Lemon Tart (Classic Version) - Joyofbaking.com
HTML-код
- Опубликовано: 20 сен 2024
- Recipe here: www.joyofbaking... Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Lemon Tart. This beautiful Lemon Tart consists of a buttery shortbread crust, a creamy smooth lemon filling made with fresh lemon juice, sugar, and cream cheese, all covered with lovely swirls of whipped cream.
There is a newer version of this video here: • Lemon Tart Recipe Demo...
Link to the Shortbread Crust recipe: www.joyofbaking...
We welcome comments on our Facebook page: / joyofbaking
We love your comments however due to our busy schedule questions on the recipes may take some time. We check our Facebook page more often so if you would like a quicker answer post your question there. A link to our Facebook page is in the description above.
The lemon filling can be made in several ways. You can mix the lemon filling in a food processor, an electric stand mixer, a hand mixer, or you can even mix it by hand, if you like.
Hello Stephanie, thank you so much for sharing this receipe!! I've made this twice and it's the best lemon tart i've ever had! thank you so much~!!
I made this today and it is hands down the best lemon tart I have ever tasted! Thank you for sharing your talent!
Made it today. It's heavenly!!!! Gone in one day. Everyone loved it. Husband and Inlaws said THANKS !! ❤️
Thx, Stephanie. I love how exact and careful you are in your explanations.
It is a Kenwood Titanium Chef KM010. Unfortunately it isn't currently available in North America, but is available in the rest of the world.
This is the first time I have ever made a tart and it was was easy to make and my husband and I thought it was wonderful! Thank you!
Most convection ovens (including mine) automatically reduce the temperature 25 F or 15 C. So the temperature I quote is before the reduction and yes I always use it and recommend it.
Yes born in Canada but live in the US now.
She said if it was for the family in a more casual setting you could pile it on.
She is a great cook and teacher. Her husband does a great job with the filming. He gets the shots just right, close when he should and farther out when needed. Great job you guys. What size tart shell do you recommend for the amount of ingredients?
Thank You, keep us the great work.
Thank you for the kind comments. You could use either an 8 or a 9 inch (20 or 23 cm) tart pan.
Love the channel. Everyone loves it when I make the baked cheesecake with sour cream topping. In fact I managed to sell a few too.
Just remember if you are in the UK that the large eggs used in these recipes are equal to our UK mediums.
As for the tart just made 3. I did cheat and used pre made pastry cases but I get from wholesalers and they are really nice. The filling is so sweet and creamy. Reminds me of the lemon tarts out of costa coffee and man do I love those things.
stephanie thank you sooooooo very very much!! this is the 3 rd recipie ive learned from u so far and my husband and friends loved them all!! i really appreciate all of ur videos and im hoping to learn more from u when it comes to baking. thank you so very very much once again
You could make small tart shells and then fill them with the lemon filling. Bake them just until set.
Yes, you could do that.
these are those types of videos where I like before I even watch :)
you deserve 10 million subs.
your ingredients is awesome
i made it too, and it was delicious and easy. Thank you Stephanie. This is the 3rd recipe i've made from you, and it's delicious , simple and all my friends loved your recipes. And I bake a lot of Martha Stewart, and Barefoot contessa, so my friends are expert guinea pigs. hahha. good job!!!!
We do not copy anyone. Almost all of our recipes have been on our site for many years before we did the video and the newer ones have been developed in our test kitchen recently. We do not view Laura's channel so don't know what she is putting up. We do know however many people use our recipes.
stephanie is woderful chef her explanation is very clear nobody can compet herthanx staph i learn more
Made this yesterday absolutely beautiful came out soft and so much of lemon flavor 👏🏼
Never made a tart or pie before. Made this yesterday and turned out perfectly
I really love this lemon pie thanks joybaking
Normally it takes about 25-30 minutes.You want to bake the filling just until it's set. After baking the tart shell, did you lower your oven temperature to 350 degrees F (177 degrees C) before baking the filling?
stephanie is an amazing pastry chef and she's had MANY years of working with baked goods and such! She is extremely knowledgable and just because Laura has also made this recipe doesn't mean that it was copied. So please find out a little more before you accuse!
I love this tart, I love everything with Lemon and lime OMG :))
It looks like a lot of fun to bake...
The difference is the fat content. Heavy cream or heavy whipping cream has a butterfat content of 35-40%. That is cream that when whipped will hold stiff peaks.
hi stephaie im from india and im a big fan of joy of baking amazing recipies u guys have i have developed an interest for baking thanks to you annd im still a teenager :)
I've never tried it, but it should be okay.
If you go on the ingredients section of my website you will see a page that covers the different types of cream.
Hi Stephanie! The shortbread crust must by totally cooled when I put the mixture?
Loooove this recipe.. made it for my family last Thanksgiving :) they went nuts for it!
You are simply amazing!
Oh my! I think this will have to be dessert this eve! Many thanks!
I tried this recipe today and it`s so good♥️🥰🥰 Thank you so much, love from Norway♥️
Thanks for this recipe, Stephanie! So helpful :)
do i have to bake the crust and after i remove it from the oven immediately make the filling while it cools or it doesn't matter ?
amazing recipe by the way
Ameiiiiiii..... Simples, fácil fazer é delicioso!
is it possible to use whipping cream instead of cream cheese?
I would love it if you could make a raspberry, white chocolate bundt cake. please, I have looked for a recipe everywhere. I really enjoy your videos, with your intructions my creations always come out perfect.
Большое спасибо, Стефани! Этот десерт теперь самый любимый в моей семье.
Unfortunately, it all depends on the lemon juice. However, if you let the tart sit overnight (in the refrigerator), the tartness will soften.
its a removable bottom tart pan, which is shown in the short bread crust episode.
I’ve made this several times comes out 👌 Thankyou
Usually cracking is a sign that it's over baked. I would try baking it a few minutes less next time.
Well said. How can viewers be so rotten minded!!!! Your fans adore you and appreciate your tutorials.
I made this and it was yummy 😋 thanks
I am making this lemon tart right now ^^ it is in the oven
I think you are amazing cook and teacher :-)
thank you
My husband loves lemon tarts, your recipe looks so good taht I am going to make it for my husband, I also like your mixer who is it by, I want to buy one.
i really love the way you decorate it :). and thank you my pie was successful :)
Very good!
Beautiful lemon dream
Looks good
Thanks for this recipe im going to make this someday
Unfortunately, the tartness of the lemon tart will depend on the lemons you use. You will find, however, that if you refrigerate the tart overnight the lemon flavor will soften quite a bit.
Hi Stephanie! Is it okay if I make this lemon tart into mini ones using miniature muffin tin. How long should I bake the crust for? How about the lemon fillings?
thanks for the video! love al you do!
Does the whipped stars lose their shape in the fridge if I let it sit overnight (or if my family can't finish the whole tart)? Do I need to
add a stabilizer to make sure the stars keep their form? I was thinking during the summer heat whether this tart will transport well with these pretty whipped stars. Thanks so much for all ur vids. I learn so much from u and have made quite a few recipes that my family really enjoyed. 😄
If refrigerated, the whipped cream will not lose its shape. However, if left at room temperature for any length of time, you will need a stabilizer.
Would using a spring form pan work ok to, I dont have a tart pan yet :( would you recommend building the crust up the sides of the pan or just pressing it through the bottom? Thanks!
I have a 20cm round tart tin. Is it better and easier to serve it out of the pan or separate from the pan? Thanks
may i use whipping cream instead of double cream or heavy cream because its quite difficult to find heavy cream in Singapore.
your english is fine u dont need to apologize lol. and from what i can see the pan shes using has a removable bottom you just lift the middle and the side part comes off and then you can serve it. i have one of those pans too theyre quite useful.
I was wondering if the dish is larger than 9 inches, how much more the cream should be to get the same height of cream?
I tried this recipe like a month ago and it was amazing. Also I improvised and made a second tart filling with just 1/8 cup of lemon juice, 1/8 cup orange juice and blackberry jam. Soon I'm gonna try your chiffon cake recipe and the chocolate cake made with zucchini.
Stephanie, I made this lemon tart today and there are cracks in the filling after it cools. Why is that? Love your videos :)
+Rachel Kwok Cracks are usually a sign of over baking. Next time I would try baking it a little less.
+Joy of Baking Thank you! You are awesome!
Great recipe, thank you !
disculpe nose ingles pero megustan sus recetas lafelicito lla e preparado unas recetitas muy buenas ????
mrs.Stephany I have a question, well in several recipes including doble cream, please tell me which is diference beetwen simple cream and doble cream, in mexico just can find whipped cream, and my fear is sustitute each other, thanks for your answer....
earlier I watched you lemon curd video. I was wondering can I use that lemon curd on top of pastry crust?
My Brothers and I Tried this recipe. It was ok overall, but a little on the sour side. What are your suggestions on remedying this?
Im trying this recipe at the moment and having a bit of trouble its my 2nd attempt and my shortbread still insits on sinking down the sides of the pan when cooking. The middle seems to vigorously bubble like a volcano it turns to uneven bubbling dry slop in the oven. Any idea why it might be :( thanks
Josh L Don't over mix the shortbread because if it's over mixed there is too much gluten development which can cause the pastry to shrink when it's baked. Make sure to freeze it until it's cold as that will help. Also make sure to prick the bottom of the shortbread to prevent it from puffing up. Make sure to use a butter with at least an 80% butterfat content. Also if you live in the States I like to use a brand that's labeled USDA "AA".
Thank you so much for replying i remade it today and it turned out great. :)
+Joy of Baking , I have the same shrink issue, I use the food processor preparing the shortbread crust, and put in refrigerator the day before I bake the tart, using Isigny unsalted butter.
when you said don't over mix the shortbread, do you mean decrease the time when making the crust in food processor? thank a lot for your reply!!
Hi, do you think i can alternate cream cheese with whipping cream or regular cream instead? Would it remain the same in texture as a tart?
I’ve never tried that, so I’m not sure if that would work.
I have watched many of your excellent videos but I was wondering about your convection oven. I see you have one but you never mention adjusting temperature settings with that in mind. Do you use the convection feature?
Thanks. Delicious.
Lemon Tart or Lemon Curd ? what is the best and most pleasing?
Noted with thanks! It cracked when I took it out at 19 minutes with the lemon filling...should I try less than 15 minutes?
Yummy
This is nice from hope
If I wanted to decorate the top with fresh fruit instead of whipped cream, would I wait until it was fully cooled and then put in the fridge? Thanks!
Yes. I would add the fruit after it's chilled.
Thanks for the reply! I have really enjoyed watching your videos and trying many of your recipes. You are a wonderful teacher and every time I bake one of your recipes, my confidence increases. Thank you!
Can v use cream cheese spread instead of cream cheez
Hi Stephanie
please is it compulsory to use cream cheese...
What pie is the best?
With cream cheese or Lemon Curd ?
Sei tanto brava !
i second the motion
What should I do if I have 29 cm tart pan
I have a question that if I want to make yr tart to few small tart, how many can I make?
Love it keep going
How abt as yr recipe, how long do it take to bake?and as your recipe, how many can I bake?
Your so inspiring I added your Video recipe to my RUclips Channel under Lemmons!
Awh..💗👍You are a true blessing, I love your page, the way you set it all up, you worked very hard with the love of the Lord Jesus Christ, the light of the Lord shows in your sweetness & how giving you are of helping others to cook many recipes. Bless you... I look forward to seeing more...👍
Is it okay to use pie crust instead of short bread crust?
Hi Stephanie! Could I ask if I can substitute the lemon with orange?
Yes, you could do that. Although I would probably use a little lemon juice to add more flavor.
Can you substitute orange or lime?
so, how did you put the tart out of the mold? sorry my english sucks
Can I use a hand mixer or something else instead of a food processor?
Irena Yin You could mix the shortbread crust by hand. Just cut the butter into the flour until the mixture starts to come together.
I wish I can her as my private baker.
My lemon filling cracked...after 2 consecutive attempts during cooling..is there a reason why?
can i use other things like icing instead of whipped cream
Benjaporn Benjangjaru You could just leave off the whipped cream. Or a meringue topping would be very nice.