mixture into batter. Fold in remaining egg white mixture in two parts, mixing well. Pour batter into pan. Bake 30 to 35 minutes. Remove from oven; cool. Invert pan, remove parchment, and turn cake right side up onto a plate. Topping: Combine honey, lemon juice, and vanilla in a bowl. Add berries; mix. Spoon topping on cake, dust with sugar, and slice into eighths.
LEMON TART WITH FRESH BERRIES
Looking for a special occasion summer dessert? This tart features an exquisite lemon filling and is topped with fresh berries--simply delicious!
Provided by jackie
Categories Fruit Tarts
Time 5h
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (180 degrees C). Grease and lightly flour a springform pan and set aside.
- Combine flour, butter, and eggs in a food processor and pulse until a soft pastry ball forms. The dough will be pretty soft and hard to roll out. Take small portions of dough and flatten between your palms. Cover the base and sides of the springform pan until fully covered. Prick all over with a fork.
- Bake in the preheated oven until lightly golden, 20 to 25 minutes. Remove pastry from the oven and allow to cool completely.
- Combine water, sugar, lemon juice, lemon zest, egg yolks, cornstarch, and butter in a large bowl. Beat with an electric mixer until cornstarch and sugar are dissolved. Pour mixture into a small saucepan.
- Cook over medium heat, stirring constantly, until cream thickens and starts to bubble, about 10 minutes. Remove from heat and pour into the cooled pastry shell. Spread out evenly and chill in the refrigerator until set, about 3 hours.
- Once custard has set, top with fresh berries and lightly dust with powdered sugar.
Nutrition Facts : Calories 510.7 calories, Carbohydrate 62.9 g, Cholesterol 188.1 mg, Fat 28 g, Fiber 4.7 g, Protein 7 g, SaturatedFat 16.5 g, Sodium 28.1 mg, Sugar 29.4 g
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-BERRY TART
Serve a sweet and simply delicious dessert with a homemade cookie crust, a lemony cream cheese filling and a fresh fruit topper.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. In small bowl, mix all crust ingredients until dough forms. Press dough firmly and evenly against bottom and side of ungreased 9x1-inch tart pan, using floured fingers.
- Bake 13 to 15 minutes or until light golden brown. Cool completely, about 45 minutes.
- In small bowl, beat lemon curd and cream cheese with electric mixer on medium speed until smooth. Spread over crust. Refrigerate at least 1 hour until slightly firm. Just before serving, arrange berries on lemon mixture.
Nutrition Facts : Calories 440, Carbohydrate 51 g, Cholesterol 115 mg, Fat 4 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 32 g, TransFat 1 g
EASY LEMON BERRY TARTLETS
These fruity, flaky tartlets filled with raspberries and topped with lemon-tinged cream cheese are a sweet ending to any weeknight meal. They are elegant yet come together quickly and easily. —Elizabeth Dehart, West Jordan, Utah
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 15 tartlets.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the thawed raspberries and confectioners' sugar; mash with a fork. Spoon into tart shells., In another small bowl, combine cream cheese and lemon curd. Pipe or spoon over filling. Top with fresh raspberries if desired.
Nutrition Facts : Calories 51 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 43mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
LEMON FRUIT TART
Tangy and sweet, bursting with fresh fruit flavor. The original recipe calls for blueberries, but I use whatever fruit is seasonal. Strawberries, peaches, and raspberries all work well. Also, change the lemon filling to lime, then use fresh mango -- divine! I use my homemade apricot jam to glaze the fruit (recipe #246688). Dessert recipe from "The Simple Art of Perfect Baking" by Flo Braker.
Provided by Susiecat too
Categories Tarts
Time 1h
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Position rack in lower third of oven, preheat 375 degrees F.
- Roll pastry dough to fit 9-inch tart (quiche) pan with removable bottom, press into pan and trim overhang.
- Bake in preheated oven for 10-12 minutes, or until surface of dough no longer looks raw or shiny.
- Remove from oven to a cooling rack while preparing filling.
- Place eggs in small bowl and whisk to combine.
- Pour in the sugar and whisk. Add lemon juice, whisk again.
- Add cooled melted butter and lemon zest, blend.
- Pour filling into partially baked pastry shell.
- Return to 375-degree oven, bake for 16-18 minutes longer, or until crust is golden and filling is set (it bubbles toward the end of baking.).
- Remove and cool on a rack for 10 minutes.
- Carefully release metal rim, and finish cooling to room temperature.
- Heat the apricot jam just until melted but not bubbly hot.
- Pour into a large bowl and toss gently with fresh fruit.
- Spread fruit over cooled tart.
- Best served the same day.
Nutrition Facts : Calories 108.7, Fat 4.7, SaturatedFat 2.7, Cholesterol 45.4, Sodium 14.3, Carbohydrate 16.5, Fiber 0.1, Sugar 14.6, Protein 1.2
LEMON TART WITH SUMMER BERRIES
A zingy lemon tart from Mr Ramsay. Gordon's version of the classic French Tarte au citron is well worth the effort
Provided by Gordon Ramsay
Categories Afternoon tea, Dessert, Dinner
Time 1h45m
Yield Cuts into 10 slices
Number Of Ingredients 12
Steps:
- Finely grate the zest of 3 of the lemons into a bowl. Halve all the lemons, then use a fork to squeeze out all the juice and pulp into the bowl with the zest - don't worry about the seeds. Crack the eggs into a separate bowl, then whisk in the caster sugar until completely combined. Whisk in the cream and lemon juice mix, then set aside.
- Place a 23cm tart ring or loose-bottom flan tin on a baking sheet lined with greaseproof paper. On a surface dusted with icing sugar, roll out the pastry to the thickness of a £1 coin. Lift onto a rolling pin, then drape over the tart ring or flan tin, leaving the excess hanging over the edge. Carefully press the pastry into the sides with a small ball of pastry. Put in fridge or freezer for 20 mins to allow pastry to chill.
- While the pastry is chilling, heat oven to 200C/fan 180C/gas 6. Prick the base of the pastry case, line with greaseproof paper and baking beans, then bake for 15 mins. Remove the paper and beans, then bake the case for 5-10 mins more until it is biscuity brown and crisp. Lower oven to 150C/fan 130C/gas 2.
- Use a ladle to push the lemon custard through a sieve into a bowl, pressing down on the pulp to extract as much juice as possible. Skim the bubbles from the surface of the custard, then pour the custard into a jug. Pull the tart out of the oven slightly, then pour in the custard so it comes to the top. You may have some left over. Push tart back in, then bake for 35-40 mins until the top forms a light crust and the custard is just set. Leave to cool, then chill.
- While the tart is cooling, make the berry salad. Place a large non-stick frying pan over a medium heat and scatter the icing sugar over the base. Heat until the sugar dissolves and caramelises. Throw in the berries, toss with the sugar, then splash in the sherry vinegar. Bubble for a min until everything is just starting to soften, then tip onto a plate and leave to cool slightly.
- Use a serrated knife to trim away the pastry and make a neat edge. Dust the tart lightly with icing sugar, then use a blowtorch to caramelise the top. Leave the top to set, then repeat the process so that you get an extra-thick layer of caramel. Stir the mint through the berries. Serve the tart in slices with a bowl of the berry salad on the side.
Nutrition Facts : Calories 490 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 44 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.35 milligram of sodium
ALMOND-LEMON TORTE WITH FRESH STRAWBERRIES
Provided by Diane Rossen Worthington
Categories Dessert Bake Passover Kid-Friendly High Fiber Lemon Almond Kosher Kosher for Passover Party Potluck Vegetarian Pescatarian Peanut Free Soy Free Small Plates
Yield Makes 8 to 10 servings
Number Of Ingredients 14
Steps:
- For cake:
- Preheat oven to 350°F. Brush 10-inch-diameter springform pan with oil. Line bottom with parchment paper round. Brush paper with oil. Place 2 tablespoons matzo meal in pan and shake to coat; tap out excess.
- Combine remaining 2 tablespoons matzo meal, almond flour, and 1/3 cup sugar in medium bowl; whisk to blend. Place egg yolks in large bowl; place egg whites in another large bowl. Add 1/3 cup sugar to yolks. Using electric mixer, beat yolk mixture until thick and fluffy. Beat in 6 tablespoons olive oil, then lemon juice, orange juice, and lemon peel. Mix in dry ingredients. Add 1/2 teaspoon salt to whites; using clean dry beaters, beat until soft peaks form. Gradually add 1/3 cup sugar and beat until stiff but not dry. Fold whites into yolk mixture in 3 additions. Transfer batter to prepared pan. Sprinkle almonds over.
- Bake cake until golden brown and tester inserted into center comes out clean, about 40 minutes. Place pan on rack; cool cake completely in pan. DO AHEAD: Can be made 2 days ahead. Cover cake pan with foil and let stand at room temperature.
- For sauce and berries:
- Combine 2 cups sliced strawberries and 1 tablespoon sugar in processor; blend until smooth. Sweeten sauce with more sugar, if desired; transfer to small bowl. do ahead Can be made 1 day ahead. Cover and chill.
- Cut around cake; release pan sides. Cut cake into wedges. Serve with sauce and remaining sliced strawberries.
- Sometimes labeled "ground almonds"; available at specialty foods stores and natural foods stores.
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LEMON TART WITH FRESH BERRIES - KING ARTHUR BAKING
From kingarthurbaking.com
4.3/5 (20)Calories 337 per servingTotal Time 2 hrs 5 mins
- To make the crust: In a medium-sized bowl, whisk together the flour, sugar, lemon zest or oil, and salt., Using a pastry fork or pastry blender, your fingers, or an electric mixer, cut in the cold butter, working the mixture until it's crumbly; a few larger chunks of butter can remain., In a small cup or bowl, whisk together the egg yolk and the vanilla.
- Stir this mixture into the pastry dough., Roll or press the dough onto the bottom and at least 1" up the sides of a 9" to 10" springform pan or tart pan (preferably with a removable bottom), or 9" round cake pan., Use a fork to prick the dough all over (this will keep it from puffing up as it bakes), and refrigerate it for 30 minutes or longer., Bake the chilled crust for 16 to 18 minutes in a preheated 375°F oven, until it's golden brown.
- Check it midway through the baking time; if it's developed any big bubbles, puncture them., Remove the crust from the oven (leave the oven on), and cool it on a rack as you prepare the filling., To make the lemon filling: In a medium-sized bowl, or the bowl of an electric mixer, mix together the sour cream and sugar., Whisk in the eggs, then add the lemon juice and lemon zest or oil., Pour the filling into the cooled tart shell.
- Don't overfill the shell; if any filling seeps over the top edge, it'll burn and stick., Return the tart to the 375°F oven, and bake it for 18 to 20 minutes.
LEMON TART WITH FRESH BERRIES | REYNOLDS BRANDS
From reynoldsbrands.com
Servings 8Total Time 1 hr 10 minsCategory Dessert
- COMBINE eggs, lemon, lemon juice and sugar in a large metal bowl and place over a pot of simmering water to create a double boiler.
- WHISK the mixture until it becomes thick to form a lemon curd (about 7 to 9 minutes). Be sure to hold the bowl with a thick towel to prevent burning your hand.
- TRANSFER the lemon curd to a bowl and cover with foil and place in the refrigerator until it has completely cooled.
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