Light N Luscious Lemon Tart Recipes

LIGHT 'N LUSCIOUS LEMON TART

Steps:

• FOR THE CRUST: Combine flour and Splenda. Cut in margarine until mixture is crumbly. Press evenly in a 9-inch flat pan with removeable bottom. Bake at 375F for 12-15 minutes or until lightly browned.
• FOR THE FILLING: In saucepan, combine Splenda and cornstarch. Stir in water and lemon juice. Cook and stir over medium heat until mixture comes to a boil.
• Stir some of the lemon mixture into egg yolks, then return to pan. Cook and stir over low heat 1 minute.
• Remove form heat. Pour into bowl, stir in lemon rind, margarine and a few drops of yellow food coloring.
• Cover surface with plastic wrap. Chill 30 minutes.
• Pour into crust. Chill at least 2 hours or until set.
• Remove rim from pan. Garnish with whipped topping and lemon slices.

THE BEST LEMON TART EVER

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.

THE PERFECT LEMON TART

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.