Creamy Lemon Tart Recipes

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CREAMY LEMON TART



Creamy Lemon Tart image

Categories     Dairy     Dessert     Bake     Lemon     Spring     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 13

Crust
1 cup (2 sticks) unsalted butter, room temperature
2 large egg yolks
1 tablespoon sugar
2 1/4 cups unbleached all purpose flour
1/4 teaspoon salt
3 tablespoons (about) water
Filling
5 large eggs
1 cup sugar
3/4 cup heavy whipping cream
2/3 cup fresh lemon juice
3 tablespoons grated lemon peel

Steps:

  • For crust:
  • Using electric mixer, beat unsalted butter and egg yolks in large bowl until fluffy. Beat in sugar. Beat in flour and salt just until blended, adding water by tablespoonfuls if dough is dry. Transfer dough to lightly floured work surface. Gather dough together. Shape dough into ball; flatten into disk. Wrap dough in plastic and refrigerate 1 hour. Soften dough slightly at room temperature before rolling out.
  • For filling:
  • Whisk eggs, sugar, cream, lemon juice, and grated lemon peel in medium metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk slowly but constantly until mixture thickens and instant-read thermometer inserted into mixture registers 160°F, about 20 minutes. Remove bowl from over water. Cool mixture to room temperature, whisking occasionally.
  • Preheat oven to 350°F. Roll out dough on lightly floured surface to 13-inch round. Transfer dough to 10-inch-diameter tart pan with removable bottom. Fold in dough edges, forming double-thick sides. Freeze crust 15 minutes. Line crust with foil; fill with pie weights or dried beans. Bake 15 minutes. Remove pie weights. Bake until crust is golden and cooked through, about 30 minutes longer. Cool crust in pan on rack.
  • Spread filling evenly in crust. Chill overnight to allow filling to set.

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2002-05-01  · Preheat oven to 350°F. Roll out dough on lightly floured surface to 13-inch round. Transfer dough to 10-inch-diameter tart pan with removable …
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Typically Lemon Tart Filling is made with egg, butter, lemon juice, lots of sugar and sometimes heavy cream. It makes this filling very silky and heavy. Heat a large saucepan to medium heat. Add whole eggs, egg yolks, sugar, lemon juice and salt. Whisk until smooth. Cook the mixture, whisking constantly,...
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A crunchy sweet shortbread pastry shell filled with a creamy, lemon custard. This creamy whole lemon tart custard is made entirely in a blender. Cream cheese is the secret to the creamy texture.. Preheat the oven to 325°F Move the oven rack to the lower 3rd position. Scrub the lemons under cold water, dry them and trim off the ends.
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This tart recipe is the best dessert for a lemon lover! 1. Grease a 9 inch tart pan and preheat oven to 350 degrees. 2. Combine graham cracker crumbs, sugar and melted butter. 3. Press graham cracker mixture into the bottom and up the sides of the tart pan. 4. Bake for 7 minutes, then remove from oven and set aside.

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