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Shortbread Lemon Tart

 Shortbread Lemon Tart
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. —Taste of Home Test Kitchen, Greendale, Wisconsin
8-10 ServingsPrep: 20 min. Bake: 25 min. + cooling


  • 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


  • 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,

2 of 2

Shortbread Lemon Tart (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.