Best Delicious Lemon Tart Recipes

FRENCH LEMON TART - TARTE AU CITRON

Steps:

• Make tart crust per linked recipe, including blind baking the empty tart crust. Allow to fully cool before filling (to ensure it won't go soggy).
• Preheat oven: Preheat oven to 180℃/350℉ (160℃ fan)
• Whisk ingredients together: Put all ingredients in a medium saucepan and whisk to combine.
• Thicken on stove: Place the saucepan on the stove over low / medium low heat. Whisk constantly, especially as the butter is melting, to ensure it doesn't split. Keeping stirring until the mixture thickens enough to visibly mound (ie. holds its shape briefly) on the surface when dolloped - about 5 minutes, though it might take longer depending on stove strength, saucepan heat retention etc. See video and photos for thickness guide. Don't take it off the stove until it's thick enough otherwise the Filling won't set.
• Strain into a bowl using a fine mesh strainer.
• Fill tart: Pour into tart shell and smooth the filling surface using an offset spatula or similar.
• Bake: Bake for 5 minutes. It will still be a soft custard when you touch it but not liquidity. It will set more when cooled so it's sliceable.
• Cool: Cool tart fully to allow it to set before slicing to serve. Pictured with a dollop of creme fraiche (a thick, rich cream that has a slight tartness, and goes very well with the lemon tart) or whipped cream and even vanilla ice cream.
• Decorate if desired with lemon slices, edible flowers, raspberries. Else pipe on dollops of whipped cream or dust with icing sugar!

THE ULTIMATE LEMON TART

Steps:

• To make the pastry, combine the butter, icing sugar, flour and lemon zest in the bowl of a food processor.
• Pulse until the mixture resembles rough bread crumbs.
• Add the egg yolks and with the blender running, pour in the water, spoon by spoon until the mixture comes together in a ball.
• Turn the mixture out onto a floured surface and shape into 2 discs. Wrap in plastic wrap and place in the fridge for 15 minutes.
• Pre-heat the oven to 180°c. Roll the chilled pastry out on a floured surface and press into 2x 28cm tart cases.
• Blind bake the pastry for 10 minutes then remove the baking paper and baking beans and return the pastry back to the oven for another 10 minutes to finish baking.
• Remove and set aside while you make the filling. Turn the oven down to 100°c.
• For the filling, heat the cream and sugar in a saucepan until small bubbles appear around the edge of the pan, do not allow to boil.
• In a separate bowl, whisk the eggs.
• When the cream is hot, slowly pour into the eggs, whilst continuously whisking.
• Pour in the lemon juice and lemon zest and mix well.
• Strain the mixture into a jug and carefully pour into the baked tart cases.
• Bake the tart for 50 minutes until the edges are set and the centre is still slightly jiggly.
• Remove from the oven and allow to cool to room temperature before placing in the fridge to cool completely.
• When you are ready to serve, slice the tart and serve with a dusting of icing sugar.

THE BEST LEMON TART EVER

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.

LEMON TART

Steps:

• In a large saucepan, combine sugar and cornstarch. Gradually add milk until smooth. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot liquid into egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly. Cook 2 minutes longer (mixture will be very thick)., Remove from the heat; stir in butter and lemon zest. Gently stir in lemon juice. Cover and cool completely. , Fold in sour cream. Pour into pastry shell. Refrigerate for at least 2 hours before cutting. Garnish with whipped topping.

DELICIOUS LEMON TART

Steps:

• To start the dough, cream together the butter and confectioners' sugar using a mixer.
• Add the flour and mix until consistency becomes course/grainy.
• Place dough in a ziplock bag and chill for 30 minutes.
• Press and form dough into 10-inch tart pan covering bottom and sides.
• Preheat oven to 425 degrees.
• Bake for 10 minutes, then remove and cool.
• Reduce oven heat to 350 degrees and hold to wait for tart.
• Next, blend together the granulated sugar and the eggs.
• Mix in the lemon juice, grated lemon peel, and butter, combine well.
• Put tart pan on a cookie sheet for stability and pour the filling mix into the tart shell.
• Using a potato peeler, peel the outer rind off another lemon so that only the white "pith" (thin layer) remains.
• Make 8 thin slices from that lemon and place them carefully on the tart.
• Place tart on tray in oven and bake for 35 minutes ( at 350 degrees).
• Remove from oven and sprinkle granulated sugar on the lemon slices.
• Increase oven to high broil and place tart back in oven on the top rack allowing to brown lightly on top.
• **WATCH THIS CLOSELY as you can easily burn the crust or the tart.***.
• Cool tart completely before serving.
• Enjoy! ;).
• ***Hint- a culinary torch/ creme brylee torch could be used to brown the top of the tart if desired**.

LEMON TART

Steps:

• Sift flour into a bowl. Mix in almonds, then rub in butter. Mix in confectioners' sugar, milk, lemon zest, and egg yolk. Knead briefly on a lightly floured work surface. Wrap up and refrigerate for 30 minutes.
• While dough rests, preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch tart pan with butter.
• Roll out the dough to a thickness of 1/4 inch and use to line the bottom and sides of the prepared pan. Prick all over with a fork.
• Bake in the preheated oven until golden, about 15 minutes. Remove from the oven and reduce the oven temperature to 300 degrees F (150 degrees C).
• Crack eggs into a bowl. Whisk in superfine sugar, heavy cream, and lemon zest and juice. Spoon filling into the pastry shell.
• Bake in the preheated oven until set, about 45 minutes. Remove from the oven and let cool for 45 minutes. Serve topped with mascarpone cheese.

TARTEST LEMON TART

Steps:

• Crust: Put the flour, confectioners' sugar, and salt in a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in. Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. When the yolk is in, process in long pulses-about 10 seconds each-until the dough, which will look granular soon after the egg is added, forms clumps and curds.
• Turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that might have escaped mixing. This is done by smearing the butter pieces into the flour using the heel of your hand-a French technique called "fraisage."
• Flatten dough into a disc and place between two pieces of parchment paper. Using a rolling pin, roll out the dough, rotating it ⅛ of a turn at a time and rolling until it's just bigger than the tart pan.
• Butter the tart pan. Press the dough evenly over the bottom and up the sides of the pan, using all but one little piece of dough, which you should save in the refrigerator to patch any cracks after the crust is baked. Using a fork, give the crust a few pricks and freeze for at least 30 minutes before baking.
• Parbake the crust: Preheat the oven to 375 degrees F. Butter the shiny side of a piece of aluminum foil and fit the foil tightly against the crust. Add pie weights on top of the foil to keep the crust flat as it bakes. Put the tart pan on a baking sheet and bake the crust for 25 minutes.
• The filling: Cut the lemons into small pieces and remove the seeds. Put the lemons and sugar in a blender or food processor and pulse, blending and scraping down the sides until you have a smooth mix. Add the remaining filling ingredients and pulse and blend on low speed until the filling is homogeneous. Tap the bowl on the counter several times to "de-bubble" the filling as much as possible.
• Remove the tart shell from the oven and carefully remove the foil and pie weights. Place back in the oven for 8-10 minutes to lightly brown. Remove the tart and patch any cracks with the leftover dough. Cool and reduce oven temperature to 325 degrees F.
• Bake the tart: Stir the filling, then pour it into the tart shell. Bake for 20 minutes, then increase the oven temperature to 350 degrees F and bake for an additional 25-30 minutes. (Total baking time is 45-50 minutes.) When the tart is properly baked, it should be set, although perhaps still shaky in the center, and most of the top will have formed a light sugary crust. (Don't be alarmed if the tart has bubbled over the edge of the tart-that's okay.) After cooling the tart to room temperature, set the tart on top of a sturdy can so the ring can drop away. Place on a dish and serve.