Lemon Buttermilk Sugar Cookie Tart Food

LEMON BUTTERMILK SUGAR COOKIE TART

Steps:

• Heat oven to 350°F. In large bowl, stir cookie mix, softened butter, water, vanilla and egg with wooden spoon until soft dough forms. Press dough evenly into bottom and sides of ungreased 9- or 10-inch tart pan with removable bottom. Prick dough all over with fork.
• Bake 15 to 20 minutes until edges are light golden brown (dough will puff up during baking). Transfer to cooling rack. Using bottom of shot glass or drinking glass, press cookie crust down to within 1/2 inch of edges. Cool completely in pan, about 1 hour.
• In small saucepan, sprinkle gelatin evenly over lemon juice. Let stand 1 minute, then stir gently over low heat 1 to 2 minutes until gelatin is dissolved. Whisk in buttermilk and honey. Set aside to cool slightly.
• In medium bowl, beat heavy cream with electric mixer on high speed 1 to 2 minutes until stiff peaks form. Fold cooled buttermilk mixture into whipped cream until just combined. Pour and spread mixture evenly into cooled cookie crust. Cover and refrigerate 2 hours or until filling is set. Carefully remove tart from side of pan before serving.

LEMON MERINGUE TART

Steps:

• Combine the flour, 3 tablespoons of the sugar, and 1/2 teaspoon salt in a bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times until the butter is in small bits. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.
• Meanwhile, preheat the oven to 375 degrees F.
• Roll out the dough and fit into a 9-inch tart pan with removable sides. Don't stretch the dough when placing it in the pan or it will shrink during baking. Cut off the excess by rolling the pin across the top of the pan. Line the tart shell with a piece of buttered aluminum foil, butter side down, and fill it with dried beans or rice. Bake for 10 minutes. Remove the beans and foil and prick the bottom of the shell all over with a fork to allow the steam to escape. Bake for another 15 to 20 minutes, until lightly browned. Set aside to cool.
• Raise the oven temperature to 425 degrees F.
• For the meringue, whip the egg whites, cream of tartar, and 1/4 teaspoon salt in the bowl of an electric mixer fitted with the whisk attachment on high speed until frothy. With the mixer still running, slowly add the remaining 1/2 cup of sugar and beat until the meringue is thick and shiny, about 2 minutes.
• Immediately spread the lemon filling in the cooled tart shell and pipe the meringue over it with a large star tip. Be sure the meringue covers the entire top and touches the edges of the shell, to prevent it from shrinking. Bake for 3 to 5 minutes, until the meringue is lightly browned. Cool to room temperature.
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 1 minute. On low speed, add the eggs and egg yolks one at a time, and then add the lemon zest, lemon juice, and salt. Don't worry; it will look curdled.
• Pour the mixture into a small saucepan and cook over medium-low heat for 8 to 10 minutes, until thick, stirring constantly with a wooden spoon. Whisk briskly when it starts to thicken and cook over low heat for 1 to 2 minutes, whisking constantly. Don't allow it to boil! It will be 175 degrees F on an instant-read thermometer. Pour into a bowl and cool to room temperature.

MOM'S LEMON SUGAR COOKIES

Steps:

• Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and extract. In another bowl, whisk together flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Cover and refrigerate at least 2 hours., Preheat oven to 375°. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 7-10 minutes. Remove to wire racks to cool.

LEMON BUTTERMILK TARTS

Steps:

• Preheat the oven to 400 degrees F.
• Sift dry ingredients into a large mixing bowl.
• Rub in the butter until the mixture because flaky and crumbly.
• Gradually add water, stirring and cutting with a knife, until the dough can form a large, soft ball.
• Roll out and press into tart tins.
• Refrigerate for 20 minutes until cold.
• Fill each with parchment paper and pie weights (I used spare change).
• Bake for 8 to 10 minutes.
• Remove parchment paper and return to oven. Bake until golden (8 to 10 minutes).
• Remove and let cool.
• Reduce oven temperature to 325 degrees F.
• Whisk all ingredients in a medium mixing bowl.
• Evenly divide among cooled tart crusts.
• Bake for 20 to 25 minutes, until the center of the filling has set. If cracks form, remove immediately - it has been over-baked.
• Cool to room temperature; refrigerate until properly chilled.
• Dust with confectioner's sugar and top with berries.

LEMON COOKIE TARTS

Steps:

• In food processor pulse sugar, powdered sugar and butter till creamy. Can be done with electric beaters as well.
• Mix rest of ingredients except lemon curd and sweetened condensed milk, mix until a smooth dough is formed.
• Chill 15 minutes wrapped in plastic wrap.
• Spray mini muffin tins with Pam.
• Measure 1 Tbsp of dough.
• Roll into ball place one in each hole of mini tart pan.
• Using your thumb make a centre with the dough making sure that the dough in uniform size all around and not to thin on the top.
• Bake at 350°F for 9 minutes or until dough is slightly firm but not set. They may close up during cooking.
• Remove tart shells from oven working quickly and using the back of a rounded 1/2 tsp measuring spoon gently press a shallow indentation in each shell. (Don't let them cool or it will be harder to get them to form a shell).
• Bake 2-3 minutes longer or until edges of shells are firm and golden.
• Let cool in the pan for 5 minutes.
• Carefully remove from pan and transfer to cooling rack, if they need more shaping you can do that now.
• Cool completely before filling. Can be made to this point and frozen (but thaw to room temp before filling).
• For the filling mix together purchased or homemade lemon curd and sweetened condensed milk.
• Put a small amount of powdered sugar in a sieve and shake a little on the top of each tart, garnish with a long piece of lemon zest.