Lemon Butter Tarts Recipes

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.

Steps:

• Mix flour, butter, and salt together in the bowl of an electric stand mixer, or with a pastry blender, until dough becomes crumbly. Add ice water, 2 tablespoons at a time, until the consistency is smooth. Wrap dough in plastic wrap and chill for 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup cupcake pan.
• Roll out dough on a cutting board and cut into 3-inch circles using a scalloped cookie cutter. Place dough into the prepared pan, pressing down the sides to fit.
• Combine egg yolks, sugar, lemon juice, butter, and lemon zest in a heavy, non-aluminum saucepan. Cook over medium-low heat, stirring constantly, until butter is melted and filling thickens slightly. Do not allow to boil. Remove from heat and transfer to a bowl and cool, 15 to 20 minutes. Pour filling into the dough cups.
• Bake in the preheated oven until filling is set, 15 to 18 minutes. Let cool for 20 to 30 minutes before serving.

Steps:

• Pre-heat the oven to 350°F (180°C).
• Prepare the lemon curd by whisking the egg yolks, whole eggs, sugar, lemon juice and lemon zest over a bain marie (a large bowl placed over a pan of simmering hot water).
• Once combined, mix in the butter and whisk the mixture for about 10 minutes, until thick.
• Pour into a pre-baked tart shell.
• Bake for 6 minutes.
• Whilst the tart is baking, prepare the raspberry chantilly by whipping the raspberries, sugar, vanilla extract and cream together.
• Leave the tart to cool before dusting with icing sugar.
• Serve with the raspberry chantilly, fresh raspberries and mint for garnish.
• Enjoy!

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat eggs in a large bowl. Stir in brown sugar, honey, lemon juice, lemon zest, cinnamon, nutmeg, and salt. Blend in melted butter. Fill tart shells halfway.
• Bake in preheated oven for 15 to 20 minutes, or until pastry is golden brown, and filling is set.

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.

Steps:

• Mix all ingredients together and fill tart shells about 1/2 full.
• Set oven at 375 degrees.

Steps:

• Shortbread Crust:.
• Cream 3/4 lb softened butter and 1 cup powdered sugar together.
• Sift 3 cups flour, 1/4 cup sugar and 1/2 teaspoon salt, then add to mix.
• Add 1/2 teaspoon vanilla, blend.
• Wrap dough in wax paper, chill 4-6 hours in refrigerator.
• Put in two 9" tart pans (1 1/2" high) an bake for 27-30 minutes at 325 degrees F. [time is adjusted for silicone pans].
• Tart:.
• In a food processor or blender, combine the lemon zest (7 med. sized lemons worth) with 1/4 cup of the sugar and process until fine and moist, several minutes.
• In a medium-sized bowl, combine the eggs, the 3/4 cup sugar, and the zest mixture. Whisk briskly until well blended. Stir in freshly squeezed lemon juice. Place the bowl over a saucepan half-filled with slowly simmering water and stir until the mixture thickens enough to lightly coat the back of a wooden spoon, 6 to 8 minutes.
• Stir in the butter, a piece at a time, mixing until melted and smooth. Strain through a fine-mesh sieve. Immediately pour the lemon butter into the tart shells and set aside. The filling will set as it cools. Let cool completely before serving.
• Just before serving, lightly dust the edges of the tarts with powdered sugar.