Recipes for "lemon tart"

Preheat the oven to 350 degrees F (175 degrees C). Grease a tart pan with a removable bottom or an 8-inch square baking dish.

To make the crust: Mix softened butter and confectioners' sugar together in a bowl until very smooth; stir in flour. Press dough into the prepared baking pan; pierce with a fork in several places to prevent crust from puffing up during baking.

Bake in the preheated oven until light golden brown, 10 to 15 minutes. Remove from the oven and let cool while you make the filling. Leave the oven on.

To make the filling: Whisk white sugar and eggs together in a bowl. Whisk in flour, lemon juice, lemon zest, and salt until thoroughly combined; pour into cooled crust.

Bake until filling is set, 20 to 25 minutes. Let cool completely, then dust with confectioners' sugar. Serve immediately or refrigerate and serve chilled.

Place lemon zest in a saucepan and cover with water by 1/2 inch. Bring to a boil. Remove from heat and drain the water. Fill up with water again and repeat. Bring to a boil, remove from heat, then drain.

Add water again, this time adding the sugar as well. Simmer for 30 minutes, then drain.

Simply Recipes /Elise Bauer

Spread the zest out on a sheet of parchment paper. Let dry overnight at room temperature (Do not put in the refrigerator!).

(Tip: If you wrap the zest strands around a chopstick and let them dry wrapped, then the next day when you unwrap them, they'll hold a curly form.)

The next day, toss the zest with a little more sugar.

Whisk together the flour, salt, and powdered sugar in a bowl. Add the butter, and either use your (clean) fingers or a pastry blender to mix the butter into the flour until the dough forms flaky crumbs and lumps. Try to make sure all of the flour is coated with some butter.

Simply Recipes /Elise Bauer

With a wooden spoon, mix in the egg, 1/4 teaspoon almond extract, and 1 teaspoon lemon zest. Continue to mix until the dough clumps.

Simply Recipes /Elise Bauer

Shape into a ball and flatten into a disk. Wrap the disk in plastic, and refrigerate at least an hour or up to two days in advance.

Simply Recipes /Elise Bauer

Preheat the oven to 350°F.

If the dough has chilled overnight, let it sit at room temperature for at least 10 to 15 minutes before attempting to work with it. This allows the dough to relax enough to become somewhat pliable before rolling out.

Roll out the dough by either sprinkling the dough and rolling the surface with a little flour, or you can roll the dough out between 2 sheets of parchment paper. Roll the dough out to a circle 2 inches wider in diameter than your tart pan (about a 12-inch round).

Press the dough into the tart pan. Use your rolling pin to level the dough along the edges of the pan. Freeze for 30 minutes.

Simply Recipes /Elise Bauer

Simply Recipes /Elise Bauer

Place aluminum foil over the crust and gently mold it to the dough in the pan. Add ceramic pie weights (or dried beans, sugar, or rice).

Bake at 350°F for 20 minutes. Remove from the oven and lift the sides of the aluminum foil to remove the pie weights. Let the crust cool.

Simply Recipes /Elise Bauer

Melt butter and creme fraiche together over a double boiler, stirring to combine. (If you don't have a double boiler, bring a couple inches of water to simmer in a saucepan, and place a stainless steel or Pyrex bowl on top of the saucepan, making sure the bottom of the bowl is not touching the simmering water.) Remove the top pan from heat and set aside.

Simply Recipes /Elise Bauer

Simply Recipes / Elise Bauer

In a second bowl over the double boiler, whisk the eggs and egg yolks just long enough to warm them. Remove from heat and beat in the butter mixture, then the lemon juice.

Strain the mixture through a sieve into a clean bowl and place over the simmering water. Add the sugar and zest and whisk until warm to the touch, about 4 minutes.

Simply Recipes /Elise Bauer

Simply Recipes /Elise Bauer

Pour the lemon filling into the crust and bake at 350°F for 25 minutes or until set in the middle.

Simply Recipes /Elise Bauer

Simply Recipes /Elise Bauer

Let cool completely on a rack. Then, chill in the refrigerator. When ready to serve, top the tart with candied lemon zest, if you wish.

Preheat the oven to 350 degrees F (180 degrees C). Grease and lightly flour a springform pan and set aside.

Combine flour, butter, and eggs in a food processor and pulse until a soft pastry ball forms. The dough will be pretty soft and hard to roll out. Take small portions of dough and flatten between your palms. Cover the base and sides of the springform pan until fully covered. Prick all over with a fork.

Bake in the preheated oven until lightly golden, 20 to 25 minutes. Remove pastry from the oven and allow to cool completely.

Combine water, sugar, lemon juice, lemon zest, egg yolks, cornstarch, and butter in a large bowl. Beat with an electric mixer until cornstarch and sugar are dissolved. Pour mixture into a small saucepan.

Cook over medium heat, stirring constantly, until cream thickens and starts to bubble, about 10 minutes. Remove from heat and pour into the cooled pastry shell. Spread out evenly and chill in the refrigerator until set, about 3 hours.

Once custard has set, top with fresh berries and lightly dust with powdered sugar.

Preheat the oven to 350 degrees F (175 degrees C).

To make the filling: Combine sugar, lemon juice, eggs, flour, and lemon zest together in a large mixing bowl, and whisk until well blended. Set aside.

To make the crust: Combine flour, butter, sugar, and salt in the bowl of a food processor; pulse several times until dough begins to come together in a ball.

Divide the dough into 6 equal portions: press each portion of dough into the bottom and up the sides of nonstick 6-cup mini tart pan. Spoon lemon filling into each crust.

Bake tarts in the preheated oven until the filling is set and the crust is lightly browned, 25 to 30 minutes. Cool on a wire rack until mini tarts reach room temperature.

Melt butter or margarine in a saucepan. Add rind, lemon juice, and 1 1/2 cups sugar. Beat eggs and egg yolks until thick, and add to lemon butter mixture. Cook over low heat, stirring constantly until thick. Chill.

Beat 3 egg whites until stiff. Gradually add 1/4 cup sugar, and continue beating until stiff and glossy. Fill baked tart shells with lemon custard, and top with meringue.

Bake at 350 degrees F (175 degrees C) just until tarts are a delicate brown color.

In a mixing bowl, thoroughly cream sugar and butter. Mix in pretzels. Press mixture into a 9x13 inch baking pan. Cover and refrigerate.

Prepare lemon pudding mix according to package instructions. In a separate bowl, beat together cream cheese and confectioners' sugar. Fold in whipped topping.

Spread cream cheese mixture over top of pretzel crust. Then spoon lemon pudding over cream cheese layer. Cover and refrigerate until pudding is set.

Pour the granulated sugar into a small bowl or plate that is roomy enough for your glass to fit into.

Zest your lemon peel directly into the sugar and mix with a fork.

Set aside while you mix your drink to allow the lemon oil to permeate the sugar.

Simply Recipes / Elana Lepkowski

Simply Recipes / Elana Lepkowski

In a shaker filled 2/3 with ice, pour in the vodka, lemon juice, Cointreau, and simple syrup. Shake for 20 seconds until chilled. Set aside.

Now take a lemon wedge and lightly coat a small amount of the outside rim of your glass. Then press the outside edge of the glass firmly into the lemon-sugar mixture to coat.

Gently shake off any excess sugar.

Strain the cocktail into the prepared glass and enjoy!

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Simply Recipes / Elana Lepkowski

Simply Recipes / Elana Lepkowski