Shortbread Lemon Tart
Ingredients:
Filling:
3 Large Eggs
1 1/4 Cups Sugar
1/4 Cup Lemon Juice
1 Tablespoon Grated Orange
1/4 Cup Butter, melted
1 Cup All-Purpose Flour
1/3 Cup Confectioners' Sugar
Crust:
1/2 Cup Ground Almonds
1 Teaspoon Grated Lemon Zest
1 Teaspoon Grated Orange Zest
1/2 Cup Cold Butter, Cubed
Additional Confectioners Sugar
Fresh Raspberries (optional)
Directions:
- Let eggs stand at room temperature for 30 minutes
- Preheat oven to 350. Whisk together eggs, sugar, lemon juice, and orange zest. Whisk in butter until smooth. Set aside
- 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.
- 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
