EASY PEASY 'TART' LEMON TART
I have tried plenty of lemon tarts and this one is the absolute best. I like my tart's "tart" so this one definitely has some kick. The pastry is also a favourite and I use it for all sorts of pie recipes.
Provided by LovesSweets
Categories Tarts
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- A. Pastry:
- Combine flour, cornstarch, sugar, and salt by pulsing in a food processor or stirring in a large bowl.
- Add cubed butter and process or use a pastry blender to cut in until crumbly. With the motor running add ice water and process just until it comes together. Alternately, drizzle flour mixture with water and stir with a fork until it becomes a ragged dough. Bring together and shape into a disk.
- Wrap dough in plastic wrap and refrigerate for 15 minutes.
- Press into a 9-inch (23 cm) flan pan, and refrigerate for 15 minutes.
- Prick all over with a fork, line with foil, then fill with dried beans or pie weights.
- Bake for 20 minutes at 400 degrees, remove paper and beans, prick if puffed and bake 5 minutes longer or until lightly golden. Do not overbake. Remove from oven.
- Reduce oven to 350F (180C).
- B. Filling:
- Whisk eggs until creamy. Add sugar and flour and whisk until smooth. Gradually whisk in lemon and lime juices, then lemon peel.
- Pour into baked pie shell, place pan on a shallow rimmed baking sheet and bake for 20 minutes or until filling is slightly puffed and barely set (may still wobble slightly in centre). Cool completely.
Nutrition Facts : Calories 404.2, Fat 18, SaturatedFat 10.6, Cholesterol 133.7, Sodium 198.2, Carbohydrate 56.1, Fiber 0.8, Sugar 32.1, Protein 6
EASY LEMON-BUTTERMILK TART
Make and share this Easy Lemon-Buttermilk Tart recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Tarts
Time 45m
Yield 1 9-inch) tart, 8 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 400 degrees.
- Place the prepared pie crust in a 9-inch tart pan.
- Bake for 9-11 minutes, or until lightly browned.
- In a large bowl using an electric mixer on high speed beat the eggs with sugar until pale yellow and thick (about 5 minutes).
- Add in buttermilk, cornmeal, melted butter, lemon zest and lemon juice; mix until thoroughly combined.
- Pour into prepared crust.
- Bake for about 30-40 minutes, or until set.
- Cool before serving.
- Sprinkle with powdered sugar if desired.
Nutrition Facts : Calories 360.6, Fat 19.3, SaturatedFat 9.8, Cholesterol 136.6, Sodium 227.4, Carbohydrate 43.9, Fiber 0.4, Sugar 34.8, Protein 4.4
EASY LEMON MERINGUE TART
Make and share this Easy Lemon Meringue Tart recipe from Food.com.
Provided by CheffLiLi
Categories Tarts
Time 55m
Yield 6 slices, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 150C.
- Crush biscuits in food processor or roll in bag with rolling pin until small/fine mixture of crumbs.
- Mix in melted butter and biscuits in large bowl until well coated. Biscuits should be sticky enough to stick together.
- Coat the sides and bottom of an approximately 22cm tart pan with the biscuit mixture.
- Put in fridge to set while you work on the rest of the recipe.
- Mix together condensed milk, egg yellows and lemon juice until well combined.
- Beat egg whites until foamy. Add half the castor sugar and continue to beat until soft peaks form. Add the rest of the castor sugar and beat until stiff peaks form.
- Pour lemon mixture into tart pan. Add the stiff egg whites on top and use back of spatula to form peaks and valleys to make cake look decorated.
- Bake in oven on middle shelf for 40 minutes.
- Once cooked, cool in fridge for approximately 2 hours.
- Serve cold.
Nutrition Facts : Calories 419.9, Fat 22.4, SaturatedFat 12.8, Cholesterol 110.4, Sodium 325.1, Carbohydrate 47.4, Fiber 0.3, Sugar 39.6, Protein 9
EASY LEMON TART
Make and share this Easy Lemon Tart recipe from Food.com.
Provided by starrlite77
Categories Tarts
Time 2h30m
Yield 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Crush biscuits to coarse crumbs either in processor or in a bag with rolling pin; mix with melted butter.
- Press into a 20cm loose bottomed tin; chill until firm, about 10 minute.
- Pour condensed milk and cream into a big bowl. Finely grate the zest from 2 of the lemons into the bowl.
- Squeeze the juice from all the lemons and add to the mixture.
- Stir until all is well combined and mixture is glossy, thick and smooth.
- Spoon lemon mixture over biscuit base and chill for 2 hours or until firm.
- Unclip tin and arrange raspberries on top.
- Dust with icing sugar.
Nutrition Facts : Calories 532.6, Fat 31, SaturatedFat 19.4, Cholesterol 107.5, Sodium 199.5, Carbohydrate 60.8, Fiber 2.5, Sugar 54, Protein 9.4
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