Lemon Tartlets Food

LEMON MERINGUE TARTLETS

Steps:

• Make the crusts: Pulse the flour, almonds, sugar and salt in a food processor until the nuts are finely ground. Add the butter and pulse until the mixture looks like coarse meal. Add 3 tablespoons ice water and pulse until the dough starts coming together. Turn the dough out onto a piece of plastic wrap, pat into a disk and wrap in the plastic. Refrigerate until cold but still malleable, about 15 minutes. Meanwhile, preheat the oven to 375 degrees F.
• Lightly butter four 4-inch tart pans with removable bottoms. Divide the prepared dough into 4 pieces, then press into the bottom and up the side of each prepared pan. Freeze until firm, about 10 minutes, then use a paring knife to trim the excess pastry.
• Place the tart shells on a baking sheet, line each with foil and fill with pie weights or dried beans. Bake until golden around the edges, about 20 minutes. Remove the foil and weights and continue baking until the crusts are golden brown all over, 5 to 10 more minutes. Let cool, then carefully loosen the crusts but leave in the pans on the baking sheet.
• Meanwhile, make the filling: Whisk the sugar, lemon zest, lemon juice, orange juice, cornstarch and 1/4 cup water in a medium saucepan until smooth. Whisk in the whole egg and egg yolks. Cook over medium heat, whisking, until the mixture simmers, about 5 minutes. Add the butter and limoncello and continue whisking over medium heat until thick like pudding, 4 to 6 more minutes. Spoon the curd into the prepared crusts.
• Make the meringue: Beat the egg whites in a medium bowl with a mixer on medium speed until foamy, about 1 minute. Sprinkle in the cream of tartar and continue beating until soft peaks form, about 3 minutes. Gradually beat in the sugar and beat until stiff shiny peaks form, 4 to 5 more minutes. Transfer the meringue to a pastry bagfitted with a star tip and pipe onto the tarts. Bake at 375 degrees F until the meringue is set and golden, about 15 minutes. Let cool completely before unmolding.

INDIVIDUAL LEMON TARTLETS

Steps:

• For the pastry, place the flour, butter and icing sugar into a food processor. Pulse briefly until the mixture resembles breadcrumbs, then add the egg yolk and one tablespoon of cold water.
• Pulse again until the mixture sticks together in clumps then tip onto a work surface and gather it into a ball with your hands. Knead the pastry just two or three times to make it into a smooth ball. Wrap it in cling film and place in the refrigerator for 15 minutes.
• Grease 12 x 7.5cm/3in fluted tart tins.
• Roll out the pastry to a thickness of 5mm/¼in. Cut out circles with a 10cm/4in round cutter and use to line the tins, re-rolling the pastry as necessary. Place the tart cases in the fridge to chill.
• Preheat the oven to 200C(180C fan)/400F/Gas 6.
• Cover the base of the tartlets with baking parchment or foil and fill with a few baking beans.
• Bake blind for seven minutes then remove the parchment and beans.
• Return the pastry cases to the oven for another 4-5 minutes or until they are light golden-brown and completely dry. Set aside to cool while you make the filling. Reduce the oven temperature to 170C(150 fan)/325F/Gas 3.
• For the filling, break the eggs into a large bowl and whisk together with a wire whisk. Add the rest of the filling ingredients and whisk again until they are all well-combined. Pour the filling mixture into a jug, then into the cooled baked pastry cases. To prevent it spilling as they go into the oven, pour in most of the filling so it almost fills the tarts, carefully sit the baking sheet and tarts on the oven shelf, then top up with the rest of the filling to completely fill the tarst.
• Bake for about seven minutes, or until just set but with a slight wobble in the centre.
• Leave to cool slightly then carefully ease the tartlets from their tins an place on a wire rack to cool completely.
• For the decoration, melt the chocolate in a bowl set over a pan of simmering water. (Do not allow the bottom of the bowl to touch the surface of the water.)
• Spoon the melted chocolate into a small disposable piping bag. Snip off the end and pipe the word 'citron' or a decoration of your choice on top of the tarts.

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.

LEMON TARTLETS

Steps:

• To make lemon curd: whisk together egg, egg whites, sugar, lemon juice and zest in a heavy bottomed, medium-sided saucepan.
• If you do not have a heavy-bottomed pan, use a double boiler and increase the cooking time slightly.
• Add butter and cook over medium-low heat, whisking constantly, until thickened, 5 to 7 minutes.
• (the curd will become thicker as it cools).
• Transfer to bowl and let cool.
• Cover and refrigerate until chilled.
• (the curd can be prepared ahead and stored, covered, in the refrigerator for up to 2 days).
• to make pastry shells: place oven rack in the upper third of the oven; preheat to 375 °F.
• Lightly oil 24 three-inch muffin cups or spray them with nonstick cooking spray.
• in a medium-size saucepan, combine 1 cup water, oil, sugar and salt; bring just to a boil over medium heat.
• Remove from the heat and add flour all at once.
• Stir with a wooden spoon until the mixture forms a smooth mass.
• Let cool for 2 minutes, then transfer to a stand-up mixer fitted with paddle attachment or to a food processor.
• in a measuring cup, whisk together eggs, egg whites and vanilla.
• Gradually add one quarter of the egg mixture to the flour paste, beating or processing until the eggs are incorporated.
• Repeat with 3 more additions of the egg mixture until the batter just falls from a spoon.
• The batter may seem lumpy.
• place aobut 1 t pastry into each prepared muffin cup.
• Dip a spoon in cold water and press the pastry into sides of the cups.
• With moistened fingers, press the pastry part way up the sides of the cups, forming 3/8 inch thick shells.
• Bake for 5 minutes.
• Remove from the oven and prick the centers of the shells with a fork.
• Return to the oven and bake for 10 to 15 minutes longer, or until puffed and golden.
• Loosen shells with a table knife or small metal spatula and transfer to a wire rack.
• Let cool.
• (the shells can be prepared ahead and stored, well wrapped, in the freezer for up to 1 month. Unwrap and thaw at room temp. For 1 hour before filling).
• to assemble tartlets: not more than 1 ½ hours before serving, spoon about 1 t lemon curd into each tartlet shell and dust with confectioners" sugar.

LEMON CURD TARTLETS

Steps:

• In a small heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and zest until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled., Just before serving, spoon lemon curd into tart shells. Garnish with raspberries, mint and/or cream if desired. Refrigerate leftovers.

LEMON BURST TARTLETS

Steps:

• In a large bowl, combine the lemon curd, whipped topping and food coloring if desired until smooth. Spoon 1 teaspoon raspberry filling into each tart shell. Pipe or spoon lemon mixture over filling. Garnish each with a raspberry. Refrigerate leftovers.

THE BEST LEMON TART EVER

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.

LEMON CHEESECAKE TARTLETS

Steps:

• Be a clever cheat and save huge amounts of time by using ready-made tartlet case, and once filled look as professional as handmade ones
• Beat the lemon curd into the soft cheese until smooth and creamy. Pour 1 tsp of summer fruit sauce into each dessert tartlet then top with a spoonful of the cheese mixture (set aside the remainder). Carefully mix the berries together then pile onto the cheese mixture. Stir the cassis into the remaining sauce. (You can make the tarts and sauce up to this stage and chill for 2-3 hours.) Dust the tarts with icing sugar. Drizzle lines of the sauce over half of 4 dinner plates with a teaspoon and spoon the remaining cheesecake mixture in the centre. Put 2 tarts on each plate, propping one of the tarts against the cheese. Add a sprig of mint for an extra flourish.

LEMON CURD TARTLETS

Steps:

• In a small, heavy saucepan over medium heat, whisk eggs, sugar, lemon juice, and lemon peel until blended.
• Add butter and cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon.
• Transfer lemon curd to a small bowl and cool for 10 minutes. Cover and refrigerate until chilled.
• Just before serving, spoon lemon curd into tart shells. Garnish with raspberries, mint leaves, and/or whipped cream, if desired. Refrigerate leftovers.