LEMON TART PIES RECIPES

Name: Lemon Curd Tart with Olive Oil
Yield: Makes 6 servings
Ingredients: 2 tablespoons almonds with skins, toasted and cooled; 3/4 cup all-purpose flour; 1/4 cup confectioners sugar; Pinch of fine sea salt; 1/2 stick cold unsalted butter, cut into 1/2-inch cubes; 1 large egg yolk; 3 1/2 tablespoons fruity olive oil (preferably French); 3 large lemons; 3/4 cup granulated sugar; 2 teaspoons cornstarch; 2 whole large eggs plus 2 large yolks; 1/2 stick unsalted butter, cut into 1/2-inch cubes; 2 tablespoons fruity olive oil (preferably French); a 9-inch round tart pan with removable side; a small offset spatula

LEMON CURD TART WITH OLIVE OIL RECIPE | EPICURIOUS

Lemon Curd Tart with Olive Oil Recipe | Epicurious image

Our Europe correspondent, Alexander Lobrano, was wary of working with pastry long before attending his course at Les Petits Farcis, in Nice. "This recipe is really genius," he says. "I'm more of a savory/stewing type of cook, but this is so easy and works so well that it's become a staple for me." Olive oil in the crust gives it a rich, crumbly texture, and the zing of the lemon filling really steals the show.

Provided by Rosa Jackson

Total Time 4 hr

Cook Time 45 min

Yield Makes 6 servings

Number Of Ingredients 14

Ingredients

2 tablespoons almonds with skins, toasted and cooled
3/4 cup all-purpose flour
1/4 cup confectioners sugar
Pinch of fine sea salt
1/2 stick cold unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
3 1/2 tablespoons fruity olive oil (preferably French)
3 large lemons
3/4 cup granulated sugar
2 teaspoons cornstarch
2 whole large eggs plus 2 large yolks
1/2 stick unsalted butter, cut into 1/2-inch cubes
2 tablespoons fruity olive oil (preferably French)
a 9-inch round tart pan with removable side; a small offset spatula

Steps:

Preheat oven to 425°F with rack in middle.
Pulse almonds with flour, sugar, and sea salt to a fine powder in a food processor. Add butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
Add yolk and oil and pulse until just incorporated and a very soft dough has formed.
Spread dough evenly over bottom and up side of pan with offset spatula. Chill until firm, about 30 minutes.
Bake shell until golden brown all over, about 13 minutes. Transfer to a rack to cool completely, about 30 minutes.
Grate enough zest from lemons to measure 1 tablespoon, then squeeze 3/4 cup juice from lemons.
Whisk together lemon zest and juice, sugar, cornstarch, whole eggs, and yolks in a medium saucepan and bring to a boil over medium heat, whisking constantly. Boil, whisking, 2 minutes.
Remove from heat and whisk in butter and oil until smooth.
Pour lemon curd into cooled shell and chill until set, at least 2 hours.

LEMON BARS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Lemon Bars Recipe: How to Make It - Taste of Home image

This delightful lemon bar recipe is from my mother's file. I've been serving it for many years. They has a wonderful tangy flavor, and they're always a hit. The color and shape make them a nice addition to a platter of cookies. —Etta Soucy, Mesa, Arizona

Provided by Taste of Home

Categories Desserts

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 9 servings.

Number Of Ingredients 11

Ingredients

1 cup all-purpose flour
1/2 cup butter, softened
1/4 cup confectioners' sugar
FILLING:
2 large eggs, room temperature
1 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
2 tablespoons lemon juice
1 teaspoon grated lemon zest
Additional confectioners' sugar

Steps:

In a bowl, combine the flour, butter and confectioners' sugar. Pat into an ungreased 8-in. square baking pan. Bake at 350° for 20 minutes. , For filling, in a small bowl, beat eggs. Add the sugar, flour, baking powder, lemon juice and zest; beat until frothy. Pour over the crust. Bake 25 minutes longer or until light golden brown. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.

Nutrition Facts : Calories 263 calories, FatContent 11g fat (7g saturated fat), CholesterolContent 74mg cholesterol, SodiumContent 140mg sodium, CarbohydrateContent 38g carbohydrate (25g sugars, FiberContent 0 fiber), ProteinContent 3g protein.

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This delightful lemon bar recipe is from my mother's file. I've been serving it for many years. They has a wonderful tangy flavor, and they're always a hit. The color and shape make them a nice addition to a platter of cookies. —Etta Soucy, Mesa, Arizona
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LEMON CURD TART WITH OLIVE OIL RECIPE | EPICURIOUS

Our Europe correspondent, Alexander Lobrano, was wary of working with pastry long before attending his course at Les Petits Farcis, in Nice. "This recipe is really genius," he says. "I'm more of a savory/stewing type of cook, but this is so easy and works so well that it's become a staple for me." Olive oil in the crust gives it a rich, crumbly texture, and the zing of the lemon filling really steals the show.
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Reviews 3.9
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