Shortbread Lemon Tart
Total TimePrep: 20 min. Bake: 25 min. + cooling
Very tasty and easy. The crust will never form a ball as described in the recipe without the addition of a small amount of water. I did exactly that and the crust was flaky and I guess less cookie like. It was still good. I cooked the crust 15 minutes before going filling and returned it to the oven for exactly 30 minutes. I really liked the lemony flavor and that it wasn’t too sweet. I’ll make this again.
Not sure where this went wrong. However I took a short cut on the pie crust and used already made from the store and rolled out. Can someone please help me as I was so looking forward to serving this for thanksgiving :( So I can’t post the photo, but when I touch it, it’s very greasy or shouts I say wet, from the Juice of the unknown:(
Very confused by the crust on this one. It never came into a dough ball and was extremely powdery. I ended up adding some ice water like I would for a typical pie crust to pull it together. Also, I had a lot of liquid pockets bubble up towards the end of the bake. Not sure why, unfortunately.
Could this be made in a mini tart pan?
To "gardas" from 3/2/15 - for cryin' out loud, don't bomb a recipe if you didn't follow directions! USE THE FOOD PROCESSOR, for Pete's sake! This is an amazing dessert. Very easy to make, and tastes incredible. Definitely have raspberries on hand for the garnish. It did take longer than the 25-30 minutes to bake, but my oven is older and not always up to temp so I'm not considering that a problem with the recipe. I just kept checking the tart every 5 minutes or so, and it came out just fine. Seriously - make this tart!!!
This pie was wonderful made it for a family/friends gathering & it was gone before I had a chance to get a piece. And while I didn't actually taste it the fact that it was the first dessert gone & people were asking for the recipe tells me it was a hit.
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?