SHORTBREAD LEMON TART
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
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.
LEMON CURD TART
Provided by Ina Garten
Categories dessert
Time 1h35m
Yield 1 (9 or 10-inch) tart
Number Of Ingredients 10
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 BEST LEMON TART EVER
Very lemony-flavored with a shortbread crust; to die for! You can make smaller slices and tart can yield 16. Very decadent!
Provided by ChefChristi1221
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Combine butter, 1/2 cup sugar, vanilla extract, and salt in the mixing bowl of a stand mixer; mix ingredients thoroughly with a paddle attachment. Mix flour into butter mixture to make a smooth dough. Press dough into a 9-inch tart pan; refrigerate crust for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake crust until light golden brown, 15 to 20 minutes.
- Whisk sugar, eggs, lemon zest, lemon juice, and 1/2 cup flour in a bowl until smooth. Pour lemon filling into crust. Cover edges of crust with strips of aluminum foil to prevent burning.
- Bake tart until filling is set, about 20 minutes. Cool completely and dust with confectioners' sugar.
Nutrition Facts : Calories 507 calories, Carbohydrate 78.8 g, Cholesterol 115.5 mg, Fat 19.5 g, Fiber 1.1 g, Protein 6.2 g, SaturatedFat 11.6 g, Sodium 149.8 mg, Sugar 50.9 g
LEMON CURD TART
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
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
EASY MINI LEMON TARTS WITH SHORTBREAD CRUST
These lemony mini tarts are rich and satisfying! The optional fresh fruit garnish adds a beautiful color and a lovely contrast in flavors. Serve individual mini-tarts garnished with fresh berries and sprinkled with confectioner's sugar, if desired.
Provided by Bibi
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine sugar, lemon juice, eggs, flour, and lemon zest for filling together in a large mixing bowl, and whisk until well blended. Set aside.
- Combine flour, butter, sugar, and salt for crust in the bowl of a food processor and pulse several times, until the dough begins to come together in a ball.
- Divide the dough into 6 equal portions, placing dough portions in each well of a nonstick 6-well mini tart pan. Press dough over the bottom of each well and up the sides.
- Bake in the preheated oven until the filling is set and the crust is lightly browned, 25 to 30 minutes. Cool on a wire rack until mini tarts reach room temperature.
Nutrition Facts : Calories 670.3 calories, Carbohydrate 86.3 g, Cholesterol 174.3 mg, Fat 33.6 g, Fiber 1.4 g, Protein 8.2 g, SaturatedFat 20.3 g, Sodium 200.3 mg, Sugar 50.7 g
LEMON-HONEY TART WITH SALTED SHORTBREAD CRUST
Provided by Alison Roman
Categories Dessert Bake Christmas Lemon Winter Honey Lemon Juice Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 20
Steps:
- For crust:
- Coat springform pan with nonstick spray. Whisk flour, cornstarch, and salt in a small bowl; set aside. Place butter and powdered sugar in a food processor. Pulse until mixture is smooth. Add dry ingredients to food processor and pulse until mixture resembles medium-size pebbles (dough will not come together completely). Transfer dough to prepared pan. Using your fingers, press dough evenly onto bottom and 1 1/2" up sides of pan. DO AHEAD: Crust can be prepared 1 day ahead. Cover and chill.
- For filling and assembly:
- Using a mandoline, slice lemon into paper-thin rounds. Remove seeds. (If using a regular lemon, blanch slices in boiling water for 4 minutes, drain, and let cool before proceeding). Mix sugar, honey, and lemon zest in a medium bowl. Add lemon slices and toss to coat. Let sit until lemon is softened and sugar is dissolved, 30-45 minutes. DO AHEAD: Lemon slice mixture can be made 1 day ahead. Cover and chill.
- Place rack in upper third of oven; preheat to 325°F. Bake crust until center is firm to the touch and edges are beginning to turn golden brown, 30-35 minutes.
- When crust is almost done baking, whisk eggs and egg yolks in a medium bowl to blend. Whisk flour, cornstarch, and salt in a small bowl; add to egg mixture and whisk to combine. Whisk in lemon juice. Add lemon slice mixture; mix gently to combine.
- Reduce oven temperature to 300°F. Pour filling into hot crust. Bake until filling is set and slightly puffed around edges, 25-30 minutes. Transfer pan to a wire rack; let cool completely. Chill for at least 4 hours, then unmold. Serve cold. DO AHEAD: Tart can be made 2 days ahead. Cover and keep chilled.
LEMON SHORTBREADS
Every year my mom and I collect cookie recipes we want to try and then get together in early December for an afternoon of baking. These no-fail lemon cookies have become an annual tradition. They're a wonderful homemade holiday gift. -Kristen Stecklein, Glendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4 dozen.
Number Of Ingredients 11
Steps:
- Beat butter, sugars and salt until blended; beat in lemon zest. Gradually beat in flour. Divide dough in half. Shape each into a disk; wrap. Refrigerate 30 minutes. Let dough stand at room temperature 5-10 minutes to soften slightly. , Preheat oven to 325°. Roll each portion of dough between two pieces of waxed paper to 1/4-in. thickness. Cut dough with a floured 1-1/2-in. heart-shaped or other cookie cutter. Place 1 in. apart on lightly greased baking sheets., Bake until bottoms are lightly browned, 7-10 minutes. Remove to wire racks to cool completely., For glaze, mix confectioners' sugar, lemon peel and lemon juice until smooth; spread over cookies. Sprinkle with colored sugar.
Nutrition Facts : Calories 82 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 80mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
More about "shortbread lemon tart recipes"
LEMON TART (WITH SHORTBREAD CRUST) - SUGAR AND SOUL
From sugarandsoul.co
5/5 (1)Total Time 4 hrs 40 minsCategory DessertCalories 340 per serving
- Add the melted butter to the food processor with the crumbs and pulse until the mixture begins to clump together.
- Press the crust mixture into the prepared tart pan and tamp down with the flat bottom of a measuring cup or tamper to compact.
LEMON TART WITH A BUTTERY SHORTBREAD CRUST | THE RECIPE …
From therecipecritic.com
5/5 (1)Total Time 22 minsCategory DessertCalories 267 per serving
- Preheat oven to 350 degrees. In a food processor add the powdered sugar, flour and butter. Pulse until combined.
- Press into the bottom of a 9 inch tart pan and poke the bottom with a fork. Bake for 10-12 or until golden brown. Remove from the oven.
- Make one recipe for lemon curd. Pour into the bottom of the shortbread crust. Refrigerate for 4 hours or overnight until set.
SHORTBREAD LEMON TART RECIPE - TASTE AND TELL
From tasteandtellblog.com
4.7/5 (31)Category DessertServings 10-12Total Time 55 mins
LEMON TART WITH LEMON SHORTBREAD CRUST - MEALS BY MOLLY
From mealsbymolly.com
LEMON TART {WITH A SHORTBREAD CRUST} - BELLY FULL
From bellyfull.net
LEMON TART WITH SHORTBREAD CRUST - FRUGAL MOM EH!
From frugalmomeh.com
MINI LEMON TARTS WITH SHORTBREAD CRUST - LIVELY TABLE
From livelytable.com
SHORTBREAD TARTS WITH LEMON CURD FILLING - PHENOMENAL
From phenomenalphoods.com
LEMON BARS WITH SHORTBREAD CRUST - SALLY'S BAKING …
From sallysbakingaddiction.com
RASPBERRY-LEMON SHORTBREAD TART | RACHAEL RAY IN …
From rachaelraymag.com
LEMON-HONEY TART WITH SALTED SHORTBREAD CRUST …
From bonappetit.com
LITTLE SHORTBREAD LEMON TARTS WITH RASPBERRY DRIZZLE
From canadianbudgetbinder.com
PLUM TART WITH LEMON SHORTBREAD CRUST - RECIPE
From finecooking.com
BEST LEMON TART RECIPE - HOW TO MAKE A LEMON TART
From thepioneerwoman.com
SHORTBREAD LEMON TART | PUNCHFORK
From punchfork.com
LEMON SHORTBREAD TARTS - A CANADIAN FOODIE
From acanadianfoodie.com
LEMON TART SHORTBREAD | GAY LEA
From gaylea.com
EASY LEMON LIME TART WITH SHORTBREAD CRUST - RACHEL COOKS®
From rachelcooks.com
LEMON BLUEBERRY SHORTBREAD TART • WANDERLUST AND WELLNESS
From wanderlustandwellness.org
ULTIMATE CLASSIC LEMON TART RECIPE - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
EASY MINI LEMON TARTS WITH A SHORTBREAD CRUST
From saladinajar.com
LEMON CURD TART WITH SHORTBREAD CRUST - BAKER BETTIE
From bakerbettie.com
SHORTBREAD LEMON TART RECIPE: HOW TO MAKE IT - TASTE OF …
From preprod.tasteofhome.com
LEMON TART WITH ROSEMARY SHORTBREAD CRUST - ELISABETH & BUTTER
From elisabethandbutter.com
SHORTBREAD LEMON TART RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
EASY LEMON TART WITH SHORTBREAD CRUST - 31 DAILY
From 31daily.com
CLASSIC LEMON TART RECIPE - A CLASSIC TWIST
From aclassictwist.com
LEMON BLUEBERRY TART RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
SHORTBREAD LEMON TART RECIPE: HOW TO MAKE IT - TASTE OF HOME
From stage.tasteofhome.com
LEMON SHORTBREAD - MY LIFE AFTER DAIRY
From mylifeafterdairy.com
LEMON SHORTBREAD • MELTS IN YOUR MOUTH! - THE VIEW FROM GREAT …
From theviewfromgreatisland.com
LEMON SHORTBREAD TARTLETS | BAKED BY RACHEL
From bakedbyrachel.com
SHORTBREAD LEMON BARS - COUNTRY AT HEART RECIPES
From countryatheartrecipes.com
LEMON TART WITH A SHORTBREAD COOKIE CRUST, GARNISHED WITH PANSIES
From aprettylifeinthesuburbs.com
LEMON TART - WALKERS SHORTBREAD INC.
From us.walkersshortbread.com
HONEY-LEMON TART WITH SHORTBREAD CRUST - FAB EVERYDAY
From fabeveryday.com
MEYER LEMON CURD TART WITH SHORTBREAD CRUST | WORN SLAP OUT
From wornslapout.com
LEMON BARS WITH TENDER SHORTBREAD CRUST - MY COUNTRY TABLE
From mycountrytable.com
LEMON TART WITH A BUTTERY SHORTBREAD CRUST RECIPE | RECIPES.NET
From recipes.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love