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 MERINGUE TART
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 2h
Yield 8 servings
Number Of Ingredients 16
Steps:
- Combine the flour, 3 tablespoons of the sugar, and 1/2 teaspoon salt in a bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times until the butter is in small bits. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.
- Meanwhile, preheat the oven to 375 degrees F.
- Roll out the dough and fit into a 9-inch tart pan with removable sides. Don't stretch the dough when placing it in the pan or it will shrink during baking. Cut off the excess by rolling the pin across the top of the pan. Line the tart shell with a piece of buttered aluminum foil, butter side down, and fill it with dried beans or rice. Bake for 10 minutes. Remove the beans and foil and prick the bottom of the shell all over with a fork to allow the steam to escape. Bake for another 15 to 20 minutes, until lightly browned. Set aside to cool.
- Raise the oven temperature to 425 degrees F.
- For the meringue, whip the egg whites, cream of tartar, and 1/4 teaspoon salt in the bowl of an electric mixer fitted with the whisk attachment on high speed until frothy. With the mixer still running, slowly add the remaining 1/2 cup of sugar and beat until the meringue is thick and shiny, about 2 minutes.
- Immediately spread the lemon filling in the cooled tart shell and pipe the meringue over it with a large star tip. Be sure the meringue covers the entire top and touches the edges of the shell, to prevent it from shrinking. Bake for 3 to 5 minutes, until the meringue is lightly browned. Cool to room temperature.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 1 minute. On low speed, add the eggs and egg yolks one at a time, and then add the lemon zest, lemon juice, and salt. Don't worry; it will look curdled.
- Pour the mixture into a small saucepan and cook over medium-low heat for 8 to 10 minutes, until thick, stirring constantly with a wooden spoon. Whisk briskly when it starts to thicken and cook over low heat for 1 to 2 minutes, whisking constantly. Don't allow it to boil! It will be 175 degrees F on an instant-read thermometer. Pour into a bowl and cool to room temperature.
LEMON MERINGUE TARTS
Steps:
- For the crust: Place 12 identical 3 1/4-inch brioche a tete molds in the freezer.
- Combine flour and salt in the bowl of a food processor and pulse to 2 to 4 times, then add butter and pulse 8 to 10 times, until texture looks mealy and no large lumps of butter remain. Pour on water and pulse 5 times. (At this point, the mixture should hold together when squeezed.) Turn the dough out onto a sheet of plastic wrap and draw the plastic up around it, squeezing and pressing the dough into a ball. Flatten into a 1-inch-thick disk and refrigerate for 15 minutes.
- Remove the dough from the refrigerator, unwrap and place on a lightly floured piece of parchment paper. Dust the top of the disk with a small amount of flour and top with a second sheet of parchment. Roll dough out into a round 1/8-inch thick. Use a 5-inch biscuit cutter and cut 6 circles out of the dough. Re-roll once if necessary.
- Remove the brioche molds from the freezer. Line 6 of the molds with the dough, being careful to press the dough into all the nooks and crannies. Gently run the rolling pin over the tops of the molds to trim the edges. Nestle each of the empty brioche molds inside the molds with the dough. Place the sandwiched molds in the freezer refrigerator for 15 minutes.
- Meanwhile, preheat the oven to 300 degrees F and position a rack in the center of the oven with a second just beneath it.
- Remove the sandwiched molds from the freezer. Place them, inverted, directly on the center rack with a sheet pan on the rack below to catch any butter that might render out. Bake for 30 minutes. Remove the molds from the oven. Flip right-side up and remove the top molds.
- Turn the oven up to 400 degrees F, return the tart shells to the oven and bake until golden brown, about 10 minutes more. Remove the tart shells from the oven and let cool completely on a baking rack before removing the shells from the molds.
- For the lemon filling: Whisk egg yolks until light in color in a medium nonreactive bowl and set aside.
- Whisk cornstarch, sugar, water and salt in a medium saucepan and bring to a simmer over medium heat. Remove from heat and temper the yolks by slowly adding the hot starch mixture to them in a steady stream, whisking constantly, until a third of the starch mixture has been worked into the eggs, then return that mixture to the saucepan. Whisk in the butter and continue heating until just boiling.
- Stir in the lemon juice and zest, reduce heat to medium-low and whisk constantly until mixture returns to a boil. Cook for 1 full minute more, then transfer to a medium bowl over an ice bath. Cool, stirring occasionally, until the curd is just slightly warmer than room temperature. (Do not chill or cool completely, or the curd will become difficult to spread.) Pour or use a pastry or zip top bag with the corner cut off to pipe the mostly cooled curd into the tart shells until flush with the tops of the shells. Cool filled tarts completely on a baking rack while you make the meringue topping.
- For the meringue: Whisk together the egg whites until foamy, then add the sugar, cream of tartar and salt in the heat-proof bowl of a stand mixer. Place the bowl over a pot of simmering water and whisk constantly until the mixture reaches 165 degrees F. Then return the bowl to the base of the stand mixer and whip the egg whites on medium-high speed until medium-stiff peaks form. Increase the speed to high and whip until stiff peaks form, about 5 minutes total. Transfer the meringue to a pastry bag fitted with a star tip.
- Pipe the meringue to cover the top of the cooled tarts. Brown the meringue under a preheated low broiler, about 1 minute, or with a kitchen torch.
FRENCH-STYLE LEMON TART RECIPE BY TASTY
Here's what you need: egg yolks, eggs, sugar, lemon juice, lemon zests, butter, pre-baked tart shell
Provided by Ellie Holland
Categories Desserts
Yield 4 servings
Number Of Ingredients 7
Steps:
- Pre-heat the oven to 350°F (180°C).
- Prepare the lemon curd by whisking the egg yolks, whole eggs, sugar, lemon juice and lemon zest over a bain marie (a large bowl placed over a pan of simmering hot water).
- Once combined, mix in the butter and whisk the mixture for about 10 minutes, until thick.
- Pour into a pre-baked tart shell.
- Bake for 6 minutes.
- Whilst the tart is baking, prepare the raspberry chantilly by whipping the raspberries, sugar, vanilla extract and cream together.
- Leave the tart to cool before dusting with icing sugar.
- Serve with the raspberry chantilly, fresh raspberries and mint for garnish.
- Enjoy!
Nutrition Facts : Calories 866 calories, Carbohydrate 69 grams, Fat 58 grams, Fiber 4 grams, Protein 20 grams, Sugar 40 grams
VIENNESE TARTS
These are light and delicious crumbly little cakes that kids just love (grown ups too) comes from a hand written recipe book of my grandmothers that she started during the second world war. Really simple recipe but great result
Provided by lindseylcw
Categories Dessert
Time 20m
Yield 10 cakes, 10 serving(s)
Number Of Ingredients 3
Steps:
- mix butter and sugar until creamy.
- add flour and beat together well.
- put mix into piping bag and pipe into small paper fairy cake cases.
- top with a glace cherry if you wish.
- place on a baking sheet and cook for 10 to 15 mins in med oven until lightly golden in colour.
- allow to cool before eating.
Nutrition Facts : Calories 133.9, Fat 9.3, SaturatedFat 5.8, Cholesterol 24.4, Sodium 65.6, Carbohydrate 11.6, Fiber 0.3, Sugar 2.8, Protein 1.3
DOLESTER MILES'S LEMON MERINGUE TART
The celebrated pastry chef Dolester Miles learned to bake in a small town called Bessemer, outside Birmingham, Ala. She took the tastes of desserts passed down from her mother and her aunt, and re-worked them with the techniques she has picked up in her more than 30 years at the Birmingham restaurants Highlands Bar & Grill, Chez Fonfon and Bottega. This lemon meringue tart, reminiscent of a Southern icebox cake but with a French feel, is a perfect example. She stirs in white chocolate to give the curd a luscious mouth feel, and finishes it with a drift of soft Swiss meringue toasted with a blowtorch. A few seconds under the broiler will work, too. She cautions cooks never to take their eyes off the tart during that final step. "It'll get away from you fast," she said.
Provided by Kim Severson
Categories pies and tarts, dessert
Time 45m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- In the bowl of a food processor, place flour, confectioners' sugar and salt, and quickly pulse to combine. Add butter and pulse until the mixture resembles coarse bread crumbs, then add egg yolks and pulse until the dough comes together. Form the dough into a disc, wrap in plastic and chill for at least 1 hour.
- Heat oven to 350 degrees.
- Roll out dough on a lightly floured surface to a thickness of 1/8 inch, then transfer it into a 9 1/2-inch tart pan with a removable bottom. Press the dough evenly over the bottom and up the sides of the pan, then trim it by rolling your rolling pin over the top of the tart pan edge. Pierce crust all over with a fork and freeze for 30 minutes. Remove from freezer, place tart pan on a baking sheet, and bake for about 20 minutes until golden. Remove tart from baking sheet and let pan cool slightly on a rack.
- Meanwhile, prepare the filling: Separate the eggs, saving 3 of the whites to use in the meringue. In a small saucepan, stir together 1/2 cup/101 grams sugar, the lemon zest and juice and the egg yolks. Cook over medium heat, whisking constantly, until quite warm. Stir in butter and continue to cook, whisking to prevent burning, for about 7 to 10 minutes or until the mixture becomes thick. Remove from heat and stir in the white chocolate until it melts into the mixture.
- Pour lemon mixture through a fine-mesh strainer into a medium bowl and use a spatula to press until just the solids remain. Discard the solids. Spoon mixture into the prepared tart shell and chill for 4 hours.
- Make the meringue: Set up a double boiler and bring the water in the bottom pan to a boil over medium-high heat. Combine the 3 egg whites with 3/4 cup/151 grams sugar in the top of the double boiler and whisk constantly until the sugar has dissolved and the mixture is hot.
- Pour the meringue mixture into the bowl of a stand mixer fitted with the whisk attachment. Whip at medium-high speed for about 2 minutes then increase speed to high and whip for about 4 to 6 minutes more or until the mixture is stiff. Spoon meringue over tart and spread with an offset spatula.
- Using a kitchen torch, brown the meringue lightly, holding the torch about 2 inches away from the tart. Alternatively, place tart under a preheated broiler with the oven rack placed 8 inches from the heat source. Broil 30 to 45 seconds, watching carefully so the meringue turns golden brown and does not burn. Remove tart ring and serve immediately.
Nutrition Facts : @context http, Calories 388, UnsaturatedFat 7 grams, Carbohydrate 47 grams, Fat 21 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 12 grams, Sodium 115 milligrams, Sugar 34 grams, TransFat 1 gram
More about "lemon viennese tarts recipes"
VIENNESE TARTLETS | RECIPES | DELIA ONLINE
From deliaonline.com
LEMON MERINGUE TARTS | RICARDO
From ricardocuisine.com
VERY VANILLA LEMON TARTS RECIPE - PILLSBURY.COM
From pillsbury.com
LEMON TARTS RECIPE - PILLSBURY.COM
From pillsbury.com
ULTIMATE CLASSIC LEMON TART RECIPE - PRETTY. SIMPLE.
From prettysimplesweet.com
MAKE EASY LUSCIOUS LEMON TARTS | LEMON DESSERTS
From cookingnook.com
CLASSIC FRENCH LEMON TART (TARTE AU CITRON)
From pardonyourfrench.com
LEMON VIENNESE TARTS | DESSERT WIKI | FANDOM
From desserts.fandom.com
LEMON MERINGUE TART RECIPE | MYRECIPES
From myrecipes.com
LEMON TARTS RECIPE | SREEMOYEE BHATTACHARJEE RECIPES | RECIPEBOOK
From recipebook.io
CLASSIC MINI LEMON MERINGUE TARTS – HOMEMADE EATERY
From homemadeeatery.com
EASY ZESTY LEMON TART RECIPE - ARNOTT'S
From arnotts.com
LEMON VIENNESE TARTS | TECHTEAM QA 9 WIKI | FANDOM
From techteam-qa9.fandom.com
EASY LEMON TART RECIPE - LITTLE SWEET BAKER
From littlesweetbaker.com
BEST LEMON TART RECIPE - HOW TO MAKE A LEMON TART
From thepioneerwoman.com
LEMON-CHEESE TART | RICARDO
From ricardocuisine.com
99 LEMON RECIPES FROM TART TO SWEET TO SAVORY | TASTE OF HOME
From tasteofhome.com
LEMON TART RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
FRENCH STYLE LEMON TART - JULIA RECIPES
From juliarecipes.com
LEMON TART - PREPPY KITCHEN
From preppykitchen.com
LUSCIOUS LEMON TART RECIPE - UNSWEETENED.CA
From unsweetened.ca
VIENNESE LEMON TART - TRADER JOE'S FAN
From traderjoesfan.com
CLASSIC FRENCH LEMON TART - FOOD NOUVEAU
From foodnouveau.com
RECIPES.SANDBOX-ADENG05.FANDOM.COM
MINI LEMON MERINGUE TARTS - THE COZY PLUM
From thecozyplum.com
LEMON VIENNESE WHIRLS - SHE WHO BAKES | MINI TART RECIPES, BAKING ...
From pinterest.co.uk
LEMON TART WITH FRESH BERRIES - KING ARTHUR BAKING
From kingarthurbaking.com
9 LEMON TART RECIPES FOR A SLICE OF SUNSHINE | ALLRECIPES
From allrecipes.com
GEMMA’S “THE WHOLE LEMON” TART RECIPE
From biggerbolderbaking.com
VIENNA TARTS RECIPE | MYRECIPES
From myrecipes.com
CLASSIC FRENCH LEMON TART - MY SECRET CONFECTIONS
From mysecretconfections.com
LEMON TART | RECIPETIN EATS
From recipetineats.com
VIENNESE LEMON TART - TRADER JOE'S CALORIES, CARBS & NUTRITION FACTS ...
From myfitnesspal.com
EASY NO BAKE LEMON TART {SUMMER DESSERT} - THE BUSY BAKER
From thebusybaker.ca
LEMON CHEESE TARTS RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
LEMON VIENNESE TARTS | RECIPES WIKI | FANDOM
From recipes.fandom.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love