Easy Crustless Lemon Tart - Recipe Winners (2024)

FAQs

Why does my lemon tart filling crack? ›

Why does my lemon tart crack? The most common reasons why your tart has cracked is because the oven was too hot or the tart baked too long and overbaked. We recommend pulling your lemon tart from the oven when it's still a little jiggly in the middle when the pan is gently shaken.

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.

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.

Curdling in lemon curd can occur if the mixture is heated too quickly or if the eggs are cooked at a very high temperature.

Take from the oven and whilst still hot carefully run around the edges of the tin with a serrated knife to trim the pastry overhang. Cutting whilst still warm will prevent the pastry from breaking. This next step is optional but I often do this when making a lemon tart, quiche or custard tart.

While pie is still hot fill with a paste made from 1 part butter 2 parts flour. Gently and carefully fill crack and smooth bake for 5-10 min until dry at 375F.

Bake for about 30-35 minutes or until just set but with a slight wobble in the centre. Leave to cool slightly then, when the pastry seems firm enough, remove the tart from the tin. The easiest way to do this is to place the base of the tin on an upturned can or jam jar and let the outer ring fall to the work surface.

2 1/2 Lemons = 1/2 Cup Lemon Juice. 4 Lemons = 3/4 Cup Lemon Juice. 5 1/4 Lemons = 1 Cup Lemon Juice.

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.

Beat a mixture of thickened cornstarch and water into the egg whites to bind and stabilize the liquid in the meringue (and keep it from seeping out). Cook the filling for the full 2 minutes on the stove top so the cornstarch thickens completely and doesn't start breaking down and "leaking" during chilling.

What is tart slang for? ›

Slang. a prostitute or sexually promiscuous woman.

Another fix for a curdled mix is to add a tablespoon of flour, stirring in until the batter emulsifies again.

Once defrosted, keep refrigerated and use on the same day Do not refreeze Follow the cooking instructions to serve hot.

Another tip, if the sugar and butter mixture appears slightly curdled, the butter was likely too warm or was beaten for too long. If that happens, don't worry. You can refrigerate the mixture for 5-10 minutes without risking the integrity of your recipe. After it regains some firmness, beat the mixture until creamy.

Eggs start to coagulate (turn solid) at 160°F (which is how they thicken the filling); but the longer they cook, the more they tighten up. Those cracks you see in your pie are the result of overcooked eggs, eggs that have tightened up so much, in an uneven way, that they've created fissures in the filling.

Put the dough on your floured work surface and knead it once or twice, shaping it into a disk about 3/4-inch thick. Flour the disk, place it in the center of a gallon freezer storage bag, and roll it gently - right in the bag - to make a disk 8-inches in diameter. Seal the bag and refrigerate for 1 to 2 hours.

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 oven temperature is too high. If the top crust forms and sets before the cake has finished rising, the middle will try to push through the crust as it continues to bake, causing it to crack and possibly dome. Check your oven with an oven thermometer and reduce the temperature accordingly if it is running hot.