Best Lemon Tarts Paula Deen Recipes

LEMON TARTS (PAULA DEEN)

Lemon Tarts (Paula Deen) image

Saw Paula Deen make these on her garden anniversary show. They look so good and so easy to make. I am posting to keep and share with everyone.

Provided by Marsha D.

Categories Tarts

Time 20m

Yield 6 mini tarts

Number Of Ingredients 6

Ingredients

4 eggs, beaten
2/3 cup fresh lemon juice
2 tablespoons sour cream
1/2 cup confectioners' sugar
6 frozen mini tart shells
whipped cream (optional)

Steps:

Heat oven at 325'.
Mix eggs, lemon juice,sour cream and confectioners sugar in a medium bowl.
Pour ingredients into a measuring cup.
Pour into the mini tart shells.
Bake 15-18 minutes
Top with whip cream or one of your favorite toppings.

Nutrition Facts : Calories 103.2, Fat 4.2, SaturatedFat 1.6, Cholesterol 142.8, Sodium 49.2, Carbohydrate 12.7, Fiber 0.1, Sugar 10.7, Protein 4.4

LEMON CHESS PIE

Lemon Chess Pie image

This creamy, lemony pie cuts beautifully and has a smooth texture. It's one of my favorites. -Hannah LaRue Rider, East Point, Kentucky

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 sheet refrigerated pie crust
4 large eggs, room temperature
1-1/2 cups sugar
1/2 cup lemon juice
1/4 cup butter, melted
1 tablespoon cornmeal
2 teaspoons all-purpose flour
1/8 teaspoon salt

Steps:

Preheat oven to 350°. Unroll crust on a lightly floured surface. Transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge., In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat until mixture becomes thick and lemon-colored, 2 minutes. Beat in the lemon juice, butter, cornmeal, flour and salt. , Pour into pastry crust. Bake until a knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack for 1 hour. Refrigerate before serving, 3 hours.

Nutrition Facts : Calories 482 calories, Fat 20g fat (10g saturated fat), Cholesterol 168mg cholesterol, Sodium 283mg sodium, Carbohydrate 71g carbohydrate (52g sugars, Fiber 0 fiber), Protein 6g protein.

LEMON BLOSSOMS (PAULA DEEN)

Lemon Blossoms (Paula Deen) image

Make and share this Lemon Blossoms (Paula Deen) recipe from Food.com.

Provided by SharleneW

Categories Dessert

Time 1h27m

Yield 5 dozen, 60 serving(s)

Number Of Ingredients 9

Ingredients

18 1/2 ounces yellow cake mix
3 1/2 ounces instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil
4 cups confectioners' sugar
1/3 cup fresh lemon juice
1 lemon, zest of
3 tablespoons vegetable oil
3 tablespoons water

Steps:

Preheat the oven to 350°F.
Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. (The batter will be thick). Pour a small amount of batter, filling each muffin tin half way. (I found a small cookie scoop the perfect thing for making them a uniform size).
Bake for 12 minutes. (I baked 4 dozen at one time, so it took a little longer--be sure to reverse places in oven for even baking if you cook this many. Also, they come out of the tin better if you cook a little past the golden brown stage so the cake is more firm). Turn out onto a tea towel.
Make the glaze while the cakes are baking. Sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.
With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips.
Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.