Recipes For Lemon Tart

facebook share image   twitter share image   pinterest share image   E-Mail share image

LEMON TART RECIPE



Lemon Tart Recipe image

Provided by Shiran

Number Of Ingredients 7

fully baked tart crust
2 large eggs plus 2 egg yolks ((or 3 whole eggs))
3/4 cup (150 g/5.3 oz) granulated sugar
1 tablespoon lemon zest
1/2 cup (120 ml) freshly squeezed lemon juice (2-3 lemons for both zest and juice)
2 tablespoons heavy cream (, optional)
1/2 cup (1 stick/115 g) unsalted butter, cut into small pieces

Steps:

  • To make the lemon curd: In a medium heatproof bowl, place eggs, sugar, lemon zest, lemon juice, and heavy cream, if using, and whisk to combine. Place the bowl over a saucepan of simmering water (bain-marie). Cook on moderate heat, whisking constantly, until mixture becomes thick (mine was ready in 10 minutes, but it can take up to 20). If you have a thermometer, it should register 170°F/75°C; otherwise, it should coat the back of a wooden spoon and leave a clear pass if you run your finger through it. The curd will thicken more once cooled.
  • Remove from heat and immediately strain mixture through a sieve. Add butter, a few cubes at a time, and whisk until completely melted and incorporated, and mixture is smooth. Take your time with it-the whisking makes for an airy and light texture. Allow to cool to room temperature before filling the tart. (Lemon curd can be kept in an airtight container in the fridge for up to a week, or can be frozen for up to 2 months. To thaw, place overnight in the fridge. Whisk the mixture to smoothen it before using.)
  • Fill the tart shell with lemon curd, then refrigerate for at least 4 hours until chilled. Serve with berries and whipped cream if you like. The tart is rich, so cut your servings small.

SWEET AND SIMPLE LEMON TART



Sweet and Simple Lemon Tart image

'A taste you'll never forget.'

Provided by luvluv1

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h15m

Yield 16

Number Of Ingredients 10

½ cup butter, softened
¼ cup sifted confectioners' sugar
1 cup sifted all-purpose flour
1 cup white sugar
2 eggs
3 tablespoons all-purpose flour
3 tablespoons fresh lemon juice, or more to taste
2 teaspoons grated lemon peel
¼ teaspoon salt
3 tablespoons confectioners' sugar

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



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

THE CHEF'S FAVORITE LEMON TART



The Chef's Favorite Lemon Tart image

Provided by Food Network

Categories     dessert

Yield Serves 8 to 12

Number Of Ingredients 15

1 1/4 cups plus 2 tablespoons flour
1 tablespoon plus 1 teaspoon sugar
1/8 teaspoon salt
8 tablespoon cold unsalted butter
1 large egg yolk, beaten with 1 tablespoon milk
1 egg white, lightly beaten, reserved for baking
4 eggs
1 1/2 cups sugar
1/2 cup orange juice
1/2 cup lemon juice
Zest of 1 lemon, grated
Zest of 1 orange, grated
1/4 cup heavy cream
Fresh berries
Whipped cream

Steps:

  • Preparation for the tart shell: In a food processor, pulse together the flour, sugar, and salt. Add the butter and pulse until the mixture resembles coarse meal. Add the egg yolk mixture and pulse just until the dough can be gathered into a ball. Flatten into a 6-inch disc, wrap in plastic, and chill several hours or overnight. Let the dough soften slightly at room temperature before rolling.
  • On a lightly floured surface, roll the dough into a 13-inch round. Fit the dough into a 10 1/2-inch tart pan with a removable bottom. Trim the dough flush with the rim and freeze the tart shell until firm. Meanwhile, preheat the oven to 350 degrees F.
  • Line the shell with foil or parchment and fill with pie weights, rice, or dried beans. Bake for 20 minutes until set. Remove the foil and weights and bake an additional 10 to 15 minutes until lightly golden. Remove the shell from the oven and immediately brush the hot pastry with the egg white.
  • Hint: When rolling tart pastry, always save all the dough scraps in case you need them to repair a crack in a partially baked shell. If the pastry "bubbles up" during the baking process, gently prick the pastry with a fork to release air bubbles. Check several times and repeat if necessary. The egg white serves to seal the pastry, which is especially helpful with a liquid filling such as this. It is essential that there be no cracks or holes visible in the partially baked shell. Make any necessary repairs prior to filling.
  • Preparation for the tart: When the pastry is almost done baking, assemble the filling. Whisk together the eggs, sugar, orange juice, lemon juice, lemon zest and orange zest and cream till smooth. Transfer the tart shell to the oven. Place the filling in a pitcher and slowly pour into the shell as high as possible without overfilling. There might be a bit of filling left over.
  • Bake the tart for approximately 25 minutes, until the filling is barely set. Check the tart after 20 minutes and keep checking it every few minutes after that. It is crucial not to overbake this filling!
  • Cool to room temperature before serving with berries and whipped cream.
  • For serving: .

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.

THE CHEF'S FAVORITE LEMON TART



The Chef's Favorite Lemon Tart image

Provided by Food Network

Categories     dessert

Time 5h

Yield 1 (10 1/2-inch) tart, 8 to 12

Number Of Ingredients 13

1 1/4 cups plus 2 tablespoons flour
1 tablespoon plus 1 teaspoon sugar
1/8 teaspoon salt
8 tablespoons cold unsalted butter, cut into small pieces
1 large egg yolk, beaten with 1 tablespoon milk
1 egg white, lightly beaten, reserved for baking
4 eggs
1 1/2 cups sugar
1/2 cup orange juice
1/2 cup lemon juice
1 lemon, zest grated
1 orange, zest grated
1/4 cup heavy cream

Steps:

  • In a food processor, pulse together the flour, sugar, and salt. Add the butter and pulse until the mixture resembles coarse meal. Add the egg yolk mixture and pulse just until the dough can be gathered into a ball. Flatten into a 6-inch disc, wrap in plastic, and chill several hours or overnight. Let the dough soften slightly at room temperature before rolling.
  • On a lightly floured surface, roll the dough into a 13-inch round. Fit the dough into a 10 1/2-inch tart pan with a removable bottom. Trim the dough flush with the rim and freeze the tart shell until firm. Meanwhile, preheat oven to 350 degrees.
  • Line the shell with foil or parchment, and fill with pie weights, rice or dried beans. Bake for 20 minutes until set. Remove the foil and weights and bake an additional 10 to 15 minutes, until lightly golden. Remove the shell from the oven and immediately brush the hot pastry with the egg white.
  • When the pastry is almost done baking, assemble the filling. Whisk together the eggs, sugar, orange juice, lemon juice, lemon zest, orange zest and cream until smooth. Transfer the tart shell to a preheated 350 degree oven. Place the filling in a pitcher and slowly pour into the shell as high as possible without overfilling. There might be a bit of filling left over.
  • Bake the tart for approximately 25 minutes, until the filling is barely set. Check the tart after 20 minutes and keep checking it every few minutes after that. It is crucial to not overbake this filling. Cool to room temperature before serving.

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.

THE PERFECT LEMON TART



the Perfect Lemon Tart image

From 'Luscious Lemon Desserts'. Easy and impressive looking. After prebaking crust, look for any cracks that the filling could seeep through. Make a paste with about 1 teaspoon of flour and 1/2 teaspoon of water, and smear it over the cracks with your fingers to seal it. This recipe uses aproximately 4 lemons.

Provided by skat5762

Categories     Tarts

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 9

1/2 cup unsalted butter
2 tablespoons finely grated lemons, zest of
1 3/4 cups all-purpose flour
1 1/4 cups granulated sugar
2 pinches salt
6 large eggs
1 cup fresh lemon juice
1/2 cup heavy cream (whipping)
confectioners' sugar, for dusting

Steps:

  • Position a rack in the middle of the oven and preheat the oven to 350-degrees.
  • Have ready an 11-inch tart pan with a removable bottom.
  • Melt the butter in a small saucepan over medium heat, add 1 Tablespoon of the zest, and let stand for 5 minutes.
  • Whisk together the flour, 1/4 cup of the granulated sugar, and a pinch of salt in a medium bowl.
  • Pour in the butter mixture in a fine stream, stirring with a fork, and continue stirring until the dough begins to come together when a small bit is pressed between your fingers.
  • Transfer the mixture to the tart pan and press it with your fingertips evenly up the side and into the bottom.
  • Bake for 20 minutes, or until the crust is light golden brown.
  • Let cool on a wire rack while making the filling.
  • Process the remaining 1 cup of granulated sugar and the remaining 1 Tablespoon of zest in a food processor until the zest is finely ground.
  • Whisk together the eggs, the sugar and zest mixture, the lemon juice, and another pinchy of salt in a medium bowl until smooth.
  • Beat the cream with an electric mixer on medium-high speed in a medium bowl just until it forms soft peaks.
  • Whisk the cream into the egg mixture until just blended.
  • Place a baking sheet in the oven, place the crust on the baking sheet, and pour the filling into the still-warm crust.
  • Bake for 25-30 minutes, or until the filling is just set in the center.
  • Let the pie cool on a wire rack.
  • Just before service, generously sift confectioners' sugar over the tart.
  • Cut into wedges and serve.
  • Note: You may wish to use slightly less zest than called for, and taste the batter.
  • My lemons were extremely powerful, and I only needed 1 1/2 Tablespoons total of zest.

LEMON TART



Lemon Tart image

There are different ways to make a lemon tart. At Bouchon, the French Laundry, and Per Se, we use a sabayon method, in which the eggs are first cooked with the lemon juice and sugar over hot water, then the butter is gradually incorporated - an easy method that results in a consistently good lemon custard or curd. The crust is made with sweet and nutty pine nuts, which I think are the perfect balance for the rich, tart custard.

Categories     Citrus     Fruit     Nut     Dessert     Bake     Broil     Lemon     Pine Nut     Winter     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

Butter and flour for the tart pan
N/A all-purpose flour
1/3 recipe Pine Nut Crust
Lemon Sabayon:
2 large eggs, cold
2 large egg yolks, cold
3/4 cup sugar
1/2 cup fresh lemon juice
6 tablespoons (3 ounces) cold unsalted butter, cut into 6 pieces

Steps:

  • For the crust:
  • Preheat the oven to 350°F. Generously butter and flour a 9-inch fluted tart pan with a removable bottom and refrigerate it while the oven preheats.
  • Remove the tart pan from the refrigerator. Use your fingertips to press the chilled pine nut dough evenly over the bottom and up the sides of the pan. Trim off any excess dough.
  • Bake the crust for 10 to 15 minutes, then rotate it and bake for another 10 to 15 minutes, or until it is golden brown. Remove the crust from the oven and let it cool while you make the filling. (There may be some cracks in the crust; they will not affect the finished tart.)
  • For the sabayon:
  • Bring about 1 1/2 inches of water to a boil in a pot that is slightly smaller than the diameter of the bowl you will be using for the sabayon. Meanwhile, in a large metal bowl, whisk the eggs, yolks, and sugar for about 1 minute, or until the mixture is smooth.
  • Set the bowl over the pot and, using a large whisk, whip the mixture while you turn the bowl (for even heating). After about 2 minutes, when the eggs are foamy and have thickened, add one-third of the lemon juice. Continue to whisk vigorously and, when the mixture thickens again, add another one-third of the lemon juice. Whisk until the mixture thickens again, then add the remaining lemon juice. Continue whisking vigorously, still turning the bowl, until the mixture is thickened and light in color and the whisk leaves a trail in the bottom of the bowl. The total cooking time should be 8 to 10 minutes.
  • Turn off the heat and leave the bowl over the water. Whisk in the butter a piece at a time. The sabayon may loosen slightly, but it will thicken and set as it cools. Pour the warm sabayon into the tart crust and place the pan on a baking sheet.
  • Preheat the broiler. While the sabayon is still warm, place the tart under the broiler. Leaving the door open, brown the top of the sabayon, rotating the tart if necessary for even color; this will take only a few seconds, so do not leave the oven. Remove the tart from the broiler and let it sit for at least 1 hour before serving. Serve at room temperature or cold.

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

LEMON TART WITH FRESH BERRIES



Lemon Tart with Fresh Berries image

Looking for a special occasion summer dessert? This tart features an exquisite lemon filling and is topped with fresh berries--simply delicious!

Provided by jackie

Categories     Fruit Tarts

Time 5h

Yield 8

Number Of Ingredients 13

2 cups all-purpose flour
1 cup unsalted butter, at room temperature
2 large eggs
2 cups water
1 cup white sugar
3 large lemons, zested and juiced
3 large egg yolks egg yolks
3 tablespoons cornstarch
1 tablespoon unsalted butter
1 ¼ cups sliced fresh strawberries
1 cup fresh raspberries
¾ cup fresh blueberries
1 tablespoon powdered sugar, or more to taste

Steps:

  • Preheat the oven to 350 degrees F (180 degrees C). Grease and lightly flour a springform pan and set aside.
  • Combine flour, butter, and eggs in a food processor and pulse until a soft pastry ball forms. The dough will be pretty soft and hard to roll out. Take small portions of dough and flatten between your palms. Cover the base and sides of the springform pan until fully covered. Prick all over with a fork.
  • Bake in the preheated oven until lightly golden, 20 to 25 minutes. Remove pastry from the oven and allow to cool completely.
  • Combine water, sugar, lemon juice, lemon zest, egg yolks, cornstarch, and butter in a large bowl. Beat with an electric mixer until cornstarch and sugar are dissolved. Pour mixture into a small saucepan.
  • Cook over medium heat, stirring constantly, until cream thickens and starts to bubble, about 10 minutes. Remove from heat and pour into the cooled pastry shell. Spread out evenly and chill in the refrigerator until set, about 3 hours.
  • Once custard has set, top with fresh berries and lightly dust with powdered sugar.

Nutrition Facts : Calories 510.7 calories, Carbohydrate 62.9 g, Cholesterol 188.1 mg, Fat 28 g, Fiber 4.7 g, Protein 7 g, SaturatedFat 16.5 g, Sodium 28.1 mg, Sugar 29.4 g

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.

SHORTBREAD LEMON TART



Shortbread Lemon Tart image

For a change from ordinary lemon bars, we added grated orange zest to both the crust and filling to turn the recipe into a lemon tart. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 10 servings.

Number Of Ingredients 14

3 large eggs
1-1/4 cups sugar
1/4 cup lemon juice
1 tablespoon grated orange zest
1/4 cup butter, melted
CRUST:
1 cup all-purpose flour
1/3 cup confectioners' sugar
1/2 cup ground almonds
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/2 cup cold butter, cubed
Additional confectioners' sugar
Fresh raspberries, optional

Steps:

  • Let eggs stand at room temperature for 30 minutes., Preheat oven to 350°. Whisk together eggs, sugar, lemon juice and orange zest. Whisk in butter until smooth. Set aside. , For crust, pulse first 6 ingredients in a food processor until mixture forms a ball. Press dough onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom. , Pour lemon mixture into crust. Bake until center is almost set, 25-30 minutes. Cool on a wire rack. Just before serving, sprinkle with confectioners' sugar and, if desired, fresh raspberries.

Nutrition Facts : Calories 330 calories, Fat 18g fat (9g saturated fat), Cholesterol 101mg cholesterol, Sodium 158mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

TARTEST LEMON TART



Tartest Lemon Tart image

This is my favorite tart because it's made with whole lemons. I fell for it twice-first when Daniel Boulud made it, and then when I had it again in Paris at a patisserie and it reminded me just how much I love it. From "Baking Chez Moi: From My Paris Home to Your Home Anywhere" © 2014 by Dorie Greenspan, published by Rux Martin/Houghton Mifflin Harcourt. All rights reserved.

Provided by Dorie Greenspan

Categories     dessert

Time 3h

Yield 8 servings

Number Of Ingredients 13

1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1/4 teaspoon salt
9 tablespoons unsalted butter, very cold, cut into small pieces
1 large egg yolk
Butter, enough to butter the tart pan and aluminum foil
1 1/2 lemons, scrubbed and dried
1 1/2 cups sugar
1 large egg, room temperature
2 large egg yolks, room temperature
1 1/2 tablespoons cornstarch
1/2 cup heavy cream
4 tablespoons unsalted butter, melted and cooled

Steps:

  • Crust: Put the flour, confectioners' sugar, and salt in a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in. Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. When the yolk is in, process in long pulses-about 10 seconds each-until the dough, which will look granular soon after the egg is added, forms clumps and curds.
  • Turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that might have escaped mixing. This is done by smearing the butter pieces into the flour using the heel of your hand-a French technique called "fraisage."
  • Flatten dough into a disc and place between two pieces of parchment paper. Using a rolling pin, roll out the dough, rotating it ⅛ of a turn at a time and rolling until it's just bigger than the tart pan.
  • Butter the tart pan. Press the dough evenly over the bottom and up the sides of the pan, using all but one little piece of dough, which you should save in the refrigerator to patch any cracks after the crust is baked. Using a fork, give the crust a few pricks and freeze for at least 30 minutes before baking.
  • Parbake the crust: Preheat the oven to 375 degrees F. Butter the shiny side of a piece of aluminum foil and fit the foil tightly against the crust. Add pie weights on top of the foil to keep the crust flat as it bakes. Put the tart pan on a baking sheet and bake the crust for 25 minutes.
  • The filling: Cut the lemons into small pieces and remove the seeds. Put the lemons and sugar in a blender or food processor and pulse, blending and scraping down the sides until you have a smooth mix. Add the remaining filling ingredients and pulse and blend on low speed until the filling is homogeneous. Tap the bowl on the counter several times to "de-bubble" the filling as much as possible.
  • Remove the tart shell from the oven and carefully remove the foil and pie weights. Place back in the oven for 8-10 minutes to lightly brown. Remove the tart and patch any cracks with the leftover dough. Cool and reduce oven temperature to 325 degrees F.
  • Bake the tart: Stir the filling, then pour it into the tart shell. Bake for 20 minutes, then increase the oven temperature to 350 degrees F and bake for an additional 25-30 minutes. (Total baking time is 45-50 minutes.) When the tart is properly baked, it should be set, although perhaps still shaky in the center, and most of the top will have formed a light sugary crust. (Don't be alarmed if the tart has bubbled over the edge of the tart-that's okay.) After cooling the tart to room temperature, set the tart on top of a sturdy can so the ring can drop away. Place on a dish and serve.

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

TART & TANGY LEMON TART



Tart & Tangy Lemon Tart image

Our family adores lemon desserts. I often make this cheery tart for brunch. For extra-special events, I bake it in my heart-shaped tart pan. -Joyce Moynihan, Lakeville, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 14 servings.

Number Of Ingredients 12

3/4 cup butter, softened
1/2 cup confectioners' sugar
1-1/2 cups all-purpose flour
FILLING:
3/4 cup sugar
1 tablespoon grated lemon zest
3/4 cup lemon juice
3 large eggs, room temperature
3 large egg yolks, room temperature
4 ounces cream cheese, softened
1 tablespoon cornstarch
Sweetened whipped cream, optional

Steps:

  • Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until smooth. Gradually beat in flour. Press dough onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom. Refrigerate 15 minutes., Line the unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake until edges are lightly browned, 18-22 minutes. Remove foil and weights; bake until bottom is golden brown, 5-7 minutes longer. Cool on a wire rack., In a large bowl, beat sugar, lemon zest, lemon juice, eggs, egg yolks, cream cheese and cornstarch until blended; pour into crust. Bake until filling is set, 18-22 minutes. Cool on a wire rack. If desired, serve with whipped cream. Refrigerate leftovers.

Nutrition Facts : Calories 254 calories, Fat 15g fat (9g saturated fat), Cholesterol 114mg cholesterol, Sodium 125mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 0 fiber), Protein 4g protein.

More about "recipes for lemon tart"

BEST-EVER LEMON TART RECIPE - HOW TO MAKE A LEMON TART
2019-03-28 Place an 11" tart pan on a medium baking sheet and grease with cooking spray. Press crust mixture into the bottom and sides of the tart pan in an even layer. Make the filling: In a …
From delish.com


CLASSIC LEMON TART RECIPE - A CLASSIC TWIST
In a large heat-resistant bowl, whisk together the sugar, eggs, butter, lemon zest, and juice. Whisk, by hand, for about 5 minutes until mixture is pale and fluffy. Set the bowl over a simmering pot of water (a double boiler) and cook the mixture, stirring constantly, until the mixture thickened about 10 minutes.
From aclassictwist.com


HOW TO MAKE A CLASSIC LEMON TART | KITCHN
2021-03-12 Powdered sugar adds a lighter touch than granulated sugar, and an egg yolk and heavy cream provide the right amount of richness to keep the crust from getting tough. The food processor does all the heavy lifting, quickly breaking down the cold butter and wet ingredients into the dry ingredients while keeping the dough cold.
From thekitchn.com


CLASSIC LEMON TART | DONNA HAY
Remove from the oven and set aside. Reduce temperature to 140°C (250°F). To make the lemon filling, place the cream, eggs, extra yolks, sugar and lemon juice in a bowl and whisk to combine. Strain the mixture into a clean bowl. Transfer the tart to a baking tray and carefully pour the filling into the tart shell.
From donnahay.com.au


EASY LEMON TART RECIPE - LITTLE SWEET BAKER
2022-03-17 Instructions. Preheat oven to 350F and grease a 9″ tart pan. In a large bowl, toss together the flour and powdered sugar. Cut in the butter until the mixture resembles coarse meal. Transfer the mixture to the prepared tart pan. Evenly press the shortbread crust onto the bottom and 1″ up the sides of the pan.
From littlesweetbaker.com


CLASSIC FRENCH LEMON TART (TARTE AU CITRON)
2019-03-11 In a medium saucepan (no heat yet), whisk together the lemon juice, lemon zest, sugar, salt, egg yolks and eggs. Add the cubed butter and turn the heat to medium. Whisk slowly until the butter is all melted. Continue whisking steadily for several minutes until the mixture thickens to a thin custard consistency.
From pardonyourfrench.com


LEMON TART RECIPES | BBC GOOD FOOD
38 ratings. A zingy lemon tart from Mr Ramsay. Gordon's version of the classic French Tarte au citron is well worth the effort. Exclusive Lemon & blueberry cheesecake tart. . This is a premium piece of content available to registered users. A star rating of 0 out of 5. 0 ratings. Combine the classic flavours of lemon and blueberries with a ...
From bbcgoodfood.com


LEMON TART RECIPES - FRENCH, CLASSIC, MINI & MORE | TASTE …
Looking for recipes for lemon tarts? Taste of Home has the best lemon tart recipes from real cooks like you, featuring reviews, ratings, how-to videos and tips. Add Filter. Baking Breads & Desserts Desserts Easter Lemons Tarts Pies Tart Pan Mother's Day Potluck Almonds Cheese Chilling Christmas ...
From tasteofhome.com


MAKE EASY LUSCIOUS LEMON TARTS | LEMON DESSERTS
Cut into 3 1/4 inch rounds. Fit each pastry round into 3 inch tart pans. Prick with a fork. Bake in a preheated oven for 10-12 minutes. Let cool. Place the butter in the top of a double boiler. Bring the water in the double boiler to a boil. Reduce the heat to low, and cook until the butter melts. Combine the sugar and cornstarch, stirring well.
From cookingnook.com


LEMON TARTS RECIPE - PILLSBURY.COM
2021-04-20 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. 2. In small bowl, beat egg yolks with whisk. Gradually beat about 1/2 cup hot mixture into egg yolks.
From pillsbury.com


BEST LEMON TART RECIPE - IN BLOOM BAKERY
2021-08-06 Remove the filling from 15 Golden Oreos. Add them to a food processor and pulse them until they are finely ground. Add in ¼ cup of melted, unsalted butter and 2 tablespoon of granulated sugar. Pulse to combine. STEP TWO: Press the crumbs evenly on the bottom and up the sides of an 8 inch pan.
From inbloombakery.com


FRENCH LEMON TART RECIPE - MARJORIE TAYLOR | FOOD & WINE
Step 1. In a small bowl, whisk the cream with the egg yolk. In a large bowl, combine the 1 1/4 cups plus 2 tablespoons of flour with the sugar and salt. Using a …
From foodandwine.com


SERIOUSLY LEMON TART RECIPE | MYRECIPES
Bake at 450° for 5 minutes. Remove the pie weights and foil. Bake an additional 5 minutes. Cool on a wire rack. Step 3. Reduce oven temperature to 350°. Step 4. Combine granulated sugar, lemon rind, lemon sections, and salt in a medium nonaluminum saucepan, and cook 4 minutes over medium heat or until sugar dissolves.
From myrecipes.com


THE ULTIMATE LEMON TART RECIPE — ZESTFUL KITCHEN
2020-04-01 Heat oven to 375ºF (190ºC) with rack set in middle position. Whisk lemon juice, lemon zest, egg and yolks, honey, and pinch salt in medium saucepan until smooth. Add butter and cook over medium-low heat, stirring constantly with rubber spatula, until mixture thickens and registers 170ºF 6–8 minutes.
From zestfulkitchen.com


LEMON TART RECIPE - COOKIST.COM
Wrap it well and pop it in the fridge for an hour. Roll the dough out and arrange it in your tart pan. Cut off any excess from the edges, then freeze the crust for about half an hour. In the meantime, heat your oven to 375F. Bake the crust for 20 minutes, then turn down the temperature to 350F. Now onto the filling!
From cookist.com


CLASSIC LEMON TART RECIPE - CHATELAINE.COM
Whisk in cream, then lemon juice. After crust has baked 25 min, remove parchment and beans. Pour filling through a sieve into crust. Return tart (on baking sheet) to bottom rack and bake until ...
From chatelaine.com


99 LEMON RECIPES FROM TART TO SWEET TO SAVORY | TASTE OF HOME
2022-03-07 Hannah Pugh Updated: Mar. 30, 2022. When life gives you lemons, make lemonade—and every lemon tart, muffin, pie, cookie, cake and custard you can dream of! Plus, lemony mains, dips, drinks salads & sides. 1 / 99. Get this recipe! ⓘ. 0 seconds of 2 minutes, 9 secondsVolume 0%.
From tasteofhome.com


MINI LEMON TARTS - MEALS BY MOLLY
2022-05-14 This will take about 10-15 minutes. Take the pan off the heat and whisk in the butter until melted. Strain the lemon curd through a sieve and into a bowl. ASSEMBLE AND BAKE. Pour the lemon curd into the baked mini tart shells. Preheat your oven to 350°F. Bake the mini lemon tarts for 10 minutes. Remove from the oven and let cool.
From mealsbymolly.com


ARNOTT’S SCOTCH FINGER LEMON TART
Originally from France, lemon tarts are the perfect dessert for any great family gathering. With a tangy lemon curd filling and buttery pastry, this is a melt-in-your mouth dessert. This recipe uses our Scotch Finger biscuits as the tart base, saving you time without sacrificing the buttery goodness of the classic Lemon tart crust. Sweet and zesty, be sure to give this recipe a try! …
From arnotts.com


LEMON TART | RECIPETIN EATS
2021-06-11 Lemon Tart filling: Preheat oven: Preheat oven to 180℃/350℉ (160℃ fan) Whisk ingredients together: Put all ingredients in a medium saucepan and whisk to combine. Thicken on stove: Place the saucepan on the stove over low / medium low heat. Whisk constantly, especially as the butter is melting, to ensure it doesn't split.
From recipetineats.com


LEMON TART | RECIPE CART
1 ¼ cups All Purpose Flour ((150 grams)) ¼ tsp salt ½ cup butter (cold cut into small pieces (113 grams)) ¼ cup granulated sugar ((50 grams)) 2 tbsp cream ((10 milliliters)) 1 egg yolk ½ cup lemon juice (fresh (120 milliliters)) 2 tbsp lemon zest (zest of 2 lemons) 1 cup granulated sugar ((200 grams)) ½ cup butter ((113 grams)) 4 eggs 2 yolks ¼ tsp salt
From getrecipecart.com


FRENCH STYLE LEMON TART - JULIA RECIPES
2019-04-19 Stir in the lemon juice. Set the bowl over a pan of simmering water and mix and mix and mix on low speed until the mixture reaches 82-83 C (180-181 F) it will take good 15 minutes. Strain the mixture through a mesh sieve into a large bowl and let cool to 60 C (140 F). Then star adding butter pieces.
From juliarecipes.com


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


LEMON TART RECIPE | BON APPéTIT
1999-04-30 Step 1. Finely grind almonds in processor. Add flour, sugar and salt and process until blended. Add butter and process until mixture resembles coarse meal. With machine running, add ice water, 1 ...
From bonappetit.com


BEST LEMON TART RECIPE - HOW TO MAKE A LEMON TART
2022-04-11 For the filling: In a medium saucepan whisk together the sugar, cornstarch, flour and salt. Gradually whisk in 1 1/2 cups cold water until smooth. Cook over medium heat, stirring frequently, until the mixture boils, about 5 minutes. Boil for 1 minute, stirring constantly, then remove from the heat.
From thepioneerwoman.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


LEMON TART {WITH A SHORTBREAD CRUST} - BELLY FULL
2021-03-24 Preheat oven to 350 degrees F. Grease a 9-inch tart pan, or line with parchment paper. Make the crust: Whisk together the flour, powdered sugar, and salt. Add softened butter and vanilla. Mix together until a ball forms. (A food processor works great for this.)
From bellyfull.net


9 LEMON TART RECIPES FOR A SLICE OF SUNSHINE | ALLRECIPES
2021-04-15 This top-rated homemade lemon tart recipe makes two sweet pastry crusts, which means you can freeze one for another time. Whip up any leftover heavy cream and pipe on top; garnish with lemon zest or fresh berries for an irresistible dessert. 5 of 10 View All. 6 of 10. Pin Share. Facebook Tweet Email Send Text Message. Crostata with Lemon Custard and …
From allrecipes.com


MARY BERRY'S LEMON TART RECIPE - BBC FOOD
Reduce the oven temperature to 170C/325F/Gas 3. For the filling, break the eggs into a large bowl and whisk together with a wire whisk. Add the rest of the filling ingredients and whisk again ...
From bbc.co.uk


LEMON TART RECIPE - RAYMOND BLANC OBE
Step 1. Start with making the sweet pastry. In a large bowl, with a spatula or wooden spoon, mix the soft butter and icing sugar to a cream; then beat in 2 of the egg yolks. Add the flour and, with your fingertips, rub the butter mixture and flour together to achieve a crumbly texture.
From raymondblanc.com


Related Search