Shortbread Lemon Tart

  Desserts

For a change from ordinary lemon bars, we added grated orange zest to both the crust and filling and turned the recipe into a tart.

Shortbread Lemon Tart

Average Rating: 4.384615

TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
YIELD: 10 servings.

Ingredients

  • 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

Instructions

  • 1. Let eggs stand at room temperature for 30 minutes.
  • 2. Preheat oven to 350°. Whisk together eggs, sugar, lemon juice and orange zest. Whisk in butter until smooth. Set aside.
  • 3. 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.
  • 4. 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.

Nutrition Facts

1 each: 330 calories, 18g fat (9g saturated fat), 101mg cholesterol, 158mg sodium, 40g carbohydrate (29g sugars, 1g fiber), 4g protein.

Tags