Time 1h20m Yield 8 Number Of Ingredients 11 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.
Time 1h15m Yield 16 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan. Combine butter with 1/4 cup confectioners’ sugar in a bowl until smooth; stir in 1 cup flour. Press dough into prepared baking pan; pierce crust with fork in several places to prevent crust from puffing up during baking. Bake crust in the preheated oven until slightly golden brown, 10 to 15 minutes. Let cool. Whisk white sugar and eggs in a bowl; stir 3 tablespoons flour into mixture and add lemon juice, lemon peel, and salt. Whisk until thoroughly combined. Pour mixture into baked tart crust. Bake until filling is set, 20 to 25 minutes. Let cool and dust with 3 tablespoons confectioners’ sugar.
Number Of Ingredients 7 Steps:
To make the lemon curd: In a medium heatproof bowl, place eggs, sugar, lemon zest, lemon juice, and heavy cream, if using, and whisk to combine. Place the bowl over a saucepan of simmering water (bain-marie). Cook on moderate heat, whisking constantly, until mixture becomes thick (mine was ready in 10 minutes, but it can take up to 20). If you have a thermometer, it should register 170°F/75°C; otherwise, it should coat the back of a wooden spoon and leave a clear pass if you run your finger through it. The curd will thicken more once cooled. Remove from heat and immediately strain mixture through a sieve. Add butter, a few cubes at a time, and whisk until completely melted and incorporated, and mixture is smooth. Take your time with it-the whisking makes for an airy and light texture. Allow to cool to room temperature before filling the tart. (Lemon curd can be kept in an airtight container in the fridge for up to a week, or can be frozen for up to 2 months. To thaw, place overnight in the fridge. Whisk the mixture to smoothen it before using.) Fill the tart shell with lemon curd, then refrigerate for at least 4 hours until chilled. Serve with berries and whipped cream if you like. The tart is rich, so cut your servings small.
Time 1h15m Yield 16 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan. Combine butter with 1/4 cup confectioners’ sugar in a bowl until smooth; stir in 1 cup flour. Press dough into prepared baking pan; pierce crust with fork in several places to prevent crust from puffing up during baking. Bake crust in the preheated oven until slightly golden brown, 10 to 15 minutes. Let cool. Whisk white sugar and eggs in a bowl; stir 3 tablespoons flour into mixture and add lemon juice, lemon peel, and salt. Whisk until thoroughly combined. Pour mixture into baked tart crust. Bake until filling is set, 20 to 25 minutes. Let cool and dust with 3 tablespoons confectioners’ sugar.
Time 2h35m Yield 8 Number Of Ingredients 12 Steps:
Sift flour into a bowl. Mix in almonds, then rub in butter. Mix in confectioners’ sugar, milk, lemon zest, and egg yolk. Knead briefly on a lightly floured work surface. Wrap up and refrigerate for 30 minutes. While dough rests, preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch tart pan with butter. Roll out the dough to a thickness of 1/4 inch and use to line the bottom and sides of the prepared pan. Prick all over with a fork. Bake in the preheated oven until golden, about 15 minutes. Remove from the oven and reduce the oven temperature to 300 degrees F (150 degrees C). Crack eggs into a bowl. Whisk in superfine sugar, heavy cream, and lemon zest and juice. Spoon filling into the pastry shell. Bake in the preheated oven until set, about 45 minutes. Remove from the oven and let cool for 45 minutes. Serve topped with mascarpone cheese.
Time 20m Yield 12 servings. Number Of Ingredients 8 Steps:
In a small saucepan, sprinkle unflavored gelatin over cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Remove from heat., In a large bowl, add boiling water to lemon gelatin; stir 2 minutes to completely dissolve. Stir in unflavored gelatin mixture and limeade concentrate. Refrigerate until slightly thickened., In a bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until soft peaks form. Beat gelatin mixture until frothy; fold in whipped cream. Transfer to an 8-cup ring mold coated with cooking spray. Refrigerate, covered, until set., To serve, unmold onto a large plate. Serve with strawberries and mint.
