Lemon curd tart w/strawberry - glaze needed?
Lars
18 days ago
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The best Lemon bar recipe needed
Comments (28)Hi folks -- So this thread inspired me to make some lemon bars for a friensds BBQ. I first made the Ina recipe, and I have to say, I really didn't love the filling. Not lemony enough for me, and I thought the consistency wasn't quite as gel-like as I like, which I attributed to too much flour. Then I found this recipe online, and made it... I thought it was a big improvement. Note that it is substantially tarter, as the ratio of sugar is 2:1 rather than the 3:1 in Ina's recipe... Also less flour than her recipe when it is halved (this recipe makes an 8x8 pan rather than a 9x13)... Note that I didn't make the lemon sugar a full day ahead -- more like an hour or two ahead, and it was still good and lemony. I brought both bars (Ina's and these) over to the party, and these were the consensus favorite. Lemon Lovers Lemon Bars -- From A Mingling of Tastes Blog The lemon sugar must be made one day ahead--see step one of the recipe. If you don't have time, just use one cup of plain sugar and 1 to 2 tbs. zest when you mix up the filling. Also, note that you must lower the oven temperature after baking the crust. Makes 12 or 16 For crust: 3/4 cups all-purpose flour 1/4 cup powdered sugar 1/4 teaspoon salt 6 tablespoons unsalted butter, cut into chunks and chilled For filling: 1 cup granulated sugar zest of 3 lemons 1/4 cup plus 2 tbs. all-purpose flour 1/4 teaspoon salt 3 large eggs 1/2 cup plus 1 tbs. lemon juice (3 to 4 lemons) 1. Make the lemon sugar: In a food processor, combine the granulated sugar and lemon zest; pulse several times, until zest is very fine. Transfer to a shallow container or baking sheet and let sugar dry out at room temperature for several hours. Cover and chill overnight. 2. Preheat oven to 350 degrees. Coat an 8 x 8 baking dish with nonstick cooking spray or line with nonstick foil. In a food processor, combine flour, powdered sugar and salt; pulse a few times to blend. Add the butter and pulse until mixture resembles coarse crumbs with some pea-size chunks of butter still visible. Transfer the crumbly mixture to the baking dish and press into the bottom and sides of the dish with your hands. Bake for 15 to 17 minutes, or until lightly golden around the edges. Lower oven temperature to 325 degrees. 3. Meanwhile, whisk together the lemon sugar, flour and salt. In a separate bowl, lightly beat the eggs, then whisk in the lemon juice. Whisk the wet ingredients into the dry ingredients until thoroughly combined. Pour the lemon mixture over the hot crust, return to oven and bake for 28 to 33 minutes. The center should be set, but still gooey when poked with a toothpick. Cool completely, at least two hours. Sift powdered sugar over the dish, cut into 12 or 16 bars and serve. To store, cover and chill. Here is a link that might be useful: Lemon Lovers' Lemon Bars Link...See MoreRhubarb curd for tart or pie
Comments (2)So, I did make a rhubarb meringue tart, and it turned out really great. Everyone enjoyed it. I ended up following the recipe I found at the Nothing-in-the-house blog. I would make this again, but with some adjustments. I would not make it with the pecan crust. IMO, the pecan and rhubarb flavors were too competitive. A plain shortbread crust would be my preference for next time. The filling was good. Next time, I might reduce the sugar a bit. My preference would be for the filling to be more on the tart side. I would also add a little lemon juice or zest to brighten the flavor. There was a typo in the crust recipe, as there were no sugar in the ingredients list, but it was mentioned in the instructions, so I just used 1/4 cup sugar. But as I said before, I would substitute a plain crust. Recipe is here: link to blog is below ********************************************* Rhubarb Meringue Tart with a Pecan Shortbread Crust Ingredients For crust: 1 c. pecans, roasted 1 3/4 c. all-purpose flour 2 tsp. baking powder 9 Tblsp. butter 1 egg 1 egg yolk 1 tsp. vanilla extract (I used vanilla-bourbon) zest of one small orange (I used a clementine) For filling: 3 c. fresh rhubarb, diced 1/4 c. + about 1/2 c. water 1 1/4 c. sugar 1/4 c. cornstarch 1/4 tsp. salt 5 egg yolks (save whites for meringue) 3 Tblsp. butter, cut into chunks For meringue: 5 egg whites 1 tsp. cream of tartar 1/4 c. sugar Directions For crust: 1. Combine roasted pecans, flour, sugar, and baking powder in a food processor and pulse until pecans are finely ground. Add cold butter chunks to the pecan mixture and process until mix is the size of small peas. Add egg, egg yolk, vanilla extract and orange zest and pulse just until dough begins to form. Remove pastry dough from the food processor and wrap tightly in plastic wrap. Chill for at least one hour and up to 1 day. 2. After at least one hour, preheat oven to 350 degrees F and lightly grease and flour the bottom and sides of a 9-inch tart pan. Remove the dough from the fridge. I rolled out the dough first(which was a little difficult, as it was crumbly), but you can also just press it into the bottom and sides of the tart pan. The bottom crust should be slightly thicker than the sides. Place crust in the freezer for about 10 minutes, then line with parchment paper and pie weights. Bake for about 20 minutes or until crust is dark brown. Remove pie weights and bake for 5 more minutes. Take from oven and let cool. For filling: 1. Combine diced rhubarb and 1/4 c. water in a saucepan and bring to a boil over medium heat. Let cook until rhubarb is soft and begins to break down. With an immersion blender (or a stand blender), purée until smooth and set aside to cool slightly. Once cooled, add enough water to bring purée to 1 1/2 c. (this should be about 1/2 c. of water). 2. Add sugar, salt, and cornstarch to the purée mixture and cook over medium heat until it begins to thicken. Add in egg yolks, whisking after each addition. Continue to cook until mixture coats the back of a spoon, or reads 185 degrees F on a candy thermometer. Remove from heat and stir in the butter. Let cool to room temperature. Once cooled, pour filling into pie crust, cover with plastic wrap and place in the fridge for about 2 hours. For meringue: 1. Once filling has chilled for 2 hours, preheat oven to 375 degrees F. In a medium mixing bowl, mix egg whites and cream of tartar on high until egg whites begin to form medium peaks. Continue to beat eggs, gradually adding in sugar. Continue to beat eggs until they are glossy and can form stiff peaks. Spread over rhubarb filling, making sure the meringue seals the edge of the pie. Use the back of a spoon to curl meringue decoratively. Bake for 12-15 minutes or until egg whites begin to brown. Serve chilled or at room temperature. Here is a link that might be useful: Rhubarb Meringue Tart with a Pecan Shortbread Crust...See MoreLOOKING for: phyllo dough mini tarts with lemon?
Comments (14)What you are describing is EXACTLY what we had at the Adobe Grand Villas in Sedona a few weeks ago. The chef there, who is outstanding, took phyllo dough, and used a scalloped edged cookie cutter, or must have used a sharp edged scalloped cutter with a circle form to use as a model, and he cut out the phyllo dough into circles. He then put them into pam sprayed mini cupcake/muffin tins, with the homemade tart sweet tangy lemon curd in them and baked them. The Phyllo dough was cooked, but "just", and they were lightly crisp and wonderful. The lemon curd was delectible and cooked well, perfectly. I have no idea what temperature he baked them at.. but, my guess would be 350. After they were done, he sprinkled them with powdered sugar and served them on silver trays. They were garnished with a slice of fresh strawberry, a thin, but nice slice, not a half or third, more like a fourth or fifth of a berry's slice, laying right on top, with a tiny little basil leaf at the top. The flavors of the tart lemon with the strawberry and basil was FANTASTIC!! Amazingly fantastic. My husband would have never ever in a bazillion years eaten them had he known that was basil.. to him, basil is SAVORY and not a herb to mix with sweet. And, he was almost embarrassing the way he gobbled them up!! I wish I had taken a picture of them.. they were so pretty and so good. He probably used three or four sheets of phyllo before cutting the circles. And, I would guess you'd need to spray or butter the tins fairly well to get the phyllo to "stick" and stay in the muffin tins. I don't know if you should try this the first time out for serving to guests, but give it a shot. It looked fairly easy to me, and the results were incredible!! Let me know if you try this!! Also.. when I make Lemon Tassies.. I use the cream cheese dough and then load them with lemon filling. Yummie in the tummie and very, very easy. They are soft and moist and delicously rich. The phyllo dough ones were far superior for light and crispy and wonderfully tart, tangy, and wonderful....See MoreBlueberry/Kiwi (Fruit) Tart
Comments (6)Here's a somewhat similar tart that I madeHowever, my filling is a lemon curd, and I did not use as many blueberries. As you can see, I like kiwi! I also omitted the glaze, as the lemon curd was sweet enough....See MoreLars
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