TART LEMON ICE CREAM
You don't need an ice cream maker for this easy tart recipe. Just freeze in a dish right in your freezer.
Provided by VRMWIFE
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 4h
Yield 4
Number Of Ingredients 4
Steps:
- Combine the lemon zest and sugar in the container of a food processor. Blend until the zest is very fine. In a medium bowl, stir together the sugar and milk until sugar has dissolved, then stir in the lemon juice. In a separate bowl, whip the heavy cream until stiff but not grainy. Gently fold the whipped cream into the lemon mixture until evenly blended.
- Pour the mixture into a 9x5 inch loaf pan, and cover with plastic wrap. Freeze for 3 hours, or until firm.
Nutrition Facts : Calories 434.7 calories, Carbohydrate 57.4 g, Cholesterol 86.4 mg, Fat 23.3 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 14.5 g, Sodium 48.4 mg, Sugar 52.9 g
LEMON BERRY TART
A light and summery tart filled with lemon cream and topped with fresh berries.
Provided by Annalise
Categories Dessert
Time 4h
Number Of Ingredients 15
Steps:
- Combine the flour, sugar and salt in a large bowl or the bowl of a food processor.
- Add the cubed butter and cut into the other ingredients with a pastry blender until coarse and sandy, or if you're using a food processor, pulse in short bursts.
- Whisk together the egg yolk and 2 tablespoons of the ice water. Add to the flour mixture and use a spoon or your hands (or a few pulses) to bring it together into a ball. If needed, add more ice water 1/2 tablespoon at a time.
- Cover with plastic wrap and chill in the fridge 1 hour. (Can be made up to 3 days ahead.)
- On a floured surface, roll the crust out to a rough 12 or 13-inch circle. Transfer to a greased 8-inch tart pan and press it in gently. Remove any overhanging crust.
- Chill in the fridge 30 minutes. (Can be made up to 3 days ahead, cover with plastic wrap.)
- Preheat oven to 375°F. Line chilled crust with greased foil and fill tart with baking weights, dry rice, or beans. Bake for 20 minutes.
- Remove foil and weights and bake for 10 minutes more, until golden. Remove and cool completely.
- Warm the milk in a medium saucepan over medium heat just until bubbles appear at the edges. Do not bring to a boil.
- Meanwhile, whisk together the egg yolks, sugar, cornstarch, and lemon zest. Mixture will be very thick. When milk is warm, add to the egg mixture in a small steady stream while whisking constantly.
- Return mixture to the saucepan and cook over medium heat until thick, while stirring constantly with a rubber spatula. This should take about 3-4 minutes.
- Remove from heat and stir in butter, lemon juice, and vanilla extract.
- Pour into a bowl and cover with plastic wrap, pressing it directly on the surface of the custard. Chill completely, 1-2 hours.
- Stir cooled custard until smooth and spread into the tart crust.
- Top tart with fresh berries. Serve immediately, or chill in the fridge for up to 2 hours. Tart is best the day it is assembled, but can be stored in the fridge for a few days.
Nutrition Facts : Calories 400 kcal, Carbohydrate 43 g, Protein 7 g, Fat 23 g, SaturatedFat 13 g, Cholesterol 198 mg, Sodium 109 mg, Fiber 2 g, Sugar 21 g, ServingSize 1 serving
LEMON CURD CREAM TART
Make and share this Lemon curd cream tart recipe from Food.com.
Provided by Hey Jude
Categories Tarts
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°.
- To make crust, combine gingersnap crumbs, butter and sugar in a bowl; stir with a fork to dampen crumbs.
- Pat crumbs on bottom and up sides of a 7-inch tart pan with a removable bottom; bake for 10 minutes or until firm and slightly browned; remove from oven and cool completely.
- To make filling, beat eggs and egg yolks together in a heavy-bottomed pan; add 3/4 cup sugar and beat; add lemon juice and butter.
- Cook lemon mixture over medium heat, stirring constantly for 5-10 minutes or until thickened to the consistency of pudding.
- Remove the curd from the heat.
- If it's lumpy, strain through a wire strainer.
- Place curd in a bowl and completely chill; when curd is cold, combine remaining 1/4 cup sugar with whipping cream in a bowl and beat until stiff; fold lemon curd into the whipped cream mixture.
- Gently spoon lemon mixture into the prepared tart crust; chill 1-2 hours.
- Just before serving, wash strawberries and pat dry; remove stems, thinly slice berries lengthwise and arrange over the tart.
Nutrition Facts : Calories 813.5, Fat 48.3, SaturatedFat 27.4, Cholesterol 322.4, Sodium 497.8, Carbohydrate 91.2, Fiber 1.3, Sugar 63.2, Protein 8.1
MINI LEMON CURD TARTS
Delightfully tangy lemon tarts on a crisp, all-butter pastry crust. I love using my homemade lemon curd in this recipe! If you plan to make your own curd, you'll need egg yolks, whole eggs, fresh lemons, butter, and sugar.
Provided by Lauren Keating
Categories Healthy Dessert Recipes
Time 1h10m
Number Of Ingredients 8
Steps:
- Add the flour, butter, and salt to a food processor. Pour in the cold water and pulse 3-5 times, to form a crumbly dough that you can easily mold with your hands.
- Place the dough on a floured surface and roll it into a ball. If the dough is too dry to come together, add more water 1 Tablespoon at a time.
- Wrap the dough in plastic wrap and refrigerate it for one hour.
- Once the dough is chilled, heat your oven to 350°F.
- Working on a floured surface, roll the dough to 1/8-inch thickness. Place your tart shell tins underneath the dough and press down on the crust (or roll over it with your rolling pin) to get a perfect cut for the shell.
- Use a fork to dock the crusts by poking them 2-3 times. Line the inside of the shells with dried beans or pie weights.
- In a small bowl, whisk together the egg yolk and 1 Tablespoon water; set aside.
- Bake at 350°F for 25 minutes then, remove the weights and foil and brush the crusts with the egg wash. Bake for another 15 minutes, or until the shells are golden brown and cooked through.
- Cool completely on a wire rack.
- Spoon 1 Tablespoon of lemon curd into each tart shell. Garnish with fresh berries, if desired.
Nutrition Facts : ServingSize 1 g, Calories 150 kcal, Carbohydrate 19 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 31 mg, Sodium 93 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 3 g
LEMON TART ICE CREAM
Provided by Rachael Ray : Food Network
Categories dessert
Time 19h
Yield 24 (1/2 cup) servings
Number Of Ingredients 22
Steps:
- Lemon Ice Cream Base:
- Combine whole milk, heavy cream, inverted sugar, egg yolks, granulated sugar, milk powder, and stabilizer in a large stainless steel bowl. Place the bowl over boiling water.
- Stirring constantly, slowly cook the mixture until a thicker consistency. Add chopped candied lemon zest and lemon oil extract to the mixture. Cool down the mixture over an ice water bath. Cover and refrigerate the ice cream bath overnight. The next day, process in an ice cream maker according to manufacturer's directions.
- Crumbles:
- Preheat the oven to 350 degrees F.
- In the bowl of a stand mixer, cream the butter and sugar on low speed. Add flour, almond flour, and salt and continue mixing on low until fully incorporated, about 3 to 4 minutes. Using your hands, break the dough into small crumbles and place them on a baking sheet. Bake for 8 to 10 minutes or until golden brown. Let cool completely and cover with plastic wrap to keep dry.
- Meringue:
- Preheat the oven to 250 degrees F.
- In a clean, dry mixing bowl, whip the egg whites to soft peaks. On low speed, gradually add the granulated sugar to the meringue, increase the speed, and whip the meringue to stiff peaks. Transfer meringue to a piping bag and pipe out the meringue into long cylinder shapes on a silpat or piece of parchment paper. Dust the tops with the powdered sugar. Bake for 2 hours. Let cool completely. Crumble the meringue and cover with plastic wrap to keep dry.
- Lemon Tart Ice Cream:
- Combine eggs, granulated sugar, powdered glucose, and fresh lemon juice in a large stainless steel bowl. Place the bowl over a large pan of boiling water. Stirring constantly, slowly cook the mixture to curd consistency. Place the mixture over an ice water bath and cool down to 100 degrees F. Add butter and combine well. Refrigerate the mixture until very cold.
- Process the ice cream in an ice cream maker according to manufacturer's directions. Transfer the ice cream to a large mixing bowl and fold in the crumbles and meringue pieces. Then add the lemon ice cream base and fold to combine until the 2 ice creams are nicely marbled. Transfer to airtight containers and freeze until hardened, about 2 hours.
DELICIOUSLY TART LEMON ICE CREAM
Make and share this Deliciously Tart Lemon Ice Cream recipe from Food.com.
Provided by swissms
Categories Frozen Desserts
Time 30m
Yield 1 quart, 6 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan whisk together the zest, the lemon juice, the sugar, and the eggs; whisk in 1 cup of the half-and-half and the vanilla, and cook the mixture over moderately high heat, whisking constantly, until it just comes to a simmer.
- Strain the custard through a fine sieve into a bowl, pressing hard on the zest, and chill it, covered with plastic wrap, until it is cold.
- Whisk in the remaining 1 cup half-and-half and freeze the mixture in an ice-cream freezer according to the manufacturer's instructions.
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- In a large bowl, whisk together the condensed milk and the lemon juice until completely smooth. Add the remaining ingredients and whisk to combine. Pour into your ice cream maker and freeze according to the manufacturer's instructions.
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- In a large metal bowl or the top of a double boiler, combine lemon juice, butter, eggs, and sugar. Set the bowl over a saucepan of simmering water; whisk until butter melts, sugar dissolves, and the mixture thickens, about 15 minutes. Allow the lemon curd to cool slightly, and stir in the extract, cream, and salt. Cover and refrigerate until cold or overnight.
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- MAKE CRUST: Place flour and powdered sugar in food processor; add cold butter chunks. Pulse until butter becomes the size of peas and mixture forms small clumps. (If using pastry blender or forks in a bowl for this step, cut in butter until it reaches the same consistency). Place crust mixture in a 9" tart pan (with removable bottom).
- FIRMLY press crust mixture onto bottom and up the sides of tart pan. Continue to press until you have a solid crust and sides. Put pan in the freezer for 15 minutes (to chill butter). Remove pan from freezer. Place on middle rack in a preheated oven. Bake crust for 15 minutes, or until golden brown. When done, remove pan from oven- REDUCE OVEN TEMP TO 350° F. Place pan on a wire rack; let crust cool completely before adding lemon filling.
- MAKE LEMON FILLING: Using a food processor or electric mixer, process or beat softened cream cheese until smooth. Add granulated sugar, lemon juice, eggs, and lemon zest. Continue to process until smooth and well-blended.
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- Pour a small layer of ice cream into freezer safe container. Cover with chopped lemon bars. Add more ice cream, and keep repeating layers of ice cream and lemon bars. Transfer to freezer to freeze completely.
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