Best 2 Lemon Sorbet Tart Recipes

Indulge in a delectable symphony of flavors with our refreshing Lemon Sorbet Tart, a culinary masterpiece that harmonizes zesty lemons, creamy sorbet, and a buttery, crumbly crust. This tantalizing treat offers a perfect balance of tangy, sweet, and cool sensations in every bite.

Our curated collection of recipes provides step-by-step instructions to guide you through the art of crafting this delightful dessert. Embark on a culinary adventure as you prepare the buttery shortcrust pastry, creating a sturdy foundation for the vibrant filling. Discover the secrets of crafting the luscious lemon sorbet, a frozen delight that bursts with citrusy goodness.

Unveil the culinary artistry behind the stunning lemon curd, a vibrant yellow treasure that adds a touch of sunshine to the tart. Learn the techniques for assembling this enchanting dessert, carefully layering each component to achieve a visually captivating and irresistibly delicious masterpiece.

Whether you're a seasoned baker or a novice in the kitchen, our recipes cater to all skill levels, ensuring that everyone can savor the exquisite flavors of this Lemon Sorbet Tart. Prepare to impress your loved ones with this stunning dessert that combines vibrant flavors and textures, creating an unforgettable taste experience.

Let's cook with our recipes!

TART MEYER LEMON SORBET

Tart Meyer Lemon Sorbet image

A tasty tart Meyer lemon sorbet. It's paleo-friendly too, for my weirdo daughter.

Provided by Carol Anderson

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 36m

Yield 6

Number Of Ingredients 4

Ingredients

1 ¾ cups water
¾ cup honey
2 cups Meyer lemon juice
1 tablespoon lemon zest

Steps:

Combine water and honey and a microwave-safe bowl; heat in microwave for about 30 seconds. Stir water until honey is dissolved.
Stir lemon juice and lemon zest into honey water; pour into an ice cream maker. Process according to manufacturer's instructions for 25 minutes.
Scrape sorbet into a chilled loaf pan and freeze.

Nutrition Facts : Calories 149.6 calories, Carbohydrate 42.1 g, Fiber 0.5 g, Protein 0.5 g, Sodium 4.6 mg, Sugar 36.8 g

LEMON SORBET TART

Lemon Sorbet Tart image

I found this in a 1997 edition of Pillsbury's Fast and Healthy Magazine. DH loves lemon and I have no idea why I have not tried this one. It sounds wonderful.

Provided by PaulaG

Categories Pie

Time 3h40m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 cup graham cracker crumbs
1 tablespoon sugar
1 tablespoon butter
1 teaspoon lemon zest, grated
2 teaspoons water
2 ounces reduced-fat cream cheese, softened (Neufchatel)
1 cup half-and-half
1/4 cup powdered sugar
1 pint lemon sorbet, slightly softened
1 tablespoon lemon juice
1 -2 drop yellow food coloring, if desired

Steps:

Preheat oven to 350°F.
Spray a 9-inch springform pan with nonstick cooking spray.
Using the food processor and metal blade, combine all crust ingredients.
Process until well mixed.
Press crumb mixture in bottom of prepared pan and bake for 10 to 12 minutes or until lightly browned.
Cool 10 minutes.
Remove the sorbet from freezer and allow to sit at room temperature while while the crust cools.
Meanwhile, cream cheese in large bowl with electric mixer.
With mixer running at low speed, gradually add half and half to cream cheese, beating until well blended.
Add powdered sugar and blend well.
Beat at high speed for 2 to 3 minutes or until foamy.
Spoon sorbet into another bowl and add cream cheese mixture, lemon juice and food color; stir until blended.
Pour into cooled crust; spreading evenly.
Freeze at least 2-1/2 hours or until firm.
Garnish each slice with fresh mint leaves and lemon slices, strawberries or raspberries.
The cooking time includes the time required in freezer.

Tips:

Choose the right lemons. Meyer lemons are the best choice for this tart, as they are sweeter and less acidic than regular lemons. If you can't find Meyer lemons, you can use regular lemons, but you may need to add a little more sugar to the curd.
Make sure the lemon curd is thick enough. The lemon curd should be thick enough to hold its shape when you spoon it into the tart shell. If it's too thin, it will run all over the place and make a mess. To thicken the lemon curd, cook it over low heat for a few extra minutes, or until it reaches a temperature of 170 degrees Fahrenheit.
Chill the tart before serving. The tart will be easier to slice and serve if you chill it for at least 2 hours before serving. You can also freeze the tart for up to 2 months.
Garnish the tart with fresh lemon zest or whipped cream. This will add a pop of flavor and color to the tart.

Conclusion:

This lemon sorbet tart is a delicious and refreshing dessert that is perfect for any occasion. It's easy to make and can be tailored to your own taste. Whether you like your tarts tart or sweet, this recipe is sure to please. So next time you're looking for a special dessert to make, give this lemon sorbet tart a try. You won't be disappointed!

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