Dessert - Easy lemon tart recipe nigella

Author: David Gibson  

This is one of my all time favourite recipes, perfect for dessert and as a tea cake, not to mention it looks beautiful on a cake stand. Easily made Gluten-Free as my whole family and I make it all the time and we are all gluten intolerant :) Get No-Fuss Fruit Tart Recipe from Food Network

Luscious Lemon Tart

This is one of my all time favourite recipes, perfect for dessert and as a tea cake, not to mention it looks beautiful on a cake stand. I prefer it in greater volume so the recipe is doubled but it is much better this way and a lot more satisfying. With a sweet base and top made from a soft doughy mixture, the outside is a beautiful crust, then is filled with a luscious lemon curd, that is extremely refreshing and satisfying at the end of a meal. Easily made Gluten-Free as my whole family and I make it all the time and we are all gluten intolerant :)
Provided by: Priesty
Yields: 8 servings
Number of ingredients: 11
  • 2 cups self-rising flour (gluten-free)
  • ½ cup superfine sugar
  • 4 ounces butter
  • 1½ lemons (rind)
  • ½ lemon (juice)
  • 2 eggs (lightly beaten)
  • milk (a little)
  • ¾ cup lemon juice
  • 1 cup sugar
  • 2 lightly beaten eggs
  • 4 ounces butter
How to cook:
  1. The Cake
  2. Pre-heat oven to 180ºC.
  3. Put the flour, sugar and butter into a food processor and pulse until the butter is completely rubbed in.
  4. Add rind, eggs and lemon juice into processor and pulse, adding the milk through the top funnel of the proccessor until the mixture comes together as a soft dough.
  5. Press two thirds of the mixture into a greased and/or lined 20cm spring form tin.
  6. The Filling
  7. Melt butter and sugar together in sauce pan over a low heat.
  8. Lightly beat eggs and add lemon juice to butter and sugar.
  9. Pour a little of the butter mixture into the eggs and whisk to bring them up to temperature then while whisking, pour the eggs into the butter mixture. Stir over a low heat until it thickens and boils.
  10. Pour over base and dot the remainding dough on top.
  11. Bake at 180ºC for 30-35mins.
Notes: How to make a lemon tart, Reduce the oven temperature to gas 2, 150°C, fan 130°C. For the filling, put 150ml lemon juice in a mixing bowl. Add 110g caster sugar and 4 medium eggs, then gently whisk until combined. Pass …

How To Make Lemon Tart

Learn How To Make Lemon Tart Recipe , aQuick & Easy British Dessert Recipe from Chef Neelam Bajwa only on Get Curried. Ingredients:-For Pastry:-225g plain flo

Lemon tendercake with blueberry compôte

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No-Fuss Fruit Tart

No-Fuss Fruit Tart
Get No-Fuss Fruit Tart Recipe from Food Network
Provided by: Nigella Lawson : Food Network
Total time: 265 minutes
Prep time: 25 minutes
Yields: 10 servings
Number of ingredients: 10
  • 27 sheets graham crackers (3I cups crumbs)
  • 6 tablespoons soft unsalted butter
  • 2 (8-ounce) bars cream cheese, at room temperature
  • 1 cup lemon curd, at room temperature
  • 4 ounces blueberries (1 cup)
  • 4 ounces blackberries (1 cup)
  • 4 ounces raspberries (1 cup)
  • 4 ounces red currants or pomegranate seeds (2/3 cup)
  • 4 ounces small strawberries (1 to 1 1/2 cups)
  • 1 loose-bottomed 10-inch fluted tart pan, 2 inches deep
How to cook:
  1. This is perhaps one of the most useful desserts you can have in your repertoire. Not that it is the job of a dessert to be useful: a dessert exists merely to delight. Still, dinner does need to be made, even when there's precious little time for it, and that should be a delight, too. So here's the deal: there is pitifully little work to be done to make this berry-dazzler of a tart, and enormous pleasure to be derived from its consumption.
  2. All you do is bash a few graham crackers a day or so in advance and make the base - getting one course out of the way early is my way of managing - then stir lemon curd and cream cheese together, and use this cream to line the crumb-covered tart pan. I use store-bought lemon curd here, but even if it comes out of the jar, it must be of good quality. And when it is whipped into the cream cheese, that cream cheese must be at room temperature, as should the lemon curd in its jar. The combination produces a layer of what tastes like cheesecake cream: light, lemony, luscious.
  3. I used to put the berries on top of the cream pretty much last-minute, but then I found that a leftover wedge, after the party, looked inviting after being in the refrigerator overnight, and so I now finish assembling the tart ahead of time. But if you prefer to add the fruit nearer to serving, I completely understand.
  4. Don't feel you must obey the fruit orders too literally: any mixture of berries (or indeed other fruit) would do, and you could well use a smaller amount and top the tart less extravagantly.
  5. Process the crackers and the butter to a sandy rubble in a food processor and press into the sides and the bottom of a deep-sided fluted tart pan. Put it in the freezer or refrigerator for about 10 to 15 minutes.
  6. In a clean processor bowl, process the cream cheese and lemon curd (or just mix by hand) and spread it into the bottom of the chilled tart pan, covering the base evenly.
  7. Arrange the fruit gently (so it doesn't sink in too much) on top of the lemony cream cheese in a decorative manner, leaving some of the strawberries unhulled, with their picturesque stalks attached.
  8. Refrigerator the tart, preferably overnight, or for at least 4 hours. It does need to get properly cold in order to set enough for the tart to be unmolded and sliced easily.
  9. Make Ahead Note:
  10. The tart can be made 1 day ahead. Cover loosely with plastic wrap or aluminum foil, being careful not to press on the filling, and refrigerate. Will keep for around 4 days.
  11. Freeze Note:
  12. The tart, without fruit topping, can be frozen for up to 3 months if made with regular cream cheese, but be warned it may "weep" on thawing, so is not ideal for freezing. Open-freeze tart until firm, then wrap (still in its pan) in a double layer of plastic wrap and layer of aluminum foil. To thaw, unwrap and cover loosely with plastic wrap then thaw overnight in the refrigerator. Decorate and serve as directed in the recipe.
Notes: Lemon Tart Recipe Nigella, How to cook lemon tart recipe nigella, I use homemade lemon curd in this recipe, but if you have a spare jar sitting around, these would be the perfect …

Easy peasy silky lemon tart

Easy peasy silky lemon tart
There’s just something about a good lemon tart that can’t be topped. I love how it walks the fine line between lush and decadent and light and zingy.
Provided by: Nadia Lim
Total time: 90 minutes
Cook time: 60 minutes
Prep time: 30 minutes
Yields: 8 servings
Number of ingredients: 9
  • 2 sheets ready-rolled sweet short pastry
  • 2 tablespoons cream
  • 3 eggs
  • ¾ cup caster sugar
  • ¾ cup cream
  • ½ cup lemon juice
  • 2 tablespoons lemon zest (finely grated)
  • 1 lemon 1 (thinly sliced, pips removed)
  • ¼ cup sugar ¼ cup (mixed with ¼ cup water)
How to cook:
  1. Preheat the oven to 180°C. Use the pastry sheets to line a medium-sized tart tin (no need to grease it) and trim neatly. Chill for 30 minutes in the fridge then line with baking paper and fill with baking beans or pastry weights.
  2. Bake pastry case for 15 minutes then remove paper and beans and bake for a further 5-10 minutes or until the pastry is lightly golden. Brush pastry with the first measure of cream as soon as it is out of the oven; this seals the pastry. Allow to cool while you make the filling.
  3. Whisk the eggs, caster sugar and second measure of cream together then stir in the lemon juice and zest. Pour into the pastry shell and bake for 25-30 minutes or until just set in the centre.
  4. Simmer the lemon slices in the sugar-and-water mixture until liquid has reduced to a syrup and lemon slices have started to caramelise. Arrange slices over tart just before serving. (Alternatively, simply dust with icing sugar and serve.)
Notes: The Nigella Diaries – Lemon Curd, In a heavy-based saucepan, off the heat, whisk together the eggs and sugar. Add the lemon juice, zest and butter and, over medium heat, stir until the …

Lemon Cupcake Recipe

This lemon cupcake recipe is filled with a tart and creamy citrus curd, then topped with a soft meringue frosting, making it a heavenly dessert.
Provided by: Christi Johnstone
Total time: 240 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 15
  • 1 1/4 cups all-purpose flour
  • 1 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup butter
  • 1 cup granulated sugar
  • 2 large eggs (room temperature)
  • 1/4 cup oil
  • 1/4 cup fresh lemon juice
  • 1/4 cup milk
  • 2 tablespoons lemon zest (Approximately 2 lemons)
  • Lemon Curd
  • 4 egg whites (room temperature)
  • 1/2 teaspoon cream of tartar
  • 5 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • Calories: 263 kcal
  • Carbohydrate: 33 g
  • Protein: 4 g
  • Fat: 14 g
  • Saturated Fat: 6 g
  • Trans Fat: 0.3 g
  • Cholesterol: 52 mg
  • Sodium: 115 mg
  • Fiber: 0.5 g
  • Sugar: 22 g
  • Unsaturated Fat: 7 g
  • Serving Size: 1 serving
How to cook:
  1. Cupcakes
  2. Preheat oven to 350° F and line a cupcake pan with cupcake liners.
  3. In a medium mixing bowl, whisk in the flour, baking powder, and baking soda until fully combined.
  4. In a separate bowl, using either a hand or a stand mixer, cream the butter and sugar together until it is light and creamy. Crack the room temperature eggs into the butter mixture one at a time, and beat together until smooth. Stir in the vegetable oil, fresh lemon juice, milk and lemon zest to the butter mixture.
  5. Slowly begin to pour in the dry ingredients to the wet ingredients and mix it together. Mix this until it is only just combined, do not over mix.
  6. Spoon the batter into the cupcake liners and fill the liners until they are a little over halfway full. Pop them in the oven and bake for about 15 to 20 minutes, or until the top of the cupcake bounces back when you press on it.
  7. Allow the cupcakes to cool completely. Once cooled, use a cupcake scoop or spoon to remove the middle of the cupcake. Using either a spoon or a piping bag, fill the centers of the cupcake with the premade lemon curd.
  8. Meringue Frosting
  9. In a clean and dry medium sized bowl using a hand or stand mixer, beat together the egg whites and cream of tartar until you see soft peaks starting to form.
  10. Add the vanilla extract to the soft peaks and continue to beat this together until the peaks are stiff. This will take about 5 minutes.
  11. After that, gradually add the sugar until it’s all combined. Put the meringue in a piping bag and frost the tops of the cupcakes. This part is optional, but you can toast the meringue with a kitchen torch if you’d like.
Notes: Lemon Tart Recipe Nigella, Simply cover the chicken in a tasty marinade and … Maple tart with oatmeal cookie crust samantha seneviratne. Preheat the oven to 190c/375f/gas …
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