Easy Crustless Lemon Tart - Recipe Winners (2024)

FAQs

Why didn't my lemon tart set? ›

A custard with both eggs and starch needs to be thoroughly cooked. The reason is that yolks contain an enzyme which liquidifies starch. It doesn't happen outright, but will happen while your tart is cooling. The only way to prevent it is to heat the mix high enough so the enzyme is deactivated.

Tip 9: Let the lemon tart cool in the tin, and it eat it on the day it's made. Let the tart cool in the tin before removing it, or it will crack.

A runny lemon tart could be the result of two things: not cooking the filling long enough or not chilling the tart long enough. To know how long to cook the filling, you'll need an instant-read thermometer. The filling should reach 175 to 180 degrees Fahrenheit before it's pulled from the heat.

Richard's solution: Tough pastry is very common, but easily avoidable. It usually occurs when you've been a bit heavy-handed with the water when you're initially bringing the pastry together (by adding water to the flour and butter), or if you have over-worked the dough and developed the gluten in the flour.

Carefully pour your filling into your cooled (or slightly warm) tart shell and bake in the oven for 35-40 minutes, or until the filling has set. To test, gently jiggle the tart pan- if the centre of the tart jiggles slightly, the tart is done.

Wet pie fillings + raw dough are a tricky combination. If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.

Although lemon curd uses egg yolks and/or egg whites, the final product shouldn't taste eggy. If it does, it may mean that you've overcooked your eggs. In saying that, traditional lemon curd does have a distinct after taste which doesn't sit well with some.

When you pull your pie shell from the oven and notice a crack, prepare a paste by mixing flour and water. Gently push the broken crust pieces together and use a spatula, the back of a spoon, or your fingertip to apply the paste to the crack.

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Very soft, difficult-to-mould pastry: Either too little flour or too much water or fat was used, the pastry was not kneaded together until smooth or the pastry was still too hot and soft to roll out (to remedy this, allow to stand or knead gently for 1–2 minutes).

What does lemon tart mean in slang? ›

For example, the slang for the word “smart” is “lemon tart” — “smart” rhymes with “tart.”

A gypsy tart is a type of tart made with evaporated milk, muscovado sugar (though some varieties include light brown sugar), and pastry. It originates from the county of Kent. The tart is extremely sweet and is, for many people, associated with school dinners.

The recipe for this tart requires you to boil whole lemons for almost two hours until they are very soft. To create the filling, you blend the boiled lemons in a food processor together with butter, sugar and eggs. Liverpool tart is a British treat. According to Google searches, the original recipe dates back to 1897.

If the filling is runny and flowing out of the tart when you cut into it, then it is likely that the curd was not cooked for quite long enough. You need to be patient when cooking citrus curds as if you heat the mixture too quickly then it can curdle and become lumpy. You need to keep a low heat and stir constatntly.

The key to thickening Lemon Meringue Pie so it sets properly is to cook the filling until bubbles start to pop on the surface of the lemon/egg yolk mixture. It should be the consistency of thick pudding before you remove it from the heat. If it's not thick before you add it to the pie, it will never set properly.

Underbaking: This is the most common reason for gooey lemon bars. The filling needs enough time to set, which can be tricky since oven temperatures can vary and the visual cues for doneness are subtle. Solution: Bake the bars until the filling is just set and no longer wobbles when you gently shake the pan.