• 7 Ratings
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Lemon-Vanilla Tart

Ingredients

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Directions

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  • 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.

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

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  • 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.

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

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

Nutrition Facts (Lemon-Vanilla Tart)

338 calories; 19 g total fat; 12 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 125 mg cholesterol; 143 mg sodium. 114 mg potassium; 40 g carbohydrates; 3 g fiber; 20 g sugar; 5 g protein; 0 g trans fatty acid; 632 IU vitamin a; 34 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 48 mcg folate; 0 mcg vitamin b12; 50 mg calcium; 2 mg iron;

Tart Pastry

Ingredients

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Directions

Instructions Checklist
  • 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.

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Oven-Candied Lemon Slices

Ingredients

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Directions

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  • 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.

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Reviews

7 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1