Easy Crustless Lemon Tart - Recipe Winners (2024)

FAQs

How do I stop my lemon tart from cracking? ›

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. Love all things lemon?

Why is my lemon tart runny? If your lemon tart is runny, the mostly likely cause is not cooking the filling long enough. It should be nicely thickened when you pull it off the stove.

Why did my lemon tart curdle? If the lemon juice comes into direct contact with the eggs then the eggs will curdle. Be sure to whisk the eggs with the sugar first to minimize this effect. Another reason could be that the lemon curd was cooked on too high a heat, which can scramble the eggs.

- Brush the cracks with egg wash to help the raw dough stick on it. - Roll out a little extra dough into a log and place it over the crack(s). Use your fingers to flatten the dough. - Brush again, very generously this time, with more egg wash and use your fingers to flatten the dough to the same height as the tart.

If it's too crumbly, add a little more water. Once your pastry has come together, don't then ruin it when rolling it out. It's always tempting to shovel loads of flour onto a work surface when rolling out pastry.

If your lemon curd hasn't thickened, it may not have been heated enough. It can take up to 30 minutes of constant stirring to cook lemon curd, especially if it's a large batch. Remember that curd will thicken more once cooled. If your cooled curd is not thick enough, you can reheat it to thicken.

Cornstarch has thickening power similar to Instant ClearJel. Like flour, it lends a cloudy, semi-transparent look to filling. It can also give filling a starchy taste. For full effectiveness, make sure the pie filling is bubbling up through the crust before removing your pie from the oven.

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.

If you're pre-baking your pie or tart crust, it's crucial that you dock your pie crust to prevent your pie crust from bubbling. Docking essentially means using a fork to poke holes all over the dough, making sure to get the sides/walls of the pie dough, too.

This can happen for several reasons: If your eggs are just slightly too cold, they may cause the soft butter to seize up, breaking the emulsion. Or if you rush while beating in the eggs, the emulsion won't be stable enough to hold in place.

Why does my lemon curd taste weird? ›

A metallic aftertaste is usually the consequence of the lemon curd coming into contact with a metal (especially while it's hot). This could be a metal whisk, a metal bowl, a metal (or metal-coated) saucepan, or a metal sieve.

Marie Callender's Marie Callender's Pies Lemon Meringue (1 serving) contains 44g total carbs, 44g net carbs, 9g fat, 2g protein, and 260 calories.

Zestful Kitchen tells us "the most common reason why your tart cracked is because the oven was too hot." It's easy to be tempted by the lure of the myth that jacking up the oven temp will lead to a faster bake. But recipes have been painstakingly developed to help you achieve the best possible result.

Luckily, Carson says there's a simple way to avoid a cracked-pie catastrophe: Don't overbake it. “For a custard like that, you want it to bake on a lower temperature,” says Carson, who bakes her pumpkin pies at 325 degrees F. (Convection ovens may require an even lower temperature, she says.)

Q: Why do cakes crack when baking? A: Oven too hot or cake placed too high in oven; the crust is formed too soon, the cake continues to rise, therefore the crust cracks.