622 cream lemon tart Recipes

cake flour, salt, cold butter, cubed, caster sugar, extra-large egg yolks, vanilla essence, ice water, extra-large eggs, caster sugar, peel and juice lemons, cream, cooled, glazed lemon slice, caster sugar

sugar, cornstarch, milk, egg yolks, lightly beaten, butter, cubed, grated lemon peel, lemon juice, sour cream, pastry for single-crust pie (9 inches), baked

graham wafer crust, cream cheese, cottage cheese, unsalted butter, granulated sugar, eggs, ground almonds, almond extract, ground cinnamon, lemons , juice and zest of, almonds, sliced

marie biscuits or graham crackers, butter, melted, eggs , seperated, condensed milk, freshly squeezed lemon juice (150 ml), cream (250 ml)

refrigerated pie crusts, cream cheese, softened, powdered sugar, lemon curd

ground walnuts, sugar, matzo meal or 2 tbsp cracker meal, butter or 3 tbsp margarine, melted, whole eggs, egg yolk, sugar, lemon juice, cream cheese, cut into 6 pieces (half the 8 oz. package.), fresh raspberries (optional) or 1 pint other berries, for decoration (optional)

cream cheese, sugar, lemon zest, eggs, granny smith apples, peeled, cored, thinly sliced, sugar (add cinnamon according to taste), unbaked pie crust

potatoes, washed and cut into 8 pieces, red onions, finely diced, hard-boiled eggs, quartered, fresh parsley leaves, chopped, light sour cream, lemons , juice of, olive oil, dijon mustard

prepared tart shells, baked and cooled, white sugar (add in more sugar to taste if desired while filling is cooking), cornstarch, lemon zest, fresh lemon juice, egg yolks, slightly beaten, half-and-half cream, whipping cream (unwhipped), butter or 1/2 cup margarine, cut into pieces, sour cream, cool whip frozen whipped topping, thawed

graham crackers crumbs, ground cinnamon ., butter, cream cheese, room temperature, granulated white sugar, fresh lemon juice, eggs, grated lemon zest, heavy whipping cream, confectioners (powdered or icing) sugar

flour, sugar, unsweetened cocoa, cold butter or margarine, cold water, preheat oven to 350f, in a small bowl, combine flour, sugar, and cocoa; cut in butter until crumbly. gradually add water, tossing with a fork until dough forms a ball. chill for 30 minutes. roll the dough and pat into a 24cm tart pan. bake blind for 25-30 minutes. cool while you make the filling., heavy cream, bittersweet chocolate (not more than 65% cacao if marked), chopped, eggs, pure vanilla extract, salt, lemon zest, lemon juice, heavy cream, bittersweet chocolate, finely chopped, light corn syrup, warm water

plain flour, salt, icing sugar, very cold butter, cubed, egg yolk, cold water, free range eggs, golden caster sugar, lemons , zest of, finely grated, lemon juice , approx 3 juicy lemons, heavy cream

egg yolk , large, heavy cream, vanilla, ap flour, powdered sugar, salt, butter, cut into pieces, chilled, egg yolks, eggs, sugar, meyer lemon zest, fresh squeezed lemon juice, butter , cut into pieces, heavy cream, salt

lemons, eggs, sugar, heavy cream, icing sugar (confectioners sugar), plain flour, icing sugar (confectioners sugar), salt, unsalted butter, softened, egg yolks

plain flour, butter, egg, water, eggs, lemons , juice and zest of, caster sugar, double cream, ripe mangoes, peeled and sliced, dark chocolate

sugar, grated lemon rind, lemon juice, butter or margarine, eggs, beaten, tart shells, cream (optional), blueberries (optional)

sweetened condensed milk, cream cheese, lemon juice, vanilla, baked tart shells

egg yolk, heavy cream, vanilla extract, all-purpose flour, sugar, salt, unsalted butter, cut into 8 pieces and chilled (1 stick), egg yolks, eggs, sugar, fresh lemon zest (4 lemons), fresh lemon juice (4 lemons), salt, unsalted butter, cut into 4 pieces (1/2 stick), heavy cream, chilled