Easy Lemon Tart
Easy Lemon Tart – A homemade buttery, flaky crust filled with a sweet and zesty lemon filling. The perfect Spring/Summer dessert! #lemontart #lemonrecipes
FULL PRINTABLE RECIPE:
INGREDIENTS:
FOR THE CRUST
1 and 1/2 cups plain/all-purpose flour, 190g
1/2 cup icing/powdered sugar, 62g
1/4 teaspoon salt
1/2 cup unsalted butter, 115g, cold and cubed
1 large egg
FOR THE FILLING
12 oz sweetened condensed milk, 340g
5 large egg yolks
1/2 cup fresh lemon juice, 120ml, about 3 - 4 lemons
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Lemon Bars
Lemon bars are one of the EASIEST desserts to make but oh so delicious. I love the soft lemon filling paired with a crisp shortbread crust and the flavor is beyond; so bright and zingy with all the lemon flavor from the juice and zest, they’re simply irresistible!
Recipe:
I like my lemon squares with a really soft top and a crisp bottom but you can adjust bakiing times to your liking. Hope you enjoy!
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Lemon custard tart a must try full video on my page. Please subscribe for more like this
A recipe that I recently tried and absolutely loved - Meyer lemon custard tart with a tart shell made with lemon zest and cold butter. This dessert is the perfect combination of tangy and sweet, with a creamy texture that's light enough to enjoy without feeling too full.
The recipe for the tart shell calls for cold butter and lemon zest, which gives it a bright, zesty flavor that complements the tanginess of the Meyer lemon custard perfectly. And the custard itself is so creamy and smooth, with just the right amount of sweetness.
If you're looking for a dessert that's both impressive and delicious, I highly recommend giving this recipe a try. It's perfect for any occasion, whether you're entertaining guests or just want to indulge in a special treat on your own.
I hope you enjoy this recipe as much as I did! Let me know if you give it a try and how it turns out for you.
#MeyerLemonTart
#CitrusDesserts
#LemonLove
#TartLife
#SweetTreats
#DessertGoals
#BakersOfInstagram
#FoodieLife
#InstaBake
#DeliciousDesserts
#LemonLovers
#FoodPhotography
#TartHeaven
#CitrusObsessed
#TastyTreats #bakersoftiktok #fyp #foodie #globaldelights
Key lime pie with graham cracker crust
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***RECIPE, MAKES A 9-10 in (23-25 cm) PIE***
For the crust
150-200g graham crackers
1/2-1 stick (2-4 oz, 57-114g) butter, melted (or 60-120 ml coconut oil for a vegan pie)
1/4-1/2 teaspoon (3-6g) salt, if using unsalted butter
1/3-1/2 cup (66-100g) sugar, I like brown sugar (white sugar + molasses)
ground cinnamon to taste (maybe half a teaspoon, very optional)
For the custard
3/4-1 cup (177-237 ml) lime juice
The zest of 2-4 limes (very optional)
5-6 egg yolks (or 1/2 cup, 118 ml vegan sour cream)
28 oz (3.5 cups, 830 ml) sweetened condensed milk (to make vegan version, combine 4 standard 13.5 oz, 400 ml cans of coconut milk and 1 1/3 cups, 230g sugar in a saucepan and simmer for about 45 min, stirring frequently — you might not need all of it, depends on how much it reduces)
For the topping
1-2 cups (236-473 ml) whipping cream
sugar (ideally powdered sugar) to taste
vanilla extract to taste
Pulverize the graham crackers as fine as you want them. Mix in a conservative amount of sugar, salt (if using unsalted butter), cinnamon (if using) and melted butter. The less butter, the more crumbly the finished crust will be. Taste and consider adding more sugar, salt or butter. Mold into a 9-10 inch (23-25 cm) pie pan, tamping it down smooth. Bake empty at 325 F (160 C) convection or 250 F (180 C) conventional for 10 minutes. Let it cool throughly before filling it.
Make the filling by mixing together the sweetened condensed milk, egg yolks and limes juice. If you don't want the pie very acidic, go with the smaller quantity of juice, and use only five egg yolks instead of six. You could mix in some of the lime zest now and reserve some for garnish later, put it all in now, or put none of it in now.
Pour the filling into the crust — it should look like not quite enough, because custard expands slightly when cooked. Bake at the same temperature as before for 20-30 min, or until the center of the pie has firmed slightly, but is still wobbly when you nudge the pan. Don't let anything brown.
(NOTE! If you're doing the version with sour cream [vegan or otherwise] instead of egg yolks, it won't need to bake nearly as long. I'd guess 10 minutes, max, until you see little bubbles bursting at the surface. It won't seem very set, but it'll set up in the fridge.)
Cool thoroughly on the counter before chilling overnight.
Whip the cream and flavor it with as much sugar and vanilla as tastes good to you. Serve the chilled pie with some whipped cream on top, and maybe garnish with fresh lime zest.
Eric Lanlard's Zesty Lemon Tart
Master patissier Eric Lanlard is encouraging us all to reignite our love of baking this summer with a selection of mouth-watering desserts. His light and zesty recipes are easy to follow and certain to impress even the most demanding guests this season.
Eric has teamed up with Persil washing up liquid to show us how to make Lemon and Coconut Tarts -- the perfect thing to round off a summer meal. The pastry includes coconut for a hint of exotic flavour and a wonderful added 'bite'. Toasting the desiccated coconut allows you to intensify the flavour and improve your sweet pastry. For a time saving tip, the tarts can also be set in the freezer, as long as you remember to bring them out 30-40 mins before you want to serve them. This gives you more time to enjoy those long summer evenings with your guests without worrying about last minute preparations.
Watch this step-by-step video to see just how easy it is to make these simple yet delicious desserts while having fun and making a mess in the kitchen.
For more information visit persildishwash.co.uk
GALAKTOMPOUREKO - GREEK FILLO CUSTARD PIE WITH SYRUP RECIPE
GALAKTOMPOUREKO - CUSTARD PIE WITH SYRUP
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RECIPE
Ingredients
Custard
1 cup fine semolina
1 cup caster sugar
6 cups milk
5 eggs
1 packet vanilla sugar
250g butter, melted for brushing fillo
1 package fillo pastry
Syrup
3 cups caster sugar
1.5 cups water
1 lemon, juiced
Method:
Syrup
1. Combine the sugar and water in a saucepan over medium heat, stirring to dissolve. Once the syrup reaches boiling point, boil for 6 minutes. Add the lemon juice. Boil for another 2 minutes.
2. Remove from heat, and set aside to cool.
Custard
1. Beat the eggs along with half the sugar in a mixer for 3-4 minutes.
2. The mixture needs to become very fluffy and become a light meringue and set aside until needed.
3. In a saucepan, add the milk, the remaining sugar, and vanilla suagr. Place over medium to high heat and bring to a boil.
4. As soon as you see that the mixture is bubbling, add the semolina and whisk for about 3-4 minutes until it thickens. When the whisk leaves streaks in the mixture, it means it has thickened enough and it is ready. Remove from heat.Transfer the mixture to a bowl and continue to beat with a spatula for 4-5 minutes, until the mixture cools a little. When ready, add the eggs to the bowl and gently fold with a spoon. Your custard filling is ready.
Assemble
1. Preheat oven to 160*C.
2. Generously brush a baking tray with some of the melted butter.
3. Start assembling by spreading a sheet of fillo pastry in the pan and brush with butter. Repeat the same process with the remaining 12 sheets of fillo.
4. Spread the custard on top and turn in the fillo that is hanging over the edges.
5. Add the remaining sheets over the custard, brushing each one with melted butter.
6. Carefully cover with the final sheet you set aside. Use your pastry brush to help you turn it inwards, towards the bottom of the pan to seal the tray.
7. Drizzle a generous amount of melted butter over the top and spray with some water.
8. Score the top of the pie into 10-12 pieces and then cut into them and pour the remaining butter on top.
9. Bake for 1 hour or until golden brown and crunchy.
10. When ready, remove from oven and immediately pour the cold syrup over the top.
11. Can be served warm or cooled and refrigerated.