Indulge In Tempting Lemon Tarts With These Recipes

Love lemon tart? This one-piece goes all for you connoisseurs. Have you ever wondered what makes this little heavenly sin so tempting? Let’s get cracking. This pastry shell with a lemon flavoured filling originated in France and became much popular as the time has gone by. Probably, every food lover would like to indulge in this dessert dish in some way or the other. How many times you thought of trying your hands on tempting lemon tart recipes but failed with every possible attempt. No need to demotivate yourself. We get you some easy to make recipes to subside those lemon tart cravings. From classic French lemon tart to regular lemon tart, you can now serve the platter in full confidence.

Regular Lemon Tart

Ingredients:

For the crust:

• 3/4 cup butter
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 1 pinch salt
• 1 3/4 cups all-purpose flour

For the filling:

• 1 1/2 cups white sugar
• 3 large eggs
• 1 tbsp lemon zest
• 1/2 cup freshly squeezed lemon juice
• 1/2 cup all-purpose flour

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Method

• First, you need to combine butter, 1/2 cup sugar, vanilla extract and salt in a bowl.
• Now, mix all the ingredients thoroughly.
• Mix flour into the butter mixture in order to make a smooth dough.
• Press gently the dough into a 9-inch tart pan. Refrigerate crust for about 30 minutes.
• In a preheated oven (175 degrees C), bake crust for about 15 to 20 minutes, till it becomes golden brown.
• Now, whisk sugar, eggs, lemon zest, lemon juice, and 1/2 cup flour in a bowl until it becomes smooth.
• Pour lemon filling into crust.
• Make sure you have covered all the edges of crust with aluminum foil to prevent burning.
• Bake the tart to set the filling (about 20 minutes).
• Refrigerate and drizzle with confectioners' sugar.

French Lemon Tart

Ingredients:

For the crust:

• 1 1/4 cups all-purpose flour
• 2 tbsp sugar
• 1/2 tsp salt
• 7 tbsp butter (cold)
• 3 tbsp water (cold)

For the lemon filling:

• 8 tbsp butter
• 1/4 cup sour cream
• 2 eggs
• 3 egg yolks
• 2/3 cup fresh lemon juice
• 2/3 cup granulated sugar
• 4 tsp lemon zest

Directions

• You need to first get your pastry set right.
• Mix flour, sugar and salt in a bowl.
• Now, cut the chilled butter into the flour.
• Sprinkle some cold water on the mixture and toss gently until it forms a ball.
• Separate the dough into two balls, wrap in a plastic wrap and chill for several hours.
• In a preheat oven (575 F) make a large circle out of the dough to fit a 10-inch fluted tart pan.
• Bake for about 15 minutes. After getting your pastry all in place, the next task is to prepare the lemon filling.
• Take a saucepan of simmering water. In the top part of the double boiler, stir 8 tablespoons butter and the sour cream.

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In a separate pan, whisk eggs, egg yolks and sugar. Now, stir lemon juice into the mixture and cook for about 3 minutes. Add the lemon zest and butter- sour cream mixture to the eggs and cook, stirring constantly for 3 minutes. Last but not the least, pour lemon filling into the pastry moulds and bake for 25 to 30 minutes. Refrigerate before serving.

For more such dessert recipes, stay tuned to HerZindagi.