Lemon Sorbet Tart Recipes

Steps:

• Combine water and honey and a microwave-safe bowl; heat in microwave for about 30 seconds. Stir water until honey is dissolved.
• Stir lemon juice and lemon zest into honey water; pour into an ice cream maker. Process according to manufacturer's instructions for 25 minutes.
• Scrape sorbet into a chilled loaf pan and freeze.

Steps:

• Place sugar and water in a small saucepan; bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, 2 minutes. Cool completely. , Stir in lemon zest and juice. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. , Transfer sorbet to a freezer container, allowing headspace for expansion. Freeze until firm, about 4 hours. If desired, serve in cookie cups with lemon wedges and top with additional lemon zest.

Steps:

• Put the sorbet in a medium microwave-safe bowl and heat until melted. Stir in the condensed milk and let cool.
• Put the cream in another medium bowl and beat with an electric mixer until it is thick and holds a ribbony shape when you run the beaters through it (do not let it form soft peaks), 2 to 3 minutes. Gently stir the thickened cream into the lemon sorbet mixture and pour into the pie crust. Smooth out into an even layer. Cover loosely with plastic wrap and freeze until set, about 2 hours or up to overnight.

Steps:

• Preheat oven to 350°F.
• Spray a 9-inch springform pan with nonstick cooking spray.
• Using the food processor and metal blade, combine all crust ingredients.
• Process until well mixed.
• Press crumb mixture in bottom of prepared pan and bake for 10 to 12 minutes or until lightly browned.
• Cool 10 minutes.
• Remove the sorbet from freezer and allow to sit at room temperature while while the crust cools.
• Meanwhile, cream cheese in large bowl with electric mixer.
• With mixer running at low speed, gradually add half and half to cream cheese, beating until well blended.
• Add powdered sugar and blend well.
• Beat at high speed for 2 to 3 minutes or until foamy.
• Spoon sorbet into another bowl and add cream cheese mixture, lemon juice and food color; stir until blended.
• Pour into cooled crust; spreading evenly.
• Freeze at least 2-1/2 hours or until firm.
• Garnish each slice with fresh mint leaves and lemon slices, strawberries or raspberries.
• The cooking time includes the time required in freezer.

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.