Best Lemon Crème Brûlée Tart Recipes

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LEMON CRèME BRûLéE TART



Lemon Crème Brûlée Tart image

Categories     Milk/Cream     Food Processor     Egg     Dessert     Bake     Broil     Lemon     Spring     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 15

Crust
1 cup all purpose flour
1/4 cup powdered sugar
Pinch of salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
4 teaspoons (or more) chilled whipping cream
1 egg white, beaten to blend
Filling
3/4 cup plus 2 tablespoons sugar
3/4 cup whipping cream
4 large egg yolks
2 large eggs
1/2 cup fresh lemon juice
1 tablespoon (packed) finely grated lemon peel
Lemon slices (optional)

Steps:

  • For crust:
  • Combine flour, sugar, and salt in processor; blend 5 seconds. Using on/off turns, blend in butter until coarse meal forms. Add 4 teaspoons cream. Using on/off turns, blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap and chill at least 2 hours.
  • Preheat oven to 350°F. Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Fold overhang in, pressing to form double-thick sides. Bake crust until golden, pressing with back of fork if crust bubbles, about 18 minutes (small cracks may appear). Brush inside of hot crust twice with egg white. Maintain oven temperature.
  • For filling:
  • Whisk 3/4 cup sugar, cream, yolks, and eggs in bowl to blend well. Mix in lemon juice and lemon peel. Pour filling into warm crust. Bake until filling is slightly puffed at edges and set in center, about 30 minutes. Cool completely, about 1 hour.
  • Preheat broiler. Place tart on baking sheet. Cover edge of crust with foil to prevent burning. Sprinkle tart with 2 tablespoons sugar. Broil tart until sugar melts and caramelizes, turning sheet for even browning, about 2 minutes. Transfer tart to rack. Cool until topping is crisp, about 1 hour.
  • Push tart pan bottom up, releasing tart. Place on platter, garnish with lemon slices, if desired, and serve.

LEMON CRèME BRûLéE TART



Lemon Crème Brûlée Tart image

This lemon crème brûlée dessert takes some time to prepare, but is well worth the trouble. Also, I recommend making an angel food cake with the egg whites that are not needed in this recipe.

Provided by bek_127

Time 6h

Yield 16

Number Of Ingredients 17

2 cups all-purpose flour
6 tablespoons confectioners' sugar
2 teaspoons lemon zest
½ teaspoon salt
¾ cup cold unsalted butter, cubed
2 large egg yolks
4 teaspoons lemon juice
2 medium lemons
2 cups heavy cream
2 cups milk
2 teaspoons vanilla bean paste
10 large egg yolks
1 ½ cups white sugar
½ cup lemon juice
1 (.25 ounce) envelope unflavored gelatin
2 tablespoons cold water
½ cup white sugar

Steps:

  • Pulse flour, confectioners' sugar, lemon zest, and salt for crust in a food processor to combine. Add cold butter and pulse until coarse crumbs form. Mix egg yolks and lemon juice together in a small bowl; pour in through the chute and process until dough forms into a ball.
  • Use floured hands to remove crust mixture and press into two 9-inch tart or pie pans, covering the bottoms and up the sides. Chill for 30 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C). Remove crusts from the oven and line with foil and pie weights.
  • Bake in the preheated oven for 15 minutes. Remove foil and weights and loosely cover the crust edges with foil. Reduce oven temperature to 375 degrees F (190 degrees C) and bake for 15 more minutes. Cool on a wire rack.
  • While the crusts are cooling, prepare filling: Remove lemon zest in strips with from both lemons with a vegetable peeler. Set lemons aside for another use. Place zest in a medium saucepan with cream, milk, and vanilla paste; bring to a simmer, then turn off heat and cover.
  • Bring 2 inches of water to a boil in a 5-quart pot. Whisk egg yolks, sugar, and lemon juice together in a heat-proof bowl over the water until sugar has dissolved; make sure the bowl is not touching the water. Stir with a heat-resistant spatula until mixture is thick and pale yellow, with a consistency of heavy cream, about 8 minutes.
  • Slowly stir in heavy cream-lemon zest mixture and continue to cook, stirring constantly, until custard thickly coats the back of a spoon, about 15 minutes. An instant-read thermometer should read between 195 and 200 degrees F (91 to 93 degrees C).
  • Dissolve gelatin in water in a small bowl. Stir gelatin mixture into the custard and cook for 3 to 5 more minutes. Strain custard through a fine sieve into a 2-quart measure. Pour into the cooled crusts and refrigerate until set, at least 4 hours.
  • When ready to serve, sprinkle 1/2 of the sugar over each tart to within 1 inch of the outer edges. Brûlée with a torch until sugar bubbles and is caramelized. Refrigerate, uncovered, until topping hardens, about 10 minutes, before serving.

Nutrition Facts : Calories 406.9 calories, Carbohydrate 44.9 g, Cholesterol 219.7 mg, Fat 23.7 g, Fiber 1.1 g, Protein 5.9 g, SaturatedFat 13.9 g, Sodium 105.4 mg, Sugar 29.5 g

LEMON CREME BRULEE TART



Lemon Creme Brulee Tart image

If you are looking for a special dessert and love lemon, look no further. This fits the bill on both counts.

Provided by MarieRynr

Categories     Dessert

Time 5h

Yield 8 serving(s)

Number Of Ingredients 14

1 cup all-purpose flour
1/4 cup powdered sugar
1 pinch salt
6 tablespoons chilled unsalted butter, cut into 1/2 inch cubes
4 teaspoons chilled whipping cream (or more)
1 egg white, beaten to blend
3/4 cup sugar, plus
2 tablespoons sugar
3/4 cup whipping cream
4 large egg yolks
2 large eggs
1/2 cup fresh lemon juice
1 tablespoon finely grated lemon zest (packed)
lemon slice (to garnish) (optional)

Steps:

  • For crust: Combine flour, sugar and salt in processor.
  • Blend 5 seconds.
  • Using on/off turns, blend in butter until coarse meal forms.
  • Add 4 teaspoons cream.
  • Using on/off turns, blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry.
  • Gather dough into ball; flatten into disk.
  • Wrap and chill at least 2 hours.
  • Preheat oven to 350°F.
  • Roll out dough on floured surface to 12-inch round.
  • Transfer to 9-inch diameter tart pan with removable bottom.
  • Roll overhand in, pressing to form double thick sides.
  • Bake crust until golden, pressing with the back of fork if crust bubbles, about 18 minutes (small cracks may appear).
  • Brush inside of hot crust twice with egg white.
  • Maintain oven temperature.
  • For filling: Whisk 3/4 cup sugar, cream, yolks, and eggs in bowl to blend well.
  • Mix in lemon juice and lemon peel.
  • Pour filling into warm crust.
  • Bake until filling is slightly puffed at edges and set in center, about 30 minutes.
  • Cool completely about 1 hour.
  • Preheat broiler.
  • Place tart on baking sheet.
  • Cover edge of crust with foil to prevent burning.
  • Sprinkle tart with 2 tablespoons sugar.
  • Broil tart until sugar melts and caramelizes, turning sheet for even browning, about 2 minutes.
  • Transfer tart to rack.
  • Cool until topping is crisp, about 1 hour.
  • Push tart bottom up, releasing tart.
  • Place on platter, garnish with lemon slices, if desired, and serve.

LEMON CREME BRULEE TART



Lemon Creme Brulee Tart image

This recipe is in honor of my dear friend Marlyse. She loved lemon bars and creme brulee -- this recipe is a good combination.

Provided by Cathy Gillespie

Categories     Fruit Desserts

Time 4h15m

Number Of Ingredients 14

CRUST
1 c all purpose flour
1/4 c powdered sugar
pinch salt
6 Tbsp unsalted butter, chilled, cut into 1/2" cubes
4 tsp whipping cream, chilled
1 egg white, to blend
FILLING
3/4 c sugar, plus 2 tbs
3/4 c whipping cream
4 large egg yolks
2 large eggs
1/2 c fresh lemon juice
1 Tbsp lemon zest, finely grated, packed

Steps:

  • 1. Crust: combine flour, sugar and salt in processor; blend 5 seconds. Blend in butter until course meal forms. Add 4 tsp cream, blend until moist clumps form, adding more cream by teaspoonfuls, if dough is dry. Gather dough into ball; flatten into disk. Wrap and chill at least 2 hours.,
  • 2. Preheat oven 350. Roll out dough on floured surface to 12" round. Transfer to 9" tart pan with removable bottom. Fold overhang in, pressing to form double thick sides. Bake about 18 minutes, until golden, pressing with back of fork if crust bubbles. Brush inside the crust twice with egg white. Maintain oven temp.
  • 3. Filling: Whisk 3/4 cup sugar, cream, yolk and eggs in bowl to blend well. Mix in lemon juice & lemon zest. Pour filling into warm crust. Bake until filling is slightly puffed at edges and set in center, about 30 minutes. Cool completely, about 1 hour.
  • 4. Preheat broiler. Place tart on baking sheet. Cover edge of crust with foil. Sprinkle tart with remaining sugar. Broil tart until sugar melts and caramelizes, turning sheet for even browning, about 2 minutes. Transfer tart to rack. Cool until topping is crisp, about 1 hour.
  • 5. Push tart pan bottom up, remove tart. Place on platter, serve.

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