Lemonbuttertarts Recipes

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LEMON HONEY BUTTER TARTS



Lemon Honey Butter Tarts image

My grandmother used to keep bees, and all of us tried to come up with new ways to use honey. This recipe is my contribution to the effort. I've been making them for about 20 years, with no complaints and lots of rave reviews.

Provided by Caroline Nielsen

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 50m

Yield 9

Number Of Ingredients 10

2 eggs
½ cup brown sugar
½ cup honey
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
⅓ cup butter, melted
18 (2 inch) unbaked tart shells

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Beat eggs in a large bowl. Stir in brown sugar, honey, lemon juice, lemon zest, cinnamon, nutmeg, and salt. Blend in melted butter. Fill tart shells halfway.
  • Bake in preheated oven for 15 to 20 minutes, or until pastry is golden brown, and filling is set.

Nutrition Facts : Calories 431.6 calories, Carbohydrate 58.4 g, Cholesterol 59.4 mg, Fat 20.5 g, Fiber 0.2 g, Protein 5.1 g, SaturatedFat 7.4 g, Sodium 275.7 mg, Sugar 34.7 g

LEMON BUTTER TARTS



Lemon Butter Tarts image

I love butter tarts, and can never get enough. This is one that I make now and then to be a little different.

Provided by Carol

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Yield 12

Number Of Ingredients 9

½ cup butter
2 teaspoons lemon zest
⅓ cup lemon juice
1 ½ cups white sugar
3 eggs
2 egg yolks
12 (3 inch) tart shells, baked
3 egg whites
¼ cup white sugar

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.

Nutrition Facts : Calories 350.7 calories, Carbohydrate 48.8 g, Cholesterol 101.3 mg, Fat 16.1 g, Fiber 0.1 g, Protein 4.4 g, SaturatedFat 7 g, Sodium 177.4 mg, Sugar 34.5 g

THE BEST LEMON TART EVER



The Best Lemon Tart Ever image

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

¾ cup butter, at room temperature
½ cup white sugar
½ teaspoon vanilla extract
1 pinch salt
1 ¾ cups all-purpose flour
1 ½ cups white sugar
3 large eggs
1 tablespoon lemon zest
½ cup freshly squeezed lemon juice
½ cup all-purpose flour
1 teaspoon confectioners' sugar, or to taste

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 BUTTER TARTS



Lemon Butter Tarts image

Make and share this Lemon Butter Tarts recipe from Food.com.

Provided by marj mcmurray

Categories     Dessert

Time 1h15m

Yield 12 tarta, 12 serving(s)

Number Of Ingredients 6

1/2 cup butter, creamed
1 cup white sugar
2 eggs, well beaten
1 lemon, juice and rind of
4 tablespoons milk
1 cup currants

Steps:

  • Mix all ingredients together and fill tart shells about 1/2 full.
  • Set oven at 375 degrees.

LEMON CURD TART



Lemon Curd Tart image

Provided by Ina Garten

Categories     dessert

Time 1h35m

Yield 1 (9 or 10-inch) tart

Number Of Ingredients 10

12 tablespoons (1 1/2 sticks) unsalted butter, plus more for greasing, at room temperature
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
Pinch salt
4 lemons, at room temperature
1 1/2 cups sugar
1/4 pound (1 stick) unsalted butter, at room temperature
4 extra-large eggs, at room temperature
1/8 teaspoon salt

Steps:

  • Mix the butter and sugar together in the bowl of an electric mixer fitted with a paddle attachment until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
  • Meanwhile, preheat the oven to 350 degrees F.
  • Butter 1 side of a square of aluminum foil to fit inside the chilled tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
  • Remove the zest of the lemons with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the lemons to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lemon zest. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
  • Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lemon curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat.
  • Fill the tart shell with warm lemon curd and allow to set at room temperature.

LEMON TART



Lemon Tart image

Provided by Food Network

Categories     dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

3 lemons, zest grated, juiced
3 large eggs
1/2 cup plus 1 tablespoon sugar
3 tablespoons unsalted butter, cut into 1/2-inch pieces
1 (9 1/2-inch) tart shell made from Sweet Tart Dough, prebaked, recipe follows
1 lemon
1/4 cup Apricot Glaze
Mint leaves
1 cup plus 1 tablespoon confectioners' sugar
1 3/4 cup all-purpose flour
Pinch salt
9 tablespoons unsalted butter, softened
1 large egg

Steps:

  • Preheat the oven to 325 degrees. Fill a medium saucepan one-third full with water and bring to a simmer. Put the zest and lemon juice in a medium bowl and whisk in the eggs. Add the sugar and butter and place the bowl over the simmering water; the water must not touch the bottom of the bowl. Cook, whisking constantly, until the butter is completely melted and the mixture is smooth. Remove the bowl from the pan of hot water and allow the mixture to cool for 15 minutes. Place the pre - baked tart shell on a baking sheet. Pour the filling into the shell and bake the tart for 8 to 10 minutes, or until the center is just set. Cool the tart completely on a wire rack. Make the garnish: Using a channel knife, cut 6 lengthwise grooves in the lemon, removing 6 strips of rind. Cut a crosswise slice from the center of the lemon and place it in the center of the tart. Slice the remaining lemon and place it in the center of the sections into half and then cut the sections into halfmoons. Arrange the slices around the edge of the tart with the cut sides out. If necessary, rewarm the apricot glaze over low heat or in the microwave. Using a pastry brush, lightly brush the top of the tart with the warm apricot glaze. Garnish with a few mint leaves.
  • Sift together the confectioners' sugar, flour, and salt into a bowl. Place the butter in a food processor and process until smooth, about 15 seconds. Scatter the flour mixture over the butter, add the egg, and process just until the dough forms a mass; do not overmix. Turn the dough out onto the counter and divide it into 2 pieces. Shape each half into a disc, wrap in plastic wrap, and refrigerate.

LEMON-CURD TART



Lemon-Curd Tart image

The creamy lemon tart recipe takes advantage of peak lemon season.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 4h30m

Number Of Ingredients 6

4 large eggs, plus 4 large egg yolks
1 1/3 cups sugar
2/3 cup fresh lemon juice (about 4 lemons)
Salt
10 tablespoons unsalted butter, cut into pieces
Press-In Crust for Lemon Curd Tart

Steps:

  • In a small saucepan (off heat), whisk together eggs, egg yolks, sugar, lemon juice, and a pinch of salt until smooth; add butter.
  • Place pan over medium heat. Cook, stirring constantly with a wooden spoon or heatproof flexible spatula, until lemon curd is thickened to the consistency of a loose pudding, about 8 to 10 minutes.
  • Pour curd through a fine-mesh sieve into cooled crust. Cool to room temperature. Refrigerate tart until filling is firm, 2 to 3 hours. Unmold before serving.

LEMON CURD TARTS



Lemon Curd Tarts image

These lemon curd tarts are a staple dessert at my tea parties. I can make them quickly without even measuring the ingredients using a pastry bag to fill the small shells. The crust remains crunchy for several hours, so I make them early the morning of the tea and then refrigerate them. I also serve these at wedding and baby showers. For variation, you can place 1/4 teaspoon raspberry spread underneath the lemon curd and garnish with a fresh raspberry, omitting the cinnamon. Another variation is to use lime curd instead of lemon, both of which can be found in the baking aisle of the grocery store.

Provided by Paula

Categories     Desserts     Pies     Tarts

Time 10m

Yield 15

Number Of Ingredients 4

¼ cup lemon curd
1 (1.9 ounce) container frozen miniature phyllo shells, thawed
½ cup frozen whipped topping, thawed
¼ teaspoon ground cinnamon, or to taste

Steps:

  • Spoon about 1 teaspoon lemon curd into the bottom of each phyllo shell; top with whipped topping. Sprinkle a light dusting of cinnamon over the top.

Nutrition Facts : Calories 43 calories, Carbohydrate 6.3 g, Cholesterol 3.4 mg, Fat 1.8 g, Protein 0.5 g, SaturatedFat 0.7 g, Sodium 13 mg, Sugar 3.5 g

RICH LEMON BUTTER TARTS



Rich Lemon Butter Tarts image

Make and share this Rich Lemon Butter Tarts recipe from Food.com.

Provided by Lyc7193

Categories     Tarts

Time 7h30m

Yield 2 9, 20 serving(s)

Number Of Ingredients 10

3/4 lb butter
1 cup powdered sugar
3 cups flour
1/2 teaspoon salt
1/2 teaspoon vanilla
1 1/4 cups granulated sugar
lemon zest
9 extra large eggs
1 1/2 cups lemon juice
3 ounces butter

Steps:

  • Shortbread Crust:.
  • Cream 3/4 lb softened butter and 1 cup powdered sugar together.
  • Sift 3 cups flour, 1/4 cup sugar and 1/2 teaspoon salt, then add to mix.
  • Add 1/2 teaspoon vanilla, blend.
  • Wrap dough in wax paper, chill 4-6 hours in refrigerator.
  • Put in two 9" tart pans (1 1/2" high) an bake for 27-30 minutes at 325 degrees F. [time is adjusted for silicone pans].
  • Tart:.
  • In a food processor or blender, combine the lemon zest (7 med. sized lemons worth) with 1/4 cup of the sugar and process until fine and moist, several minutes.
  • In a medium-sized bowl, combine the eggs, the 3/4 cup sugar, and the zest mixture. Whisk briskly until well blended. Stir in freshly squeezed lemon juice. Place the bowl over a saucepan half-filled with slowly simmering water and stir until the mixture thickens enough to lightly coat the back of a wooden spoon, 6 to 8 minutes.
  • Stir in the butter, a piece at a time, mixing until melted and smooth. Strain through a fine-mesh sieve. Immediately pour the lemon butter into the tart shells and set aside. The filling will set as it cools. Let cool completely before serving.
  • Just before serving, lightly dust the edges of the tarts with powdered sugar.

Nutrition Facts : Calories 335.8, Fat 20, SaturatedFat 11.8, Cholesterol 156.2, Sodium 217.9, Carbohydrate 34.6, Fiber 0.6, Sugar 19.1, Protein 5.5

LEMON BURST TARTLETS



Lemon Burst Tartlets image

You'll love the taste of lemon and raspberry in these quick and easy bites. They're perfect for a party or as a simple dessert. -Pam Javor, North Huntingdon, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 2-1/2 dozen.

Number Of Ingredients 6

1 jar (10 ounces) lemon curd
1 carton (8 ounces) frozen whipped topping, thawed
5 to 6 drops yellow food coloring, optional
2/3 cup raspberry cake and pastry filling
2 packages (1.9 ounces each) frozen miniature phyllo tart shells
30 fresh raspberries

Steps:

  • In a large bowl, combine the lemon curd, whipped topping and food coloring if desired until smooth. Spoon 1 teaspoon raspberry filling into each tart shell. Pipe or spoon lemon mixture over filling. Garnish each with a raspberry. Refrigerate leftovers.

Nutrition Facts : Calories 89 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 21mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein.

THE BEST EVER LEMON TART



The Best Ever Lemon Tart image

I've been making this for family tea for years and years. I think the basis of the recipe came from the back of a supermarket leaflet but I have tweaked it and all I can say about it is when I make one, there's never leftovers!

Provided by Janette1

Categories     Tarts

Time 1h10m

Yield 1 Tart, 8 serving(s)

Number Of Ingredients 8

6 ounces plain flour
4 ounces unsalted butter
1 1/2 ounces icing sugar
1 tablespoon cold water
4 ounces caster sugar
3 eggs
5 fluid ounces double cream
2 lemons

Steps:

  • Preheat oven to 190°C, Gas Mark 5.
  • Melt the butter gently and mix together with the flour, icing sugar and water. Press the soft dough into the base and up the sides of a fluted flan ring.
  • Pierce the base several times and bake blind on a baking tray in the oven for 20 minutes until golden.
  • Reduce the oven temperature to 150°C, Gas Mark 2.
  • Grate the rind of the lemon and then juice. Place caster sugar, eggs, cream, in a bowl with the lemon rind and juice. Whisk together until blended, then carefully pour into the cooked pastry case.
  • Return to the oven and cook for a further 35-40 minutes until set.
  • Enjoy!

Nutrition Facts : Calories 349.9, Fat 20.4, SaturatedFat 12.2, Cholesterol 125.7, Sodium 36.3, Carbohydrate 37.7, Fiber 1, Sugar 19.9, Protein 5.2

LEMON TART



Lemon Tart image

Here's a luscious way to end a meal! Smooth and creamy, with a refreshing lemon taste, this tart gets rave reviews. Every time I serve it to someone new, it results in a request for the recipe. -Erlene Cornelius, Spring City, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6-8 servings.

Number Of Ingredients 10

1 cup sugar
1/4 cup cornstarch
1 cup 2% milk
3 large egg yolks, room temperature, lightly beaten
1/4 cup butter, cubed
1 tablespoon grated lemon zest
1/3 cup lemon juice
1 cup sour cream
Pastry for single-crust pie (9 inches), baked
Whipped topping

Steps:

  • In a large saucepan, combine sugar and cornstarch. Gradually add milk until smooth. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot liquid into egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly. Cook 2 minutes longer (mixture will be very thick)., Remove from the heat; stir in butter and lemon zest. Gently stir in lemon juice. Cover and cool completely. , Fold in sour cream. Pour into pastry shell. Refrigerate for at least 2 hours before cutting. Garnish with whipped topping.

Nutrition Facts : Calories 386 calories, Fat 21g fat (11g saturated fat), Cholesterol 124mg cholesterol, Sodium 191mg sodium, Carbohydrate 45g carbohydrate (28g sugars, Fiber 0 fiber), Protein 4g protein.

LEMON CURD TART



Lemon Curd Tart image

This showstopping dessert tastes just as luscious as it looks! A tangy lemon curd filling is layered on a from-scratch buttery shortbread crust (just press right into the tart pan, no rolling required!) and garnished with beautiful, fresh berries to make this tart the star of any show. Top individual servings with sweetened whipped cream for an extra-sweet touch.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h20m

Yield 12

Number Of Ingredients 11

3/4 cup butter, softened
1/4 cup sugar
2 cups Gold Medal™ all-purpose flour
1 cup sugar
3 tablespoons cornstarch
1 cup water
1 1/2 teaspoons grated lemon zest
1/4 cup fresh lemon juice
2 egg yolks
2 tablespoons butter, cut into pieces
Fresh assorted berries and sweetened whipped cream, as desired

Steps:

  • Heat oven to 350°F. Spray 9-inch tart pan with 1-inch rim and removable bottom with cooking spray.
  • In large bowl, beat 3/4 cup softened butter and 1/4 cup sugar with spoon until well mixed. Stir in flour until blended (dough will be crumbly but can be pressed together). Pat and press dough very firmly on bottom and up sides of tart pan. Bake 14 to 18 minutes or until crust is set in center but still pale. Cool 15 minutes.
  • In 2-quart saucepan, mix 1 cup sugar and the cornstarch. Gradually stir in water, lemon zest and lemon juice until smooth. Cook and stir over medium-high heat. Heat to boiling; boil 1 minute, stirring constantly, until mixture is bubbly and thickened. Remove from heat.
  • In small bowl, beat egg yolks with whisk. Gradually beat about 1/2 cup hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over medium heat, stirring constantly, until mixture starts to gently boil. Cook 2 minutes longer, stirring constantly. Remove from heat; stir in 2 tablespoons butter. Pour over cooled baked crust. Cool at room temperature 15 minutes; refrigerate at least 3 hours until set.
  • When ready to serve, sprinkle fresh berries on top. Serve with whipped cream. Store loosely covered in refrigerator.

Nutrition Facts : Calories 300, Carbohydrate 39 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 9 g, ServingSize 1 Slice, Sodium 110 mg, Sugar 21 g, TransFat 1/2 g

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From aclassictwist.com


EASY LEMON TART - MARSHA'S BAKING ADDICTION
2021-07-05 Whisk together the sweetened condensed milk and egg yolks. Add the lemon juice and mix until combined. Pour the filling into the crust, and bake for 35 – 40 minutes or until no longer jiggly in the middle – just set. TIP: When baking the filling, loosely cover the crust edges with foil to prevent them browning too much.
From marshasbakingaddiction.com


LEMON BLUEBERRY TART RECIPE - SALLY'S BAKING ADDICTION
2021-04-01 Remove sauce from heat and set aside at room temperature until step 6. Makes about 1/2 – 2/3 cup blueberry sauce and you’ll use about half for the swirl. (Reserve extra for garnish/serving.) Preheat oven to 350°F (177°C). Crust: Mix the melted butter, sugar, vanilla extract, and salt together in a medium bowl.
From sallysbakingaddiction.com


MINI LEMON BUTTER TARTS RECIPE - RECIPEYUM
Turn down to low and place a clean glass bowl on top to make a double boiler. Add eggs to the glass bowl with the sugar. Stir constantly with a whisk and add in lemon juice, water and lemon zest to the bowl and mix well. Now add in a quarter of the butter at a time, and mix well to incorporate each addition of butter.
From recipeyum.com.au


ELEGANT LEMON TARTS – SUGAR GEEK SHOW
2022-02-17 First, in a stovetop pan, mix 8 ounces of water and 7 ounces of sugar together and bring it to a boil. While the sugar water is warming up, cut up a lemon to create thin slices. Once the sugar water reaches a boil, add the thin lemon slices into the pan in a single layer. Then, simmer the slices for about 15 minutes.
From sugargeekshow.com


BEST BUTTER TARTS RECIPE - HOW TO MAKE BUTTER TARTS
2022-05-18 Preheat oven to 425°. In a medium bowl, using a rubber spatula, combine brown sugar and butter. Add egg, vanilla, and salt and stir until incorporated. Divide butter mixture among cups, filling ...
From delish.com


LEMON TART WITH FRESH BERRIES | KING ARTHUR BAKING
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. The filling should look "set," but still wobble slightly in the middle.
From kingarthurbaking.com


MINI LEMON TARTS WITH SHORTBREAD CRUST - LIVELY TABLE
2020-04-10 Preheat oven to 300° F. Remove dough from refrigerator and press into mini tart pans. Place on a cookie sheet and bake for 10-15 minutes or until lightly golden. Remove from oven and let cool before removing tarts from pans. Fill each cooled tart crust with lemon curd. Top with berries or whipped cream (optional).
From livelytable.com


LEMON CURD TARTLETS - A BAKING JOURNEY
2021-04-26 Lemon Curd. Place the Egg Yolks, Sugar and Lemon Juice in a small pot. Whisk to combine then turn on very low to low heat. Whisk for a few minutes or until the liquid looks like it is starting to thicken - about 3 to 5 minutes. Cut the butter into small cubes and slowly add them to …
From abakingjourney.com


LEMON BUTTER SNOW BARS - THERESCIPES.INFO
https://www.cooks.com › recipe › rn8ye501 › lemon-butter-snow-bars.html. All information about healthy recipes and cooking tips
From therecipes.info


BEST CANADIAN BUTTER TARTS - LITTLE SWEET BAKER
2019-11-21 Fit the pastry circles into a muffin pan and place back in the fridge until ready to fill. In a small saucepan over medium heat, melt the butter and brown sugar until combined. Whisk in a splash of cream and vanilla extract. Let cool for 5 minutes and whisk in an egg.
From littlesweetbaker.com


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