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

Shortbread Lemon Tart Recipe

Publisher Photo
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
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
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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.

MY REVIEW
Reviewed Mar. 4, 2012

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.

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT