Marbleized Lemon Tart With Sage Recipes

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MARBLED LEMON TART WITH SAGE-CORNMEAL CRUST



Marbled Lemon Tart with Sage-Cornmeal Crust image

Flecked with lemon zest and fresh sage, this dessert tastes as bright as it looks.

Provided by Martha Stewart

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

Number Of Ingredients 9

1/4 teaspoon unflavored gelatin
1 tablespoon cold water
6 large egg yolks
1 cup sugar
1/4 teaspoon salt
1/2 cup fresh lemon juice
1/2 cup (1 stick) unsalted butter, cut into tablespoons
Sage-Cornmeal Crust
3 tablespoons creme fraiche

Steps:

  • Sprinkle gelatin over cold water in a small bowl, and let stand until softened, about 5 minutes.
  • Whisk together egg yolks, sugar, and salt in a large heatproof bowl. Gradually whisk in lemon juice. Place bowl over a saucepan of simmering water, and whisk constantly until mixture has thickened and registers 160 degrees on an instant-read thermometer. Whisk in gelatin mixture. Remove from heat, and whisk in butter, a few pieces at a time, until smooth. Let cool, stirring occasionally. Prepare an ice-water bath. Place bowl of yolk mixture over bath, and stir until slightly thickened, about 2 minutes.
  • Spread curd into crust; smooth top. Dollop creme fraiche on top. Using a wooden skewer or the tip of a knife, swirl creme fraiche into curd to create a marbleized effect. Refrigerate until firm, at least 2 hours (or up to overnight).

LEMON MERINGUE TART



Lemon Meringue Tart image

Provided by Ina Garten Bio & Top Recipes

Categories     dessert

Time 2h

Yield 8 servings

Number Of Ingredients 16

1 1/4 cups all-purpose flour
1/2 cup plus 3 tablespoons sugar
Kosher salt
6 tablespoons (3/4 stick) cold unsalted butter, diced
2 tablespoons cold vegetable shortening (recommended: Crisco)
1/4 cup ice water
4 extra-large egg whites, at room temperature
1/4 teaspoon cream of tartar
Lemon Filling, recipe follows
1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
4 extra-large eggs
3 extra-large egg yolks (save the whites for the meringue)
1/4 cup finely grated lemon zest (6 to 8 lemons)
1/2 cup freshly squeezed lemon juice
1/8 teaspoon kosher salt

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.

MARBLED LEMON TART WITH SAGE-CORNMEAL CRUST



Marbled Lemon Tart with Sage-Cornmeal Crust image

This dessert tastes every bit as bright as it looks. Egg yolks, sugar, and mouth-puckering lemon juice create a velvety curd that is poured into a crunchy cornmeal shell flecked with lemon zest and fresh sage.

Categories     lemon tart     dessert recipes     lemons     summer dessert recipes     spring recipes

Yield 6

Number Of Ingredients 9

1/4 tsp. unflavored gelatin
1 tbsp. cold water
6 large egg yolks
1 c. sugar
1/4 tsp. salt
1/2 c. fresh lemon juice
1/2 c. unsalted butter
Sage-Cornmeal Crust
3 tbsp. crème fraîche

Steps:

  • Sprinkle gelatin over cold water in a small bowl, and let stand until softened, about 5 minutes.
  • Whisk together egg yolks, sugar, and salt in a large heatproof bowl. Gradually whisk in lemon juice. Place bowl over a saucepan of simmering water, and whisk constantly until mixture has thickened and registers 160 degrees on an instant-read thermometer. Whisk in gelatin mixture. Remove from heat, and whisk in butter, a few pieces at a time, until smooth. Let cool, stirring occasionally. Prepare an ice-water bath. Place bowl of yolk mixture over bath, and stir until slightly thickened, about 2 minutes.
  • Spread curd into crust; smooth top. Dollop crème fraîche on top. Using a wooden skewer or the tip of a knife, swirl crème fraîche into curd to create a marbleized effect. Refrigerate until firm, at least 2 hours (or up to overnight).

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 MERINGUE TART MADE WITH CONDENSED MILK



Lemon Meringue Tart Made With Condensed Milk image

Lemon Meringue tart to die for,my grandmother has made this tart for the last 70 years she still makes it she is 92 years old now, all her grandchildren have been given a copy of this recipe. I love making this lemon meringue tart as it is very easy to make, it delectable. I use one packet 200g of tennis biscuits these contain coconut, use any type of biscuit, crush them fine for the base the only biscuit that cannot be used is ginger. The cooking time does not include the standing time,when baking this tart in the afternoon the oven must be turned off the tart must be left in the oven with the door closed until the next day. When baking this tart early in the morning the oven must be turned off the tart must be left in the oven with the door closed until that evening.

Provided by JeanineD 2

Categories     Tarts

Time 1h30m

Yield 1 tart, 8-12 serving(s)

Number Of Ingredients 6

125 g butter
6 eggs
1 cup lemon juice
380 g condensed milk
3/4 cup caster sugar
200 g plain sweet biscuit crumbs

Steps:

  • Preheat oven to 120C (250F).
  • Biscuit base.
  • Crush biscuits, melt butter, add crush biscuits to melted butter mix crushed biscuits and butter together to combine, press mixture into a fluted pie dish, store in the refrigerator while making the filling.
  • Filling.
  • Separate the eggs,.
  • Beat the egg yolk until light and creamy, add the condense milk mix well, slowly add the lemon juice a little at a time mixing well after each addition.
  • Remove the biscuit base from the refrigerator, pour the filling into the biscuit base, set aside.
  • Meringue.
  • Beat egg whites, add caster sugar slowly, beat well until stiff peaks are formed.
  • Pipe rosettes of the meringue ontop of the filling making sure that the filling is completely cover with the meringue.
  • Bake for one hour, turn the oven off and leave the tart in the oven overnight.
  • The tart must only come out of the oven the follow morning, then it is ready to serve.
  • Store tart in refrigerator.

Nutrition Facts : Calories 399.1, Fat 20.5, SaturatedFat 11.8, Cholesterol 208.2, Sodium 202.6, Carbohydrate 47.5, Fiber 0.1, Sugar 45.6, Protein 8.7

CARAMELIZED LEMON TART



Caramelized Lemon Tart image

Like a créme brulee, this dessert has crunchy caramelized sugar on top. But a silky lemon filling is below, chilled in a crisp tart shell made with paté sucree.

Provided by Martha Stewart

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

Yield Makes one 12-inch tart

Number Of Ingredients 7

2 cups sugar
1 cup freshly squeezed lemon juice, strained
12 large egg yolks
Zest of 2 lemons
1/2 pound (2 sticks) unsalted butter, cut into pieces
1 recipe Pate Sucree for Caramelized Lemon Tart
Sugar for caramelizing top

Steps:

  • Place sugar and lemon in a large stainless-steel bowl. Push yolks through a sieve into bowl, and whisk to combine.
  • Set bowl over a pot of simmering water, and stir slowly until mixture thickens, 15 to 20 minutes. Cook 5 minutes longer.
  • Remove bowl from heat, and stir in zest. Stir in butter piece by piece until completely melted. Pour into cooled tart shell. Chill until firm, at least 1 hour.
  • Preheat broiler. Remove outer ring from tart pan, and place pan on a large cookie sheet. Place outer ring upside down on top to protect pastry from burning.
  • Sift sugar evenly over top, and place under broiler. Watch carefully; remove tart when top is evenly browned.

CARAMELIZED LEMON TART



Caramelized Lemon Tart image

Categories     Citrus     Dessert     Bake     Lemon     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 14

Crust
1 cup plus 2 tablespoons all purpose flour
1/4 cup sugar
1/4 teaspoon salt
7 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
1 egg yolk
1 tablespoon ice water
Filling
4 large eggs
1 cup plus 2 tablespoons sugar
2/3 cup whipping cream
1/2 cup fresh lemon juice
1 vanilla bean, split lengthwise
Powdered sugar

Steps:

  • for crust:
  • Combine flour, sugar and salt in processor. Add butter; cut in using on/off turns until mixture forms coarse crumbs. Mix yolk and ice water in small bowl. Add to crumb mixture; process until dough begins to clump together. Press over bottom and up sides of 9-inch tart pan with removable bottom. Trim edges. Pierce crust all over with fork. Chill 30 minutes.
  • Preheat oven to 350°F. Line crust with foil. Fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans. Continue baking until pale golden, pressing with back of fork if crust bubbles, about 20 minutes longer. Transfer crust to rack. Maintain oven temperature.
  • for filling:
  • Whisk eggs, 1 cup plus 2 tablespoons sugar, cream and lemon juice in large bowl. Scrape in seeds from vanilla bean; whisk to blend well. Pour filling into tart shell.
  • Bake tart until filling is set, about 40 minutes. Transfer tart to rack and cool. Refrigerate until cold, at least 3 hours or overnight.
  • Preheat broiler. Sift powdered sugar over tart. Broil until caramelized, watching closely, about 1 minute. Refrigerate tart 15 minutes. Remove tart pan sides. Transfer tart to platter.

FRENCH-STYLE LEMON TART RECIPE BY TASTY



French-style Lemon Tart Recipe by Tasty image

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

4 egg yolks
4 eggs
⅔ cup sugar
1 cup lemon juice
2 lemon zests
¾ cup butter
1 pre-baked tart shell

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

LEMON TART



Lemon Tart image

This is a delicious lemon tart that can be served cold with mascarpone cheese. This is one of my favorite desserts to serve when I have guests over. I like to put the tart into the refrigerator after it is done baking for 3 to 4 hours, to overnight, because it tastes better.

Provided by shep1

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 2h35m

Yield 8

Number Of Ingredients 12

1 ½ cups all-purpose flour
3 tablespoons ground almonds
7 tablespoons unsalted butter, diced
½ cup sifted confectioners' sugar
3 tablespoons milk
1 lemon, finely zested
1 large egg yolk, beaten
4 large eggs
1 ¼ cups superfine sugar
⅔ cup heavy cream
2 each lemons, finely zested and juiced
½ cup mascarpone cheese, or to taste

Steps:

  • Sift flour into a bowl. Mix in almonds, then rub in butter. Mix in confectioners' sugar, milk, lemon zest, and egg yolk. Knead briefly on a lightly floured work surface. Wrap up and refrigerate for 30 minutes.
  • While dough rests, preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch tart pan with butter.
  • Roll out the dough to a thickness of 1/4 inch and use to line the bottom and sides of the prepared pan. Prick all over with a fork.
  • Bake in the preheated oven until golden, about 15 minutes. Remove from the oven and reduce the oven temperature to 300 degrees F (150 degrees C).
  • Crack eggs into a bowl. Whisk in superfine sugar, heavy cream, and lemon zest and juice. Spoon filling into the pastry shell.
  • Bake in the preheated oven until set, about 45 minutes. Remove from the oven and let cool for 45 minutes. Serve topped with mascarpone cheese.

Nutrition Facts : Calories 520.8 calories, Carbohydrate 62.9 g, Cholesterol 190.4 mg, Fat 28.6 g, Fiber 2.9 g, Protein 8.6 g, SaturatedFat 15.6 g, Sodium 56.9 mg, Sugar 39.6 g

MARBLEIZED LEMON TART WITH SAGE



Marbleized Lemon Tart with Sage image

Categories     Dessert     Bake     Lemon     Sage

Yield makes one 9-inch tart

Number Of Ingredients 19

For the Crust
2 1/4 cups all-purpose flour, plus more for dusting
3/4 cup coarse yellow cornmeal, preferably stone-ground
3 tablespoons sugar
1 tablespoon plus 1 teaspoon finely chopped fresh sage leaves
1 1/2 teaspoons salt
1/2 teaspoon finely grated lemon zest
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces
3 large egg yolks
1/4 cup plus 1 tablespoon ice water
For the Filling
1/4 teaspoon unflavored powdered gelatin
1 tablespoon water
6 large egg yolks
1 cup sugar
1/4 teaspoon salt
1/2 cup fresh lemon juice
1/2 cup (1 stick) unsalted butter, cut into tablespoons
3 tablespoons crème fraîche

Steps:

  • Make the crust: Pulse flour, cornmeal, sugar, sage, salt, and zest in a food processor until combined. Add butter; pulse just until mixture resembles coarse meal. Whisk together egg yolks and ice water in a small bowl. Drizzle egg mixture evenly over flour mixture, and pulse just until dough holds together. Divide dough in half, and shape each portion into a disk. Wrap in plastic, and refrigerate 1 hour or up to 2 days.
  • On a lightly floured surface, roll out 1 disk of dough to an 11-inch round. Gently press into a 9-inch tart pan with a removable bottom; trim excess dough flush with rim. Refrigerate or freeze until firm, about 30 minutes. Reserve remaining dough for another use (it can be frozen up to 3 months; thaw in refrigerator before using).
  • Preheat oven to 375°F. Pierce bottom of shell all over with a fork. Bake until golden brown, about 25 minutes. Let cool.
  • Make the filling: In a small bowl, sprinkle gelatin over the water, and let stand until softened, about 5 minutes. Prepare an ice-water bath.
  • Whisk together egg yolks, sugar, and salt in a large heatproof bowl. Gradually whisk in lemon juice. Place bowl over (not in) a pan of simmering water, and whisk constantly until mixture has thickened. Whisk in softened gelatin. Remove from heat, and whisk in butter, a few pieces at a time, until smooth. Let cool, stirring occasionally. Place bowl with yolk mixture over ice bath, and stir until slightly thickened, about 2 minutes.
  • Pour curd into crust; smooth top. Dollop small spoonfuls of crème fraîche all over top. Using a wooden skewer or the tip of a knife, swirl crème fraîche into curd to create a marbleized pattern. Refrigerate until set, 2 hours, or, wrapped in plastic, up to 1 day.

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From barbarabakes.com


CLASSIC LEMON TART - WHOLESOME PATISSERIE
2021-03-28 Pastry Crust; In a high-speed food processor, add flour and icing sugar. Pulse a couple of times to blend together. Add chilled cubed butter. Pulse for 15 seconds until mixture resembles coarse crumb.
From wholesomepatisserie.com


MARBLED LEMON TART | BCLIQUOR
Recipes; EVENTS; STORES; MARBLED LEMON TART. Ingredients Instructions. Ingredients Serves 4 to 6. 1 cup + 2 tbsp (250 ml + 30 ml) all-purpose flour, plus extra for dusting. 6 tbsp (90 ml) yellow cornmeal. 1½ tbsp + 1 cup (22 ml+ 250 ml) granulated sugar, divided . 1 tbsp (15 ml) chopped fresh thyme. 1 tsp (5 ml) salt. ½ tsp (2 ml) lemon zest. 6 tbsp + ½ cup (90 ml + 125 …
From bcliquorstores.com


LEMON MERINGUE TART - DINNER AT THE ZOO
2019-03-05 Pour the graham cracker mixture into a 9 inch non stick tart pan or pie pan. Firmly press the mixture into the bottom and sides of the pan. Bake the crust for 10-12 minutes or until lightly browned. For the filling: While the crust is baking prepare the filling. Whisk the eggs and sugar together in a bowl until smooth.
From dinneratthezoo.com


LEMON SAGE CURD - SAVORY SIMPLE
2013-10-06 In a medium saucepan, whisk eggs, egg yolks and sugar together until smooth. Whisk the corn starch together with some of the lemon juice to create a slurry. . Whisk the lemon juice and the slurry into the egg mixture. Add the sage leaves. . Continue to whisk over medium heat until thick, 10-15 minutes.
From savorysimple.net


LEMON TARTS - THE KITCHEN MAGPIE
Increase the heat to medium and cook, continuously stirring, until the mixture thickens. The mixture should stick to the spoon slightly. If there are any lumps, strain through a sieve. Let the mixture cool in the pot for 15-20 minutes. Fill the cool tart shells 3/4 full with your lemon filling.
From thekitchenmagpie.com


SUGAR FREE LEMON TART - ADD SOME VEG
2018-01-08 Grease the tart tin and gently press the dough in, prick the base all over with a fork, trim any overhang and line with tin foil or baking parchment and baking beans or rice. Bake in the preheated oven for 10 mins, then remove the beans and foil and return to the oven for another 10 mins, until pastry is cooked and slightly golden.
From addsomeveg.com


LEMON MERINGUE TART CONDENSED MILK - COOKING WITH NANA LING
2019-03-12 Combine condensed milk, lemon juice, lemon rind and egg yolk. Whisk together well. Pour into pastry tart shell (or shells if using smaller or individual tart shells). Beat egg white until soft peaks form. Gradually add sugar, beating until meringue mixture is thick but pliable. Spoon or pipe meringue mixture onto top of tart.
From cookingwithnanaling.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


STUNNING LEMON TART - THE MOST BEAUTIFUL LEMON TART RECIPE
2021-07-26 Instructions. Preheat oven to 350°F. Spray a 10” tart pan with non-stick baking spray and set aside. In the bowl of a food processor, pulse all cookies until finely crumbled. Add the melted butter to the cookie crumbles and pulse …
From tablefortwoblog.com


BEST LEMON TART RECIPE - HOW TO MAKE A LEMON TART
2022-04-11 Refrigerate for at least 1 hour or up to 3 days. On a lightly floured surface, roll the dough into a 11-inch circle. Transfer the crust to a 9-inch round fluted tart pan with a removable bottom. Press the crust into the pan and trim the edges. Place the crust in the refrigerator for 60 minutes (or freezer for 30 minutes).
From thepioneerwoman.com


GORDON RAMSAY LEMON TART RECIPE - THEFOODXP
For making Gordon Ramsay’s lemon tart, whisk sugar, butter, eggs, and flour in a bowl. Knead the dough into a flat disk shape. Line this pastry on a tart pan and bake for about 15 minutes. For the filling, whisk the cream, eggs, yolks, and sugar in a bowl. Add lemon juice and pour the filling into the tart case containing a chocolate layer.
From thefoodxp.com


FRESH LEMON & SAGE PASTA SALAD RECIPE | LIVING WELL SPENDING …
2017-06-14 Add carrots and broccoli; cook until slightly soft, about 5-6 minutes. Add green onions and sage, stirring until lightly brown, approximately 7-8 minutes longer. Step 3: Cook pasta according to directions. Step 4: Cut lemon in half; squeeze juice into melted butter, then add salt and pepper; set aside. Step 5: Drain pasta and return to pot.
From livingwellspendingless.com


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