FRENCH LEMON TART - TARTE AU CITRON
Recipe video above. This is an elegant, classic French Lemon Tart recipe that's totally straightforward to make. The lemon tart filling is my ideal version: smooth and melt-in-your-mouth creamy, and not too sweet or too sour (like so many recipes seem to be??!). It's set just enough so you can cut neat slices.The tart crust is a French Sweet Tart Crust called Pâte Sucrée. It's tastier and easier than the usual shortcrust. This is the only tart crust recipe you will ever need!IMPORTANT: Readers have had problems with butter splitting in the lemon curd. This occurs if heat is too strong. Please use low heat, as per recipe directions! :)
Provided by Nagi
Categories Sweet Sweet Baking
Number Of Ingredients 7
Steps:
- Make tart crust per linked recipe, including blind baking the empty tart crust. Allow to fully cool before filling (to ensure it won't go soggy).
- 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. Keeping stirring until the mixture thickens enough to visibly mound (ie. holds its shape briefly) on the surface when dolloped - about 5 minutes, though it might take longer depending on stove strength, saucepan heat retention etc. See video and photos for thickness guide. Don't take it off the stove until it's thick enough otherwise the Filling won't set.
- Strain into a bowl using a fine mesh strainer.
- Fill tart: Pour into tart shell and smooth the filling surface using an offset spatula or similar.
- Bake: Bake for 5 minutes. It will still be a soft custard when you touch it but not liquidity. It will set more when cooled so it's sliceable.
- Cool: Cool tart fully to allow it to set before slicing to serve. Pictured with a dollop of creme fraiche (a thick, rich cream that has a slight tartness, and goes very well with the lemon tart) or whipped cream and even vanilla ice cream.
- Decorate if desired with lemon slices, edible flowers, raspberries. Else pipe on dollops of whipped cream or dust with icing sugar!
Nutrition Facts : Calories 183 kcal, Carbohydrate 13 g, Protein 3 g, Fat 13 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 112 mg, Sodium 33 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
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
THIN LEMON TART
Don't be put off by the amount of butter in the pastry dough. It is rolled very thin, and one serving is just enough to satisfy any sweet craving. Try this dessert with a cup of Earl Grey tea.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Number Of Ingredients 7
Steps:
- In a bowl, combine the flour, 1 teaspoon sugar, lemon zest, and salt. With a fork, blend in the butter until the mixture resembles coarse meal. Add 2 teaspoons of ice water and toss until incorporated. Add remaining ice water, tossing with a fork until the mixture begins to come together. Form the dough into a ball, wrap in plastic wrap, and chill for 30 minutes.
- Preheat the oven to 350 degrees. On a lightly floured surface with a floured rolling pin, roll out the dough into a 4 x 7-inch rectangle. Transfer the dough to a baking sheet and poke it all over with a fork. Bake until golden, about 10 minutes. Transfer to a cooling rack set over a baking sheet lined with parchment paper.
- Meanwhile, in a small saucepan, stir together 2 tablespoons water and remaining 1/2 cup sugar. Bring the mixture to a boil over moderately high heat, brushing down the sides of the pan with a pastry brush dipped in water. Turn the heat to low and simmer for 10 minutes, or until the caramel is light amber.
- Arrange the lemon slices down the center of the pastry and pour the hot caramel over the lemon slices. Let the pastry cool. Using a very sharp knife, cut into 4 pieces and serve.
LEMON TART
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.
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
LEMON THINS
These irresistible thins have a tart lemon taste and crisp texture. To create a simple but special dessert, place some of the cookies in bowls of chocolate or vanilla ice cream.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 4 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in the lemon juice, lemon zest and extracts. , Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture and mix well. Shape into a 12-in. roll; wrap in plastic. Refrigerate for at least 2 hours or until firm., Preheat oven to 350°. Unwrap dough; cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. , Bake until the edges are lightly browned, 9 minutes. Cool 1-2 minutes before removing from pans to wire racks to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 49 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 42mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.
WHOLE-LEMON TART
My grail is a simple dessert that both satisfies and surprises. This tart, adapted from a recipe that was originally given to me by Jean-Marie Desfontaines of the Paris patisserie Rollet Pradier, has all that I look for in a dessert. The filling is the surprise - it's made with every part of the lemon except the seeds, and so its flavor is exuberantly full. It's also easy to make - it all happens in the food processor. It bakes to a creaminess that teeters between custard and pudding. Alone, it's interesting, but with the sweet crust (think butter cookie), it's deeply satisfying. To get every lick of flavor and the best texture out of the crust, don't roll it too thin and make sure to bake it well - you want the color to be truly golden brown.
Provided by Dorie Greenspan
Categories pies and tarts, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 7
Steps:
- Center a rack in the oven, and heat it to 325 degrees. Place the crust on a baking sheet lined with parchment paper.
- Cut the lemon into thin slices, and discard the seeds. Toss the slices and sugar into the bowl of a food processor, and whir for 3 minutes, scraping the bowl as needed, until smooth. With the machine running, add the eggs, one at a time, and then, when they're incorporated, the cornstarch followed by the melted butter. Remove the bowl, and rap it against the counter a few times to pop some of the bubbles in the mixture. Pour the batter into the crust.
- Bake the tart for 45 to 55 minutes, until the filling is puffed and lightly browned - don't be concerned if the top cracks. If you tap the side of the pan, the filling should seem firm; if it jiggles just the least bit in the center, that's fine. A toothpick poked into the center - be gentle - will come out clean. Transfer the tart on the baking sheet to a cooling rack. Leave until it reaches room temperature. The tart can be served now or chilled (it will keep in the refrigerator overnight).
- Just before serving, dust the top with confectioners' sugar.
Nutrition Facts : @context http, Calories 405, UnsaturatedFat 8 grams, Carbohydrate 56 grams, Fat 20 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 10 grams, Sodium 137 milligrams, Sugar 38 grams, TransFat 0 grams
SIMPLE LEMON TART
This simple recipe for a lemon tart will be a new favorite dessert. The blowtorch called for in the last step can be either the regular type from a hardware store or a specialty chef's model from a kitchen-supply store.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Remove short-crust dough from refrigerator. Remove parchment paper covering top, and invert onto a baking sheet. Press an 11-inch flan ring in center of short-crust dough to cut out a circle. Keeping flan ring on baking sheet, trim excess dough from outside of ring, and reserve for another use. Prick circle of dough several times with a fork. Chill until firm, about 20 minutes.
- Remove dough-lined flan ring from refrigerator. Bake until light golden brown, 15 to 18 minutes. Cool completely on a wire rack before filling.
- Combine creme fraiche, eggs, egg yolks, lemon zest and juice, vanilla bean, and sugar in a medium-size heatproof bowl. Place over a pot of simmering water. Cook, stirring occasionally, until mixture thickens, about 20 minutes.
- Remove from heat, and stir in softened gelatin sheets. Strain mixture through a fine-mesh sieve set over a medium-size bowl. Cover surface of mixture with plastic wrap to prevent skin from forming. Set mixture in an ice bath to cool to 100 degrees.
- Add butter, and using a handheld immersion blender, mix for 5 minutes. Pour into prebaked tart shell. Chill until mixture is firm, 2 to 3 hours.
- Just before serving, sprinkle individual slices with a light, even layer of sugar. Caramelize sugar to a golden brown, using a blowtorch or placing under a broiler.
RUSTIC LEMON TART
Steps:
- Preheat oven to 425 degrees.
- Beat the eggs with the sugar and lemon juice. Stir in the melted butter. Peel all the skin and pith from the lemon, exposing the flesh. Cut six thin slices from the widest portion and remove the seeds.
- Roll the pastry into a 12-inch circle and fit it into an 8-inch round tart pan, allowing the excess to hang over the sides. Spread with the marmalade. Pour the lemon mixture in and float the lemon slices on top. Fold the excess pastry gently over the edge of the filling, pleating it randomly as you go, to form a rough border about two inches wide.
- Place in the oven and bake for about 40 minutes, until the pastry has browned and the filling is fairly firm. Serve with whipped cream.
FRENCH-STYLE LEMON TART RECIPE BY TASTY
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
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
THE ULTIMATE MAKEOVER: LEMON TART
Enjoy an incredible half-fat version of this classic dessert, which tastes every bit as good as the original
Provided by Angela Nilsen
Categories Afternoon tea, Dessert, Treat
Time 1h40m
Yield Cuts into 12 slender slices
Number Of Ingredients 10
Steps:
- Rub the butter into the flour until the mix looks like fine breadcrumbs. Stir in the icing sugar, then make a well and use a round-bladed knife to stir in the oil, egg yolk and 1½-2 tbsp cold water until dough comes together. Without overhandling, gather into a ball. On a lightly floured surface, roll out so it fits a 23 x 2cm loose-bottom flan tin. Ease the pastry into the tin, then trim the edges by rolling the rolling pin over the top. Press the pastry into the flutes so it sits very slightly proud of the edge (this extra height helps in case of any shrinkage). Lightly prick the pastry base with a fork, then chill for about 10 mins. Heat the oven to 190C/170C fan/gas 5.
- Meanwhile, make the filling. Beat the eggs and egg whites together with a wooden spoon until well mixed. Sift the icing sugar into a bowl, then gradually beat in the eggs. If the mix is at all lumpy, simply beat with a wire whisk. Stir in the lemon zest and the juice. Leave to stand so the lemon flavour can develop.
- Sit the chilled pastry case on a baking sheet. Line with baking parchment and baking beans and bake blind for 20 mins until well set. Carefully lift out the beans and paper, then bake the pastry case for another 3-5 mins until the base is cooked and pale golden.
- Strain the lemon mixture through a sieve. Beat the crème fraîche in a medium bowl until smooth, then slowly stir in the lemon mix until well blended. Transfer to a jug, then carefully pour two thirds into the warm pastry case. Place in the oven with the oven shelf half out, pour in the rest of the filling, then carefully slide the shelf back in. Reduce the heat to 150C/130C fan/gas 2. Bake for 25-30 mins until barely set with a slight wobble in the middle. Cool for about 1 hr, then serve with a light dusting of icing sugar. Best eaten the same day.
Nutrition Facts : Calories 186 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 15 grams sugar, Protein 4 grams protein, Sodium 0.14 milligram of sodium
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