CLASSIC LEMON TART WITH COCONUT-ALMOND CRUST
Provided by Valerie Bertinelli
Categories dessert
Time 4h15m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the coconut-almond crust: Preheat the oven to 350 degrees F. Place the coconut on a baking sheet and toast in the oven until golden brown, about 3 minutes. Let cool. Set aside 2 tablespoons of the coconut for garnishing the tart.
- Combine the remaining 2 tablespoons cooled toasted coconut, the all-purpose flour, almond flour and salt in a medium bowl; set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes. Add the almond extract and egg and beat until combined, scraping down the sides of the bowl as needed. Add the flour mixture and beat on low speed until all of the dry ingredients are just incorporated, about 30 seconds. Form the dough into a disc and press it evenly into the bottom and up the sides of a 10-inch nonstick tart pan with removable bottom; if necessary, use a piece of plastic wrap to help keep the dough from sticking. Refrigerate the tart shell until firm, about 1 hour, or freeze for 30 minutes.
- Preheat the oven again to 350 degrees F.
- Line the tart shell with aluminum foil and fill with pie weights. Place the tart shell on a baking sheet and bake until the edges of the crust are barely golden, about 15 minutes. Carefully remove the foil and weights and continue to bake until the crust is golden brown all over, about 20 minutes. Cool completely, then gently remove the tart shell from the pan and onto a plate.
- For the lemon curd filling: Melt the butter in a large microwave-safe bowl, using the butter paper to make sure the butter does not splatter, usually about a minute on 40 percent power. Then, add the sugar and salt and whisk together. Add the whole eggs and egg yolk and whisk again. Add the lemon zest and juice and whisk well. Microwave for 1 minute. Remove carefully and whisk. Continue to microwave in 1-minute intervals, whisking after each minute, until the mixture is thick. It usually takes between 2 to 5 minutes, depending on the microwave. Note that the mixture will get thin before it gets thick.
- Carefully remove the bowl from the microwave and push the curd through a fine-mesh sieve into another bowl. Press a piece of plastic wrap directly onto the surface of the curd and refrigerate until set, at least 2 hours.
- For the whipped cream: Place the whipping cream, sugar, vanilla and salt in the bowl of a stand mixer fitted with the whisk attachment and whip until soft peaks form.
- To assemble the tart: Pour the lemon curd into the tart shell and spread evenly. Place the whipped cream in a piping bag fitted with a plain tip and pipe a border around the edge of the crust. Sprinkle with the reserved toasted coconut. Allow the tart to chill in the refrigerator for at least 2 hours before slicing.
COCONUT LEMON TORTE
This stunning torte is layered with lemon filling, frosted with fluffy whipped topping, and coated with flakey coconut.
Provided by Allrecipes Member
Yield 12
Number Of Ingredients 8
Steps:
- In medium saucepan, combine sweetened condensed milk, egg yolks, lemon juice, lemon peel (optional) and food coloring (optional).
- Over medium heat, cook and stir until slightly thickened, about 10 minutes. Chill.
- Heat oven to 350 degrees F. Prepare and bake cake mix as package directs. Pour batter into two well-greased and floured 9-inch round layer cake pans. Bake 30 minutes or until lightly browned. Remove from pans; cool thoroughly.
- With sharp knife, remove crust from top of each cake layer. Split layers. Spread equal portions of lemon mixture between layers and on top to within 1 inch of edge.
- Frost side and 1-inch rim on top of cake with whipped topping. Coat side of cake with coconut; garnish as desired. Store leftovers covered in refrigerator.
Nutrition Facts : Calories 398.4 calories, Carbohydrate 50.5 g, Cholesterol 45.8 mg, Fat 12.2 g, Fiber 0.7 g, Protein 4 g, SaturatedFat 7.8 g, Sodium 361.8 mg, Sugar 33.6 g
LEMON TORTE
This beautiful, light treat has an easy-to make meringue base that's complemented with tart and sweet fillings.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add vanilla and cream of tartar; beat on medium speed until soft peaks form. Gradually add 1 cup sugar, about 2 tablespoons at a time, beating on high until stiff and glossy peaks form and sugar is dissolved. , Spread in a well-greased 13x9-in. baking dish. Bake at 300° for 1 hour. Cool on a wire rack. , Meanwhile, in the top of a double boiler, whisk egg yolks until lemon-colored. Add the lemon juice, zest and remaining sugar. Cook over hot but not boiling water, stirring occasionally, until thickened and a thermometer reads 160°. Cool to room temperature. , Spread half of whipped cream over meringue shell; cover with lemon mixture. Top with remaining whipped cream. Cover and refrigerate. Best made one day before serving.
Nutrition Facts :
LEMON CAKE WITH TOASTED COCONUT
This lemon-coconut cake is super moist and yummy. It is delicious with any type of fresh berry such as blueberries, raspberries, or strawberries.
Provided by Karen Brady Pastore
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 55m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Spread coconut on a baking sheet.
- Bake in the preheated oven until lightly toasted, about 5 minutes. Remove and let cool while you prepare the cake. Leave the oven on.
- Combine flour, baking powder, baking soda, and salt in a large bowl.
- Whisk eggs and sugar together in another large bowl until very well combined. Stir in milk, oil, lemon zest, lemon juice, and vanilla extract; mix until well combined. Fold in dry ingredients and add coconut. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes.
Nutrition Facts : Calories 436.7 calories, Carbohydrate 48.7 g, Cholesterol 50.1 mg, Fat 25 g, Fiber 1.8 g, Protein 5.3 g, SaturatedFat 7 g, Sodium 104.1 mg, Sugar 31.5 g
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