Indulge in a symphony of flavors with our delectable Lemon Brulee Tart, a culinary masterpiece that tantalizes the senses. This tart features a crisp and buttery crust, a luscious lemon curd filling with a hint of tangy sweetness, and a perfectly torched meringue topping that adds a delightful smoky aroma. The zesty lemon curd, made with fresh lemon juice and zest, bursts with citrusy goodness, while the meringue topping provides a delicate and airy contrast. This tart is not only a feast for the palate but also a visual delight, adorned with fresh lemon slices and sprigs of mint for an elegant touch. Our Lemon Brulee Tart recipe includes step-by-step instructions, helpful tips, and variations to cater to different dietary preferences. Additionally, discover a collection of other tantalizing recipes, including a classic Lemon Meringue Pie, a refreshing Lemon Posset, and a tangy Lemon Curd that can be enjoyed on its own or used as a filling for various desserts. Embark on a culinary adventure and create these delectable treats that are sure to impress your friends and family.
Check out the recipes below so you can choose the best recipe for yourself!
LEMON CRèME BRûLéE TART
Categories Milk/Cream Food Processor Egg Dessert Bake Broil Lemon Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- For crust:
- Combine flour, sugar, and salt in processor; blend 5 seconds. Using on/off turns, blend in butter until coarse meal forms. Add 4 teaspoons cream. Using on/off turns, blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap and chill at least 2 hours.
- Preheat oven to 350°F. Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Fold overhang in, pressing to form double-thick sides. Bake crust until golden, pressing with back of fork if crust bubbles, about 18 minutes (small cracks may appear). Brush inside of hot crust twice with egg white. Maintain oven temperature.
- For filling:
- Whisk 3/4 cup sugar, cream, yolks, and eggs in bowl to blend well. Mix in lemon juice and lemon peel. Pour filling into warm crust. Bake until filling is slightly puffed at edges and set in center, about 30 minutes. Cool completely, about 1 hour.
- Preheat broiler. Place tart on baking sheet. Cover edge of crust with foil to prevent burning. Sprinkle tart with 2 tablespoons sugar. Broil tart until sugar melts and caramelizes, turning sheet for even browning, about 2 minutes. Transfer tart to rack. Cool until topping is crisp, about 1 hour.
- Push tart pan bottom up, releasing tart. Place on platter, garnish with lemon slices, if desired, and serve.
LEMON CREME BRULEE TART
If you are looking for a special dessert and love lemon, look no further. This fits the bill on both counts.
Provided by MarieRynr
Categories Dessert
Time 5h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- For crust: Combine flour, sugar and salt in processor.
- Blend 5 seconds.
- Using on/off turns, blend in butter until coarse meal forms.
- Add 4 teaspoons cream.
- Using on/off turns, blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry.
- Gather dough into ball; flatten into disk.
- Wrap and chill at least 2 hours.
- Preheat oven to 350°F.
- Roll out dough on floured surface to 12-inch round.
- Transfer to 9-inch diameter tart pan with removable bottom.
- Roll overhand in, pressing to form double thick sides.
- Bake crust until golden, pressing with the back of fork if crust bubbles, about 18 minutes (small cracks may appear).
- Brush inside of hot crust twice with egg white.
- Maintain oven temperature.
- For filling: Whisk 3/4 cup sugar, cream, yolks, and eggs in bowl to blend well.
- Mix in lemon juice and lemon peel.
- Pour filling into warm crust.
- Bake until filling is slightly puffed at edges and set in center, about 30 minutes.
- Cool completely about 1 hour.
- Preheat broiler.
- Place tart on baking sheet.
- Cover edge of crust with foil to prevent burning.
- Sprinkle tart with 2 tablespoons sugar.
- Broil tart until sugar melts and caramelizes, turning sheet for even browning, about 2 minutes.
- Transfer tart to rack.
- Cool until topping is crisp, about 1 hour.
- Push tart bottom up, releasing tart.
- Place on platter, garnish with lemon slices, if desired, and serve.
LEMON BRULEE TART
Provided by Food Network
Categories dessert
Time 3h25m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- For the dough: Add the flour, sugar, lemon zest and salt to a stand mixer fitted with a dough hook. Mix together for 30 seconds. Add the vanilla seeds and mix to combine. Add the butter and mix on medium speed (no higher than speed 4), until the mixture looks like coarse crumbs.
- In a small bowl, beat together the egg yolks and the rum. Add to the mixer, as the machine keeps running on medium speed; the dough will start to form. As soon as it starts to leave the sides of the bowl, turn off the machine. By hand, on a flat surface, work the dough into the shape of a disk and refrigerate for about 1 hour.
- Preheat the oven to 375 degrees F. Butter an 11-inch tart pan very well.
- On a floured surface, roll the dough to about 1/4-inch thick and gently lay it into the tart pan. Press the dough lightly into the round edges, then, using your fingers, press on the edges of the pan, cutting off the excess. With a fork, poke the dough several times, all the way through to the pan. Brush the dough with a thin layer of egg white. Bake, with a sheet tray on the rack below it, until the edges of the dough look golden and crisp, 25 to 30 minutes.
- For the filling: Whisk together the cream, sugar, yolks and eggs in a large bowl. Whisk in lemon juice and zest. Let rest while the tart shell bakes.
- Remove the crust from oven, place on a sheet tray and pour the filling into the warm shell. Tap gently on the counter to release any excess air bubbles.
- Lower the oven temperature to 300 degrees F.
- Bake the tart in the oven for 40 minutes. The custard will appear firm with just a slight jiggle in the center of the tart. Remove from the oven and let cool for about 30 minutes.
- To serve, remove the tart from the pan, sprinkle evenly with granulated sugar and use a torch to caramelize it. Repeat the final step twice to ensure a real crunch! Garnish with the powdered sugar.
LEMON CREME BRULEE TART
This recipe is in honor of my dear friend Marlyse. She loved lemon bars and creme brulee -- this recipe is a good combination.
Provided by Cathy Gillespie
Categories Fruit Desserts
Time 4h15m
Number Of Ingredients 14
Steps:
- 1. Crust: combine flour, sugar and salt in processor; blend 5 seconds. Blend in butter until course meal forms. Add 4 tsp cream, blend until moist clumps form, adding more cream by teaspoonfuls, if dough is dry. Gather dough into ball; flatten into disk. Wrap and chill at least 2 hours.,
- 2. Preheat oven 350. Roll out dough on floured surface to 12" round. Transfer to 9" tart pan with removable bottom. Fold overhang in, pressing to form double thick sides. Bake about 18 minutes, until golden, pressing with back of fork if crust bubbles. Brush inside the crust twice with egg white. Maintain oven temp.
- 3. Filling: Whisk 3/4 cup sugar, cream, yolk and eggs in bowl to blend well. Mix in lemon juice & lemon zest. Pour filling into warm crust. Bake until filling is slightly puffed at edges and set in center, about 30 minutes. Cool completely, about 1 hour.
- 4. Preheat broiler. Place tart on baking sheet. Cover edge of crust with foil. Sprinkle tart with remaining sugar. Broil tart until sugar melts and caramelizes, turning sheet for even browning, about 2 minutes. Transfer tart to rack. Cool until topping is crisp, about 1 hour.
- 5. Push tart pan bottom up, remove tart. Place on platter, serve.
LEMON BRûLéE TART
Yield Makes 6 to 8 servings
Number Of Ingredients 9
Steps:
- Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into tart pan and trim edges. Chill shell until firm, about 30 minutes.
- Put oven rack in middle position and preheat oven to 375°F.
- Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights. Bake until side is set and edge is pale golden, 18 to 20 minutes. Carefully remove foil and weights and bake shell until deep golden, 15 to 20 minutes more. Remove from oven and reduce oven temperature to 300°F.
- Whisk together cream, 1/2 cup sugar, zest, juice, yolks, and whole egg until combined.
- Put tart shell (in tart pan) on a large baking sheet and transfer to oven. With oven rack extended, carefully pour filling into tart shell (custard will still have bubbles on top), then carefully slide rack into oven. Bake tart until custard is set 3 inches from edge but trembles slightly in center when gently shaken, 25 to 35 minutes. Remove from baking sheet and cool in pan on a rack 30 minutes, then remove side of pan and cool to room temperature, about 1 1/4 hours.
- Just before serving, sprinkle remaining tablespoon sugar evenly over top of tart. Move blowtorch flame evenly back and forth just above top of tart, avoiding crust, until sugar is caramelized and slightly browned (be careful not to burn sugar). Let tart stand 5 minutes before serving.
Tips:
- For a perfectly smooth filling, make sure to strain the custard mixture through a fine-mesh sieve before pouring it into the tart shell.
- To prevent the custard from curdling, temper the eggs by slowly whisking in a small amount of the hot milk mixture before adding the rest.
- To achieve a golden brown crust, use a kitchen torch to caramelize the sugar topping just before serving.
- For a more intense lemon flavor, use freshly squeezed lemon juice and zest.
- Serve the tart chilled or at room temperature, garnished with fresh berries or lemon slices.
Conclusion:
The lemon brulee tart is a delicious and elegant dessert that is perfect for any occasion. With its creamy, tangy filling and caramelized sugar topping, this tart is sure to impress your guests. Follow the tips above to make sure your tart turns out perfect every time.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love