Shortbread Lemon Tart
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
YIELD: 10 servings.
For a change from ordinary lemon bars, we added grated orange zest to both the crust and filling to turn the recipe into a lemon tart. —Taste of Home Test Kitchen
Ingredients
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3 large eggs
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1-1/4 cups sugar
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1/4 cup lemon juice
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1 tablespoon grated orange zest
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1/4 cup butter, melted
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CRUST:
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1 cup all-purpose flour
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1/3 cup confectioners' sugar
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1/2 cup ground almonds
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1 teaspoon grated lemon zest
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1 teaspoon grated orange zest
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1/2 cup cold butter, cubed
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Additional confectioners' sugar
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Fresh raspberries, optional
Directions
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1.
Let eggs stand at room temperature for 30 minutes.
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2.
Preheat oven to 350°. Whisk together eggs, sugar, lemon juice and orange zest. Whisk in butter until smooth. Set aside.
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3.
For crust, pulse first 6 ingredients in a food processor until mixture forms a ball. Press dough onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom.
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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.
Nutrition Facts
1 piece: 332 calories, 18g fat (9g saturated fat), 92mg cholesterol, 132mg sodium, 41g carbohydrate (30g sugars, 1g fiber), 4g protein.
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