25 tart citrus Recipes

all-purpose flour, butter, melted, sugar, citrus fruits , grated peel of, caster sugar, extra large eggs, egg yolks, lemon juice, unsalted butter

pastry for double-crust pie (9 inches), sugar, king arthur unbleached all-purpose flour, grated orange peel, grated lemon peel, orange juice, lemon juice, shredded peeled tart apples (about 4 large), eggs, beaten

unsalted butter, melted, sugar, vanilla extract, salt, all purpose flour, bittersweet or semisweet chocolate, finely chopped, unsalted butter, cut into 5 pieces, lightly packed) finely grated blood orange peel or orange peel, lightly packed) finely grated pink grapefruit peel, egg yolk, room temperature, boiling water, jasmine whipped cream (see recipe ), candied citrus peel

fresh cranberries, boiling water, sugar, raspberry gelatin, orange , zest of, lemon , zest of, orange, lemon, sized tart apples, chopped, chopped walnuts, mandarin oranges, drained and diced, cinnamon

plain flour, icing sugar, low-fat margarine, egg yolk, water, vanilla essence, caster sugar, orange juice (or combined) or 2/3 cup lemon juice (or combined) or 2/3 cup lime juice (or combined), evaporated milk, eggs

all-purpose flour, sugar, salt, unsalted butter, melted and cooled slightly, vanilla extract, heavy cream, eggs, sugar, fresh orange juice (from 2 navel oranges), fresh lemon juice (from 4 lemons), heavy cream, grated orange zest, grated lemon zest

water, divided, sugar, fresh lime juice or key lime juice, orange juice, crushed ice

butter or margarine, granulated sweetening, flour, salt, ice water, cut the butter into chunks ., combine the dry ingredients into a bowl., work the butter gently into the dry mixture with a fork until pieces the size of peas form., sprinkle the water over and work in. (do not overwork the dough), form the dough into a ball ., blueberries (or 1 20-oz package, frozen ), granulated sweetening, powdered klah bark (cinnamon), citrus juice, butter or margerine, gently toss berries with sweetening and klah bark in a large bowl., sprinkle citrus juice over mixture ., spoon berries into crust and dot with butter., divide the ball into two pieces., work with 1 at a time ., form each into a ball and press out into a circle., divide each circle into six ., roll each piece into a ball ., flatten to 1/8 of an inch, cut into 5-inch circles, and fit six into the tart pans., fill with berry mixture., moisten the edge of each tart and top with second circle of dough., seal and flute the edges., cut slits in the top of each tart with a knife., cover edge of each tart with foil., bake at 375 degrees for ten minutes., foil ., bake for 8-12 minutes more, or until crust is golden.

plain flour (sifted), caster sugar, butter (softened ), lemon zest, egg yolks, fresh ricotta (sieved), caster sugar, eggs (well beaten ), lemon zest, blanched almond (finely chopped ), sliced almonds, icing sugar

crushed gingersnap cookies, butter, melted, brown sugar, ground cinnamon, sweetened condensed milk, frozen orange juice concentrate, thawed, fresh lemon juice, eggs, separated, heavy whipping cream, granulated sugar, fresh mint leaves, for garnish if desired, lemon slices or orange slice, if desired (to garnish)

chopped peeled tarts apples (3 large), lemon juice, raisins, orange marmalade, all-purpose flour, ground cinnamon, granola cereal with nuts

chopped peeled tart apples (about 3 large), lemon juice, raisins, orange marmalade, king arthur unbleached all-purpose flour, ground cinnamon, granola cereal with nuts

butter, sugar or 3/4 cup superfine or 3/4 cup caster, brazil nut, chopped (use a processor or blender and chop finely), dessicated coconut flakes (the fine dried flakes ), egg yolks, superfine sugar (castor sugar, to other countries), gelatin, cold water, cream, citrus liqueur (van der hum, cointreau or grand marnier)

farro, lightly toasted, salt, plus more for seasoning, water , or stock, orange zest, fresh orange juice , from about 1/4 orange, minced shallot, dijon mustard, white balsamic vinegar, extra-virgin olive oil, micro salad greens, washed and dried, marcona almonds, prunes, chopped, dried cherries, chopped, diced red onions, diced tart apple or firm pear

olive oil or 1/2 cup canola oil, fresh-squeezed limes or 2 tbsp lemon juice, liquid honey, dijon mustard, salt and pepper, cranberries, coarsely chopped, granulated sugar, firm tart apples, sliced (honey crisp is good), romaine lettuce , torn into bite-sized pieces, pitted dates , cut into slivers, california walnut, toasted, chopped, black pepper

green chilies, cut into thin circles (use the tiny green chilie peppers- seeded for milder taste), brown sugar, fresh lemon (or lime juice), fish sauce, toasted peanuts, grapefruit, peeled and sectioned, oranges, sectioned, underripe pears, thinly sliced, underripe mango, thinly sliced, tart apples, thinly sliced, red grapes, halved

all-purpose flour, sugar, butter or margarine, egg yolk, melogold or white grapefruit (about 1 lb.), blood oranges or navel oranges (about 10 oz. total), cara cara navel or regular navel oranges (about 1 lb. total), worth citrus pastry cream, mint sprigs

mile high lemon meringue secrets, lemon meringue pie may be an american classic , but it can be tricky to prepare. there s the crust with all its issues, then the tart filling and the meringue itself, which is all too prone to weeping. and that topping is never, ever as tall and fluffy as we would like. we wanted to figure out how to make a perfect lemon meringue pie with a sky-high topping. here s what we discovered, make the meringue with a hot sugar syrup (what the professionals call italian-style meringue). this ensures that the meringue is cooked through and stable enough to be piled high on top of the filling. the addition of a little cream of tartar to the egg whites while mixing also helps to stabilize the meringue.flavor the filling with both lemon zest and lemon juice for the brightest citrus flavor. remember to strain the filling to remove the zest, which would mar the otherwise silky smooth filling.use a rubber spatula to spread the meringue over the filled pie, making sure to stick the meringue to the edge of the pie crust to prevent the topping from shrinking. once all the meringue is on the pie, use the spatula to make the spikes and peaks of meringue., all-purpose flour , for dusting, brisee (pie dough) for 1 single 9 inch pie crust, egg, heavy cream, cornstarch, cake flour, salt, sugar, egg yolks, lightly beaten, fresh lemon juice, lemon rind, unsalted butter, cut into small pieces, egg whites, sugar, salt