GREGG'S TANGY LEMON TART
Gregg Wallace fell in love with Michel Roux Snr's lemon tart at first bite. This is his version of the classic recipe
Provided by Gregg Wallace
Categories Afternoon tea, Dessert, Dinner
Time 2h
Number Of Ingredients 8
Steps:
- To make the pastry, mix the flour and icing sugar in a bowl. Rub the butter into the flour with your fingers until crumbly. Mix in the egg yolks. If the pastry is still too dry, add 1-2 tbsp water until it comes together. Roll into a ball and divide in half (freeze one half for another recipe). Flatten out the pastry with your hands, wrap the dough in cling film, then chill for at least 30 mins. While the pastry is chilling, make the filling. Beat all the ingredients, except for the zest, together. Sieve the mixture, then stir in the zest.
- Roll out the pastry on a lightly floured surface to about the thickness of a £1 coin, then lift into a 23cm tart tin. Press down gently on the bottom and sides, then trim off any excess pastry. Stab a few holes in the bottom with a fork and put back in the fridge for 30 mins.
- Heat oven to 160C/140C fan/gas 3. Line the tart with foil and fill with rice or dried beans. Bake for 10 mins, then remove the tart tin from the oven, discard the foil, and bake for another 20 mins until biscuity. When the pastry is ready, remove it from the oven, pour in the lemon mixture and bake again for 30-35 mins until just set. Leave to cool, then remove the tart from the tin and serve at room temperature or chilled.
Nutrition Facts : Calories 770 calories, Fat 44 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 0.18 milligram of sodium
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
TART & TANGY LEMON TART
Our family adores lemon desserts. I often make this cheery tart for brunch. For extra-special events, I bake it in my heart-shaped tart pan. -Joyce Moynihan, Lakeville, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 14 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until smooth. Gradually beat in flour. Press dough onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom. Refrigerate 15 minutes., Line the unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake until edges are lightly browned, 18-22 minutes. Remove foil and weights; bake until bottom is golden brown, 5-7 minutes longer. Cool on a wire rack., In a large bowl, beat sugar, lemon zest, lemon juice, eggs, egg yolks, cream cheese and cornstarch until blended; pour into crust. Bake until filling is set, 18-22 minutes. Cool on a wire rack. If desired, serve with whipped cream. Refrigerate leftovers.
Nutrition Facts : Calories 254 calories, Fat 15g fat (9g saturated fat), Cholesterol 114mg cholesterol, Sodium 125mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 0 fiber), Protein 4g protein.
TANGY LEMON TART
A mouth-watering dessert that my Mum makes to perfection, with perfect pastry and the smoothest lemon filling.
Provided by Ozzy5223
Categories Tarts
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix the egg yolk with the cold water.
- Preheat a baking sheet in the oven at 190C, 375°F.
- Rub the flour, salt, sugar and butter between your fingers until it resembles very fine breadcrumbs.
- Add egg yolk mixture and stir into the pastry mixture with a fork, stop when the pastry begins to come together.
- Turn out onto a floured surface and knead for a few seconds.
- Roll the pastry out to 0.5cm thick and fit into a loose-bottomed 24cm fluted tart tin.
- Trim excess pastry, leaving a 1cm border.
- Chill in the freezer for 10 minutes, then line with baking paper and fill with baking beans.
- Cook the heated baking sheet for 10 minutes, remove paper and beans, trim edges again and cook for a further 8-10 minutes.
- then remove from the oven.
- Reduce the oven temperature to 160C, 325°F.
- Make the filling by whisking the eggs and sugar together, stir in the zest, lemon juice and double cream.
- Transfer the mixture to a jug and carefully pour it into the pastry case. Bake for 35-40 minutes.
- The tart is ready when the lemon cream filling is almost set, but still wobbles very slightly.
- Cool completely on a wire rack and then remove it from the tin. As the tart cools, the filling will set perfectly.
- Dust with icing sugar and serve with crème fraiche and fresh berries.
Nutrition Facts : Calories 390.3, Fat 16.9, SaturatedFat 9.6, Cholesterol 170.4, Sodium 125.3, Carbohydrate 54, Fiber 0.8, Sugar 31.7, Protein 6.7
LIGHT 'N LUSCIOUS LEMON TART
Make and share this Light 'n Luscious Lemon Tart recipe from Food.com.
Provided by Chef mariajane
Categories Tarts
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- FOR THE CRUST: Combine flour and Splenda. Cut in margarine until mixture is crumbly. Press evenly in a 9-inch flat pan with removeable bottom. Bake at 375F for 12-15 minutes or until lightly browned.
- FOR THE FILLING: In saucepan, combine Splenda and cornstarch. Stir in water and lemon juice. Cook and stir over medium heat until mixture comes to a boil.
- Stir some of the lemon mixture into egg yolks, then return to pan. Cook and stir over low heat 1 minute.
- Remove form heat. Pour into bowl, stir in lemon rind, margarine and a few drops of yellow food coloring.
- Cover surface with plastic wrap. Chill 30 minutes.
- Pour into crust. Chill at least 2 hours or until set.
- Remove rim from pan. Garnish with whipped topping and lemon slices.
Nutrition Facts : Calories 139.3, Fat 10.1, SaturatedFat 1.9, Cholesterol 47.2, Sodium 108.2, Carbohydrate 10.6, Fiber 0.5, Sugar 0.5, Protein 2
SIMPLE TANGY LEMON TART
One of those deceptively simple lemon tarts. There are hundreds of lemon tarts, but each has its own character. Do use fresh lemon juice for this one, and for a real tang, use lime juice. Adapted from a Gregg Wallace recipe. Prep time does not including chilling time for the pastry.
Provided by Zurie
Categories Tarts
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Pastry: Mix flour and sugar in a bowl. Rub the butter into the flour with your fingers until crumbly.
- Mix in the egg yolks. If the pastry is still too dry, add a little water until it comes together. Roll into a ball, then flatten, wrap in clingwrap and chill at least 30 minutes.
- Filling: Beat all the ingredients for the filling, and stir in zest last. (If you're a perfectionist you could sieve the mixture before adding the zest, but I would not bother with that -- just remove all lemon pips from the juice).
- Flatten the pastry with your hands, and roll out thinly on a floured surface. Lift gently into a 9 inch/23 cm loose-bottomed tart tin (if you have one, or use an ordinary tart plate). Don't stretch the pastry, and pat it gently down on the bottom and sides and finish it off neatly.
- Heat oven to 325 deg F/160 deg C, and use a lower heat for fan/convection ovens. Prick the pastry a few times on the bottom with a fork, then line the pastry with foil and fill with rice or dried beans.
- Bake for 10 minutes, discard the foil and beans, and bake another 20 minutes until biscuity.
- Remove from oven, pour in the lemon mixture and bake for a further 35 minutes until just set. (Check: ovens differ).
- Topping: Beat the egg whites until almost stiff, and then start adding the sugar tablespoon by tablespoon, whisking or beating until you have a stiff, shiny meringue.
- Heat your grill element, and briefly shove the pie under the grill, about 5 inches/ 13 cm from the heat. Check: just let the tops of the meringue start browning lightly.
- Remove the tart. Serve at room temperature or chilled.
Nutrition Facts : Calories 471.1, Fat 22.9, SaturatedFat 13, Cholesterol 233.9, Sodium 177.2, Carbohydrate 58.5, Fiber 1.1, Sugar 32.1, Protein 9.3
VERY LEMON EXTRA TANGY LEMON BARS
I have created this recipe, using a variety of other recipes for a base and then changing many things to meet my intense lemon craving! These go together very quickly and they are very tangy, on the too-tangy side of wonderful almost. If you lovelovelove tangy lemon and want a nice crisp crust with a higher ratio of lemon to crust, please try this recipe and tell me what you think!
Provided by iglowforyou
Categories Dessert
Time 50m
Yield 1 9x13 pan, 20 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Using a food processor, pulse cold margerine or butter, brown sugar, almonds, flour, and salt until it is blended together and has a sandy appearance.
- Pat crust into a 9x13 pan (i give it a spray to keep everything from sticking and prefer to use a glass pan). It may seem very dry, but that is ok.
- Bake crust for 20 minutes or until edges are just starting to turn golden.
- Beat your eggs with a fork or whisk, then stir in lemon juice. In another bowl, mix flour, sugar, and salt. I use 1.5 cups sugar and they are very zingy. If you have any doubts, or know that you prefer slightly less zing, try 1.75 cups of sugar!
- Remove crust from oven and reduce heat to 320°F This step is important!
- mix wet ingredients into dry ingredients. Pour mixture on hot crust, and return to oven for 22 minutes, or until filling has set. It might still look a little wobbly in the center, but it will firm up a bit while it cools.
- Cool, dust with icing sugar (You will need it if you used the lesser amount of sugar!).
- Pucker up! :D.
MR ROUX'S LEMON TART
For years my mother has been raving about a Lemon Tart she often buys from a famous bakery chain. I did some research and the bakery unofficially released a rare recipe book a decade ago. There are only a few in existence and not even the owner has a copy. The measurements are evidence. (NOTE - lemon mixture is best prepared 24 hours before it is required).
Provided by Simon G
Categories Tarts
Time P1DT13h
Yield 1 pie, 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Lemon Mixture
- Finely grate the lemons, and then juice them.
- Break the 9 eggs into a large bowl and add the sugar (both) and mix well until light and frothy. Mix in the lemon juice and zest and the cream and refrigerate for up to 24 hours. (The mix is best prepared a day before it is required).
- Sablé pastry.
- Using an electric mixer with a paddle, mix the PASTRY dry ingredients and add the butter in pieces, then slowly add the egg yolks. When the pastry comes together, remove from the bowl.
- Divide the pastry into workable amounts. Cover with plastic wrap and chill to a workable temperature. (Note: This pastry can be frozen).
- The Pie Itself.
- Preheat the oven to 180°C (360°F).
- Roll the pastry out to 5mm thickness and butter a 20cm x 5cm 8 x 2-inch flat tin. Line the tin with the pastry and then line the pastry with aluminium foil. Fill with pastry weights or beans and bake blind for 20 minutes or until the pastry is golden brown in colour. Allow to cool.
- Pour the lemon mixture into the cooled pastry case, leaving a 3-5mm space from top and bake at 180°C (360°F) for 1 hour or until set. The tart should not soufflé or have a domed top, and should be just set when shaken.
- Leave the tart to cool for at least 4 hours before removing the ring. Dust with icing sugar before serving.
Nutrition Facts : Calories 670.7, Fat 34.5, SaturatedFat 19.8, Cholesterol 319.7, Sodium 88.2, Carbohydrate 84.3, Fiber 2.9, Sugar 53.4, Protein 10.9
More about "tart tangy lemon tart food"
TANGY LEMON TART RECIPE - BBC FOOD
From bbc.co.uk
Cuisine BritishCategory DessertsServings 6
- Roll out the pastry and use to line a large quiche dish (25cm/10in diameter). Line with tin foil and fill with dried beans or rice to hold the base in place.
- Bake in the oven for 20 minutes. Remove the foil and baking beans and bake for a further 5 minutes.
- In a mixing bowl, lightly beat the eggs and the sugar (do not whisk). Add the lemon juice and rind and stir. Finally add the cream and stir thoroughly but again, do not whisk.
- Transfer the cream mixture into the pastry case and cook in the centre of the oven for about 35 minutes until set (the mixture should set gently like a blancmange and be firm to the touch).
RECIPE: TANGY LEMON TART - SORTEDFOOD.COM
From sortedfood.com
LEMON AND CONDENSED MILK TART: SWEET SOUTH AFRICAN TREAT
From msn.com
TART & TANGY LEMON GUIDE – FOOD GARDENING NETWORK
From foodgardening.mequoda.com
TANGY TART RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
TANGY LEMON TART – BAKERHOLICS ANONYMOUS
From bakerholicsanonymous.com
TART & TANGY LEMON TART RECIPE: HOW TO MAKE IT - FOOD NEWS
From foodnewsnews.com
CAN YOU FREEZE WAITROSE SICILIAN LEMON TART | DOUGHBIES
From doughbies.com
LEMON TARTS - THE KITCHEN MAGPIE
From thekitchenmagpie.com
THIS TANGY BAKED LEMON TART IS THE TASTIEST WAY TO RING …
From foodnetwork.ca
TART & TANGY LEMON TART RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
IFOOD.TV
From ifood.tv
TART AND TANGY LEMON TART - BEST WHIP-IT CREAM CHARGERS
From puren20.com
TANGY TARTS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
9 LEMON TART RECIPES FOR A SLICE OF SUNSHINE
From allrecipes.com
LEMON COOKIES - I HEART EATING
From ihearteating.com
LEMON TART RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
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