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Bing's Lemon Tart

 
Bing's Lemon Tart
Image ©
This recipe is vegetarian.vegetarian
 
One serving costs about $0.82

$0.82 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 vegetarian,lacto ovo vegetarian dessert
spoonacular Score:33%

Spoonacular Score: 33%

 

If you want to add more lacto ovo vegetarian recipes to your repertoire, Bing's Lemon Tart might be a recipe you should try. One serving contains 348 calories, 8g of protein, and 20g of fat. For 82 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up egg, caster sugar, flour, and a few other things to make it today. It works well as a very reasonably priced dessert. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 45 minutes. This recipe is liked by 1 foodies and cooks. With a spoonacular score of 28%, this dish is not so excellent. Similar recipes are Bing Bongs, Bing Bongs, and Bing Cherry Mojitos.

Port are my top picks for Lemon Tart. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The Barrel Reserve Port with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

Barrel Reserve Port

It has a complex richness defined by chocolate and black cherry flavors and aromas, and lengthy oak aging that add spice, vanilla and bold tannins. This velvet smooth port can be enjoyed as a stand-alone dessert or can be perfectly paired with chocolate delights. Serve at 65 degrees F.

» Get this wine on Amazon.com

Ingredients

Servings:
1 large
1 large egg
egg
3 large
3 large eggs
eggs
1 cup
1 cup fresh lemon juice
fresh lemon juice
1 Tbsp
1 Tbsp lemon zest
lemon zest
1.5 cups
1.5 cups plain flour
plain flour
4.23 oz
4.23 oz salted butter
salted butter
0.25 cup
0.25 cup caster sugar
caster sugar
1 tsp
1 tsp vanilla extract
vanilla extract
1 large egg
1 large
egg
3 large eggs
3 large
eggs
1 cup fresh lemon juice
1 cup
fresh lemon juice
1 Tbsp lemon zest
1 Tbsp
lemon zest
1.5 cups plain flour
1.5 cups
plain flour
4.23 oz salted butter
4.23 oz
salted butter
0.25 cup caster sugar
0.25 cup
caster sugar
1 tsp vanilla extract
1 tsp
vanilla extract

Equipment

microplane
microplane
baking paper
baking paper
whisk
whisk
oven
oven
spatula
spatula
grater
grater
knife
knife
stove
stove
bowl
bowl
frying pan
frying pan
pot
pot
microplane
microplane
baking paper
baking paper
whisk
whisk
oven
oven
spatula
spatula
grater
grater
knife
knife
stove
stove
bowl
bowl
frying pan
frying pan
pot
pot


Instructions

  1. Preheat an oven to 200C.
  2. Line a pastry pan (20 23 cm in diameter or width/length) with a sheet of parchment/baking paper at the bottom.
  3. Lightly grease the entire pan, including the parchment paper well. Set aside.
  4. Place 120g soft butter in a bowl.
  5. Add 1.5 cups of plain flour.
  6. Using your fingertips, rub the flour into the butter.
  7. When the butter has been rubbed evenly into the flour, the mixture would resemble fine breadcrumbs.
  8. Add 1 teaspoon of vanilla extract. Dont use essence! Use a good extract.
  9. Add 1/4 cup of caster sugar.
  10. Add 1 large egg.
  11. Mix it all together and knead well till the mixture becomes a nice elastic dough.
  12. Lightly flour a table surface.
  13. Roll out the dough to a thin layer that would fit the pastry pan.
  14. Gently lift the pastry layer and place over the pastry pan. Tuck in the sides and corners gently. Its ok if some parts break or crack, just use your fingers to pinch the dough and patch it back.
  15. Use a knife and cut off the excess dough.
  16. Prick holes evenly on the base of the pastry with a fork.
  17. Place a sheet of parchment paper on the dough and add beans/rice/baking weights to hold the paper down. This will prevent the crust from popping up when its baked.
  18. Place in the oven and bake at 200C for 20 mins.
  19. Remove the pastry shell from the oven and discard the parchment paper and beans/weights. If the base looks uncooked, place it back into the oven for another 5 to 10 mins till the pastry shell is a light golden brown.
  20. Set aside to cool.
  21. Using a microplane grater or a lemon zest grater, grate 3 lemons to obtain about 1 tablespoon of lemon zest. Be careful to avoid grating into the white bitter pith of the lemons.
  22. Get a pot of water boiling on the stove and reduce the heat to a slow simmering medium.
  23. In a bowl that will fit over the pot, place 60g of butter.
  24. Let the butter melt and add 3/4 cup of caster sugar.
  25. Add 1 tablespoon of lemon zest.
  26. Using a hand whisk, whisk the mixture well.
  27. Prepare 3 large eggs in a bowl.
  28. Add the eggs in 3 parts into the butter mixture.
  29. Whisk quickly and evenly each time.
  30. Add 1/3 cup of lemon juice.
  31. Continue cooking the mixture over the simmering water and whisking occasionally till the mixture becomes a thick curd. It will thicken some more when its cooling.
  32. If the mixture takes a long time to curd, increase the heat of the pot of water. The curd is done when it is thickened and starts to simmer lightly.
  33. Set aside the lemon curd to cool for a while.
  34. Pour the warm lemon curd into the pastry shell.
  35. Using a spatula, spread the lemon curd evenly in the pastry shell.
  36. Add some grated lemon zest to garnish.
  37. Chill for at least 2 hours. Its also easier to cut when it has completely set and chilled.
  38. This lemon curd can also be used as a cheesecake topping. Simply bake a cheesecake like Blueberry Cheesecake (http://cooking.storyofbing.com/?p=349) and replace the blueberry topping with lemon curd and make a pure biscuit base with no nuts.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.82
Ingredient
1 large egg
3 larges eggs
1 cup fresh lemon juice
1 tablespoon lemon zest
1.5 cups plain flour
120 grams salted butter
¼ cups caster sugar
1 teaspoon vanilla extract
Price
$0.27
$0.82
$1.65
$0.50
$0.25
$1.03
$0.07
$0.30
$4.89

Nutritional Information

Quickview
348 Calories
7g Protein
19g Total Fat
35g Carbs
2% Health Score
Limit These
Calories
348k
17%

Fat
19g
31%

  Saturated Fat
11g
71%

Carbohydrates
35g
12%

  Sugar
9g
11%

Cholesterol
167mg
56%

Sodium
177mg
8%

Alcohol
0.23g
1%

Get Enough Of These
Protein
7g
16%

Selenium
21µg
30%

Vitamin C
17mg
21%

Folate
81µg
20%

Vitamin B2
0.32mg
19%

Vitamin B1
0.27mg
18%

Vitamin A
682IU
14%

Iron
2mg
12%

Manganese
0.23mg
11%

Phosphorus
107mg
11%

Vitamin B3
1mg
10%

Vitamin B5
0.73mg
7%

Vitamin E
0.9mg
6%

Vitamin B12
0.33µg
6%

Zinc
0.69mg
5%

Vitamin B6
0.09mg
5%

Vitamin D
0.67µg
4%

Fiber
1g
4%

Copper
0.08mg
4%

Potassium
128mg
4%

Magnesium
13mg
3%

Calcium
32mg
3%

Vitamin K
1µg
2%

covered percent of daily need

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