Side Pannel
Shortbread Lemon Tart
Shortbread Lemon Tart
- Recipe Submitted by maryjosh on 01/08/2019
Ingredients List
- 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 six ingredients in a food processor until mixture forms a ball. Press pastry 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.
Preheat oven to 350°. Whisk together eggs, sugar, lemon juice and orange zest. Whisk in butter until smooth. Set aside.
For crust, pulse first six ingredients in a food processor until mixture forms a ball. Press pastry 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.
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