LEMON LIME DESSERT
This make-ahead treat offers a wonderfully refreshing blend of citrus flavors. Topped with a smooth lemon sauce, it's the perfect ending to any meal. Using an electric mixer makes it easy to combine the lime sherbet and vanilla ice cream.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the cracker crumbs, 7 tablespoons butter and 1/4 cup sugar. Press into an ungreased 13x9-in. dish; freeze until firm. In a large bowl, combine ice cream and sherbet; pour over the crust. Freeze until firm., In a heavy saucepan, combine the eggs and remaining sugar. Stir in the lemon juice and remaining butter. Cook and stir until mixture reaches 160° and coats the back of a spoon. Transfer to a bowl; refrigerate until cooled., Spread over ice cream mixture. Cover and freeze for 3 hours or overnight. May be frozen for up to 2 months. , Just before serving, remove from the freezer and cut into squares.
Nutrition Facts : Calories 401 calories, Fat 21g fat (12g saturated fat), Cholesterol 90mg cholesterol, Sodium 242mg sodium, Carbohydrate 52g carbohydrate (40g sugars, Fiber 0 fiber), Protein 4g protein.
LEMON TART RECIPE
Provided by Shiran
Number Of Ingredients 7
Steps:
- To make the lemon curd: In a medium heatproof bowl, place eggs, sugar, lemon zest, lemon juice, and heavy cream, if using, and whisk to combine. Place the bowl over a saucepan of simmering water (bain-marie). Cook on moderate heat, whisking constantly, until mixture becomes thick (mine was ready in 10 minutes, but it can take up to 20). If you have a thermometer, it should register 170°F/75°C; otherwise, it should coat the back of a wooden spoon and leave a clear pass if you run your finger through it. The curd will thicken more once cooled.
- Remove from heat and immediately strain mixture through a sieve. Add butter, a few cubes at a time, and whisk until completely melted and incorporated, and mixture is smooth. Take your time with it-the whisking makes for an airy and light texture. Allow to cool to room temperature before filling the tart. (Lemon curd can be kept in an airtight container in the fridge for up to a week, or can be frozen for up to 2 months. To thaw, place overnight in the fridge. Whisk the mixture to smoothen it before using.)
- Fill the tart shell with lemon curd, then refrigerate for at least 4 hours until chilled. Serve with berries and whipped cream if you like. The tart is rich, so cut your servings small.
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
LEMON TART
There are different ways to make a lemon tart. At Bouchon, the French Laundry, and Per Se, we use a sabayon method, in which the eggs are first cooked with the lemon juice and sugar over hot water, then the butter is gradually incorporated - an easy method that results in a consistently good lemon custard or curd. The crust is made with sweet and nutty pine nuts, which I think are the perfect balance for the rich, tart custard.
Categories Citrus Fruit Nut Dessert Bake Broil Lemon Pine Nut Winter Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- For the crust:
- Preheat the oven to 350°F. Generously butter and flour a 9-inch fluted tart pan with a removable bottom and refrigerate it while the oven preheats.
- Remove the tart pan from the refrigerator. Use your fingertips to press the chilled pine nut dough evenly over the bottom and up the sides of the pan. Trim off any excess dough.
- Bake the crust for 10 to 15 minutes, then rotate it and bake for another 10 to 15 minutes, or until it is golden brown. Remove the crust from the oven and let it cool while you make the filling. (There may be some cracks in the crust; they will not affect the finished tart.)
- For the sabayon:
- Bring about 1 1/2 inches of water to a boil in a pot that is slightly smaller than the diameter of the bowl you will be using for the sabayon. Meanwhile, in a large metal bowl, whisk the eggs, yolks, and sugar for about 1 minute, or until the mixture is smooth.
- Set the bowl over the pot and, using a large whisk, whip the mixture while you turn the bowl (for even heating). After about 2 minutes, when the eggs are foamy and have thickened, add one-third of the lemon juice. Continue to whisk vigorously and, when the mixture thickens again, add another one-third of the lemon juice. Whisk until the mixture thickens again, then add the remaining lemon juice. Continue whisking vigorously, still turning the bowl, until the mixture is thickened and light in color and the whisk leaves a trail in the bottom of the bowl. The total cooking time should be 8 to 10 minutes.
- Turn off the heat and leave the bowl over the water. Whisk in the butter a piece at a time. The sabayon may loosen slightly, but it will thicken and set as it cools. Pour the warm sabayon into the tart crust and place the pan on a baking sheet.
- Preheat the broiler. While the sabayon is still warm, place the tart under the broiler. Leaving the door open, brown the top of the sabayon, rotating the tart if necessary for even color; this will take only a few seconds, so do not leave the oven. Remove the tart from the broiler and let it sit for at least 1 hour before serving. Serve at room temperature or cold.
FROZEN LEMON PIE
With a graham cracker crust and instant pudding, this pie makes a tangy sweet dessert. For a zestier flavor, I make it with lemon pudding. Adding pink lemonade gives it a pretty color.
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Add lemonade concentrate; whisk for 30 seconds. Immediately fold in whipped topping. Spoon into crust. Freeze until set, about 25 minutes.
Nutrition Facts : Calories 300 calories, Fat 12g fat (7g saturated fat), Cholesterol 7mg cholesterol, Sodium 318mg sodium, Carbohydrate 44g carbohydrate (34g sugars, Fiber 0 fiber), Protein 3g protein.
SUPER LEMON ICE CREAM
Tart and tangy ice cream that is very refreshing in the summer!
Provided by AOSWALT
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 12h45m
Yield 10
Number Of Ingredients 6
Steps:
- Combine heavy cream, half and half, sugar, and lemon zest in a saucepan; bring to a simmer over low heat. Cook and stir until sugar is dissolved, about 5 minutes. Remove from heat. Cover saucepan and allow the mixture to steep for 10 minutes.
- Uncover pan and bring back to a simmer over low heat. Beat the egg yolks in a bowl. Gradually stir one cup of the hot cream mixture into the eggs, several tablespoons at a time. This will help to bring the eggs up to temperature without scrambling them. Stir the egg mixture back into the cream mixture in the saucepan. Cook and stir over low heat until the mixture just coats the back of a spoon, 5 to 10 minutes. Transfer to a large bowl; cover. Refrigerate overnight.
- Stir the lemon juice into the cold ice cream mixture. Freeze in a 4 to 5 quart ice cream maker according to manufacturer's directions. Transfer ice cream to a lidded freezer container, and freeze for 4 hours to ripen flavors before serving.
Nutrition Facts : Calories 314.5 calories, Carbohydrate 27 g, Cholesterol 176.6 mg, Fat 22.6 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 13.5 g, Sodium 32.3 mg, Sugar 23.1 g
CLASSIC LEMON TART(ATK)
If your pre-baked tart shell has already cooled, place it in the oven just before you start the curd and heat it until warm, about 5 minutes. Serve the tart with lightly whipped cream.
Provided by Coppercloud
Categories Tarts
Time 1h5m
Yield 1 tart, 8 serving(s)
Number Of Ingredients 15
Steps:
- For the Dough: Whisk the egg yolk, cream, and vanilla together in a small bowl. Process the flour, sugar, and salt together in a food processor until combined. Scatter the butter pieces over the top and pulse until the mixture resembles coarse cornmeal, about 15 pulses.
- With the machine running, add the egg mixture through the feed tube and continue to process until the dough just comes together around the processor blade, about 12 seconds.
- Turn the dough onto a sheet of plastic wrap and flatten into a 6-inch disk. Wrap the dough tightly in plastic wrap and refrigerate for 1 hour. Before rolling the dough out, let it sit on the counter to soften slightly, about 10 minutes.
- Roll the dough out into an 11-inch circle on a lightly floured counter and fit into a 9-inch tart pan with a removable bottom. Set the tart pan on a large plate and freeze the tart shell for 30 minutes.
- Adjust an oven rack to the middle position and heat the oven to 375°F Set the tart pan on a large baking sheet. Press a double layer of foil into the frozen tart shell and over the edges of the pan, and fill with pie weights. Bake until the tart shell is golden brown and set, about 30 minutes, rotating the baking sheet halfway through baking.
- Carefully remove the weights and foil and continue to bake the tart shell until it is fully baked and golden, 5-10 minutes longer. Transfer the baking sheet to a wire rack and let the tart shell cool slightly on the baking sheet while making the filling.
- For the Filling: Whisk the egg yolks and eggs together in a medium saucepan. Whisk in the sugar until combined, then whisk in the lemon zest, lemon juice, and salt. Add the butter and cook over medium-low heat, stirring constantly, until the mixture thickens slightly and registers 170 degrees on an instant-read thermometer, about 5 minutes. Immediately pour the mixture through a fine-mesh strainer into a bowl and stir in the cream.
- Pour the lemon filling into the warm tart shell. Bake the tart on the baking sheet until the filling is shiny and opaque and the center jiggles slightly when shaken, 10-15 minutes. Let the tart cool completely on the baking sheet, about 1 1/2 hours. To serve, remove the outer metal ring of the tart pan, slide a thin metal spatula between the tart and the tart pan bottom, and carefully slide the tart onto a serving platter or cutting board.
Nutrition Facts : Calories 464.6, Fat 26, SaturatedFat 14.7, Cholesterol 287, Sodium 124.4, Carbohydrate 52.7, Fiber 0.9, Sugar 35.6, Protein 6.7
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
LEMON CURD TARTS
These lemon curd tarts are a staple dessert at my tea parties. I can make them quickly without even measuring the ingredients using a pastry bag to fill the small shells. The crust remains crunchy for several hours, so I make them early the morning of the tea and then refrigerate them. I also serve these at wedding and baby showers. For variation, you can place 1/4 teaspoon raspberry spread underneath the lemon curd and garnish with a fresh raspberry, omitting the cinnamon. Another variation is to use lime curd instead of lemon, both of which can be found in the baking aisle of the grocery store.
Provided by Paula
Categories Desserts Pies Tarts
Time 10m
Yield 15
Number Of Ingredients 4
Steps:
- Spoon about 1 teaspoon lemon curd into the bottom of each phyllo shell; top with whipped topping. Sprinkle a light dusting of cinnamon over the top.
Nutrition Facts : Calories 43 calories, Carbohydrate 6.3 g, Cholesterol 3.4 mg, Fat 1.8 g, Protein 0.5 g, SaturatedFat 0.7 g, Sodium 13 mg, Sugar 3.5 g
LEMON TART WITH FROZEN LIME CREAM
Categories Citrus Dairy Egg Dessert Bake Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 14
Steps:
- For crust:
- Blend flour, powdered sugar and salt in processor. Add butter; process until coarse meal forms. Add water 1 tablespoon at a time; process until moist clumps form. Gather dough into ball; flatten into disk. Transfer to 9-inch-diameter tart pan with removable bottom. Press over bottom and up sides of pan. Pierce all over with fork. Freeze 30 minutes.
- Preheat oven to 350°F. Bake crust until golden, about 25 minutes. Cool. Maintain oven temperature.
- For filling:
- Whisk first 6 ingredients in medium bowl to blend. Pour into crust. Bake tart until filling is set, about 25 minutes. Cool tart completely in pan on rack. Chill until cold. (Can be made 8 hours ahead. Keep chilled.) Serve with Frozen Lime Cream.
More about "lemon tart with frozen lime cream food"
DECONSTRUCTED LEMON TART | RICARDO
From ricardocuisine.com
5/5 (4)Total Time 3 hrsCategory DessertsCalories 670 per serving
- In a saucepan off the heat, combine all the ingredients, except the butter. Bring to a boil over medium heat, whisking constantly, scraping the bottom and sides of the pan. Simmer for 30 seconds, remove from the heat and strain immediately.
- With the rack in the middle position, preheat the oven to 200°F (100°C). Line a baking sheet with parchment paper.
- In a bowl, gently fold the reserved meringue into the reserved lemon curd. Cover with plastic wrap and keep in the refrigerator until ready to serve.
- In a saucepan, bring the brown sugar and water to a boil. Add the pecans and stir constantly until the sugar becomes grainy and coats the nuts. Spread on parchment paper and let cool completely, then coarsely crush.
LEMON-LIME CREAM TART RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Calories 270 per servingServings 10
- Place wafers in a food processor; process until finely ground. Add sugar, margarine, and egg white; pulse 2 times or just until combined.
- Press crumb mixture into bottom and up sides of a 9-inch round tart pan coated with cooking spray. Bake at 325° for 15 minutes or until lightly browned. Cool on a wire rack.
- Combine grated lemon rind, juices, eggs, and milk in a bowl, stirring with a whisk until blended. Pour mixture into prepared crust. Bake at 325° for 30 minutes or until filling is set. Cool completely. Top with whipped topping. Garnish with lemon rind strips and mint, if desired.
GEMMA'S "THE WHOLE LEMON" TART RECIPE (USE THE …
From biggerbolderbaking.com
4.8/5 (84)Category Dessert
- Preheat the oven to 350°F (180°C). Roll out the pie crust and line a 9-inch tart pan with it. Line the crust with parchment and fill with pie weights. (I use lentils or beans)
- Remove the pie weights and parchment paper and let the crust bake for another 5-10 minutes to let the bottom bake.
- Prepare the filling: Half and quarter the whole, washed lemon, and remove and discard any piths you see. Add the lemon, sugar, and butter in a food processor and process until very smooth, roughly 4-5 minutes. (see video above for step by step instructions)
LEMON AND LIME COCONUT TART - FOOD TO LOVE
From foodtolove.co.nz
Cuisine Modern New ZealandCategory DessertServings 18Total Time 25 mins
- Preheat oven to 180°C. Arrange pastry cases on a baking tray. Bake for 10-15 minutes, until cooked and golden. Set aside to cool.
- Combine condensed milk, coconut, juices and rind in a large bowl until thick. Pile into pastry cases and chill until ready to serve. Accompany with thick cream.
HOW TO MAKE THIS DELICIOUS LEMON LIME TART - POSH IN …
From poshinprogress.com
Estimated Reading Time 3 mins
RASPBERRY LEMON CREAM TART - TASTY KITCHEN
From tastykitchen.com
4/5
LUSCIOUS LEMON CREAM CHEESE CAKE RECIPE - DR. OETKER
From oetker.ca
Servings 8-12Total Time 40 mins
MINI LEMON LIME TARTLETS - TOLL HOUSE®
From verybestbaking.com
Servings 24Category Pies & Tarts
MINI LEMON TARTS - THRIFTY FOODS
From thriftyfoods.com
CLASSIC LEMON TART - DONNA HAY
From donnahay.com.au
FRESH N’ CREAMY LEMON (LIME) PIE - EAGLE BRAND
From eaglebrand.ca
10 BEST FROZEN LEMON DESSERT RECIPES | YUMMLY
From yummly.com
EASY MINI LEMON TARTS WITH A SHORTBREAD CRUST
From saladinajar.com
5/5 (1)Total Time 4 hrs 30 minsCategory PiesCalories 206 per serving
- Cut butter into 8 slices and add to flour, pulsing several times until mixture resembles oatmeal. Add egg yolk mixed with cream.
- Pulse until all ingredients are moistened. Then allow the machine to run a few seconds until the dough starts to stick together. (Add additional drops of cream if the dough seems too dry.)
FROZEN LEMON TART – AMBS LOVES FOOD
From ambslovesfood.com
Servings 8Estimated Reading Time 2 minsCategory DessertTotal Time 15 mins
- PRESS BUTTERED CRUMBS INTO PIE PLATE WITH THE BACK OF A SPOON, GENTLY PRESS DOWN AND SMOOTH OVER TO CREATE CRUST.
LEMON CREAM TART RECIPE - BON APPéTIT
From bonappetit.com
4/5 (9)Servings 8
- Butter bottom (not sides) of 9-inch-diameter tart pan with removable bottom. Blend flour, sugar, grated lemon peel, and salt in processor. Add butter; blend until coarse meal forms. Add egg yolks; blend until moist clumps form. Gather dough into ball. Press onto bottom and up sides of prepared pan. Freeze crust until firm, about 15 minutes. DO AHEAD Crust can be made 2 days ahead. Cover; keep frozen.
- Preheat oven to 400°F. Bake crust 5 minutes. Press up sides with back of fork if falling. Continue to bake until golden, pressing up sides as needed, about 18 minutes longer. Cool completely. Maintain oven temperature.
- Whisk sugar, eggs, yolks, and lemon peel in heavy medium saucepan. Whisk in lemon juice and wine. Cook over medium heat until custard thickens and just begins to bubble, whisking constantly, about 5 minutes. Transfer to medium bowl. Cool to just warm, stirring occasionally, about 15 minutes. Gradually whisk in cream. Pour filling into crust. Bake tart until filling is set in center and begins to puff at edges, about 20 minutes. Cool in pan on rack. Refrigerate at least 2 hours and up to 6 hours.
LEMON-COCONUT TART WITH BROWN-SUGAR CREAM - FOOD & WINE
From foodandwine.com
4/5 Total Time 4 hrsServings 1
- Preheat the oven to 350°. Lightly butter a 9-inch glass pie plate. In a medium bowl, mix the graham cracker crumbs, coconut and sugar with the butter until evenly moistened. Press the crumbs over the bottom and up the side of the pie plate in an even layer. Bake in the center of the oven for 8 minutes, or until lightly golden and barely set.
- In a medium bowl, whisk the egg yolks with the sweetened condensed milk, lemon zest, vanilla, cream of tartar and salt. Slowly whisk in the lemon juice and cream of coconut until smooth. Pour the filling into the crust and bake for 20 minutes, or until the filling is just set but still slightly jiggly in the center. Transfer the tart to a wire rack to cool, then refrigerate until chilled, about 3 hours.
- Spread 1/3 cup of the shredded coconut on a baking sheet and toast in the oven for about 3 minutes, or until it is golden. Transfer the toasted coconut to a plate and stir in the remaining 1/3 cup of coconut.
- Just before serving, in a medium bowl, toss the strawberries with 2 tablespoons of the brown sugar and let stand until juicy, about 10 minutes. In a large bowl, whip the heavy cream with the remaining 2 tablespoons of brown sugar until firm. Spread some of the whipped cream over the tart and sprinkle the coconut on top. Serve the tart with the strawberries and the remaining whipped cream.
LEMON TART - PREPPY KITCHEN
From preppykitchen.com
Ratings 62Calories 466 per servingCategory Dessert
VEGAN LEMON TART RECIPE | EASY, GLUTEN-FREE - BIANCA ...
From biancazapatka.com
5/5 (47)Category Dessert, Pie, TartServings 12Calories 287 per serving
- Note: For the best results, I recommend measuring the ingredients in grams. Simply click on the word "metric" right above the ingredient list. Also, make sure to check the step-by-step pictures above!
- Preheat the oven to 356°F (180°C) and lightly grease a 10-inch tart pan with a removable base (or springform pan or pie dish).
- Place all ingredients for the lemon filling in a saucepan and whisk to combine (make sure the agar and cornstarch have completely dissolved). Bring to the boil, stirring constantly, then reduce the heat and simmer for another 1-2 minutes, until it has thickened slightly.
CREAMY LIME AND AVOCADO TART (VEGAN - EATING BIRD FOOD
From eatingbirdfood.com
4.3/5 (64)Calories 394 per servingCategory Dessert
- Process the crust ingredients (coconut, pecans, dates, lime zest and sea salt) in a food processor or mini chopper until the dates have turned into sticky paste holding the crust ingredients together. Take mixture out of the processor and press evenly into your springform pan. Place pan in freezer while you make the tart filling.
- While the crust is setting in the freezer, blend ingredients for the filling (avocados, lime juice, agave, coconut oil and lime zest) in a high-speed blender or food processor until creamy.
- Pour the avocado filling over the crust and use a spoon to make sure the filling is even and smooth.
- Place pan in the freezer to set up, at least 2 hours, but can be overnight. Take out of freezer, remove the springform pan, let sit out for 10-15 minutes, cut into slices and serve. The longer it sits out, the filling will soften and become more like pudding. It still tastes amazing, but not as firm. Store any leftovers back in the freezer.
CURTIS STONE'S LEMON-LIME CUSTARD MERINGUE TART RECIPE
From today.com
5/5 (1)Total Time 1 hr 15 minsCategory Desserts
- 1. Into large bowl, sift flour and powdered sugar. Using pastry blender or your fingers, work butter into flour until mixture resembles a coarse meal, with a few pea-size pieces of butter remaining.
- 2. Make well in center of flour mixture and add 2 tbs of beaten egg and vanilla to well. Blend mixture for 1 minute, or until dough just comes together.
- 3. Shape dough into a disc. Wrap disc in plastic wrap and refrigerate for at least 1 hour, or until dough is firm.
EASY KEY LIME MOUSSE DESSERT RECIPE | GRITSANDPINECONES.COM
From gritsandpinecones.com
5/5 (6)Total Time 1 hr 15 minsCategory DessertCalories 436 per serving
- Use an electric mixer to beat the softened cream cheese until it is smooth and creamy. Do not try and mix in the rest of the ingredients until the cream cheese is completely soft and smooth, or your mousse will have lumps in it.
- Once the cream cheese is smooth, add the sweetened condensed milk and beat until it is combined. Then add the thawed whipped topping. Continue mixing until all ingredients are combined.
FROZEN LEMON BARS - LET'S DISH RECIPES
From letsdishrecipes.com
4.4/5 (43)Total Time 20 minsCategory DessertsCalories 264 per serving
- In a medium bowl combine graham cracker crumbs, 1/4 cup sugar and melted butter. Mix well and press into the bottom of a 9x13 inch pan.
- In another medium bowl, whisk together sweetened condensed milk, lemon juice and lemon zest until smooth. Set aside.
- With an electric mixer, beat whipping cream and 3 tablespoons sugar until stiff peeks form. Fold lemon juice mixture into whipped cream until smooth.
- Pour over the prepared crust and freeze until firm, about 3 hours. Let stand at room temperature for about 5 minutes before slicing into bars and serving.
EASY LEMON TART - FOODESS
From foodess.com
5/5 (1)Category DessertCuisine AmericanTotal Time 20 mins
- Preheat oven to 400ºF. Roll out the puff pastry to fit your pie pan. Prick the bottom several times with a fork. Cover with a piece of parchment paper (or aluminum foil) and fill it up with pie weights (or you can use dry rice or other grain, or dried beans - you just won't be able to cook with them after). Bake the pie crust for about 20 minutes, until nicely golden brown.
- Meanwhile, whisk lemon juice, zest, sugar and salt together in a medium saucepan over medium heat. Cook until steaming hot and sugar is dissolved.
- Whisk eggs in a heatproof spouted measuring cup. Temper the eggs (prevent curdling) by very slowly drizzling about 1/2 cup of the hot lemon mixture into the eggs while whisking constantly. Again pouring very slowly, whisk the egg mixture into the saucepan with the rest of the lemon mixture. Cook the lemon curd, stirring constantly, until it thickens enough to coat the back of a spoon (if you're unsure, pull out your thermometer - it's done at 170ºF). It shouldn't come to a boil. Whisk in the butter, then scrape into baked crust (and if it's curdled at all, don't sweat it, just force it through a fine-meshed sieve first to remove any scrambled bits).
LEMON ICEBOX PIE | A DELICIOUS AND SIMPLE LEMON PIE RECIPE
From lifeloveandsugar.com
4.8/5 (5)Total Time 45 minsCategory DessertCalories 419 per serving
- 3. Press graham cracker mixture into the bottom and up the sides of a 9 inch pie pan to make the crust.
LEMON LIME PIE (ATLANTIC BEACH PIE)
From ambslovesfood.com
Servings 8Category Dessert
LEMON MERINGUE MARTINI RECIPE - A SWEET & TART ... - LIME
From honeyandlime.co
Reviews 4Category DrinksServings 6Total Time 10 mins
MARGARITA CUPCAKES RECIPE WITH LIME FROSTING: A REFRESHING ...
From 30seconds.com
13 LEMON RECIPES FROM TART TO SWEET - IMMACULATE BITES
From africanbites.com
FROZEN LEMON TARTS RECIPES
From tfrecipes.com
LEMON TART RECIPES - BBC GOOD FOOD
JAMIE OLIVER LEMON TART RECIPES
From tfrecipes.com
FROZEN YOGURT COOL WHIP PIE - ALL INFORMATION ABOUT ...
From therecipes.info
10 BEST LEMON TART WITH CREAM CHEESE RECIPES - YUMMLY
From yummly.com
EASY LEMON FREEZE - EAGLE BRAND
From eaglebrand.ca
WEIGHT WATCHERS CREAMY LEMON PIE - ALL INFORMATION ABOUT ...
From therecipes.info
LEMON DESSERTS - RECIPES FROM NYT COOKING
LEMON & LIME TART - PAMPAS
From pampas.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love