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 TART
This Lemon Tart made in a buttery shortbread cookie crumb crust with a sweet and tart lemon filling is a stunning yet easy-to-make dessert!
Provided by Rebecca Hubbell
Categories Dessert
Time 4h40m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F and spray a 9-inch tart pan with non-stick spray and set aside.
- Pulse all of the cookies in a food processor until fine crumbs form.
- 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.
- Bake the crust for 8 to 10 minutes until golden brown.
- In a medium saucepan, whisk together the sugar, lemon juice, eggs, egg yolks, lemon zest, and butter pieces. Cook over medium low, whisking constantly, for 8 to 10 minutes until the mixture thickens and coats the back of a spoon. If it hassn't thicken, turn the heat up just a bit, but keep it at medium heat or below.
- Strain the lemon mixture through a fine mesh sieve to remove any zest, stray seeds, or lumps.
- Pour the filling into the baked crust and use an offset spatula to spread it smooth.
- Bake for an additional 5 minutes to help set the lemon filling.
- Cool completely at room temperature, then chill in the refrigerator for 2 to 3 hours before slicing and serving.
- Pop the tart out of the tart pan and place on a large serving plate.
- Top with lemon slices, fresh berries, edible flower petals, etc.
Nutrition Facts : Calories 340 kcal, Carbohydrate 28 g, Protein 2 g, Fat 25 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 152 mg, Sodium 99 mg, Fiber 1 g, Sugar 27 g, UnsaturatedFat 8 g, ServingSize 1 serving
CLASSIC LEMON TART WITH COCONUT-ALMOND CRUST
Provided by Valerie Bertinelli
Categories dessert
Time 4h15m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the coconut-almond crust: Preheat the oven to 350 degrees F. Place the coconut on a baking sheet and toast in the oven until golden brown, about 3 minutes. Let cool. Set aside 2 tablespoons of the coconut for garnishing the tart.
- Combine the remaining 2 tablespoons cooled toasted coconut, the all-purpose flour, almond flour and salt in a medium bowl; set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes. Add the almond extract and egg and beat until combined, scraping down the sides of the bowl as needed. Add the flour mixture and beat on low speed until all of the dry ingredients are just incorporated, about 30 seconds. Form the dough into a disc and press it evenly into the bottom and up the sides of a 10-inch nonstick tart pan with removable bottom; if necessary, use a piece of plastic wrap to help keep the dough from sticking. Refrigerate the tart shell until firm, about 1 hour, or freeze for 30 minutes.
- Preheat the oven again to 350 degrees F.
- Line the tart shell with aluminum foil and fill with pie weights. Place the tart shell on a baking sheet and bake until the edges of the crust are barely golden, about 15 minutes. Carefully remove the foil and weights and continue to bake until the crust is golden brown all over, about 20 minutes. Cool completely, then gently remove the tart shell from the pan and onto a plate.
- For the lemon curd filling: Melt the butter in a large microwave-safe bowl, using the butter paper to make sure the butter does not splatter, usually about a minute on 40 percent power. Then, add the sugar and salt and whisk together. Add the whole eggs and egg yolk and whisk again. Add the lemon zest and juice and whisk well. Microwave for 1 minute. Remove carefully and whisk. Continue to microwave in 1-minute intervals, whisking after each minute, until the mixture is thick. It usually takes between 2 to 5 minutes, depending on the microwave. Note that the mixture will get thin before it gets thick.
- Carefully remove the bowl from the microwave and push the curd through a fine-mesh sieve into another bowl. Press a piece of plastic wrap directly onto the surface of the curd and refrigerate until set, at least 2 hours.
- For the whipped cream: Place the whipping cream, sugar, vanilla and salt in the bowl of a stand mixer fitted with the whisk attachment and whip until soft peaks form.
- To assemble the tart: Pour the lemon curd into the tart shell and spread evenly. Place the whipped cream in a piping bag fitted with a plain tip and pipe a border around the edge of the crust. Sprinkle with the reserved toasted coconut. Allow the tart to chill in the refrigerator for at least 2 hours before slicing.
LEMON TART WITH ALMOND CRUST
Our state produces an abundance of lemons, and everyone is always looking for new ways to use them. This beautiful tart is my delicious solution to the excess-lemon problem! -Lois Kinneberg, Phoenix, Arizona
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Place the flour, almonds, sugar, butter, extract and salt in a food processor. Cover and pulse until blended. Gradually add water, 1 tablespoon at a time, pulsing until mixture forms a soft dough. , Press onto the bottom and up the sides of a greased 9-in. fluted tart pan with a removable bottom. Bake at 400° for 15-20 minutes or until golden brown. Cool on a wire rack. Reduce heat to 325°., In a small heavy saucepan over medium heat, whisk the eggs, egg yolks, sugar, lemon juice, peel and salt until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Pour into crust., Bake for 8-10 minutes or until set. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 419 calories, Fat 24g fat (12g saturated fat), Cholesterol 185mg cholesterol, Sodium 424mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g 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
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 TART WITH OATMEAL COOKIE CRUST
Lemon Tart with Oatmeal Cookie Crust is a simple, delicious, flourless dessert that tastes like an oatmeal cookie with luscious lemon filling, is ready in about an hour and tastes as good as it looks!
Provided by Cleanfreshcuisine
Categories Dessert
Time 1h
Yield 8 , 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees.
- In a large bowl, combine the cane sugar and butter. Mix well. Add the oats and cut in with a fork or pastry blender until well blended.
- Press into the bottom and halfway up the sides of a 9″ tart pan.
- Bake crust at 350 degrees for 20 minutes or until lightly browned.
- Meanwhile, prepare the filling. Place sugar and eggs in a large bowl. Add lemon juice and vanilla. Whisk well together. Add cornstarch and whisk until smooth.
- Pour filling into crust and return to oven until filling is set, about 20 minutes. Insert a butter knife into the filling; if it comes out clean, the filling is ready.
- Remove from oven and let cool 10 minutes. Dust with powdered sugar.
- Serves 6 to 8.
Nutrition Facts : Calories 316.3, Fat 10.2, SaturatedFat 5.6, Cholesterol 90.1, Sodium 95.8, Carbohydrate 54.1, Fiber 1.1, Sugar 41.6, Protein 3.8
LEMON COOKIE TARTS
Is it a cookie or is it a tart? My favorite is lemon. I have made these tarts filled with recipe #213080. Also banana cream or coconut pie filling will work nicely to.
Provided by Calee
Categories Pie
Time 42m
Yield 30 serving(s)
Number Of Ingredients 11
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.
TARTEST LEMON TART
This is my favorite tart because it's made with whole lemons. I fell for it twice-first when Daniel Boulud made it, and then when I had it again in Paris at a patisserie and it reminded me just how much I love it. From "Baking Chez Moi: From My Paris Home to Your Home Anywhere" © 2014 by Dorie Greenspan, published by Rux Martin/Houghton Mifflin Harcourt. All rights reserved.
Provided by Dorie Greenspan
Categories dessert
Time 3h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Crust: Put the flour, confectioners' sugar, and salt in a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in. Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. When the yolk is in, process in long pulses-about 10 seconds each-until the dough, which will look granular soon after the egg is added, forms clumps and curds.
- Turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that might have escaped mixing. This is done by smearing the butter pieces into the flour using the heel of your hand-a French technique called "fraisage."
- Flatten dough into a disc and place between two pieces of parchment paper. Using a rolling pin, roll out the dough, rotating it ⅛ of a turn at a time and rolling until it's just bigger than the tart pan.
- Butter the tart pan. Press the dough evenly over the bottom and up the sides of the pan, using all but one little piece of dough, which you should save in the refrigerator to patch any cracks after the crust is baked. Using a fork, give the crust a few pricks and freeze for at least 30 minutes before baking.
- Parbake the crust: Preheat the oven to 375 degrees F. Butter the shiny side of a piece of aluminum foil and fit the foil tightly against the crust. Add pie weights on top of the foil to keep the crust flat as it bakes. Put the tart pan on a baking sheet and bake the crust for 25 minutes.
- The filling: Cut the lemons into small pieces and remove the seeds. Put the lemons and sugar in a blender or food processor and pulse, blending and scraping down the sides until you have a smooth mix. Add the remaining filling ingredients and pulse and blend on low speed until the filling is homogeneous. Tap the bowl on the counter several times to "de-bubble" the filling as much as possible.
- Remove the tart shell from the oven and carefully remove the foil and pie weights. Place back in the oven for 8-10 minutes to lightly brown. Remove the tart and patch any cracks with the leftover dough. Cool and reduce oven temperature to 325 degrees F.
- Bake the tart: Stir the filling, then pour it into the tart shell. Bake for 20 minutes, then increase the oven temperature to 350 degrees F and bake for an additional 25-30 minutes. (Total baking time is 45-50 minutes.) When the tart is properly baked, it should be set, although perhaps still shaky in the center, and most of the top will have formed a light sugary crust. (Don't be alarmed if the tart has bubbled over the edge of the tart-that's okay.) After cooling the tart to room temperature, set the tart on top of a sturdy can so the ring can drop away. Place on a dish and serve.
THE PERFECT LEMON TART
From 'Luscious Lemon Desserts'. Easy and impressive looking. After prebaking crust, look for any cracks that the filling could seeep through. Make a paste with about 1 teaspoon of flour and 1/2 teaspoon of water, and smear it over the cracks with your fingers to seal it. This recipe uses aproximately 4 lemons.
Provided by skat5762
Categories Tarts
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Position a rack in the middle of the oven and preheat the oven to 350-degrees.
- Have ready an 11-inch tart pan with a removable bottom.
- Melt the butter in a small saucepan over medium heat, add 1 Tablespoon of the zest, and let stand for 5 minutes.
- Whisk together the flour, 1/4 cup of the granulated sugar, and a pinch of salt in a medium bowl.
- Pour in the butter mixture in a fine stream, stirring with a fork, and continue stirring until the dough begins to come together when a small bit is pressed between your fingers.
- Transfer the mixture to the tart pan and press it with your fingertips evenly up the side and into the bottom.
- Bake for 20 minutes, or until the crust is light golden brown.
- Let cool on a wire rack while making the filling.
- Process the remaining 1 cup of granulated sugar and the remaining 1 Tablespoon of zest in a food processor until the zest is finely ground.
- Whisk together the eggs, the sugar and zest mixture, the lemon juice, and another pinchy of salt in a medium bowl until smooth.
- Beat the cream with an electric mixer on medium-high speed in a medium bowl just until it forms soft peaks.
- Whisk the cream into the egg mixture until just blended.
- Place a baking sheet in the oven, place the crust on the baking sheet, and pour the filling into the still-warm crust.
- Bake for 25-30 minutes, or until the filling is just set in the center.
- Let the pie cool on a wire rack.
- Just before service, generously sift confectioners' sugar over the tart.
- Cut into wedges and serve.
- Note: You may wish to use slightly less zest than called for, and taste the batter.
- My lemons were extremely powerful, and I only needed 1 1/2 Tablespoons total of zest.
LEMON BUTTER TARTS
I love butter tarts, and can never get enough. This is one that I make now and then to be a little different.
Provided by Carol
Categories Desserts Pies Tarts Fruit Tart Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Melt butter or margarine in a saucepan. Add rind, lemon juice, and 1 1/2 cups sugar. Beat eggs and egg yolks until thick, and add to lemon butter mixture. Cook over low heat, stirring constantly until thick. Chill.
- Beat 3 egg whites until stiff. Gradually add 1/4 cup sugar, and continue beating until stiff and glossy. Fill baked tart shells with lemon custard, and top with meringue.
- Bake at 350 degrees F (175 degrees C) just until tarts are a delicate brown color.
Nutrition Facts : Calories 350.7 calories, Carbohydrate 48.8 g, Cholesterol 101.3 mg, Fat 16.1 g, Fiber 0.1 g, Protein 4.4 g, SaturatedFat 7 g, Sodium 177.4 mg, Sugar 34.5 g
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