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Shortbread Lemon Tart Recipe

Shortbread Lemon Tart Recipe photo by Taste of Home

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For a change from ordinary lemon bars, our home economists added orange peel to both the crust and filling and turned the recipe into a tarts.

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Shortbread Lemon Tart Recipe

Prep: 20 min. Bake: 25 min. + cooling

Yield: 8-10 Servings

20 25 45

Ingredients

3 eggs
1/4 cup lemon juice
1-1/4 cups sugar
1 tablespoon grated orange peel
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 peel
1 teaspoon grated orange peel
1/2 cup cold butter, cubed
Additional confectioners' sugar

Directions

For filling, in a blender, combine the eggs, lemon juice, sugar and orange peel. Cover and blend on high until smooth. Add butter; cover and process on high just until smooth. Set aside.
In a food processor, combine the flour, confectioners' sugar, almonds, lemon peel, orange peel and butter; cover and process until mixture forms a ball. Press pastry onto the bottom and up the sides of an ungreased 9-in. tart pan with removable bottom.
Pour filling into crust. Bake at 350° for 25-30 minutes or until center is almost set. Cool on a wire rack. Just before serving, sprinkle with confectioners' sugar. Yield: 10-12 servings.

Nutritional Facts 1 tart (calculated without additional confectioners' sugar) equals 330 calories, 18 g fat (9 g saturated fat), 101 mg cholesterol, 158 mg sodium, 40 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Shortbread Lemon Tart in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p88

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Shortbread Lemon Tart

Shortbread Lemon Tart

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Reviewed on Jan. 21, 2013 by HarleyDana

THIS PIE WAS AWESOME

Reviewed on Nov. 05, 2012 by germanycook

Agree with previous reviewer -I found this recipe so easy to make and it tastes so good! I made it in a glass pie dish and it kept together and sliced well.

Reviewed on Mar. 04, 2012 by AnneDee

I made this recipe for the first time tonight to take to dinner with friends. I chose it because it was easy and I had all the ingredients. It was a big hit with everyone, not too tart or too sweet, but with just the right amount of flavor. The crust was very light and flavorful. The entire piece held together well when cut. It could probably be made in any pie pan as well, as it didn't seem to stick at all. I will definitely make this again.