|Hamlyn New Cookery Tarts and Pies|
|by Mary Cardogan|
Contains over 150 pastry dishes, both sweet and savoury, traditional and new, as well offering practical advice aimed at dispelling fears about th...
Results 1 - 10 of 97 for lemon tart
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This is an ... egg yolks, adding lemon juice, grated rind ... oven for about 30 minutes or until filling is firm and crust is golden brown. Makes about 20.
Preheat oven to ... Press dough into tart pan. Filling: Beat ... and juice of lemons condensed milk and ... Pour into unbaked crust. Bake for 40 minutes.
Preheat oven to ... Grate peel from lemon and set aside. ... until thickened. Stir in peel. Cool about 15 minutes, then refrigerate until ready to serve.
Place all dough ... and pat into tart shell. Pre bake ... minutes. Place all lemon curd ingredients into ... further baking if no fruit topping is used.
Stir together sugar ... yolks, water and lemon juice. Stir into ... until stiff. Fold lemon mixture into meringue. Spoon into tart shells. Chill until set.
Mix sugar and ... in egg yolks, lemon rind and lemon ... pastry shells. Serve at once or chill until serving time. Garnish with whipped cream. Serves 6-8.
Beat eggs lightly ... keep for a few weeks in refrigerator. I put into pre-cooked tart shells and a marshmallow on top and put under broiler until brown.
Combine all ingredients at once and beat until well mixed. Pour into pie shells and bake for 45 minutes at 300 degrees.
Preheat oven to ... 1/3 cup sugar, lemon zest and flour ... medium heat, whisk until thick and set. Remove from heat and whisk in butter. Cover and set aside.
Add sugar to ... with cherry or lemon pie filling. Put ... 2 hours before serving and eat out of the foil cups. Very nice for fancy desserts at a brunch.
Result Page: 1
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