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Shortbread Lemon Tart Recipe
Shortbread Lemon Tart Recipe photo by Taste of Home

Shortbread Lemon Tart Recipe

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4.5 6
Publisher Photo
For a change from ordinary lemon bars, we added orange peel to both the crust and filling and turned the recipe into a tart. —Taste of Home Test Kitchen
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
MAKES:8-10 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
MAKES: 8-10 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Shortbread Lemon Tart in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p88

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.

Sweet White Wine

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

Reviews for Shortbread Lemon Tart

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 2, 2015

"Haven't tasted it yet since it just came out of the oven. . . I don't know as if I'd make this again because of the crust. . . I don't have a food processor, I tried my magic bullet that didn't work. I didn't use my blender because - well I had made the filling in it. . . I tried my smaller food chopper/processor and that didn't work so I finally resorted to combining the crust by crumbling with my fingers . . . the "dough" never became a ball . . . I finally ended up just dumping it in the pie plate and pressing it out to fit. I suspect that when I go to serve it tomorrow the crust will crumble away but it is too late to plan something else. I feel like I would have done better just making a sugar cookie crust and rolling it out like a pie crust. I did use pre ground almonds so I adjusted the flour a bit to compensate for that. The filling smells wonderful though."

MY REVIEW
Reviewed Feb. 20, 2015

"Not rating as I've not made it as of yet. but have a question....

Ooops has to be rated first.
Has anyone ever made this using Splenda?"

MY REVIEW
Reviewed Feb. 19, 2015

"Easy and delicious."

MY REVIEW
Reviewed Jan. 21, 2013

"THIS PIE WAS AWESOME"

MY REVIEW
Reviewed Nov. 5, 2012

"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."

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