Lemon Tart
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| 1 | who has a great recipe? feel like baking, maybe a lemon meringue tart would do??? fee1965 - 2011-09-25 15:59:00 |
| 2 | This is my best lemon tart, loosely based on a recipe from Marco Pierre White. Lemon Tart serves 8 - or 2 x 20 cm flan shells Pastry: 500g flour Filling: 9 eggs [ or for one large tart) 6 eggs Blind bake pastry at 180C. Whisk eggs with sugar and zest, stir in juice and fold in cream. Leave to settle (overnight in fridge is good but not essential) scoop foam off top, pour into hot pastry shell. Bake at 120C 30 min or until barely set. If you have a blow torch use it to caramelise the top. davidt4 - 2011-09-25 17:25:00 |
| 3 | I use Jo Seagar's lemon tart recipe which is really delish and nice and easy to make as well ..... 125 grams butter shellz213 - 2011-09-25 20:31:00 |
| 4 | This message was deleted. rasin11 - 2011-09-25 20:47:00 |
| 5 | davidt4 wrote:
I make an almost identical one and it sure is the nicest and easiest lemon tart around. buzzy110 - 2011-09-26 16:46:00 |
| 6 | Hi, Its in the Jo Segar All Things Nice Cookbook. Citrus Tart. molly37 - 2011-09-26 18:03:00 |
| 7 | recycling for lemon lovers bev00 - 2012-09-25 22:40:00 |
| 8 | Ditto to the Jo Seager recipe. Its the only one I repeatedly get comments on. So yummy. zappi - 2012-09-26 09:21:00 |
| 9 | Creamy Lemon Tart 100gms ginger biscuits For a different citrus flavour, try using the zest and juice of 2 juicy limes in place of the lemons. Quotetimetogo (217 ) 6:29 pm, Wed 30 Nov #7 Ingredients 2. Combine all the ingredients together in a mixing bowl. 3. Pour the mixture into the pastry case. 4. Bake for about 30 mins until brown on top. Once cooked remove from the oven and allow to cool. 5. Before serving, sprinkle with icing sugar and serve with a dollop of cream Quotepetal1955 (187 ) 9:34 pm, Wed 30 Nov #8 bev00 - 2012-11-29 22:29:00 |
| 10 | Here is a Jamie Oliver Lime (or Lemon) Tart: "Recipe courtesy Jamie Oliver 1 tart shell, baked blind 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 350 degrees F 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." Quoteelliehen (3909 ) 11:30 pm, bev00 - 2012-11-29 22:31:00 |
| 11 | This one? with or without the dates bev00 - 2013-06-08 22:17:00 |
| 12 | Lemon Tart 1 sheet of sweet short pastry Cut a round of baking paper 2.5cm larger than base of the slow cooker. Make 2.5cm cuts from edge of paper on the diagonal. Place paper in the slow cooker. It needs to come above pastry edges to allow tart to be remover from the slow cooker with out breaking. Place pastry evenly on baking paper. cut pastry corners off to make an even edge. Melt the butter. Mix in sugar, eggs, lemon juice, rind and cornflour, and mix with a wooden spoon until smooth. Pour into pastry shell. Cover and cook on high for 2 hours. Use a large fish slice and the paper to carefully remove the tart from the slow cooker. Quote-nana- (218 ) 9:23 pm, Mon 18 Jul #8 bev00 - 2013-07-19 01:21:00 |
| 13 | Quick and Easy Lemon Tart Ingredients Method 2. Combine all the ingredients together in a mixing bowl. 3. Pour the mixture into the pastry case. 4. Bake for about 30 mins until brown on top. Once cooked remove from the oven and allow to cool. 5. Before serving, sprinkle with icing sugar and serve with fresh summer berries (strawberry, raspberry, blackberry etc) and a dollop of cream. petal1955 - 2013-07-19 18:35:00 |
| 14 | The one on the Chelsea Sugar website is delicious! sarahb5 - 2013-07-19 19:50:00 |
| 15 | davidt4 what size tin for the large flan please? griffo4 - 2013-07-20 11:04:00 |
| 16 | 32cm is the large flan. It is quite difficult to manage a tart of that size, so make sure your other equipment is big enough e.g. egg slice, palette knife, cooling rack and serving plate. It is a good idea to line the large tin with silicone baking paper to help you when you slide the tart away from the tin base. It is easier to make two smaller tarts, but not so impressive looking. davidt4 - 2013-07-20 14:16:00 |
| 17 | davidt4 wrote: I agree with this statement. Having made a large one I found that an ugly split developed in the filling as it cooled (and theoretically shrunk back in size) after cooking. I would only ever make 2 smaller ones now, unless someone could teach me how to overcome the cooling problem. buzzy110 - 2013-07-20 14:21:00 |
| 18 | Thanks for that, the large one sounds a bit too hard to bother with and l don't have a tin that size griffo4 - 2013-07-20 16:41:00 |
| 19 | keeping alive bev00 - 2014-07-20 17:10:00 |
| 20 | and again bev00 - 2015-07-20 20:11:00 |
| 21 | shellz213 wrote:
I just made this, my first effort at a tart, it is so divine and very easy to make. Thank you for posting this recipe. taurus2005 - 2015-07-25 17:56:00 |
| 22 | AND AGAIN bev00 - 2016-07-24 23:42:00 |
| 23 | I have tried a few. Most memorable was Julie Biuso's with Ricotta cheese, in one of her older books; Italian cooking, with green/black on the cover if memory serves me correctly ('90's?). I don't have it as I'm away at present but it's very good. Someone else might post but if you need it let me know and I will post on my return (1/8). I have chopped and changed ingredients with the Alison Holst one; varied the dairy ingredients (cream or yoghurt) as well as the fruit combo's (orange and lemon is nice but so is lemon/lime) . I found it too sweet so used 1 cup yoghurt instead of the half cup of cream and that worked well. trigal1 - 2016-07-25 10:50:00 |
| 24 | saving .... bev00 - 2017-07-23 23:31:00 |
| 25 | ** recycling...** autumnwinds - 2018-07-08 23:38:00 |
| 26 | Can totally recommend this one...my go to for something special: 1 sheet sweet shortcrust ready-rolled pastry Preheat oven to 200°C. Beat together the eggs and sugar, then add the juice and lastly the cream. Pour the filling into the pastry case, filling it right to the top before gently sliding into the oven. brajama - 2018-07-09 13:52:00 |
| 27 | davidt4 wrote: bella95 - 2018-07-10 16:33:00 |
| 28 | bella95 wrote:
No, it is not a lemon meringue tart. Why do you think it would be? Whole eggs. Discard the foam (or add it to a custard). davidt4 - 2018-07-10 17:39:00 |
| 29 | Thanks for clarifying david. Edited by bella95 at 2:15 am, Fri 13 Jul bella95 - 2018-07-13 02:13:00 |
| 30 | bump bev00 - 2019-07-10 22:14:00 |
| 31 | The Edmonds one is never fail and uses only two eggs. deboron - 2019-07-11 07:53:00 |
| 32 | Definitely not a lemon meringue pie (or tart) but for a traditional lemon tart (or tarte au citron since its a French recipe) this is delicious and very easy to follow https://www.chelsea.co.nz/browse-recipes/french-lemon-tart I like Jamie Oliver's suggestion of egg washing the pastry shell though as the base does tend to go soggy Edited by sarahb5 at 6:11 pm, Wed 24 Jul sarahb5 - 2019-07-24 18:08:00 |
