Shortbread Lemon Tart Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Ingredients- Filling
3 large eggs
1-1/4 cups sugar
1/4 cup lemon juice
1 tablespoon grated orange zest
1/4 cup butter, melted
CRUST: Really recommend using a food processor for the crust.
1 cup all-purpose flour
1/3 cup confectioners' sugar
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
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Directions: |
Directions: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. |
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Personal
Notes: |
Personal
Notes: Lemon Tart Tips
What is the difference between pie crust and tart crust?
A pie crust is flaky and buttery, while a tart crust is crumbly (here’s how to make pie crust that’s perfectly flaky). Tart crusts are also usually more shallow than pie crusts. You could use a store-bought crust for this recipe, but since the homemade crust has almonds and citrus zest you won't get the same flavor.
How do you keep fruit tarts from getting soggy?
To keep your fruit tart from getting soggy, you can do a blind bake, which is when you partially bake the crust before adding the filling. You can also brush the pastry with egg whites before adding the filling.
Does a lemon tart need to be refrigerated?
Yes. Tarts with egg-based fillings, such as this lemon tart, do need to be kept chilled. If you cover your tart tightly, refrigerating it will also help keep it tasting fresh longer.
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