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:
1. Let eggs stand at room temperature for 30 minutes
2. Preheat oven to 350. Whisk together eggs, sugar, lemon juice, and orange zest. Whisk in butter until smooth. Set aside
3. For crust, pulse first 6 ingredients in a food processor until mixture forms a ball. Press dog 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
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