Lemon Tarts Weight Watchers Food

LEMON BARS

Steps:

• Preheat oven to 350°F.
• To make crust, mix flour and light brown sugar in food processor until well combined. Scatter butter over flour mixture and pulse to combine using short bursts of power until butter is cut into tiny pea-sized pieces and dough appears lumpy. Sprinkle crust mixture onto bottom of ungreased 13 X 9 X 2-inch baking pan as evenly as possible; firmly press down with spatula to create a packed surface. Bake until golden, about 20 minutes.
• Meanwhile, to make lemon topping, beat eggs in a medium bowl with an electric mixer until well blended. Add vanilla extract and 3/4 cup of confectioners' sugar; mix well. Add lemon juice and zest and remaining confectioners' sugar; mix until sugar is completely dissolved..
• As soon as crust is baked, remove from oven and reduce oven temperature to 300°F. Immediately pour lemon mixture over hot crust. Bake until filling is set, about 30 minutes. Let cool completely in pan on wire rack. Cut lengthwise into 3 strips, then cut each strip crosswise into 8 bars, making total of 24 bars.
• Per serving: 1 bar

WEIGHT WATCHERS BANANA MUFFINS WITH TART LEMON ICING

Steps:

• Preheat oven to 350ºF.
• Line 18 muffin holes with paper liners.
• Place sugar and butter in a large bowl; cream with an electric mixer until light and fluffy.
• Add egg and vanilla; beat until thoroughly mixed.
• In another large bowl, mix together flour, baking powder and baking soda. Add half of flour mixture to butter mixture; beat well with mixer.
• Add milk and remaining flour mixture; beat until batter is combined and then fold in mashed bananas.
• Spoon batter into muffin liners about 3/4 full.
• Bake until muffins start to brown and a tester inserted in center of a muffin comes out clean, about 25 to 30 minutes.
• Allow muffins to cool in pan for about 2 minutes; remove to a wire rack and cool completely before icing.
• Meanwhile, combine icing ingredients in a medium bowl; beat with an electric mixer until creamy, about 1 to 2 minutes.
• Ice cooled muffins; cover and refrigerate any uneaten muffins.
• Yields 1 muffin per serving.
• Note:.
• If the mouth-puckering lemon icing isn't enough flavor for you, try adding 1/2 teaspoon each of cinnamon, nutmeg and ginger to the flour mixture.

THE PERFECT LEMON TART

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 TARTS (WEIGHT WATCHERS)

Steps:

• 1. Mix milk and eggs. Add lemon juice and zest; stir until blended, and pour into graham cracker crust(s).
• 2. Bake at 350 (preheated) for 20 minutes.