Tart Lemon Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

WORLD'S BEST LEMON PIE



World's Best Lemon Pie image

Mother's pies were always so wonderful, with tender, flaky crusts. Through the year we enjoyed berry and apple pies, but in summer the order of the day was this lemon pie recipe-so light and refreshing! -Phyllis Kirsling, Junction City, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 14

1 cup sugar
1/4 cup cornstarch
3 tablespoons all-purpose flour
1/4 teaspoon salt
2 cups water
3 large egg yolks, beaten
1 tablespoon butter
1/4 cup lemon juice
1 teaspoon grated lemon zest
1 pastry shell (9 inches), baked
MERINGUE:
3 large egg whites
1/4 teaspoon salt
1/2 cup sugar

Steps:

  • In a medium saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Gradually stir 1 cup of hot mixture into egg yolks; return all to saucepan. Bring to boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice and zest until smooth. Pour into pastry shell. In a bowl, beat egg whites and salt until stiff but not dry peaks are formed. Gradually beat in sugar until soft peaks form. Spread over pie, sealing edges to pastry. Bake at 350° for 12-15 minutes or until meringue is golden. Cool. Store any leftovers in the refrigerator.

Nutrition Facts : Calories 334 calories, Fat 10g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 286mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 0 fiber), Protein 4g protein.

TART LEMON PIE



Tart Lemon Pie image

This vibrant pie is especially tart, due in part to the high quantity of lemon juice, but also due to the fact that it has no meringue. Use fresh squeezed lemon juice for the brightest flavor. Serve it with lightly sweetened whipped cream to temper the tartness, if you like; you could also skip the decorative triangles for a more classic look (in which case you only need to prepare dough for a single crust). You can make and chill the pie up to 1 day ahead, but don't add the triangles until just before serving. Store leftovers in the refrigerator, covered with plastic wrap.

Provided by Erin Jeanne McDowell

Categories     pies and tarts, dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 11

Perfect Pie Crust, doubled, prepared for a custard pie and chilled
Egg wash (1 large egg mixed with 1 tablespoon water), for finishing
1 3/4 cups/420 milliliters lemon juice (from 8 to 10 lemons)
Zest of 2 lemons
1 ¾ cups/360 grams granulated sugar
1/3 cup/45 grams cornstarch
1/2 teaspoon fine sea salt
2 large eggs
6 large egg yolks
6 tablespoons/85 grams cold unsalted butter, cut into ½-inch cubes
Whipped cream, for serving (optional)

Steps:

  • On a lightly floured surface and using a lightly floured rolling pin, roll out a disk of dough into a circle about ¼-inch thick. Starting at one end, gently roll up the dough onto the rolling pin. Unfurl the dough over a 9-inch pie plate, preferably ceramic, and press it in lightly, making sure it's lining the plate.
  • Trim so that there's about ½ inch of excess dough hanging over the edge of the pie plate. (If the dough feels warm, refrigerate it for 15 minutes.) Tuck the excess dough under itself so it is flush with the edge of the pie plate; leave the pie like this for a straight-edge finish, or crimp as desired. Dock the base and sides all over with a fork and refrigerate at least 30 minutes, and up to 2 hours.
  • Roll out the second disk of dough to ¼-inch thickness. Cut out several small triangles (or other shapes from the dough); do as many as you like, and as many as a few dozen for a more intricate design. You can cut them freehand, trace a stencil using a paring knife or use a small cookie cutter. Transfer the shapes to a baking sheet lined with parchment and chill at least 30 minutes.
  • Place a rack on the bottom shelf of the oven, and place a baking stone, if you have one, on the rack. Heat the oven to 425 degrees. Use a small brush to evenly paint egg wash on the edge of the crust. Cut a square of parchment paper and use it to line the crust. Fill with pie weights (or dried beans) up to the top edge. Place the plate on a baking sheet lined with parchment or foil.
  • Transfer the baking sheet to the oven, placing it directly on the baking stone if using. Bake until the outer edge is beginning to become golden brown, 17 to 20 minutes. Remove the parchment and pie weights. If the dough puffs up anywhere, you can puncture it with a fork. Continue to bake until the base is baked through and the outer edge is deeply brown, 12 to 15 minutes more. Cool the crust completely.
  • Egg wash the top of the triangle cutouts. Transfer to the oven on the middle rack and bake until they are evenly golden brown, 12 to 15 minutes. Cool completely.
  • When the crust is cool, make the filling: In a medium pot, whisk the lemon juice, lemon zest and ½ cup/120 milliliters water to combine. In a medium bowl, whisk the sugar, cornstarch and salt to combine. Whisk this mixture into the pot and then place it over medium-high heat, stirring occasionally, until the mixture comes to a simmer. Reduce the heat to medium and cook at a simmer, stirring occasionally, for 2 minutes.
  • In a medium, heatproof bowl, lightly whisk the whole eggs and egg yolks. When the lemon mixture has come to a simmer, gradually add about ¼ of the hot liquid to the egg yolks in a slow, steady stream while whisking constantly to combine.
  • Whisk the egg yolk mixture back into the pot, and switch to a heatproof spatula. Reduce the heat to medium-low and continue to cook, stirring constantly, until the mixture thickens, about 5 to 7 minutes. It should come to a boil - not small bubbles around the outer edge, but fat bubbles from the center of the pot. (You should also see a distinct line that quickly closes in on itself if you drag your spatula through the curd.) Remove the pot from the heat and stir in the butter, a few cubes at a time. Mix thoroughly to combine.
  • Strain the lemon curd through a fine mesh sieve into the cooled pie crust, and spread into an even layer. Place plastic wrap directly over the surface when the pie is still hot and chill until the curd is set, at least 3 to 4 hours and up to overnight.
  • If you like, create an optional spiral on the surface of the pie once the curd is fully cool: Transfer the pie to a cake turntable. If the surface looks uneven, smooth it with a small offset spatula. Then place the spatula in the center of the curd at a 45-degree angle, and begin to rotate the turntable while you gently move the spatula towards the outer edge. Move steadily and not too slowly.
  • Keep the pie chilled until ready to serve. Just before serving, arrange the cutouts on the surface of the pie in 6 diagonal lines. If you like, alternate the points of the triangles on each line to create a more graphic effect. Serve with whipped cream, if desired. Store leftovers in the refrigerator wrapped tightly in plastic wrap.

LEMON MERINGUE TART



Lemon Meringue Tart image

Provided by Ina Garten Bio & Top Recipes

Categories     dessert

Time 2h

Yield 8 servings

Number Of Ingredients 16

1 1/4 cups all-purpose flour
1/2 cup plus 3 tablespoons sugar
Kosher salt
6 tablespoons (3/4 stick) cold unsalted butter, diced
2 tablespoons cold vegetable shortening (recommended: Crisco)
1/4 cup ice water
4 extra-large egg whites, at room temperature
1/4 teaspoon cream of tartar
Lemon Filling, recipe follows
1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
4 extra-large eggs
3 extra-large egg yolks (save the whites for the meringue)
1/4 cup finely grated lemon zest (6 to 8 lemons)
1/2 cup freshly squeezed lemon juice
1/8 teaspoon kosher salt

Steps:

  • Combine the flour, 3 tablespoons of the sugar, and 1/2 teaspoon salt in a bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times until the butter is in small bits. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.
  • Meanwhile, preheat the oven to 375 degrees F.
  • Roll out the dough and fit into a 9-inch tart pan with removable sides. Don't stretch the dough when placing it in the pan or it will shrink during baking. Cut off the excess by rolling the pin across the top of the pan. Line the tart shell with a piece of buttered aluminum foil, butter side down, and fill it with dried beans or rice. Bake for 10 minutes. Remove the beans and foil and prick the bottom of the shell all over with a fork to allow the steam to escape. Bake for another 15 to 20 minutes, until lightly browned. Set aside to cool.
  • Raise the oven temperature to 425 degrees F.
  • For the meringue, whip the egg whites, cream of tartar, and 1/4 teaspoon salt in the bowl of an electric mixer fitted with the whisk attachment on high speed until frothy. With the mixer still running, slowly add the remaining 1/2 cup of sugar and beat until the meringue is thick and shiny, about 2 minutes.
  • Immediately spread the lemon filling in the cooled tart shell and pipe the meringue over it with a large star tip. Be sure the meringue covers the entire top and touches the edges of the shell, to prevent it from shrinking. Bake for 3 to 5 minutes, until the meringue is lightly browned. Cool to room temperature.
  • Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 1 minute. On low speed, add the eggs and egg yolks one at a time, and then add the lemon zest, lemon juice, and salt. Don't worry; it will look curdled.
  • Pour the mixture into a small saucepan and cook over medium-low heat for 8 to 10 minutes, until thick, stirring constantly with a wooden spoon. Whisk briskly when it starts to thicken and cook over low heat for 1 to 2 minutes, whisking constantly. Don't allow it to boil! It will be 175 degrees F on an instant-read thermometer. Pour into a bowl and cool to room temperature.

THE BEST LEMON TART EVER



The Best Lemon Tart Ever image

Very lemony-flavored with a shortbread crust; to die for! You can make smaller slices and tart can yield 16. Very decadent!

Provided by ChefChristi1221

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

¾ cup butter, at room temperature
½ cup white sugar
½ teaspoon vanilla extract
1 pinch salt
1 ¾ cups all-purpose flour
1 ½ cups white sugar
3 large eggs
1 tablespoon lemon zest
½ cup freshly squeezed lemon juice
½ cup all-purpose flour
1 teaspoon confectioners' sugar, or to taste

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.

Nutrition Facts : Calories 507 calories, Carbohydrate 78.8 g, Cholesterol 115.5 mg, Fat 19.5 g, Fiber 1.1 g, Protein 6.2 g, SaturatedFat 11.6 g, Sodium 149.8 mg, Sugar 50.9 g

More about "tart lemon pie recipes"

TART LEMON PIE – THE CLEVER CULINARIAN
tart-lemon-pie-the-clever-culinarian image
Web 2020-08-05 Preheat oven to 350 degrees. In a large bowl add the graham cracker crumbs, sugar, salt and mix to combine. Gradually add the melted butter and mix until it resembles wet sand. Using the back of a …
From cleverculinarian.com


TART LEMON PIE RECIPE | CDKITCHEN.COM
tart-lemon-pie-recipe-cdkitchencom image
Web Grate each lemon peel and fine part of grater; set aside. Beat egg yolks with 1 cup cold water. Mix cornstarch, sugar and salt with 1 cup cold water stirring until smooth; add rest of water, lemon juice and lemon peel. …
From cdkitchen.com


MAKE EASY LUSCIOUS LEMON TARTS | LEMON DESSERTS
make-easy-luscious-lemon-tarts-lemon-desserts image
Web Let cool. Place the butter in the top of a double boiler. Bring the water in the double boiler to a boil. Reduce the heat to low, and cook until the butter melts. Combine the sugar and cornstarch, stirring well. Add to the butter …
From cookingnook.com


KEY LIME PIE - WIKIPEDIA
key-lime-pie-wikipedia image
Web Key lime pie. Key lime pie is an American dessert pie. It is made of lime, egg yolks, and sweetened condensed milk. It may be served with no topping, topped with a meringue topping made from egg whites, [1] or …
From en.wikipedia.org


LEMON TART | RECIPETIN EATS
lemon-tart-recipetin-eats image
Web 2021-06-11 2. Filling depth – The filling fills a 24 x 3cm / 9.5 x 1.2″ tart crust so the lemon filling is about 1.5cm / 0.6″ deep.Traditionally the filling of French lemon tarts is quite thin – not as thick as, for example, Lemon …
From recipetineats.com


TART LEMON MERINGUE PIE - FARM FLAVOR RECIPE
Web 2018-04-18 Pour into cooled pie crust. In a medium bowl, beat egg whites and cream of tartar on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until stiff peaks form.
From farmflavor.com
Reviews 3
Servings 8
Cuisine French
Category Desserts


MINI LEMON MERINGUE TARTS RECIPE | DR. OETKER
Web 1. Preheat oven to 425°F/220°C. 2. Prepare the pie crust as instructed on the package. Using a cookie cutter or large glass, cut the rolled dough into six 4-inch rounds. Fit …
From oetker.ca


LEMON MERINGUE PIE - COMFORTABLE FOOD
Web 2013-02-13 Preheat the oven to 400 F (200 C). Put your pie crust (if uncooked) in a pie pan, poke holes in the bottom with a fork and bake 'blind' (lined with aluminium foil and …
From comfortablefood.com


LEMON TARTS - THE KITCHEN MAGPIE
Web 2022-05-01 Lemon Tart Filling. • In a medium bowl, beat the butter and sugar together with an electric mixer for about two minutes. • Place the mixture into a medium …
From thekitchenmagpie.com


LEMON MERINGUE TART - - LEMON PIE - FRENCH LEMON MERINGUE TART
Web 2021-05-21 Lemon Meringue Tart. This Lemon Meringue Tart is a perfect refreshing dessert for spring or summer days. Its tangy flavorful lemon filling makes such a good …
From homecookingadventure.com


TART AND TASTY LEMON PIE - RECIPE FOR FREEDOM
Web 2021-10-07 Ingredients. 9” Store bought flaky pie crust. Filling: 2 Cups water. 2 Tbsp Cornstarch (heaping) 1 Tbsp Butter. 1 C. Sugar plus 3 Tbsp. 1 Lemon rind Grated
From recipeforfreedom.com


EASY CRUSTLESS LEMON TART - RECIPE WINNERS
Web 2021-01-03 preheat oven to 180 c (350 f) on bake, not fan. melt butter. lightly butter a 20 cm (8 inch) springform pan using some of the melted butter. whisk the eggs lightly. now …
From recipewinners.com


LEMON PIE RECIPE - EAGLE BRAND
Web Mix on medium high with an electric mixer until completely incorporated.Pour the filling into the baked crust. Bake in the pre-heated 350ºF oven for 18 to 20 minutes, until the pie is …
From eaglebrand.com


LEMON PIE RECIPES - BETTYCROCKER.COM
Web Trusted lemon pie recipes from Betty Crocker. Find easy to make recipes and browse photos, reviews, tips and more.
From bettycrocker.com


THE BEST REAL LEMON PIE RECIPE - SUGAR AND CHARM
Web 2022-07-22 Prep – Preheat the oven to 350 degrees and prepare your ingredients. Combine Dry Ingredients – In a medium saucepan combine sugar, cornstarch, and salt. …
From sugarandcharm.com


LEMON PIE - ALLRECIPES
Web The Best Lemon Tart Ever. 115 Ratings. Lemon Chiffon Pie. 32 Ratings. Lemon Butter Tarts. 25 Ratings. Northwest Marionberry Pie. 10 Ratings. Lemonade Pie III.
From allrecipes.com


MEYER LEMON CURD | COOK'S COUNTRY RECIPE
Web We incorporated a hefty amount of Meyer lemon zest, along with the juice, to showcase the floral, piney notes of the Meyer lemon. We ad... 4 teaspoons salt. 2 chocolate bar biscuit …
From americastestkitchen.com


TOP 46 LEMON TART PIE RECIPE RECIPES - SAID.HEDBERGANDSON.COM
Web Recipe Instructions Combine butter, 1/2 cup sugar, vanilla extract, and salt in the mixing bowl of a stand mixer; … Preheat oven to 350 degrees F (175 degrees C).Bake crust …
From said.hedbergandson.com


GEMMA’S “THE WHOLE LEMON” TART RECIPE
Web 2020-09-03 In a preheated 350°F (180°C) oven, blind bake the crust for 20 minutes. Remove the pie weights and the parchment paper and continue to let the crust bake for …
From biggerbolderbaking.com


THE LOVELIEST LEMON PIE RECIPES | TASTE OF HOME
Web 2019-03-27 Easy Strawberry Lemonade Freezer Pie. Three simple ingredients mixed together and spread into a graham crust make magic while your freezer does all the …
From tasteofhome.com


Related Search