Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenDesserts - Classic Lemon Tart
Famous Authors (View All Authors)
Desserts - Classic Lemon Tart Post by :grimmbot Category :Learning Kitchen Author :Unknown Date :January 2012 Read :594

Click below to download : Desserts - Classic Lemon Tart (Format : PDF)

Desserts - Classic Lemon Tart

Crust:
1/4 cup canola oil
1 1/4 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
3-5 tablespoons 1% or skim milk

Lemon filling:
2 large eggs
3 large egg whites
1 cup sugar
1/2 cup fresh lemon juice
2 teaspoons freshly grated lemon zest
confectioners’ sugar for dusting


To make crust: In a small bow, mix oil and 1/4 cup flour until smooth; cover and chill in the freezer until partially frozen, about 1 hour.

In a bowl, whisk remaining 1 cup flour, sugar, baking powder and salt. Using a pastry blender or 2 knives, cut chilled oil-flour paste into dry ingredients until crumbly. With a fork, stir in milk 1 tablespoon at a time, just until a soft dough forms. Turn dough out onto a lightly floured surface and gently knead 7 or 8 times. Press into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes or overnight.

Position rack in upper third of oven; preheat to 375degrees. Lightly oil a 10 or 11 inch removable-bottom tart pan or coat it with non stick spray.

On a lightly floured surface, roll out dough into a 12-inch circle. Drape dough over the rolling pin and transfer it to prepared pan. Press to fit. Run rolling pin over the top of the tart pan to trim edges. Cover crust with foil and weight with pie weights, dry beans or dry rice. Place tart pan on a baking sheet. Bake crust for 10-12 minutes, or until the surface is set but not at all browned. Remove foil and pie weights and set crust aside on the baking sheet.

To make filling and bake tart: In a mixing bowl, whisk eggs, egg whites and sugar until smooth. Slowly whisk in lemon juice and lemon zest. Pour filling into partially baked crust.

Bake tart in upper third of the oven for about 20 minutes, or until the crust is golden and the filling is set. Cool on a wire rack for at least 10 minutes.Dust with confectioners’ sugar. Serve warm or at room temperature. Serves 8.
If you like this book please share to your friends :
NEXT BOOKS

Desserts - Cool Fruit Tart Desserts - Cool Fruit Tart

Desserts - Cool Fruit Tart
2 c. bisquick 1/3 c. sugar 1/3 c. margerine - softenend 1 egg 1 pkg. 3 oz cream cheese - softened 1/3 c. sugar 1 t. vanilla 3/4 c. chilled whipping cream Assorted fruit (If using use frozen fruit - thaw it first) 1/2 c. apple jelly - melted Heat oven to 375 degrees. Mix baking mix, 1/3 c. sugar; cut in margerine until crumbly. Mix in egg until a soft dough forms. Pat dough in
PREVIOUS BOOKS

Desserts - Chocolate Praline Tart Desserts - Chocolate Praline Tart

Desserts - Chocolate Praline Tart
Tart Shell: 3/4 cup butter (1 1/2 sticks) softened 1 1/2 cups all purpose flour 1/3 cup confectioners' sugar Praline-Chocolate Filling: 2 bars (3 oz. each) Newman's Own Organic Chocolate (Sweet Dark Chocolate or Sweet Dark Chocolate with Orange Oil), broken into pieces. 3/4 cup heavy or whipping cream 1 bag (9 1/4 oz.) caramels, unwrapped 1 1/2 cups pecans, toasted and coarsely chopped Preheat oven to 375 degrees F. Prepare Tart Shell: Pulse together all tart shell ingredients in a food processor until they form moist crumbs. Sprinkle crumbs in 9-inch tart pan with removable bottom and press
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT