Best Simple Lemon Tart Recipes

SWEET AND SIMPLE LEMON TART

Sweet and Simple Lemon Tart image

'A taste you'll never forget.'

Provided by luvluv1

Categories Desserts Pies Tarts Fruit Tart Recipes

Time 1h15m

Yield 16

Number Of Ingredients 10

Ingredients

½ cup butter, softened
¼ cup sifted confectioners' sugar
1 cup sifted all-purpose flour
1 cup white sugar
2 eggs
3 tablespoons all-purpose flour
3 tablespoons fresh lemon juice, or more to taste
2 teaspoons grated lemon peel
¼ teaspoon salt
3 tablespoons confectioners' sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
Combine butter with 1/4 cup confectioners' sugar in a bowl until smooth; stir in 1 cup flour. Press dough into prepared baking pan; pierce crust with fork in several places to prevent crust from puffing up during baking.
Bake crust in the preheated oven until slightly golden brown, 10 to 15 minutes. Let cool.
Whisk white sugar and eggs in a bowl; stir 3 tablespoons flour into mixture and add lemon juice, lemon peel, and salt. Whisk until thoroughly combined. Pour mixture into baked tart crust.
Bake until filling is set, 20 to 25 minutes. Let cool and dust with 3 tablespoons confectioners' sugar.

Nutrition Facts : Calories 155.8 calories, Carbohydrate 23.2 g, Cholesterol 38.5 mg, Fat 6.5 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 3.9 g, Sodium 86.2 mg, Sugar 15.9 g

SIMPLE LEMON TART

Simple Lemon Tart image

This simple recipe for a lemon tart will be a new favorite dessert. The blowtorch called for in the last step can be either the regular type from a hardware store or a specialty chef's model from a kitchen-supply store.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Number Of Ingredients 8

Ingredients

Short Crust Dough
3/4 cup creme fraiche
6 large eggs, plus 3 large egg yolks
1 tablespoon lemon zest, plus 2 cups freshly squeezed lemon juice (about 12 lemons)
1 vanilla bean, scraped
2 cups sugar, plus more for sprinkling
4 sheets or 1/4 ounce powdered gelatin, softened in water
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature

Steps:

Heat oven to 350 degrees. Remove short-crust dough from refrigerator. Remove parchment paper covering top, and invert onto a baking sheet. Press an 11-inch flan ring in center of short-crust dough to cut out a circle. Keeping flan ring on baking sheet, trim excess dough from outside of ring, and reserve for another use. Prick circle of dough several times with a fork. Chill until firm, about 20 minutes.
Remove dough-lined flan ring from refrigerator. Bake until light golden brown, 15 to 18 minutes. Cool completely on a wire rack before filling.
Combine creme fraiche, eggs, egg yolks, lemon zest and juice, vanilla bean, and sugar in a medium-size heatproof bowl. Place over a pot of simmering water. Cook, stirring occasionally, until mixture thickens, about 20 minutes.
Remove from heat, and stir in softened gelatin sheets. Strain mixture through a fine-mesh sieve set over a medium-size bowl. Cover surface of mixture with plastic wrap to prevent skin from forming. Set mixture in an ice bath to cool to 100 degrees.
Add butter, and using a handheld immersion blender, mix for 5 minutes. Pour into prebaked tart shell. Chill until mixture is firm, 2 to 3 hours.
Just before serving, sprinkle individual slices with a light, even layer of sugar. Caramelize sugar to a golden brown, using a blowtorch or placing under a broiler.