Lemon Curd Tart With Condensed Milk
- May 11, 2022
It’s so smooth and creamy too, thanks to the addition of sweetened condensed milk.So it occurred to me last week, after getting back from Santa Barbara, that I have some weird sleep habits.The hubs actually gave me a teddy bear back on our very first Valentine’s Day together when we were 18, and I slept with it for years.So I actually sleep with a the teddy kind of propping me up so that I’m not fully on my stomach.Problem is, when I sleep somewhere that’s not my own bed, I don’t want to cart my teddy around and look like I’m 5.There was a big ice storm in Charlotte during our senior year of high school.We lost power for several days so we spent that time hanging out with my younger brother sledding and playing games by the fire.One night, I laid down on the couch with my head in the hubs’ lap.Oh well, the hubs is also a total weirdo too – he doesn’t like lemon desserts.It’s one the desserts I sent off with my mom for her weekend gathering with friends and I didn’t want it to be missing too much.The filling is made by beating egg yolks with lemon zest until they turn a pale yellow.Then you add the sweetened condensed milk and lemon juice mixture and bake it.It’s so smooth and creamy too, thanks to the addition of sweetened condensed milk.Ingredients CRUST 1 1/2 cups graham cracker crumbs.can sweetened condensed milk 2 tsp finely grated lemon zest.finely grated lemon zest 4 egg yolks WHIPPED CREAM 2/3 cup heavy whipping cream.heavy whipping cream 1/3 cup powdered sugar.powdered sugar 1/2 tsp vanilla extract Instructions 1.Grease a 9 inch tart pan and preheat oven to 350 degrees.Combine graham cracker crumbs, sugar and melted butter.Press graham cracker mixture into the bottom and up the sides of the tart pan.Whisk together the lemon juice and sweetened condensed milk.In a mixer bowl, beat the lemon zest and egg yolks on high until pale.The edges should be set and the center should jiggle a little when the tart is moved.Add powdered sugar and vanilla extract and whip until stiff peaks form.Add whipped cream to a piping bag fitted with the Ateco 844 tip, or similar (Wilton 1M will work).Pipe whipped cream in circles, starting from the center and working outward. .
Easy Lemon Tart
If you’re a big fan of lemon desserts, you are gonna fall in love with this tart!You can find my recipe card at the bottom of this post for the complete list with their amounts.Once the tart dough is chilled, roll it out into a 12-inch circle on a lightly floured surface.Once frozen, line the dough loosely with crinkled parchment paper, and fill almost to the top with uncooked rice.Remove the paper and rice, and brush the base and sides of the crust with beaten egg.Remove from the oven, and allow to cool on a wire rack whilst preparing the filling.Pour the filling into the crust, and bake for 35 – 40 minutes or until no longer jiggly in the middle – just set.TIP: When baking the filling, loosely cover the crust edges with foil to prevent them browning too much.The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. .
Condensed Milk Lemon Slices
Basically an easier version of classic lemon bars, they come together in minutes which is one of the reasons I love them.A creamy and tart lemon filling offsets the graham cracker crumb crust which is buttery and sweet (the bottoms are a bit delicate so we like to eat ours with forks).Leave some paper hanging over the sides of the pan to use as handles to lift the baked slices out.In a medium-sized bowl, mix together the graham cracker crumbs, sugar, salt, and melted butter until well combined.Place the pan back in the oven and bake the lemon slices until the filling is slightly jiggly but not wet.Once released, use the parchment paper handles to gently lift the lemon slices to a cutting board.Using too much force puts your hands at risk of slipping and squishing the creamy lemon filling if the knife cuts through the bottom suddenly.Microwave Lemon Curd A simple luxurious treat when you need a hit of lemony goodness in your life.Vegan Vanilla And Lemon Challah A classic sweet bread made healthier with spelt flour, maple syrup, and coconut oil. .
Lemon Pie with Condensed Milk
Today we are making a delicious Lemon Pie with Condensed Milk.Today’s post is sponsored by Eagle Brand® Sweetened Condensed Milk, but all opinions are my own.Remember to watch the video on this page or on YouTube, showing you how easy this Lemon Pie with Condensed Milk is to make.The filling is basically the easiest thing in the world, all you have to do is place the ingredients together in a bowl and mix them together before pouring the mixture in the bottom of a pre-baked crust, and then baking about 20 more minutes.The added lemon zest gives this pie a boost of citrus flavor, which goes so well with the rich and creamy texture of the condensed milk filling.If you make this Lemon Pie with condensed milk leave a comment below or tag me on instagram, I love seeing your creations! .
Easy Mini Lemon Tarts
Sister Jen hosted Passover, as usual, although this time my mom passed the torch, making her explain the seder plate #nopressure.Anyway, my mom’s chopped chicken liver will bring you to your knees, friends.And Jen made the best matzo ball soup with the richest broth.For Easter Sunday, I made my favorite honey-orange glazed ham, along with rice pilaf, and sesame green beans.Breakfast enchiladas, split pea soup, and sandwiches for two weeks, it is!I hope you love this delicious and easy recipe – be sure to give it a review below!Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!toasted coconut flakes ,for serving Instructions Preheat oven to 350 degrees F.Serve at room temperature or chill for later, topped with a little dollop of whipped cream, toasted coconut, and lemon zest! .
The Fabulous Speculoos Lemon Tart
If you are a beginner at baking or like quick, easy dessert recipes, this lemon tart is exactly what you need in your life.Ready in no time, this lemon tart is the easiest dessert you can possibly find.Every time, the texture is different, either too creamy and impossible to slice, or too thick and not very appealing.I’m not usually a huge fan of condensed milk, but I decided to give it a go anyway, just because the recipe used two eggs only and no added sugar, which piqued my curiosity.A perfectly smooth and creamy lemon tart on top of a crunchy gingerbread-like Speculoos bottom.Also, unlike many lemon tart recipes, it holds its shape beautifully when you slice it.A few serving suggestions include shredded coconut sprinkled over the lemon tart with half slices of lemons (as shown in pictures), raspberries, blueberries, and additional whipped cream on the side if you are looking for an extra decadent and creamy dessert. .
Lemon Custard Tarts Recipe
With machine running, add egg-yolk mixture in a slow, steady stream just until dough holds together without being wet or sticky, about 30 seconds. .
Meyer Lemon Meringue Tart
One of the greatest joys of being a gardener is harvesting the fruits of your labor and turning them into something utterly delicious.The lemon meringue tart needs to cool down completely and chill in the fridge for 4 hours for the filling to set and become sliceable.For this tart, I utilized the Italian meringue which is cooked and more stable compared to the French method.This method produces an incredibly stable meringue that doesn’t weep (when little beads of sugary liquid form on the surface).It doesn’t lose volume or weep even if the tart stays in the fridge for more than 2 days.If you don’t have a torch, place the tart in your oven and broil it for 30-45 seconds until the peaks are browned.With every bite you get a crumbly crust, luscious lemon filling, and light as air toasted meringue.▢ 8 ounces Graham crackers, finely ground Lemon filling ▢ 1 1/2 cups condensed milk (12 oz).To make the filling, in a large bowl combine condensed milk, heavy cream, lemon juice, zest, egg yolks, and salt.Bring to a boil and cook until the it becomes syrupy and the temperature registers 240˚F on the candy thermometer, about 5 minutes.In a bowl of a stand mixer with whisk attachment, whip the egg whites and cream of tartar on high speed to soft peaks.While you're whipping the eggs, carefully pour in the hot syrup down the side of the bowl in a steady stream.Once all the syrup has been added, continue to whisk on high speed for another 5 minutes until the mixture is glossy and stiff peaks form.If you don't have a torch, place the tart in your oven and broil it for 30-45 seconds until the peaks are browned, keeping a close eye on it so it doesn't burn. .