Shortbread Lemon Tart
For a change from ordinary lemon bars, we added grated orange zest to both the crust and filling to turn the recipe into a lemon tart.
Prep time:
Cook time:
Serving size: 10
Calories per serving: 327
Ingredients:
Cook time:
Serving size: 10
Calories per serving: 327
3 large eggs
1 1/4 cups sugar
1/4 cup lemon juice
1 tablespoon grated orange zest
1/4 cup butter, melted
CRUST:
1 cup all-purpose flour
1/3 cup confectioners' sugar
1/2 cup ground almonds
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/2 cup cold butter, cubed
Additional confectioners' sugar
Fresh raspberries, optional
Directions:
Let eggs stand at room temperature for 30 minutes.
Preheat oven to 350°. Whisk together eggs, sugar, lemon juice and orange zest. Whisk in butter until smooth. Set aside.
For crust, pulse first 6 ingredients in a food processor until mixture forms a ball. Press dough onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom.
Pour lemon mixture into crust. Bake until center is almost set, 25-30 minutes. Cool on a wire rack. Just before serving, sprinkle with confectioners' sugar and, if desired, fresh raspberries.
Source: tasteofhome.com
Preheat oven to 350°. Whisk together eggs, sugar, lemon juice and orange zest. Whisk in butter until smooth. Set aside.
For crust, pulse first 6 ingredients in a food processor until mixture forms a ball. Press dough onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom.
Pour lemon mixture into crust. Bake until center is almost set, 25-30 minutes. Cool on a wire rack. Just before serving, sprinkle with confectioners' sugar and, if desired, fresh raspberries.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
