10 lemon tarts you'll make over and over

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Incredibly tasty, aromatic and beautiful desserts with cream filling, icing, meringue, condensed milk, ricotta and almonds.

1. Creamy lemon pie on shortcrust pastry

Ingredients

For the test:

• 125 g butter;
• 250 g flour + for sprinkling;
• 90 g caster sugar;
• a pinch of salt;
• 1 orange;
• 1 egg.

For filling:

• 6 lemons;
• 250 g caster sugar;
• 100 g vanilla caster sugar;
• 9 eggs;
• 300 ml heavy cream.

Preparation

Cut the cold butter into small pieces and mix with flour until crumbled. You can do it manually or in a blender. Add sugar, salt and finely grated orange zest. Beat in an egg and knead the dough.

Form a ball out of it, flatten it, wrap it in plastic wrap and refrigerate for 1.5 hours.

Sprinkle flour on the table and roll out the dough in a layer about 0.5 cm thick. Put the dough in a mold with a diameter of 24 cm, flatten and cut off the excess. Line the dough with foil or parchment and top with dry beans. The load is needed so that the cake does not swell.

Put the mold in the refrigerator for 20 minutes. Then transfer to an oven preheated to 180 ° C for 15 minutes. Remove the weight and bake for another 5 minutes.

Finely grate the zest of the lemons and squeeze the juice. Add sugar, powder and eggs and whisk thoroughly. While whisking, add the cream to the mixture. Then strain the mixture through a sieve and pour it over the dough to the very edges.

Bake the cake at 160 ° C for 25-30 minutes and cool completely.

2. Delicate lemon pie with icing

Ingredients

For the cake:

• 120 g butter;
• 120 g sugar;
• 2 eggs;
• 120 g flour;
• 1 lemon;
• 1½ teaspoon baking powder.

For glaze:

• 4 tablespoons lemon juice
• 150 g icing sugar.

Preparation

Mix softened butter and sugar. Add eggs to the mixture. Then add flour and mix thoroughly. Add finely grated lemon zest, juice of half or a whole lemon, baking powder and mix well again.

Line a 22-23 cm dish with parchment and place the dough there. Place in an oven preheated to 190 ° C for about 20 minutes. The cake should be baked and golden brown. To check doneness, poke through the center of the cake with a toothpick. She should come out clean.

Combine the lemon juice and icing sugar and pour the mixture over the cooled cake.

3. Lemon meringue pie

Ingredients

For the test:

• 250 g flour + for sprinkling;
• 115 g butter;
• 1 egg;
• a pinch of salt;
• 1 teaspoon sugar
• 2-3 tablespoons of milk or water.

For filling:

• 3 lemons;
• 150 g sugar;
• 1 tablespoon cornstarch
• 3 eggs;
• 50 g butter.

For the meringue:

• 4 egg whites;
• ½ lemon;
• a pinch of salt;
• 200 g of sugar.

Preparation

Combine flour, cooled melted butter, egg, salt and sugar. Pour in milk or water and knead the dough. Sprinkle flour on the table and roll out the dough on it in a thin layer. Place it in a mold with a diameter of 23-25 cm and smooth it over the bottom and sides. Cover with foil, sprinkle with dry beans and place in an oven preheated to 180 ° C for about 20 minutes.

In a saucepan, combine finely grated zest of two lemons, juice of three lemons, sugar, starch and eggs. Stir constantly with a whisk, thicken slightly over moderate heat and add oil. When the mixture is thicker, remove the pan from the heat.

Place the filling on a crust and flatten. Cover with cling film and refrigerate while you cook the meringue. To do this, beat the whites, lemon juice and salt with a mixer until a creamy consistency, gradually adding sugar. Place the mixture over the lemon filling and bake the pie for another 30 minutes at 140 ° C.

4. Lemon cake with condensed milk and butter cream

Ingredients

For the test:

• 125 g crushed shortbread cookies;
• 6 tablespoons of butter;
• 130 g sugar;
• some vegetable oil.

For filling:

• 800 g of condensed milk (2 standard cans);
• 3 egg yolks;
• 160 ml lemon juice;
• a pinch of salt.

For buttercream and decoration:

• 250 g whipping cream;
• 40 g icing sugar;
• 1 teaspoon vanilla extract
• 3 slices of lemon;
• a sprig of mint.

Preparation

Combine crushed cookies, cooled melted butter, and sugar. Grease a 23 cm dish with vegetable oil and spread the dough over the bottom and sides. Bake for 8 minutes at 180 ° C.

Mix the condensed milk, yolks, lemon juice and salt with a mixer. Whisk everything together for 4-5 minutes. Pour the filling over the dough, flatten and bake for another 10 minutes. Cool the pie slightly and refrigerate for at least an hour.

Whisk the cream, icing sugar and vanilla extract with a mixer. Place the buttercream in the middle of the pie, top with lemon circles and a sprig of mint.

5. Lemon almond pie with yeast dough

Ingredients

For the test:

• 350-400 g flour;
• 20 g sugar;
• a pinch of salt;
• 6 g dry fast-acting yeast;
• 200 g butter;
• 150 ml of water.

For filling:

• 2-3 lemons;
• 300 g sugar;
• 1 tablespoon cornstarch
• some almond flour;
• a handful of almond petals;
• icing sugar - for sprinkling.

Preparation

Combine flour, sugar, salt and yeast. Add oil and water and knead to a tender, homogeneous dough. Cover the container with the dough with a towel and leave in a warm place for 30-40 minutes to rise slightly.

Place the lemons in boiling water for a minute. Then cut the fruit into small pieces and remove the seeds. Whisk lemons, sugar and starch with a blender.

Divide the dough in two and roll out in layers to fit the baking sheet. Place one layer on a parchment-lined baking sheet, sprinkle with almond flour and petals. Spread the filling on top.

Cover with a second layer of dough, seal the edges and puncture the top with a fork. Bake for about 30 minutes at 180 ° C, cool and dust.

6. Jamie Oliver's Lemon Ricotta Pie

Ingredients

For the test:

• 250 g flour + for sprinkling;
• 50 g icing sugar + for sprinkling;
• a pinch of salt;
• 75 ml olive oil;
• 75 ml white wine (Oliver used Greco di Tufo);
• ½ teaspoon of vanilla extract.

For filling:

• 150 ml lemon juice;
• 500 g ricotta;
• 150 g caster sugar;
• 2 eggs;
• 1-2 tablespoons of finely grated lemon zest.

Preparation

Combine flour, icing sugar and salt. Pour in the oil, wine and vanilla extract and knead the dough. Form a ball out of it, flatten it slightly, wrap it in cling film and refrigerate for half an hour.

Sprinkle flour on the table and roll out the dough on it in a layer 3 mm thick. Lay it out in a mold with a diameter of 25 cm, flatten and cut off the excess. Pierce the bottom with a fork in several places, cover the dough with cling film and put in the freezer for 1.5 hours. Then place the dish in an oven preheated to 180 ° C for 25 minutes.

Combine lemon juice, ricotta, sugar and eggs. Place the mixture on a crust and bake for 30 minutes. Sprinkle with icing sugar and lemon zest 5 minutes before cooking. Cool the cake and dust it again.

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7. Lemon Cream Pie

Ingredients

For the creamy layer:

• 240 g cream cheese;
• 180 g icing sugar;
• 1 egg;
• 60 g butter;
• ½ teaspoon of vanilla extract;
• ½ lemon.

For the test:

• 110 g flour;
• 2 teaspoons baking powder
• a pinch of salt;
• 100 g sugar;
• 120 g butter + for lubrication;
• 2 eggs;
• 2 lemons;
• ½ teaspoon of vanilla extract;
• icing sugar - for dusting.

Preparation

Beat the cream cheese with a mixer for 5 minutes. Pour in the icing sugar and stir for a couple of minutes. Add the egg, beat the mixture again, then add the melted cooled butter, vanilla extract, finely grated lemon zest and stir again. The mass should have a creamy consistency.

Sift flour along with baking powder and salt. Add sugar and stir. Then add the cooled melted butter, eggs, 2 tablespoons of lemon juice, finely grated zest of two lemons and vanilla extract. Knead the dough.

Grease a 22 cm dish with butter and place the dough there. Spread the creamy mass on top. Bake in an oven preheated to 160 ° C for 35–40 minutes. Cool the pie, refrigerate for an hour and sprinkle with powdered sugar.

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8. Fluffy lemon pie without eggs

Ingredients

• 275 g soft cottage cheese or natural yogurt;
• 60 g icing sugar + for sprinkling;
• 2 teaspoons finely grated lemon zest
• 2 tablespoons lemon juice
• 3½ tablespoon vegetable oil + for lubrication;
• 190 g flour;
• 1 teaspoon of baking soda;
• 1¾ teaspoon baking powder.

Preparation

Combine curd or yogurt and powdered sugar. Add zest, lemon juice, butter and whisk. Sift flour along with baking soda and baking powder. Combine dry mixture with liquid.

Grease a 16 cm pan and line the bottom with parchment. Place the dough in there and lightly tap the bottom on the table. Bake for 30 minutes at 180 ° C. Check the doneness of the cake by piercing it with a toothpick. It must remain clean.

Sprinkle icing sugar on the cooled cake.

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9. Vegan lemon frosting tart

Ingredients

For the cake:

• 240 ml almond milk;
• 80 ml olive oil + for lubrication;
• 1 tablespoon vanilla extract
• 200 g sugar;
• 2-3 tablespoons of finely grated lemon zest;
• 2-3 tablespoons of lemon juice;
• 250 g flour;
• 1 tablespoon cornstarch
• 1 teaspoon of baking soda;
• ½ teaspoon of salt.

For glaze:

• 250 g icing sugar;
• 3-4 tablespoons of almond milk.

Preparation

Combine almond milk, olive oil, vanilla extract, sugar, zest and lemon juice. Separately combine flour, starch, soda, salt and add to the lemon mass.

Cover the bottom of the mold with a diameter of 20-22 cm with parchment. Grease the bottom and sides with oil. Place the dough on the parchment and place in an oven preheated to 180 ° C for 20-25 minutes.

Combine the icing sugar with almond milk and frosting over the cooled cake.

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10. Flourless Lemon Almond Pie

Ingredients

• 4 eggs;
• 2 tablespoons finely grated lemon zest
• 100 g sugar;
• 145 g of almond flour (you can make it yourself by chopping almonds);
• 1 teaspoon baking powder
• ¼ teaspoon ground cardamom;
• 1 teaspoon apple cider vinegar
• a pinch of salt;
• a little butter or vegetable oil;
• icing sugar - for dusting;
• some chopped almonds - optional.

Preparation

Separate the egg whites from the yolks. Eggs should be at room temperature. Whisk in the yolks, zest and half of the sugar. Mix almond flour, baking powder, and cardamom separately. Combine the flour mixture with the yolk mixture.

Using a mixer, gradually increasing the speed, foam the proteins. While whisking, add the vinegar and salt. When the mass increases in volume, pour the remaining sugar into it in portions. You should have a thick white foam.

Add it to the prepared almond mixture and stir gently.

Line the bottom of a mold with a diameter of 20-22 cm with parchment. Grease the bottom and sides with oil. Put the dough on the parchment and place in the oven preheated to 180 ° C for 30 minutes.

Cool the finished cake and sprinkle with powdered sugar. You can also garnish it with almonds.

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