PILLSBURY LEMON TARTS
This recipe came from Pillsbury.com. I haven't tried it yet, but i'm cooking for dieters, so I was anxious to se how many calories and carbs were in it before preparing. Sounds delicious! I'll update this recipe if it needs some alterations. Enjoy!
Provided by teatimetory
Categories Tarts
Time 55m
Yield 24 tarts, 24 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 350°F
- Lightly grease 24 small tart pans or miniature muffin cups.
- Remove cookie dough from wrapper.
- Place 1 rounded teaspoon of dough in each tart pan; gently press in bottom and up side.
- Place tart pans on cookie sheet.
- Bake at 350°F for 7 to 9 minutes or until light golden brown.
- Cool 1 minute; carefully remove cookie tart shells from tart pans and place on wire racks.
- Grate peel from lemon (about 4 to 5 teaspoons); set aside.
- Squeeze juice from lemon, adding water if necessary to equal 1/4 cup; place in 2-quart saucepan.
- Stir in sugar and butter.
- Heat over medium heat until butter is melted.
- Remove from heat; stir in beaten eggs. Cook over low heat, stirring constantly, until mixture thickens.
- Stir in lemon peel. Cool slightly, about 15 minutes. (Lemon filling can be refrigerated at this point until ready to serve).
- To serve, spoon about 1 tablespoon lemon filling into each cookie tart; place on serving plate.* Garnish as desired.
Nutrition Facts : Calories 149.4, Fat 7.7, SaturatedFat 3.1, Cholesterol 31.4, Sodium 116.1, Carbohydrate 19.3, Fiber 0.4, Sugar 10.9, Protein 1.5
LEMON-RASPBERRY TART
Enjoy this easy lemon and raspberry tart for a delicious dessert that's baked on a springform pan using lemon bar mix, eggs and fresh raspberries.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 12
Number Of Ingredients 4
Steps:
- Heat oven to 350°F. In medium bowl, combine contents of filling packet from bar mix, water and eggs; mix well. Set aside.
- Press dry crust mix in bottom of ungreased 9-inch springform pan. Bake at 350°F. for 10 minutes.
- Stir filling again; pour over hot crust. Bake an additional 25 to 30 minutes or until top begins to brown. Cool 45 minutes or until completely cooled.
- To serve, arrange raspberries on top of tart. If desired, sprinkle with powdered sugar. Run knife around edge of tart; remove sides of pan. With wet knife, cut into wedges to serve.
Nutrition Facts : Calories 205, Carbohydrate 35 g, Cholesterol 55 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 25 g
SWEET AND SIMPLE LEMON TART
'A taste you'll never forget.'
Provided by luvluv1
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h15m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
- Combine butter with 1/4 cup confectioners' sugar in a bowl until smooth; stir in 1 cup flour. Press dough into prepared baking pan; pierce crust with fork in several places to prevent crust from puffing up during baking.
- Bake crust in the preheated oven until slightly golden brown, 10 to 15 minutes. Let cool.
- Whisk white sugar and eggs in a bowl; stir 3 tablespoons flour into mixture and add lemon juice, lemon peel, and salt. Whisk until thoroughly combined. Pour mixture into baked tart crust.
- Bake until filling is set, 20 to 25 minutes. Let cool and dust with 3 tablespoons confectioners' sugar.
Nutrition Facts : Calories 155.8 calories, Carbohydrate 23.2 g, Cholesterol 38.5 mg, Fat 6.5 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 3.9 g, Sodium 86.2 mg, Sugar 15.9 g
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
TINY LEMON GEM TARTS
As a spin on lemon bars, prepare tiny tarts bursting with refreshing citrus flavor.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray 24 mini muffin cups with cooking spray. In medium bowl, beat butter and 3 tablespoons granulated sugar with electric mixer on medium speed until well mixed. Beat in 1 cup flour until dough forms.
- Shape dough into 3/4-inch balls. Press 1 ball in bottom and up side of each muffin cup for crust. Bake 14 to 16 minutes or until edges begin to turn golden brown.
- Meanwhile, in same bowl, beat remaining ingredients except powdered sugar on medium speed until well mixed.
- Spoon 1 heaping tablespoon mixture evenly into each baked crust. Bake 10 to 12 minutes or until filling is light golden. Cool in pan 15 minutes. Remove from muffin cups to cooling racks. Cool completely, about 30 minutes.
- Sift powdered sugar over tops of cookies. Store covered in refrigerator. If desired, sift additional powdered sugar over cookies just before serving.
Nutrition Facts : Calories 90, Carbohydrate 11 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 6 g, TransFat 0 g
LEMON BLUEBERRY TARTLETS
These pretty little tarts with a creamy lemon filling are topped with whipped cream and fresh blueberries.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 425 degrees F. Coat 8 (4 x 3/4-inch) tart pans with no-stick cooking spray. Beat shortening and cream cheese in large bowl with electric mixer on medium speed until fluffy. Beat in flour and salt until dough forms. Press into bottoms and sides of prepared pans. Place tart pans on baking sheet. Bake 5 minutes.
- Whisk sweetened condensed milk, egg and lemon juice in medium bowl until smooth. Stir in 1 teaspoon lemon peel. Divide evenly into crusts.
- Reduce oven to 375 degrees F. Bake 16 to 18 minutes or until lightly browned. Cool completely. Remove from pans. Top with whipped cream and blueberries. Drizzle with honey. Sprinkle with remaining lemon peel.
Nutrition Facts : Calories 497.1 calories, Carbohydrate 37.5 g, Cholesterol 57.5 mg, Fat 23.2 g, Fiber 0.4 g, Protein 6.3 g, SaturatedFat 10 g, Sodium 195.6 mg, Sugar 18.9 g
STRAWBERRY-LEMON CURD TART
Categories Dessert Bake Strawberry Lemon Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 15
Steps:
- For curd:
- Whisk eggs, sugar, and lemon juice in heavy small saucepan to blend. Add butter and lemon peel. Stir over medium heat until curd thickens to pudding consistency, about 8 minutes. Transfer to small bowl. Press plastic wrap onto surface of curd and chill at least 2 hours.
- For crust:
- Combine flour, sugar, and salt in processor; blend 5 seconds. Add butter; using on/off turns, blend until mixture resembles coarse meal. Add 2 tablespoons cream and yolk. Blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap and chill 1 hour. (Curd and dough can be made 2 days ahead. Keep chilled.)
- Roll out dough on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Trim overhang to 1/2 inch. Fold overhang in and press firmly, forming double-thick sides. Pierce crust all over with fork; refrigerate 1 hour. Preheat oven to 400°F. Bake crust until golden, pressing with back of fork if crust bubbles, about 20 minutes. Cool crust completely on rack.
- Spread curd in crust. Stand berries in curd. Strain jam into saucepan; warm briefly to thin. Brush jam over berries. Chill tart until glaze sets, at least 1 hour and up to 6 hours. Release tart from pan
LEMON SORBET TART
I found this in a 1997 edition of Pillsbury's Fast and Healthy Magazine. DH loves lemon and I have no idea why I have not tried this one. It sounds wonderful.
Provided by PaulaG
Categories Pie
Time 3h40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Spray a 9-inch springform pan with nonstick cooking spray.
- Using the food processor and metal blade, combine all crust ingredients.
- Process until well mixed.
- Press crumb mixture in bottom of prepared pan and bake for 10 to 12 minutes or until lightly browned.
- Cool 10 minutes.
- Remove the sorbet from freezer and allow to sit at room temperature while while the crust cools.
- Meanwhile, cream cheese in large bowl with electric mixer.
- With mixer running at low speed, gradually add half and half to cream cheese, beating until well blended.
- Add powdered sugar and blend well.
- Beat at high speed for 2 to 3 minutes or until foamy.
- Spoon sorbet into another bowl and add cream cheese mixture, lemon juice and food color; stir until blended.
- Pour into cooled crust; spreading evenly.
- Freeze at least 2-1/2 hours or until firm.
- Garnish each slice with fresh mint leaves and lemon slices, strawberries or raspberries.
- The cooking time includes the time required in freezer.
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LEMON CRUMB TART RECIPE - PILLSBURY.COM
From pillsbury.com
3/5 (16)Category DessertServings 12Total Time 2 hrs 20 mins
- Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. In large bowl, knead cookie dough and flour with hands until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Stir in white chips. Reserve 1 cup of the mixture for topping. Press remaining mixture in 10- or 11-inch tart pan with removable bottom.
- Bake 13 to 18 minutes or until edges just begin to brown. Cool 5 minutes. In small microwavable bowl, microwave lemon curd on High 20 to 30 seconds or until softened; stir until smooth and of spreading consistency. Spread to within 1 inch of crust edge. Sprinkle reserved crumb mixture evenly over top of tart.
- Bake an additional 20 to 30 minutes or until light golden brown. Cool completely, about 1 hour. To serve, cut into 12 wedges. Store covered.
VERY VANILLA LEMON TARTS RECIPE - PILLSBURY.COM
From pillsbury.com
4.5/5 (9)Category BreakfastServings 8Total Time 55 mins
- Heat oven to 400°F. Line 2 cookie sheets with Reynolds® Parchment Paper. In small bowl, mix lemon curd and 2 teaspoons of the vanilla; set aside. In another small bowl, mix ricotta cheese, 4 teaspoons of the powdered sugar and 2 teaspoons of the vanilla; set aside.
- Unroll pie crusts on work surface; roll each crust to 12-inch circle. With pizza cutter or knife, cut each crust into 8 wedges. Place 4 wedges on each cookie sheet.
- Spoon 1 tablespoon lemon curd mixture in center of each wedge on cookie sheets; top with 1 tablespoon ricotta mixture. Spread to within 1/2 inch of edges. Brush edges of crust with egg. Top with remaining pie crust wedges. Press edges with fork to seal. Prick tops of tarts 4 to 5 times with fork. Brush tops of tarts lightly with egg.
- Bake 12 to 15 minutes or until golden brown. Cool 10 minutes; remove from cookie sheets to cooling rack.
LEMON TARTS RECIPE - PILLSBURY.COM
From pillsbury.com
4.5/5 (31)Category DessertServings 24Total Time 3 hrs 25 mins
- In 1 1/2- or 2-quart saucepan, mix sugar and 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 about 1 minute longer, stirring constantly. Remove from heat; stir in butter. Transfer to small bowl; cover and refrigerate at least 2 hours until cool.
- Heat oven to 350°F. Grease 24 mini muffin cups with shortening; lightly flour. Place 1 cookie dough round in each muffin cup.
- Bake 16 to 20 minutes or until golden brown. Carefully press end of wooden spoon into center of each cookie cup to make 1-inch wide indentation. Cool completely in pan, about 30 minutes. Carefully remove cookie cups from pan by twisting gently to loosen.
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