LEMON RASPBERRY TARTS
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h5m
Yield 12 tarts
Number Of Ingredients 10
Steps:
- For the curd: Whisk together the sugar and eggs in a heatproof bowl until the sugar is completely dissolved. Reserve 1 teaspoon of the lemon zest for garnish, then stir the lemon juice and remaining zest into the sugar-egg mixture. Put the bowl over a double boiler and cook, whisking, until the mixture thickens, 6 to 8 minutes. Remove from the heat and whisk in the butter. Scrape into a clean bowl and press plastic wrap directly onto the surface of the curd. Refrigerate for at least 2 hours.
- For the raspberry sauce: Reserve 12 raspberries for garnish and put the rest into a small pan. Add the sugar and cook over medium-low heat, breaking up the raspberries to release their juices. Do not let boil. Strain the juice into a bowl and let cool; discard the solids.
- For the tarts: Preheat the oven to 350 degrees F. Put the phyllo shells on a baking sheet and bake until lightly browned, 3 to 5 minutes. Remove the shells to a rack to cool.
- To assemble the tarts: Spoon a small amount of the raspberry sauce into each tart shell. Whisk the cream with a spoonful or 2 of the raspberry sauce and a splash of vanilla. Fill each shell with the lemon curd and then top with a dollop of whipped cream and a whole raspberry. Sprinkle with some of the reserved lemon zest and add a mint leaf.
ELEGANT RASPBERRY LEMON TORTE
Fun, fresh and colourful, this fruity torte is the perfect summer dessert. Recipe for the lady finger batter can be found here.Makes 1 9-inch torte.
Provided by Anna Olson
Categories Bake With Anna Olson,dessert,eggs and dairy,fruit,Party Favourites,snack,Spring,Summer
Yield 12-16
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 F and line 2 baking trays with parchment paper. Trace an 8-inch circle on one sheet of parchment and flip it over so the ink is on the bottom.
- Prepare the lady finger batter (as above) and fill a piping bag fitted with a plain tip. Pipe a spiral of batter, following the circle and pipe spiraling inward to fill the circle. On the second baking tray, pipe 18 to 22 ladyfingers about 3 inches long. Bake for about 8 minutes (the circle of batter will take about10 minutes) and allow the ladyfingers to cool on the tray before lifting off.
- For the lemon mousse, bring the lemon juice and ½ cup of the sugar up to a simmer. In a separate bowl, whisk the egg yolks with the remaining ½ cup of sugar. Slowly pour the lemon syrup into the eggs while whisking and then return the entire mixture to the pot. Whisk this over medium heat until it just begins to bubble, about 2 minutes, then remove this from the heat and whip with electric beaters or in a stand mixer until cool. Add the butter and zest and beat in until smooth.
- Whip the cream to a soft peak and fold this into the lemon mixture in two additions.
- To assemble the torte, place the disc of ladyfinger cake in the bottom of an ungreased 9-inch springform pan. Trim bottom of the lady fingers so they can stand upright around the inside edge of the pan, and so that they are the same height as the pan (2-inches). Arrange these in the pan. Spread a 1-inch layer of mousse over the cake and arrange half of the raspberries overtop. Spread the remaining mousse over the berries and use an offset spatula to ensure the mousse is level. Chill the torte for at least 4 hours.
- To serve, remove the springform ring from the pan and slide the torte onto a serving platter. Arrange the remaining 1 cup of raspberries on top of the torte and serve.
EASY LEMON-COCONUT CAKE WITH RASPBERRY SAUCE
An extremely moist lemon-coconut cake that's near impossible to mess up! It's ideal for serving large parties, and can be eaten with or without the sauce, meaning it pleases even the pickiest eaters.
Provided by Patricia Jackson
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h20m
Yield 14
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
- Zest 2 lemons into a small bowl. Juice 1 of the lemons into another small bowl. Reserve remaining lemon for another use.
- Combine flour, baking powder, baking soda, and salt in a bowl.
- Whisk sugar and eggs together in another bowl until they form a ribbon. Stir olive oil, milk, lemon zest, and 1/2 of the lemon juice into the sugar-egg mixture until thoroughly combined. Fold in dry ingredients and coconut, then pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Remove cake and let cool completely, 20 to 30 minutes.
- While cake is baking, place raspberries, sugar, and remaining lemon juice in a small saucepan. Heat over medium-high heat and stir until raspberries break down and mixture has thickened and is starting to boil, 5 to 7 minutes. Remove from heat and place in a serving container.
- Cut cake into pieces and spoon or pour some of the sauce over top.
Nutrition Facts : Calories 496.3 calories, Carbohydrate 60.4 g, Cholesterol 41.9 mg, Fat 27.4 g, Fiber 3.3 g, Protein 4.6 g, SaturatedFat 5.5 g, Sodium 101.3 mg, Sugar 42.7 g
LEMON MASCARPONE BRûLéE TARTS WITH RASPBERRY SAUCE
Steps:
- Make shells:
- Cut butter into 1/2-inch pieces. In a food processor combine flour, pecans, sugar, and salt and pulse until finely ground. Add butter and pulse until mixture resembles coarse meal. Add milk and pulse until a dough just forms. Form dough into a flattened disk and chill, wrapped in plastic wrap, at least 1 hour and up to 1 day.
- Press dough (about 1/3 cup for each shell) onto bottoms and up sides of eight 4 1/2-inch fluted tart pans with removable rims. Prick bottoms of shells all over with a fork. Freeze shells 1 hour.
- Preheat oven to 350°F.
- Arrange shells in a shallow baking pan and bake in middle of oven 18 minutes, or until golden. Cool shells in pans on a rack. Shells may be made 1 day ahead and kept, covered, at room temperature.
- Make filling:
- In a heavy saucepan combine butter, 3/4 cup sugar, and lemon juice over moderately high heat, stirring occasionally until butter is melted. Bring mixture to a boil, stirring, and remove pan from heat. In a bowl whisk together whole eggs, yolks, and remaining 3/4 cup sugar until thick and pale. Add hot butter mixture in a stream, whisking constantly, and transfer to pan. Cook mixture over moderate heat, stirring constantly, until thick and just beginning to boil. Pour mixture through a fine sieve into a heatproof bowl and stir in zest. Cool lemon mixture completely, its surface covered with buttered wax paper, and chill at least 8 hours and up to 1 day.
- In another bowl with an electric mixer beat together mascarpone and cream until thick and smooth. Fold in 1 1/2 cups lemon mixture, reserving remainder for another use, until combined well.
- Divide filling among shells, smoothing tops. Chill tarts, loosely covered, at least 1 hour and up to 1 day.
- Make sauce:
- In a blender puree sauce ingredients and pour through a fine sieve into a bowl, pressing on solids.
- Sprinkle about 1 tablespoon superfine sugar evenly over each tart and caramelize with a blowtorch, moving flame evenly back and forth over sugar (not crust) until melted and caramelized, about 30 seconds. (Alternatively, caramelize sugar under a preheated broiler. If using broiler, cover crusts with pieces of foil to prevent burning.)
- Serve tarts with raspberry sauce.
LEMON TORTE
This beautiful, light treat has an easy-to make meringue base that's complemented with tart and sweet fillings.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add vanilla and cream of tartar; beat on medium speed until soft peaks form. Gradually add 1 cup sugar, about 2 tablespoons at a time, beating on high until stiff and glossy peaks form and sugar is dissolved. , Spread in a well-greased 13x9-in. baking dish. Bake at 300° for 1 hour. Cool on a wire rack. , Meanwhile, in the top of a double boiler, whisk egg yolks until lemon-colored. Add the lemon juice, zest and remaining sugar. Cook over hot but not boiling water, stirring occasionally, until thickened and a thermometer reads 160°. Cool to room temperature. , Spread half of whipped cream over meringue shell; cover with lemon mixture. Top with remaining whipped cream. Cover and refrigerate. Best made one day before serving.
Nutrition Facts :
LEMON ALMOND POLENTA TORTE WITH RASPBERRY SAUCE
A rustic, textured cake redolent of lemon; a whole lemon is ground up in the batter. Other citrus can be substituted. This is a flat, dense, almost primitive cake that does not rise much, as there is no leavening agent added, and the eggs don't really rise much, so don't expect anything light and airy! The batter is made in a food processor. I used 7.5 oz by weight of sliced and slivered almonds, as I did not have whole ones, and toasted them a bit first to enhance the flavor. I used vanilla extract, which is the only one I keep around, and baked it in a nine-inch nonstick cake pan instead of the springform pan. I also had some lemon-infused olive oil on hand and used that for about half of the oil called for. From halfpintfarm.com, originally published years ago in Eating Well. I believe it is from the old original Eating Well, as it is not on their web site.
Provided by zeldaz51
Categories Dessert
Time 1h20m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees. Butter and flour a 9-inch springform pan.
- Combine the first three ingredients in a bowl.
- Place sugar and almonds in the work bowl of a food processor and pulse to combine into a uniform mealy mixture.
- Cut the lemon in half and juice one of the halves. Seed the other half and cut the entire lemon into eight pieces.
- Add the lemon pieces and the lemon juice to the sugar and almond mixture in the food processor bowl; Pulse to chop and combine, about 45 seconds. The lemon should be chopped finely.
- Add the remaining ingredients (oil, milk, eggs, and extract). Process to combine all. Mixture should be soupy.
- Add the dry ingredients from the bowl and process to mix well.
- Pour the batter into the prepared pan, bake in preheated oven 60 minutes, or until a toothpick comes out clean.
- To serve, dust with powdered sugar and add some raspberry sauce to each serving.
- Raspberry sauce: Heat 1 cup frozen rapberries, 1/2 cup sugar, and a little lemon zest in a saucepan, cook down until saucy and strain out seeds.
Nutrition Facts : Calories 402.6, Fat 23.8, SaturatedFat 3.1, Cholesterol 32.4, Sodium 68.3, Carbohydrate 44.5, Fiber 3.9, Sugar 31.2, Protein 6.4
LEMON TORTE WITH RASPBERRY SAUCE
A special dessert and has a beautiful appearance. Light and delicious. I like it for special summer occasions. Long prep time does includes chilling time.
Provided by Kathy
Categories Dessert
Time 11h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Heat oven to 300 degrees.
- Line two or three baking sheets with parchment paper; draw three 7" circles and grease lightly.
- In large mixing bowl, beat egg whites, vanilla, cream of tartar, and almond extract on medium speed until soft peaks form.
- Gradually add 3/4 cup sugar, beating to stiff peaks.
- Spoon 1/3 of this mixture into a pastry bag fitted with a star tip.
- Pipe a lattice design in one circle; pipe a border around the lattice.
- Sprinkle with almonds.
- Spread remaining egg white mixture over remaining circles.
- Bake 45 minutes.
- Turn oven off; let meringues dry in oven 3 hours or over night (DO NOT open oven door).
- In saucepan combine 2/3 cup sugar and gelatin.
- Add yolks, lemon peel, lemon juice, butter, and 1/3 cup water.
- Cook and stir until bubbly; cook 2 more minutes.
- Remove from heat.
- Cover lemon mixture surface with waxed paper; cool.
- Chill until mixture mounds slightly when spooned.
- Beat whipping cream to soft peaks; fold into lemon mixture.
- Place one solid meringue on serving plate; spread with half the lemon mixture.
- Top with second solid meringue, spread with remaining lemon mixture, top with lattice meringue.
- Cover loosely; chill 6 hours or overnight.
- Serve with raspberry sauce, garnish with fresh raspberries.
- Sauce: In saucepan combine raspberries, sugar, and cornstarch.
- Cook until bubbly; cook 2 more minutess.
- Press through a fine sieve; discard seeds.
- Cover sauce; chill.
Nutrition Facts : Calories 468.7, Fat 20, SaturatedFat 10.8, Cholesterol 216.9, Sodium 91.6, Carbohydrate 68.2, Fiber 2.4, Sugar 62.4, Protein 6.6
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LEMON TART WITH RASPBERRY SAUCE - LAYLAH'S LOVIN' OVEN
From laylahslovinoven.com
Servings 12Total Time 2 hrs 20 minsEstimated Reading Time 5 mins
- Preheat oven to 300˚. Place 2 cups flour, 1/2 cup sugar, the butter, and any additional lemon zest in food processor that has been fitted with the blade attachment. Pulse until mixture resembles fine crumbs.
- With food processor running, add 2 egg yolks through the chute. Continue processing until dough has balled up on one side of the bowl, about 1-2 minutes.
- Press dough firmly into bottom of 11" tart pan, pressing up the sides. If you have a small rolling pin you can use that to smooth the bottom and finish the edges.
- Line with aluminum foil and fill with pie weights or poke bottom with fork to prevent puffing up during initial baking.
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