Tart Lemon Triangles Recipes

LUSCIOUS LEMON TRIANGLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish and then line it with enough aluminum foil to leave overhang along all edges for lifting finished dessert from the pan. Grease the foil.
• Stir 2 cups flour, 1 cup confectioners' sugar, and 1 tablespoon lemon zest together in a bowl. Mash butter into the flour mixture until the mixture resembles fine crumbs; press into the bottom of the prepared dish.
• Bake in preheated oven until golden brown, 15 to 20 minutes.
• Beat eggs in the bowl of a stand mixer until lightened in color.
• Mix white sugar, 1/4 cup flour, and baking powder in a bowl until no lumps remain; beat into the eggs until incorporated fully. Stir lemon juice and lemon zest to the egg mixture; pour over the prepared crust.
• Bake in preheated oven until set in the middle and the edges are slightly golden, about 25 minutes.
• Cool pastry in the pan until just warm to the touch, dust with confectioners' sugar, and cool completely. Lift pastry from pan by the foil and refrigerate until slightly firmed. Cut into 2-inch squares; halve each square diagonally to get triangles.

TART LEMON TRIANGLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Process butter, 1/4 cup confectioners' sugar and 1 cup flour in food processor 10 seconds, or blend with pastry blender. Pat dough evenly into 9 inch round pie plate.
• Bake 12 to 15 minutes, until golden.
• Combine eggs, white sugar, lemon zest, lemon juice and 3 tablespoons flour and mix until smooth; pour mixture over hot crust.
• Bake 15 to 20 minutes more, until firm. Let cool completely in baking dish. Sprinkle with confectioners' sugar and cut into 12 triangles.

LEMON TRIANGLES

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with aluminum foil; spray foil with cooking spray.
• Beat spread and 1/2 cup of the granulated sugar in large bowl with electric mixer on medium speed 3 minutes. Beat in 2 cups of the flour on low speed until mixture is crumbly. Press in pan. Bake 18 to 20 minutes or until crust is dry and begins to brown.
• Beat eggs, remaining 2 cups granulated sugar, remaining 1/3 cup flour, the lemon peel, lemon juice and salt in large bowl on medium speed about 2 minutes or until smooth. Pour over hot crust.
• Bake 20 to 25 minutes or just until set. Cool completely on wire rack, about 1 hour. Lift bars out of pan with foil. To make bars, use sharp wet knife to cut into 6 rows by 3 rows. Cut each rectangle diagonally in half to make triangles. Sprinkle with powdered sugar before serving.

TART LEMON PIE

Steps:

• On a lightly floured surface and using a lightly floured rolling pin, roll out a disk of dough into a circle about ¼-inch thick. Starting at one end, gently roll up the dough onto the rolling pin. Unfurl the dough over a 9-inch pie plate, preferably ceramic, and press it in lightly, making sure it's lining the plate.
• Trim so that there's about ½ inch of excess dough hanging over the edge of the pie plate. (If the dough feels warm, refrigerate it for 15 minutes.) Tuck the excess dough under itself so it is flush with the edge of the pie plate; leave the pie like this for a straight-edge finish, or crimp as desired. Dock the base and sides all over with a fork and refrigerate at least 30 minutes, and up to 2 hours.
• Roll out the second disk of dough to ¼-inch thickness. Cut out several small triangles (or other shapes from the dough); do as many as you like, and as many as a few dozen for a more intricate design. You can cut them freehand, trace a stencil using a paring knife or use a small cookie cutter. Transfer the shapes to a baking sheet lined with parchment and chill at least 30 minutes.
• Place a rack on the bottom shelf of the oven, and place a baking stone, if you have one, on the rack. Heat the oven to 425 degrees. Use a small brush to evenly paint egg wash on the edge of the crust. Cut a square of parchment paper and use it to line the crust. Fill with pie weights (or dried beans) up to the top edge. Place the plate on a baking sheet lined with parchment or foil.
• Transfer the baking sheet to the oven, placing it directly on the baking stone if using. Bake until the outer edge is beginning to become golden brown, 17 to 20 minutes. Remove the parchment and pie weights. If the dough puffs up anywhere, you can puncture it with a fork. Continue to bake until the base is baked through and the outer edge is deeply brown, 12 to 15 minutes more. Cool the crust completely.
• Egg wash the top of the triangle cutouts. Transfer to the oven on the middle rack and bake until they are evenly golden brown, 12 to 15 minutes. Cool completely.
• When the crust is cool, make the filling: In a medium pot, whisk the lemon juice, lemon zest and ½ cup/120 milliliters water to combine. In a medium bowl, whisk the sugar, cornstarch and salt to combine. Whisk this mixture into the pot and then place it over medium-high heat, stirring occasionally, until the mixture comes to a simmer. Reduce the heat to medium and cook at a simmer, stirring occasionally, for 2 minutes.
• In a medium, heatproof bowl, lightly whisk the whole eggs and egg yolks. When the lemon mixture has come to a simmer, gradually add about ¼ of the hot liquid to the egg yolks in a slow, steady stream while whisking constantly to combine.
• Whisk the egg yolk mixture back into the pot, and switch to a heatproof spatula. Reduce the heat to medium-low and continue to cook, stirring constantly, until the mixture thickens, about 5 to 7 minutes. It should come to a boil - not small bubbles around the outer edge, but fat bubbles from the center of the pot. (You should also see a distinct line that quickly closes in on itself if you drag your spatula through the curd.) Remove the pot from the heat and stir in the butter, a few cubes at a time. Mix thoroughly to combine.
• Strain the lemon curd through a fine mesh sieve into the cooled pie crust, and spread into an even layer. Place plastic wrap directly over the surface when the pie is still hot and chill until the curd is set, at least 3 to 4 hours and up to overnight.
• If you like, create an optional spiral on the surface of the pie once the curd is fully cool: Transfer the pie to a cake turntable. If the surface looks uneven, smooth it with a small offset spatula. Then place the spatula in the center of the curd at a 45-degree angle, and begin to rotate the turntable while you gently move the spatula towards the outer edge. Move steadily and not too slowly.
• Keep the pie chilled until ready to serve. Just before serving, arrange the cutouts on the surface of the pie in 6 diagonal lines. If you like, alternate the points of the triangles on each line to create a more graphic effect. Serve with whipped cream, if desired. Store leftovers in the refrigerator wrapped tightly in plastic wrap.

LEMON TRIANGLES

Steps:

• Preheat oven to 350°F.
• Line 13x9-inch baking pan with aluminum foil, then spray with nonstick cooking spray; set aside.
• In large bowl, with electric mixer, beat Imperial spread and 1/2 cup granulated sugar until light and fluffy, about 3 minutes.
• Beat in 2 cups flour until fine crumbs form.
• press into prepared pan. Bake uncovered 20 minutes.
• Meanwhile, in medium bowl, with electric mixer, beat eggs, remaining 2 cups granulated sugar, remaining 1/3 cup flour, lemon juice and lemon peel 4 minutes or until light and fluffy; pour over hot baked crust.
• Bake an additional 25 minutes or until lemon minxure is just set.
• On wire rack, cool completely.
• Using foil, lift out of pan. spray knife with nonstick cooking spray and cut into triangles.
• To serve, sprinkle generously with confectioner's sugar.

TART & TANGY LEMON TART

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.

LEMON AND ELDERFLOWER TART

Steps:

• Butter a 23cm/9-inch loose-bottomed tart tin, make the pastry, then use it to line the tin and blind bake it according to the instructions. Lower the oven temperature to 340°F/170°C/150°C fan/gas 3.
• Lightly whisk together the eggs, sugar and lemon juice, then add the cream and elderflower cordial. Stir in two-thirds of the lemon zest, reserving the rest for the top. Try to pop any bubbles that appear on the surface with a skewer or skim them off with a spoon.
• Pour half the lemon mixture into the tart case then put it in the oven. Once it is safely in, fill it completely to the top with the rest of the mixture (this half and half approach helps to prevent spillage) then bake for 30-35 minutes or until the tart has just set. It should still have a slight wobble in the middle.
• Leave the tart to cool completely before removing it from the tin and chilling it in the fridge. To serve, dust with confectioners' sugar and the remaining lemon zest and if you like you can add a big dollop of mascarpone mixed with whipped cream on the side.