LEMON THINS
These irresistible thins have a tart lemon taste and crisp texture. To create a simple but special dessert, place some of the cookies in bowls of chocolate or vanilla ice cream.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 4 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in the lemon juice, lemon zest and extracts. , Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture and mix well. Shape into a 12-in. roll; wrap in plastic. Refrigerate for at least 2 hours or until firm., Preheat oven to 350°. Unwrap dough; cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. , Bake until the edges are lightly browned, 9 minutes. Cool 1-2 minutes before removing from pans to wire racks to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 49 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 42mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.
LEMON TART
Here's a luscious way to end a meal! Smooth and creamy, with a refreshing lemon taste, this tart gets rave reviews. Every time I serve it to someone new, it results in a request for the recipe. -Erlene Cornelius, Spring City, Tennessee
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine sugar and cornstarch. Gradually add milk until smooth. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot liquid into egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly. Cook 2 minutes longer (mixture will be very thick)., Remove from the heat; stir in butter and lemon zest. Gently stir in lemon juice. Cover and cool completely. , Fold in sour cream. Pour into pastry shell. Refrigerate for at least 2 hours before cutting. Garnish with whipped topping.
Nutrition Facts : Calories 386 calories, Fat 21g fat (11g saturated fat), Cholesterol 124mg cholesterol, Sodium 191mg sodium, Carbohydrate 45g carbohydrate (28g sugars, Fiber 0 fiber), Protein 4g protein.
THIN LEMON TART
Don't be put off by the amount of butter in the pastry dough. It is rolled very thin, and one serving is just enough to satisfy any sweet craving. Try this dessert with a cup of Earl Grey tea.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Number Of Ingredients 7
Steps:
- In a bowl, combine the flour, 1 teaspoon sugar, lemon zest, and salt. With a fork, blend in the butter until the mixture resembles coarse meal. Add 2 teaspoons of ice water and toss until incorporated. Add remaining ice water, tossing with a fork until the mixture begins to come together. Form the dough into a ball, wrap in plastic wrap, and chill for 30 minutes.
- Preheat the oven to 350 degrees. On a lightly floured surface with a floured rolling pin, roll out the dough into a 4 x 7-inch rectangle. Transfer the dough to a baking sheet and poke it all over with a fork. Bake until golden, about 10 minutes. Transfer to a cooling rack set over a baking sheet lined with parchment paper.
- Meanwhile, in a small saucepan, stir together 2 tablespoons water and remaining 1/2 cup sugar. Bring the mixture to a boil over moderately high heat, brushing down the sides of the pan with a pastry brush dipped in water. Turn the heat to low and simmer for 10 minutes, or until the caramel is light amber.
- Arrange the lemon slices down the center of the pastry and pour the hot caramel over the lemon slices. Let the pastry cool. Using a very sharp knife, cut into 4 pieces and serve.
THE PERFECT LEMON TART
From 'Luscious Lemon Desserts'. Easy and impressive looking. After prebaking crust, look for any cracks that the filling could seeep through. Make a paste with about 1 teaspoon of flour and 1/2 teaspoon of water, and smear it over the cracks with your fingers to seal it. This recipe uses aproximately 4 lemons.
Provided by skat5762
Categories Tarts
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Position a rack in the middle of the oven and preheat the oven to 350-degrees.
- Have ready an 11-inch tart pan with a removable bottom.
- Melt the butter in a small saucepan over medium heat, add 1 Tablespoon of the zest, and let stand for 5 minutes.
- Whisk together the flour, 1/4 cup of the granulated sugar, and a pinch of salt in a medium bowl.
- Pour in the butter mixture in a fine stream, stirring with a fork, and continue stirring until the dough begins to come together when a small bit is pressed between your fingers.
- Transfer the mixture to the tart pan and press it with your fingertips evenly up the side and into the bottom.
- Bake for 20 minutes, or until the crust is light golden brown.
- Let cool on a wire rack while making the filling.
- Process the remaining 1 cup of granulated sugar and the remaining 1 Tablespoon of zest in a food processor until the zest is finely ground.
- Whisk together the eggs, the sugar and zest mixture, the lemon juice, and another pinchy of salt in a medium bowl until smooth.
- Beat the cream with an electric mixer on medium-high speed in a medium bowl just until it forms soft peaks.
- Whisk the cream into the egg mixture until just blended.
- Place a baking sheet in the oven, place the crust on the baking sheet, and pour the filling into the still-warm crust.
- Bake for 25-30 minutes, or until the filling is just set in the center.
- Let the pie cool on a wire rack.
- Just before service, generously sift confectioners' sugar over the tart.
- Cut into wedges and serve.
- Note: You may wish to use slightly less zest than called for, and taste the batter.
- My lemons were extremely powerful, and I only needed 1 1/2 Tablespoons total of zest.
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- To make the custard, mix sugar and eggs, then let the mixture stand. To make the custard, you need to mix the sugar and eggs, then let the mixture stand until the sugar dissolves completely - the mixture will be cloudy at first, then become glassy as the sugar dissolves.
- For the pastry, use a little less butter than usual. For this tart, I use a sweet pastry with less butter than usual to make the pastry easier to handle.
- Rest the pastry before rolling. Rest the pastry in the refrigerator after mixing it to give the flour time to hydrate and to relax the gluten; it also firms the butter, making the pastry easier to roll.
- Use pastry trimmings to "push" the pastry to the edges of the tin. Line the tin with the pastry, then roll the trimmings into a ball and use it to push the pastry case neatly into the edges of the tin (fingers don't conform with the edges as well).
- Dried chickpeas make the best baking weights. For blind-baking, I use a double layer of foil, because it's durable and you can get it to fit neatly into the sides of the case.
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