\nThis classic French lemon tart is a timeless dessert that showcases the simplicity and elegance of French patisserie. With its flaky pastry crust, creamy lemon filling, and subtle sweetness, it’s a perfect treat for any occasion.<\/p>\n
Get ready to pucker up and indulge in the sweet and tangy world of lemon tarts! As the sun shines brighter, our taste buds crave a refreshing escape from the heat. And what better way to beat the summer blues than with a slice (or three) of zesty lemon tart? In this article, we’ll take you on a journey through 20 mouthwatering recipes that will have your taste buds dancing with joy! From classic French lemon tarts to innovative twists featuring earl grey tea and coconut cream, each recipe is carefully crafted to showcase the versatility and allure of this citrus superstar. So grab your apron, preheat your oven, and get ready to unleash your inner pastry chef!<\/p>\n
\nThis classic French lemon tart is a timeless dessert that showcases the simplicity and elegance of French patisserie. With its flaky pastry crust, creamy lemon filling, and subtle sweetness, it’s a perfect treat for any occasion.<\/p>\n
Ingredients:<\/strong><\/p>\n – 1 sheet puff pastry, thawed Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Roll out puff pastry on a lightly floured surface to a thickness of about 1\/8 inch. Cook Time: 40-45 minutes<\/p>\n Ingredients:<\/strong><\/p>\n For the crust:<\/p>\n – 1 1\/2 cups all-purpose flour For the filling:<\/p>\n – 3 large egg yolks For the meringue:<\/p>\n – 3 large egg whites Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> About 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 sheet puff pastry, thawed Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n For the Shortbread Crust:<\/p>\n – 1 1\/2 cups all-purpose flour For the Lemon Curd:<\/p>\n – 3 large egg yolks Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (175\u00b0C). Cooking Time:<\/strong> approximately 45 minutes<\/p>\n Brighten up your dessert game with this refreshing vegan lemon tart, topped with a creamy coconut cream and a sprinkle of citrusy zest. This tangy treat is perfect for warm weather or anytime you need a burst of sunshine.<\/p>\n Ingredients:<\/p>\n – 1 1\/2 cups all-purpose flour Instructions:<\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 package of frozen puff pastry, thawed Raspberry Glaze:<\/strong><\/p>\n – 1 cup fresh or frozen raspberries Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Line a baking sheet with parchment paper. Tips:<\/strong><\/p>\n – Use fresh raspberries for the glaze if in season, or frozen raspberries as a substitute. Ingredients:<\/strong><\/p>\n – 1 sheet of frozen puff pastry, thawed Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Roll out puff pastry and place on a baking sheet lined with parchment paper. Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 1\/2 cups almond flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (175\u00b0C). Line a baking sheet with parchment paper. Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 sheet puff pastry, thawed Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Roll out puff pastry and place on a baking sheet lined with parchment paper. Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n For the crust: For the tart filling: Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Cooking Time:<\/strong> 40-45 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 1\/2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). In a medium bowl, whisk together flour and confectioners’ sugar. Add butter and use a pastry blender or fingers to work it into the mixture until coarse crumbs form. Cook Time: 30-35 minutes<\/p>\n Ingredients:<\/strong><\/p>\n For the crust:<\/p>\n – 1 cup pistachios For the tart:<\/p>\n – 3 large egg yolks Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 40-45 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 9-inch tart crust Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (175\u00b0C). Cooking Time:<\/strong> 40-45 minutes<\/p>\n Ingredients:<\/strong><\/p>\n For the crust:<\/p>\n – 1 1\/2 cups almond flour For the filling:<\/p>\n – 3 large egg yolks Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (175\u00b0C). Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n For the crust: For the filling: Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (175\u00b0C). Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n For the tart:<\/p>\n – 1 1\/2 cups all-purpose flour For the whipped cream:<\/p>\n – 1 cup heavy cream Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 40-45 minutes<\/p>\n Ingredients:<\/strong><\/p>\n For the Lemon Tart:<\/p>\n – 1 1\/2 cups all-purpose flour For the Passionfruit Glaze:<\/p>\n – 1 cup passionfruit puree Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (175\u00b0C). Line a 9-inch tart pan with parchment paper. Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n For the Crust:<\/p>\n – 1 1\/2 cups all-purpose flour For the Custard:<\/p>\n – 3 large egg yolks Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 40-42 minutes<\/p>\n Ingredients:<\/strong><\/p>\n For the Crust:<\/p>\n – 1 1\/2 cups all-purpose flour For the Filling:<\/p>\n – 3 large egg yolks For the Candied Citrus Topping:<\/p>\n – 1 orange, sliced into thin rounds Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Make the crust by combining flour and confectioners’ sugar in a bowl. Add butter and mix until crumbly. Cooking Time:<\/strong> 35-40 minutes<\/p>\n Get ready to brighten up your dessert game with these 20 zesty lemon tart recipes! From classic French lemon tarts to unique twists like Earl Grey infused and vegan coconut cream-based versions, there’s something for everyone. Mini tartlets, gluten-free options, and creative flavor combinations like lavender honey drizzle and cardamom whipped cream will keep you experimenting all year round. Whether you’re a seasoned baker or just starting out, these irresistible tarts are sure to satisfy your sweet tooth.<\/p>\n","protected":false},"excerpt":{"rendered":" Get ready to pucker up and indulge in the sweet and tangy world of lemon tarts! As the sun shines brighter, our taste buds crave a refreshing escape from the heat. And what better way to beat the summer blues than with a slice (or three) of zesty lemon tart? In this article, we’ll take … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":15069,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-15492","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","infinite-scroll-item","resize-featured-image"],"_links":{"self":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/15492","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/comments?post=15492"}],"version-history":[{"count":1,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/15492\/revisions"}],"predecessor-version":[{"id":15493,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/15492\/revisions\/15493"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/media\/15069"}],"wp:attachment":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/media?parent=15492"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/categories?post=15492"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/tags?post=15492"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 2 large egg yolks
\n– 1\/2 cup granulated sugar
\n– 1\/4 cup freshly squeezed lemon juice
\n– 1\/4 cup heavy cream
\n– 1 tsp vanilla extract
\n– Confectioners’ sugar, for dusting<\/p>\n
\n2. In a medium bowl, whisk together egg yolks and sugar until pale and thickened. Add lemon juice, heavy cream, and vanilla extract; whisk until smooth.
\n3. Place the pastry into a 9-inch (23cm) tart pan with a removable bottom. Fill with the lemon mixture and smooth top.
\n4. Bake for 40-45 minutes or until the filling is set and the crust is golden brown.
\n5. Let cool completely before dusting with confectioners’ sugar.<\/p>\nLemon Meringue Tart with Toasted Meringue<\/h2>\n
\nThis classic dessert gets an extra boost of flavor and texture from toasted meringue, adding a delightful crunch to the creamy lemon filling.<\/p>\n
\n– 1\/4 cup confectioners’ sugar
\n– 1\/2 cup unsalted butter, chilled and cut into small pieces<\/p>\n
\n– 1\/2 cup freshly squeezed lemon juice
\n– 1\/2 cup granulated sugar
\n– 1\/4 cup all-purpose flour
\n– 1\/2 cup heavy cream
\n– Zest of 1 lemon<\/p>\n
\n– 1 cup granulated sugar
\n– 1 teaspoon cream of tartar<\/p>\n
\n2. Make the crust: Combine flour, confectioners’ sugar, and butter in a bowl; pulse until coarse crumbs form.
\n3. Roll out crust to a thickness of about 1\/8 inch; place in a 9-inch tart pan with a removable bottom.
\n4. Bake for 15-20 minutes or until lightly browned.
\n5. Make the filling: Whisk together egg yolks, lemon juice, sugar, flour, and cream in a bowl.
\n6. Pour filling into baked crust and smooth top.
\n7. Toast meringue: Beat egg whites and cream of tartar until stiff peaks form; gradually add sugar and beat until dissolved.
\n8. Spread meringue over filling and bake for an additional 10-12 minutes or until golden brown.<\/p>\nEarl Grey Infused Lemon Tart<\/h2>\n
\nThis refreshing dessert combines the bright citrus flavor of lemons with the subtle bergamot notes of Earl Grey tea, all wrapped up in a flaky pastry crust.<\/p>\n
\n– 1 cup freshly squeezed lemon juice
\n– 2 tablespoons Earl Grey tea leaves (loose-leaf or tea bags)
\n– 1\/4 cup granulated sugar
\n– 2 large egg yolks
\n– 1 tablespoon unsalted butter, melted<\/p>\n
\n2. Roll out puff pastry on a lightly floured surface to a thickness of about 1\/8 inch.
\n3. In a small saucepan, combine lemon juice and Earl Grey tea leaves. Bring to a simmer over medium heat.
\n4. Reduce heat to low and let steep for 5 minutes. Strain the mixture through a fine-mesh sieve into a bowl; discard solids.
\n5. Whisk together sugar and egg yolks until pale and smooth. Add melted butter, lemon juice mixture, and whisk until combined.
\n6. Roll out pastry to fit a 9-inch tart pan with a removable bottom. Fill with lemon filling and bake for 35-40 minutes or until golden brown.<\/p>\nLemon Curd Tart with Shortbread Crust<\/h2>\n
\nBrighten up your dessert table with this tangy and sweet lemon curd tart, nestled in a crumbly shortbread crust. This refreshing treat is perfect for springtime gatherings or as a simple yet impressive dessert.<\/p>\n
\n– 1\/4 cup confectioners’ sugar
\n– 1\/2 cup unsalted butter, softened<\/p>\n
\n– 1\/2 cup freshly squeezed lemon juice
\n– 1\/2 cup granulated sugar
\n– 1\/4 cup unsalted butter, melted<\/p>\n
\n2. Prepare the shortbread crust by mixing flour and confectioners’ sugar in a bowl. Add softened butter and mix until crumbly.
\n3. Press the crust mixture into a 9-inch tart pan with a removable bottom.
\n4. Bake for 20-25 minutes or until lightly golden.
\n5. Meanwhile, prepare the lemon curd by whisking together egg yolks, lemon juice, sugar, and melted butter in a bowl.
\n6. Pour the lemon curd into the baked shortbread crust and smooth the top.
\n7. Refrigerate for at least 2 hours before serving.<\/p>\nVegan Lemon Tart with Coconut Cream<\/h2>\n
\nVegan Lemon Tart with Coconut Cream Recipe<\/p>\n
\n– 1\/4 cup confectioners’ sugar
\n– 1\/2 cup unsweetened non-dairy milk
\n– 1\/4 cup coconut oil, melted
\n– 2 tablespoons lemon juice
\n– 1 teaspoon vanilla extract
\n– 1\/2 cup granulated sugar
\n– 1\/4 cup coconut cream (chilled)
\n– Zest of 1 lemon<\/p>\n
\n2. In a bowl, whisk together flour, confectioners’ sugar, and salt.
\n3. Add non-dairy milk, melted coconut oil, lemon juice, and vanilla extract; stir until a dough forms.
\n4. Roll out the dough into a circle, about 1\/8 inch thick.
\n5. Place the dough in a tart pan with a removable bottom.
\n6. Bake for 20-25 minutes or until lightly golden.
\n7. Allow the tart to cool completely.
\n8. Top with coconut cream and sprinkle with lemon zest.<\/p>\nMini Lemon Tartlets with Raspberry Glaze<\/h2>\n
\nBrighten up your next gathering with these bite-sized treats that combine the tanginess of lemon with the sweetness of raspberry. Perfect for a dessert or snack, these mini tartlets are sure to impress!<\/p>\n
\n– 1\/2 cup granulated sugar
\n– 2 large egg yolks
\n– 1 tablespoon freshly squeezed lemon juice
\n– 1\/4 cup unsalted butter, melted
\n– Raspberry glaze (recipe below)<\/p>\n
\n– 2 tablespoons powdered sugar<\/p>\n
\n2. Roll out puff pastry and cut into small squares, about 3 inches (7.5 cm) per side.
\n3. In a bowl, whisk together sugar, egg yolks, and lemon juice. Add melted butter and mix until smooth.
\n4. Place a spoonful of the lemon mixture onto each square, leaving a 1\/2 inch border around edges.
\n5. Fold squares into triangles to form tartlets. Brush edges with water and press gently to seal.
\n6. Bake for 20-25 minutes or until golden brown.
\n7. Allow to cool before drizzling with raspberry glaze.<\/p>\n
\n– For an extra burst of flavor, add a few drops of lemon extract to the glaze.<\/p>\nLemon Lavender Tart with Honey Drizzle<\/h2>\n
\nBrighten up your day with this refreshing tart, combining the sweetness of honey with the brightness of lemon and the subtle charm of lavender.<\/p>\n
\n– 2 lemons, zested and juiced
\n– 1\/4 cup dried lavender buds
\n– 1\/2 cup granulated sugar
\n– 1\/4 cup honey
\n– 1 egg, beaten (for egg wash)
\n– Confectioners’ sugar (for dusting)<\/p>\n
\n2. In a small bowl, mix together lemon zest, juice, and lavender buds. Sprinkle evenly over the pastry, leaving a 1-inch border around edges.
\n3. Fold edges of pastry up over filling to form a crust. Brush with beaten egg for a golden glaze.
\n4. Bake for 35-40 minutes or until pastry is golden brown.
\n5. While tart is baking, whisk together honey and sugar in a small saucepan until smooth. Bring to a simmer over medium heat until slightly thickened.
\n6. Remove tart from oven and let cool. Drizzle with honey glaze and dust with confectioners’ sugar before serving.<\/p>\nGluten-Free Lemon Almond Tart<\/h2>\n
\nBrighten up your table with this refreshing gluten-free tart, bursting with citrusy flavor and nutty crunch.<\/p>\n
\n– 1\/4 cup confectioners’ sugar
\n– 1\/2 teaspoon salt
\n– 1\/2 cup unsalted butter, melted
\n– 2 large eggs
\n– 2 tablespoons freshly squeezed lemon juice
\n– 1 teaspoon grated lemon zest
\n– 1\/4 cup sliced almonds<\/p>\n
\n2. In a medium bowl, whisk together almond flour, confectioners’ sugar, and salt. Add melted butter and mix until a dough forms.
\n3. Roll out the dough on a lightly floured surface to a thickness of about 1\/8 inch (3 mm).
\n4. Transfer the dough to the prepared baking sheet and spread it evenly.
\n5. In a small bowl, whisk together eggs, lemon juice, and lemon zest. Pour the mixture over the tart crust, leaving a 1-inch (2.5 cm) border around the edges.
\n6. Sprinkle sliced almonds over the filling.
\n7. Bake for 35-40 minutes or until the crust is golden brown and the filling is set.<\/p>\nLemon Blueberry Tart with Thyme<\/h2>\n
\nThis tart combines the sweetness of blueberries with the brightness of lemon zest, all tied together with a hint of thyme. Perfect for springtime or summer gatherings, this dessert is sure to impress.<\/p>\n
\n– 2 cups fresh blueberries
\n– 1\/4 cup granulated sugar
\n– 2 tbsp freshly squeezed lemon juice
\n– 1 tsp grated lemon zest
\n– 1 sprig of fresh thyme
\n– 1 egg, beaten (for brushing pastry)<\/p>\n
\n2. In a bowl, mix together blueberries, sugar, lemon juice, and lemon zest. Arrange the mixture on one half of the pastry, leaving a 1\/2-inch border.
\n3. Fold the other half of the pastry over the filling, pressing edges to seal. Brush with beaten egg for golden brown finish.
\n4. Bake for 35-40 minutes or until pastry is golden and blueberries are bubbly. Garnish with thyme sprig before serving.<\/p>\nLemon Tart with Ginger Snap Crust<\/h2>\n
\nBrighten up your dessert game with this zesty and sweet lemon tart, elevated by the warm spices of ginger snap crust. Perfect for springtime gatherings or as a delightful pick-me-up any time of year.<\/p>\n
\n– 1 1\/2 cups ginger snap cookies, crushed
\n– 1\/4 cup granulated sugar
\n– 6 tablespoons (3\/4 stick) unsalted butter, melted<\/p>\n
\n– 2 large egg yolks
\n– 1 cup freshly squeezed lemon juice
\n– 1\/2 cup granulated sugar
\n– 1\/4 cup heavy cream
\n– Zest of 1 lemon<\/p>\n
\n2. Mix crushed cookies, sugar, and melted butter until well combined.
\n3. Press mixture into a 9-inch tart pan with a removable bottom.
\n4. In a separate bowl, whisk together egg yolks, lemon juice, sugar, and heavy cream.
\n5. Pour filling into crust and bake for 40-45 minutes or until filling is set.
\n6. Let cool before serving.<\/p>\nWhite Chocolate Lemon Tart<\/h2>\n
\nBrighten up any gathering with this refreshing and tangy tart, featuring a velvety white chocolate filling and a burst of citrus flavor.<\/p>\n
\n– 1\/4 cup confectioners’ sugar
\n– 1\/2 cup unsalted butter, chilled and cut into small pieces
\n– 1\/4 cup granulated sugar
\n– 2 large egg yolks
\n– 1 tablespoon freshly squeezed lemon juice
\n– 8 ounces white chocolate chips
\n– Confectioners’ sugar, for dusting<\/p>\n
\n2. Press crust mixture into a 9-inch tart pan with a removable bottom. Bake for 18-20 minutes or until lightly browned.
\n3. In a separate bowl, whisk together egg yolks, granulated sugar, and lemon juice until smooth.
\n4. Melt white chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
\n5. Pour melted white chocolate into the baked tart crust. Top with lemon-egg yolk mixture.
\n6. Bake for an additional 10-12 minutes or until filling is set.
\n7. Allow to cool completely before dusting with confectioners’ sugar and serving.<\/p>\nLemon Tart with Pistachio Crust<\/h2>\n
\nBrighten up your dessert menu with this refreshing lemon tart, nestled in a crunchy pistachio crust. This elegant dessert is perfect for springtime gatherings or any time you need a burst of citrusy goodness.<\/p>\n
\n– 1\/4 cup granulated sugar
\n– 1\/4 teaspoon salt
\n– 1\/2 cup unsalted butter, melted<\/p>\n
\n– 1\/2 cup freshly squeezed lemon juice
\n– 1\/2 cup granulated sugar
\n– 1\/4 cup heavy cream
\n– 1 tablespoon grated lemon zest<\/p>\n
\n2. Make the crust: Blend pistachios, sugar, and salt in a food processor until finely ground. Add melted butter and process until combined.
\n3. Press crust mixture into a 9-inch tart pan with a removable bottom.
\n4. Bake crust for 15 minutes.
\n5. Prepare the tart: Whisk together egg yolks, lemon juice, sugar, heavy cream, and lemon zest.
\n6. Pour filling into baked crust and bake for an additional 20-25 minutes or until set.<\/p>\nLemon Tart with Rosemary Shortcrust<\/h2>\n
\nThis refreshing lemon tart is elevated by a fragrant rosemary-infused shortcrust, making it perfect for a spring or summer gathering. The combination of bright citrus and herbaceous flavors is sure to impress.<\/p>\n
\n– 1\/2 cup confectioners’ sugar
\n– 1\/4 cup cold unsalted butter, cut into small pieces
\n– 2 sprigs fresh rosemary, chopped
\n– 1\/2 cup freshly squeezed lemon juice
\n– 1 egg, beaten
\n– 1 tablespoon granulated sugar<\/p>\n
\n2. In a food processor, combine flour, confectioners’ sugar, and butter. Process until mixture resembles coarse crumbs.
\n3. Add chopped rosemary and pulse until just combined.
\n4. Press mixture into a 9-inch tart pan with removable bottom.
\n5. Whisk together lemon juice, egg, and granulated sugar. Pour into prepared crust.
\n6. Bake for 40-45 minutes or until filling is set and crust is golden brown.<\/p>\nLemon Tart with Blackberry Swirl<\/h2>\n
\nElevate your dessert game with this stunning lemon tart, featuring a sweet and tangy blackberry swirl. This show-stopping treat is perfect for springtime gatherings or warm-weather celebrations.<\/p>\n
\n– 2 cups confectioners’ sugar
\n– 4 large egg yolks
\n– 1\/2 cup freshly squeezed lemon juice
\n– 1\/4 cup unsalted butter, melted
\n– 1 cup blackberries
\n– 2 tablespoons granulated sugar<\/p>\n
\n2. Roll out tart crust and place in a 9-inch tart pan.
\n3. In a medium bowl, whisk together confectioners’ sugar, egg yolks, lemon juice, and melted butter until smooth.
\n4. Pour the lemon mixture into the tart crust.
\n5. Arrange blackberries on top of the lemon filling, leaving a 1-inch border around the edges.
\n6. Sprinkle granulated sugar over the blackberries.
\n7. Bake for 40-45 minutes or until the filling is set and the crust is golden brown.<\/p>\nLemon Tart with Almond Flour Crust<\/h2>\n
\nBrighten up your dessert table with this refreshing lemon tart, featuring a crumbly almond flour crust and a tangy lemon filling. Perfect for springtime gatherings or any occasion that calls for a burst of citrus flavor.<\/p>\n
\n– 1\/4 cup confectioners’ sugar
\n– 1\/4 teaspoon salt
\n– 1\/2 cup unsalted butter, melted<\/p>\n
\n– 1\/2 cup freshly squeezed lemon juice
\n– 1\/2 cup granulated sugar
\n– 1\/4 cup heavy cream
\n– 1 teaspoon grated lemon zest<\/p>\n
\n2. In a medium bowl, whisk together almond flour, confectioners’ sugar, and salt. Add melted butter and mix until dough forms.
\n3. Press dough into a 9-inch tart pan with a removable bottom.
\n4. Bake crust for 18-20 minutes or until lightly golden.
\n5. In a large bowl, whisk together egg yolks, lemon juice, sugar, and heavy cream until smooth. Stir in lemon zest.
\n6. Pour filling over baked crust and bake for an additional 15-18 minutes or until filling is set.<\/p>\nLemon Tart with Coconut Macaroon Base<\/h2>\n
\nBrighten up your dessert table with this unique and refreshing lemon tart, featuring a coconut macaroon crust.<\/p>\n
\n– 1 cup unsweetened shredded coconut
\n– 1\/4 cup granulated sugar
\n– 1\/2 teaspoon salt
\n– 1\/4 teaspoon vanilla extract
\n– 3 large egg whites<\/p>\n
\n– 1 cup freshly squeezed lemon juice
\n– 1 cup granulated sugar
\n– 1\/2 cup unsalted butter, melted
\n– 2 large egg yolks
\n– 1 tablespoon grated lemon zest<\/p>\n
\n2. In a medium bowl, whisk together coconut, sugar, and salt. Add vanilla extract and mix well.
\n3. In a separate bowl, beat egg whites until stiff peaks form. Fold into coconut mixture until well combined.
\n4. Press crust mixture into a 9-inch tart pan with a removable bottom.
\n5. Bake for 20-22 minutes or until lightly golden.
\n6. Prepare the filling by whisking together lemon juice, sugar, melted butter, and egg yolks.
\n7. Pour filling into baked crust and bake for an additional 15-17 minutes or until set.<\/p>\nLemon Tart with Cardamom Whipped Cream<\/h2>\n
\nElevate your dessert game with this refreshing lemon tart, perfectly balanced by the warm, aromatic flavor of cardamom whipped cream.<\/p>\n
\n– 1\/4 cup confectioners’ sugar
\n– 1\/2 cup unsalted butter, chilled and cut into small pieces
\n– 1\/2 cup granulated sugar
\n– 2 large eggs
\n– 1 tablespoon freshly squeezed lemon juice
\n– 1\/4 teaspoon salt<\/p>\n
\n– 2 tablespoons granulated sugar
\n– 1\/2 teaspoon ground cardamom
\n– 1\/2 teaspoon vanilla extract<\/p>\n
\n2. Roll out dough, place in tart pan, and trim edges.
\n3. Mix lemon juice, eggs, and sugar; pour into crust.
\n4. Bake for 40-45 minutes or until set.
\n5. Whisk heavy cream, sugar, cardamom, and vanilla extract until stiff peaks form.
\n6. Top cooled tart with whipped cream and serve.<\/p>\nLemon Tart with Passionfruit Glaze<\/h2>\n
\nBrighten up your dessert menu with this zesty and tangy lemon tart, elevated by a sweet and tropical passionfruit glaze.<\/p>\n
\n– 1\/4 cup confectioners’ sugar
\n– 1\/2 cup unsalted butter, softened
\n– 1\/2 cup granulated sugar
\n– 2 large eggs
\n– 1 tsp grated lemon zest
\n– 2 tbsp freshly squeezed lemon juice<\/p>\n
\n– 1 cup powdered sugar
\n– 2 tbsp water<\/p>\n
\n2. In a medium bowl, whisk together flour and confectioners’ sugar. Add softened butter and mix until crumbly. Press into the prepared tart pan.
\n3. Bake for 18-20 minutes or until lightly golden.
\n4. Meanwhile, whisk together lemon zest, lemon juice, eggs, and granulated sugar. Pour into baked tart crust and bake for an additional 15-18 minutes or until set.
\n5. For the glaze, whisk together passionfruit puree, powdered sugar, and water until smooth. Drizzle over cooled tart.<\/p>\nLemon Tart with Basil Infused Custard<\/h2>\n
\nBrighten up your dessert game with this refreshing lemon tart paired with a sweet and savory basil-infused custard. A perfect combination of citrusy zing and herbal charm!<\/p>\n
\n– 1\/4 cup confectioners’ sugar
\n– 1\/2 cup cold unsalted butter, cut into small pieces<\/p>\n
\n– 1 1\/2 cups heavy cream
\n– 1\/2 cup granulated sugar
\n– 1 tsp vanilla extract
\n– 1\/4 cup fresh basil leaves, chopped
\n– Zest of 1 lemon<\/p>\n
\n2. Make the crust: Combine flour, confectioners’ sugar, and butter in a bowl. Use a pastry blender or your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.
\n3. Roll out the crust and fit into a 9-inch tart pan with a removable bottom. Trim edges and press into corners.
\n4. Bake crust for 18-20 minutes, or until lightly golden.
\n5. Make the custard: Whisk together egg yolks, heavy cream, sugar, vanilla extract, and chopped basil in a bowl. Strain mixture into a clean bowl to remove any basil leaves.
\n6. Pour custard into baked tart shell and bake for an additional 20-22 minutes, or until set.<\/p>\nLemon Tart with Candied Citrus Topping<\/h2>\n
\nBrighten up your dessert table with this refreshing lemon tart topped with a sweet and tangy candied citrus topping.<\/p>\n
\n– 1\/4 cup confectioners’ sugar
\n– 1\/2 cup unsalted butter, chilled and cut into small pieces<\/p>\n
\n– 1\/2 cup granulated sugar
\n– 1\/2 cup freshly squeezed lemon juice
\n– 1\/4 cup heavy cream
\n– 1 tsp vanilla extract<\/p>\n
\n– 1 lemon, sliced into thin rounds
\n– 1 cup granulated sugar
\n– 1 cup water<\/p>\n
\n2. Press mixture into a 9-inch tart pan with a removable bottom. Bake for 18-20 minutes or until lightly golden.
\n3. Prepare the filling by whisking together egg yolks, sugar, lemon juice, cream, and vanilla extract.
\n4. Pour the filling into the baked crust and bake for an additional 15-18 minutes or until set.
\n5. Make the candied citrus topping by simmering sliced citrus in a mixture of sugar and water. Let cool and arrange on top of tart.<\/p>\nSummary<\/h2>\n