Best 5 Lemon Tart With A Touch Of Lime Recipes

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.

CARAMELIZED LEMON-LIME TART

Steps:

• Preheat oven to 350 degrees F.
• Roll out the pate sucre to a circle about 1/4 inch thick and large enough to slightly overlap a 9-inch metal tart pan. Fit the dough into the pan and trim the edges. Line the bottom and sides of the shell with parchment, or coffee filter papers, or aluminum foil. Fill the lining with dried beans, rice or aluminum beans, and bake in the oven for 20 to 25 minutes. Cool and remove the beans and the lining. Return the shell to the oven and bake until golden, 5 to 10 minutes longer.
• In a large metal bowl, whisk together the whole eggs, egg yolks, 1 cup sugar, lemon and lime juice, and zests. Set over simmering water and continue to whisk until the mixture is very thick, about 10 minutes.
• Turn off the flame and whisk in the butter, a few pieces at a time. (You don't want the mixture to cool down before all the butter is incorporated.) Strain the filling into a bowl. Scrape into the baked tart shell and smooth with a metal spatula. Cool and then refrigerate until firm, 3 to 4 hours, up to overnight.
• Sprinkle the remaining 2 tablespoons of sugar evenly over the top of the filling. With a propane blowtorch, caramelize the sugar. (This can also be done under the broiler. Place the tart on the broiler tray directly under the flame, watching carefully to prevent burning). Refrigerate the tart for at least 30 minutes. Or, if desired, eliminate the 2 tablespoons of sugar and arrange circles of raspberries on top of the tart. Sift a little powdered sugar over the berries just before serving.
• Cut into slices and serve. If you have caramelized the sugar, serve the tart with fresh strawberries or raspberries.
• In a food processor fitted with the steel blade, combine the flour and sugar. Add the butter and process until the texture resembles fine meal.
• In a small bowl, whisk together the yolks and 1 tablespoon of the cream. Scrape into the machine and process until a ball begins to form, using the additional tablespoon of cream, if necessary. Remove the dough from the machine, and on a lightly floured surface, press down into a circle. Wrap in plastic wrap and refrigerate for at least 1 hour.

LEMON AND LIME CREAM TART

Steps:

• With this particular tart, as it has a moist filling, it's important to egg-wash the uncooked tart shell before adding the filling. This adds a sort of waterproof layer and keeps the pastry crisp and short for longer.
• Whisk together the sugar and eggs in a bowl. When they are well mixed, slowly stir in the cream and the juices. Put the cooked tart shell back into the oven and then pour the filling into it -- I find this reduces spillage. Bake for around 40 to 45 minutes at 180C/350F/Gas 4 or until the filling is set, but still semi-wobbly in the middle (obviously different ovens will cook at different rate so it is good for you to try this tart a couple of times to gauge exactly when you should take it out of the oven). After cooling for an hour, the semi-wobbly filling will have firmed up to the perfect consistency; soft and smooth. If you cut it before it has had time to rest it will pour out or be extremely gooey.
• You can dust it with a little icing sugar, if you wish. Serve with a huge pile of fresh raspberries or strawberries. Whatever you decide to serve it with should be quite simple so that you let the tart do the talking.

LEMON TART

Steps:

• For the crust:
• Preheat the oven to 350°F. Generously butter and flour a 9-inch fluted tart pan with a removable bottom and refrigerate it while the oven preheats.
• Remove the tart pan from the refrigerator. Use your fingertips to press the chilled pine nut dough evenly over the bottom and up the sides of the pan. Trim off any excess dough.
• Bake the crust for 10 to 15 minutes, then rotate it and bake for another 10 to 15 minutes, or until it is golden brown. Remove the crust from the oven and let it cool while you make the filling. (There may be some cracks in the crust; they will not affect the finished tart.)
• For the sabayon:
• Bring about 1 1/2 inches of water to a boil in a pot that is slightly smaller than the diameter of the bowl you will be using for the sabayon. Meanwhile, in a large metal bowl, whisk the eggs, yolks, and sugar for about 1 minute, or until the mixture is smooth.
• Set the bowl over the pot and, using a large whisk, whip the mixture while you turn the bowl (for even heating). After about 2 minutes, when the eggs are foamy and have thickened, add one-third of the lemon juice. Continue to whisk vigorously and, when the mixture thickens again, add another one-third of the lemon juice. Whisk until the mixture thickens again, then add the remaining lemon juice. Continue whisking vigorously, still turning the bowl, until the mixture is thickened and light in color and the whisk leaves a trail in the bottom of the bowl. The total cooking time should be 8 to 10 minutes.
• Turn off the heat and leave the bowl over the water. Whisk in the butter a piece at a time. The sabayon may loosen slightly, but it will thicken and set as it cools. Pour the warm sabayon into the tart crust and place the pan on a baking sheet.
• Preheat the broiler. While the sabayon is still warm, place the tart under the broiler. Leaving the door open, brown the top of the sabayon, rotating the tart if necessary for even color; this will take only a few seconds, so do not leave the oven. Remove the tart from the broiler and let it sit for at least 1 hour before serving. Serve at room temperature or cold.

BEST LIME TART

Steps:

• Preheat oven to 325°. In a small bowl, combine cracker crumbs, butter, almonds and sugar. Press onto the bottom and up the sides of a greased 9-in. tart pan. Bake until edges are lightly browned, 15-18 minutes., In a large bowl, whisk egg yolks, milk, lime juice and zest. Pour over crust. Bake until center is almost set, 12-14 minutes. Cool on a wire rack. Refrigerate at least 2 hours., In a large bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold in sour cream and grated lime zest. Spread over tart. Garnish with raspberries and lime wedges.