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Lemon-Vanilla Tart

Makes: 8 servings
Prep 40 mins Bake 20 mins  450 degrees F/ 350 degrees F
Lemon-Vanilla Tart
Ingredients
  • 1  recipe Tart Pastry (recipe below)
  • 2  lemons
  • 1/2  cup  sugar
  • 1  tablespoon  all-purpose flour
  • 2  eggs
  • 1/4  cup  butter, melted
  • 1  tablespoon  vanilla
  • 1  recipe Oven-Candied Lemon Slices (recipe below)
Directions

1. Prepare Tart Pastry. Preheat oven to 450 degrees F. Wrap the rolled-out pastry around a rolling pin. Using pin, ease pastry into a 9-inch tart pan with removable bottom, taking care not to stretch the pastry. Press pastry into fluted sides of tart pan. Trim edges even with the pan. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake 5 to 6 minutes more or until crust is golden. Cool on wire rack. Reduce oven temperature to 350 degrees F.

2. Meanwhile, finely shred 4 teaspoons peel from lemons. Set aside. Squeeze enough juice from lemons to measure 6 tablespoons; set aside.

3. In medium bowl combine sugar and flour. Add eggs. Beat with electric mixer on medium to high speed for 3 minutes or until mixture is light in color and slightly thickened. Stir in lemon peel, lemon juice, butter, and vanilla. Pour into pastry shell. Place tart pan on a baking sheet.

4. Bake 20 to 25 minutes or until filling is set and lightly browned. Cool on a wire rack.

5. To serve, remove sides of pan, and top tart with Oven-Candied Lemon Slices. Makes 8 servings.

Tart Pastry
Chill 30 mins to 1 hr
Ingredients
  • 1/2  cup  cold butter
  • 1 1/4  cups  all-purpose flour
  • 1  beaten egg yolk
  •  Ice water
Directions

1. In medium bowl cut butter into flour until pieces are the size of small peas. In a small mixing bowl combine egg yolk, and 1 tablespoon ice water. Gradually stir the egg yolk mixture into the flour mixture. Add 2 to 4 tablespoons more water, 1 tablespoon at a time, until all the dough is moistened. Shape into a ball. If necessary, cover dough with plastic wrap and chill in refrigerator for 30 to 60 minutes or until dough is easy to handle. On a lightly floured surface, roll out dough on an 11-inch circle. Use to prepare Lemon-Vanilla Tart.

Nutrition Facts (Lemon-Vanilla Tart)
  • Servings Per Recipe 8,
  • cal. (kcal) 338,
  • Fat, total (g) 19,
  • chol. (mg) 125,
  • sat. fat (g) 12,
  • carb. (g) 40,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 3,
  • sugar (g) 20,
  • pro. (g) 5,
  • vit. A (IU) 632,
  • vit. C (mg) 34,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 48,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 143,
  • Potassium (mg) 114,
  • calcium (mg) 50,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet
Oven-Candied Lemon Slices
Chill 30 mins to 1 hr
Ingredients
  • 2  small lemons
  • 1/4  cup  sugar
Directions

1. Line a 15x10x1-inch baking pan with parchment paper. Cut lemons crosswise into 1/8-to 1/4-inch-thick slices. Arrange in a single layer on pan. Sprinkle lemon slices with sugar. Bake in preheated 275 degree F oven 45 to 50 minutes or until lemons are almost dry and covered with sugary glaze. While still warm, loosen slices from paper to prevent sticking.

Nutrition Facts (Lemon-Vanilla Tart)
  • Servings Per Recipe 8,
  • cal. (kcal) 338,
  • Fat, total (g) 19,
  • chol. (mg) 125,
  • sat. fat (g) 12,
  • carb. (g) 40,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 3,
  • sugar (g) 20,
  • pro. (g) 5,
  • vit. A (IU) 632,
  • vit. C (mg) 34,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 48,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 143,
  • Potassium (mg) 114,
  • calcium (mg) 50,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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