Shortbread Lemon Tart Recipe
- 3 large eggs
- 1-1/4 cups granulated sugar
- 1/4 cup lemon juice
- 1 tablespoon grated orange peel
- 1/4 cup butter, melted
- 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
- Fresh raspberries, optional
- 1. Let eggs stand at room temperature for 30 minutes.
- 2. Preheat oven to 350°. Whisk together eggs, sugar, lemon juice and orange peel. Whisk in butter until smooth. Set aside.
- 3. 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.
- 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. Yield: 10 servings.
1 each: 330 calories, 18g fat (9g saturated fat), 101mg cholesterol, 158mg sodium, 40g carbohydrate (29g sugars, 1g fiber), 4g protein.
Reviews for Shortbread Lemon Tart
"I'd make a couple of changes to make this simpler and tastier. First I'd not bother with a crust from scratch and just go and get a Keebler shortbread crust from the grocery store. They're very tasty and I used one when making the famous "Sittin' on a Sandbar" Key Lime pie recipe (epic btw) and I'd sub lemon zest for the orange zest in the filling. It is a lemon dessert after all, so why not make it exceptionally lemony?"
"Very Good. I used sliced almonds and they worked well. Very light and yummy."
"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."
"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?"
"Easy and delicious."
"THIS pie WAS AWESOME"
"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."
"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."
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.