I need the best Lemon tart recipe ever made! And one that you've tried and tested from your own experience!

Question

Thank you so much!

Answer 1

6 large eggs
9 egg yolks
Zest and juice of 7 lemons
1 3/4 cups sugar
Crème fraîche, for serving (optional)
1 1/4 cups (2 1/2 sticks) unsalted butter, softened

1. In a large nonreactive saucepan, combine eggs, egg yolks, lemon zest, lemon juice, and sugar over low heat; whisk until incorporated. Add half the butter, and continue to whisk to prevent mixture from curdling. Once mixture thickens enough to coat the back of a spoon, add remaining butter and stir until very thick. (If mixture curdles, quickly remove from heat; strain into a bowl, and immediately cool over an ice bath.) Remove from heat, and continue stirring until lukewarm. (Speed up the cooling process by transferring the filling to a bowl resting in an ice bath.)

2. Heat broiler, if using. Spoon lemon filling into tart shell. Prevent crust from burning by placing a tart ring upside down over top edges of tart. Place under broiler for 5 to 10 minutes, or until top is speckled with brown, caramelized spots; rotate tart, if necessary. Alternatively, you may also use a small kitchen torch. Serve with a dollop of crème fraîche. Makes one 12-inch tart

Answer 2

I have tried this german recipe before and it really tastes good. Since it is a lemon tart, please be aware that it can be too sour for some people. You might want to reduce the number of lemons down to two.

Lemon Tart (Zitronentarte)

Ingredients for dough:

200 g flour (Type 550)
50 g fine sugar
120 g cold butter
1 pinch salt
1 egg yolk

Ingredients for lemon filling:

1 vanilla pod
3 bio-lemons
4 eggs
200 g sugar
4 tbsp sugar
125 g cream (Schlagsahne)

Some butter for the tart pan
Some dried beans for “blind baking”

Method:

Knead all dough ingredients together to a pliable dough. Wrap in cling film and leave it in the fridge for 30 minutes.

Slit the vanilla pod lengthwise and remove the seeds (vanilla mark). Wash the lemons with warm water and dry well. Grate the rind of 2 bio-lemons and squeeze their juice out.

Beat the eggs and 200 g sugar together until fluffy. Add in vanilla mark, lemon rind, lemon juice, and cream. Mix well. Preheat oven to 200º C (Fan: 180º C / Gas: 4).

Roll out the dough to the size of tart pan and line the buttered tart pan with the dough, at the same making sure that there is a 2 cm high edge. Prick all over the bottom of tart dough with a fork. Place a pergament paper on top and place the dried beans on it. Pre-bake the tart for about 10 minutes. Then remove the paper and beans and bake for a further 10 minutes. Remove from oven.

Reduce the oven’s temperature to 160º C (Fan: 140º C / Fan: 2). Spread the lemon filling on the pre-baked dough evenly. Bake the tart for a further 25 – 30 minutes (on the lowest rack). Once done, remove from oven and let it cool down completely.

Slice the 3rd lemon thinly. Bring 6 tbsp water and 4 tbsp sugar in a small pot to boil. Add the lemon slices and cook for 5 minutes. Remove lemon slices to a plate and leave the liquid mixture to boil until it becomes syrup.

Brush the top of the lemon filling with the warm syrup carefully. Decorate the top with the lemon slices.

Have fun in baking it!

Answer 3

Lemon Meringue Pie Ingredients: FOR THE PASTRY 1 1/2 cups plain flour 3 teaspoons icing sugar 140 g butter 1 egg yolk, lightly beaten 2 tablespoons icey cold water (approximately) INGREDIENTS FOR THE FILLING 1/2 cup cornflour (cornstarch) 1 cup caster sugar 1/2 cup lemon juice 1 1/4 cups water 2-3 teaspoons grated fresh lemon rind 3 egg yolks 60 g unsalted butter (salted butter will probably be okay) INGREDIENTS FOR THE MERINGUE 3 egg whites 1/2 cup caster sugar Steps: 1. Sift the flour and icing sugar into a bowl. 2. Rub in the butter. 3. Add the egg YOLK and enough water to make the ingredients cling together. 4. Press the dough into a ball and knead lightly on a lightly floured surface until smooth. 5. Cover/wrap and refrigerate for 30 minutes. 6. Then, roll the dough out, large enough to line a 24cm flan tin. 7. (Ensure the tin is lightly greased before placing the pastry dough in) AT THIS STAGE you can either trim the edges now, or, wait until the pastry has been baked in the oven- this way the pastry will not"shrink" away fron the sides (or atleast ALLOWS for any"shrinkage")! 8. Line the pastry with baking paper and fill with rice or beans. 9. Bake in moderately hot oven (210-230'C) for 10 minutes after which time remove the paper and rice/beans and bake a further 10 minutes- or until the pastry is lightly browned. 10. Cool to room temperature. 11. Now make the filling and spread it into the pastry case: Combine the cornflour and sugar in a pan and GRADUALLY stir in the lemon juice and water. 12. Stir until smooth and then stir over heat until the mixture boils (and thickens)- the mixture should be VERRRY thick! 13. Reduce the heat and QUICKLY stir in the grated lemon rind, egg YOLKS and butter. 14. Stir until the butter is melted then cover and cool to room temperature. 15. Now for the MERINGUE! 16. Beat the egg WHITES until soft peaks form, then GRADUALLY add the castor sugar. 17. Beat well until sugar is dissolved. 18. Spread the meringue on top or the filling. 19. Bake in MODERATE oven (180-200'C) for about 5 minutes or until the meringue is lightly browned. TIP: ensure the meringue covers the edge of the pastry case- this will prevent the meringue from'sliding' in from the edge! Good luck!

Answer 4

Delia Smith Lemon Tart

Answer 5

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 6

Honestly...Krustez makes a mix for lemon bars, and they are EXCELLENT! I once went to a very nice nice restaurant that served lime tarts with whipped cream on top, and they were so good I asked for the recipe. They told me it was Krustez. I couldn't believe it, but I have since made them at home many times. Give it a try.

Answer 7

Here are two recipes that my mum and I usually use they are bot Delia Smith ones and they are very nice and quite easy to make, hopefully you will think so too.

Deep Lemon Tart

For the pastry base:
6 oz (175 g) plain flour
1½ oz (40 g) icing sugar
3 oz (75 g) softened butter
pinch salt
1 large egg, separated

For the filling:
6-8 lemons
6 large eggs
6 oz (175 g) caster sugar
7 fl oz (200 ml) whipping cream

You will also need a deep, fluted quiche tin with a loose base 9 inches (23 cm) in diameter and 1½ inches (4 cm) deep, lightly oiled.


The best way to make the pastry is in a food processor. To do this add all the pastry ingredients (except the egg white) to the bowl with 1 tablespoon water and process until it forms a firm dough. Then turn it out and knead lightly before placing in a polythene bag and leaving in the fridge for 30 minutes to rest. To cook the pastry base, pre-heat the oven to gas mark 6, 400°F (200°C) and place a solid baking sheet inside to preheat as well. Now roll out the pastry as thinly as possible and carefully line the quiche tin, pressing the pastry around the base and sides so that it comes about ¼ inch (5 mm) above the edge of the tin. Then prick the base with a fork and brush it all over with the reserved egg white, which you should lightly beat first.

Bake on the baking sheet on the middle shelf for 20 minutes, then, as you remove it, turn the temperature down to gas mark 4, 350°F (180°C).

To make the filling, grate the zest from 6 of the lemons, and squeeze enough juice to give 10 fl oz (275 ml). Now break the eggs into a bowl, add the sugar and whisk to combine, but don't overdo it or the eggs will thicken. Next add the lemon juice and zest followed by the cream, and whisk lightly. Now pour it all into a 2 pint (1.2 litre) jug.

The easiest way to fill the tart is to place the pastry case on the baking sheet in the oven, and then pour the filling straight into the pastry (this avoids having to carry the tart to the oven and spilling it). Bake for about 30 minutes or until the tart is set and feels springy in the centre. Let it cool for about half an hour if you want to serve it warm. It's also extremely good served chilled. Either way, dust it with icing sugar just before serving

or Lancaster Lemon Tart
For the pastry:
3 oz (75 g) plain flour
¾ oz (20 g) lard
¾ oz (20 g) margarine or butter
a pinch of salt

For the filling:
3 rounded tablespoons lemon curd
3 oz (75 g) butter, at room temperature
3 oz (75 g) caster sugar
1 egg, beaten lightly
1 oz (25 g) ground almonds
4 oz (110 g) self-raising flour
grated rind and juice of 1 large lemon

1 oz (25 g) whole almonds, peeled and halved
Pre-heat the oven to gas mark 6, 400°F (200°C).

You will also need a 7 or 8 inch (18 or 20 cm) enamel pie plate, lightly greased.

Start by making the pastry. Sift the flour and salt into a large mixing bowl, holding the sieve up as high as possible to give the flour an airing. Then cut the fat into small cubes and add them to the flour. Now, using your fingertips, lightly and gently rub the pieces of fat into the flour – lifting your hands up high as you do this (again to incorporate air) and being as quick as possible.

When the mixture looks uniformly crumbly, start to sprinkle roughly 2 tablespoons of water all over. Use a round-bladed knife to start the mixing, cutting and bringing the mixture together. Carefully add more water as needed, a little at a time, then finally bring the mixture together with your hands to form a smooth ball of dough that will leave the bowl clean. (If there are any bits that won't adhere to it, you need a spot more water.) Now rest the pastry, wrapped in foil or polythene, in the refrigerator for 20-30 minutes.

Roll out the pastry and line the pie plate, fluting the edges, then spread the lemon curd all over the pastry.

Now cream the butter and sugar together till pale and fluffy, then gradually beat in the egg about a teaspoonful at a time. Gently and carefully fold in the ground almonds and flour, followed by the lemon juice and grated rind.

Now spread this mixture evenly over the lemon curd, smoothing it out with a palette knife. Then sprinkle the halved almonds over the surface. Bake it, on a baking sheet, in the centre of the oven for 15 minutes, then reduce the heat to gas mark 2, 300°F (150°C), and continue cooking for a further 25-30 minutes.

This can be served either warm or cold

Answer 8

Sunkist lemon squares...substitute lemon juice for the water. MMmmmmmmmmmmmmmmm.