Fresh Lemon Tart Recipes
This orange and lemon tart combines the bright citrus flavor of lemon and orange in a crisp gingersnap crust. You can make the orange and lemon tart up to 1 month ahead, so it’s perfect for a party. Just omit the whipped cream and garnish, and chill as directed. Remove the metal rim of the tart pan; cover with plastic wrap, and freeze in a zip-top plastic freezer bag. Thaw overnight in the refrigerator, and add the whipped cream and garnish up to 4 hours before serving.
- Recipe: Double Citrus Tart
Topping our tart are Florida-grown Ruby Red grapefruit and navel oranges and the brightest red grapefruit you can buy—the Rio Star from Texas. You can make the dessert in either a rectangular or round tart pan.
- Recipe: Elegant Citrus Tart
Vanilla wafers make a simple crumb crust for the lemon-almond custard filling of these refreshing tarts. Sweet, fresh raspberries top the custard and complete the flavor combination.
- Recipe: Lemon-Almond Tarts
Mounds of creamy lemon filling will delight all who taste this tart. The filling is a luscious mixture of white chocolate, cream cheese, lemon curd, and whipped cream. Plus, refrigerated piecrust makes for a super-easy tart shell. Drizzle Raspberry Sauce over the top, if you like.
- Recipe: Lemon Mousse Tart
These party-perfect bite-size treats are easy to put together with frozen pastry shells and a four-ingredient cream filling. Mix and match flavors using lemon, orange, and strawberry curds. Garnish with fresh mint leaves.
- Recipe: Creamy Citrus Tartlets