Shortbread Lemon Tart

Well you guys, I have found a lemon dessert that will knock your socks off. It’s basically a lemon bar, but look how much prettier it is than a lemon bar. It’s one of the easiest things I’ve ever made, it’s gorgeous, and it is so lemony and delicious.

This lemon tart has a perfect, buttery shortbread crust and a lemon curd (that, by the way, you don’t have to toil over the stove to make) that is infused with orange zest as well for extra citrus-y amazingness.

It’s so good, I’m making up words now. Anywho, there’s no accounting for taste, but I feel confident that I can almost guarantee you that everybody you make this tart for is going to love it, and I’ll go even further- they are going to want the recipe.

I used my 10 inch quiche pan and had to bake it 5 extra minutes and it came out perfectly. The only other thing I did differently was (because, lazy) I didn’t dirty up my blender. I made the filling first in my food processor, dumped it into a measuring cup, and then made the shortbread in the same food processor without even washing out the bowl. Turned out perfectly.

As you can see from my picture, my tart broke a bit when I tried to remove it from the tart pan- next time I will line the bottom with parchment. Remember, shortbread is very delicate! Remove with care. Or better yet, just leave the bottom of the springform pan on there until it’s eaten.

Enjoy!

Recipe from Taste and Tell Blog

INGREDIENTS

Lemon Filling:

4 large eggs
1/3 cup fresh lemon juice
1 1/2 cups granulated sugar
1 tablespoon lemon zest
1 tablespoon orange zest
1/3 cup butter, melted
powdered sugar, for topping

Shortbread Crust:

2 cups all-purpose flour
1/2 cup powdered sugar
3/4 cup cold butter, cut into cubes

INSTRUCTIONS

Preheat the oven to 350ºF.

In a blender, combine the eggs, lemon juice, granulated sugar, lemon zest and orange zest. Process on high until smooth. Add the butter, replace the cover, and blend again on high until smooth. Set aside.

In a food processor, combine the flour and powdered sugar. Pulse a few times to combine. Add the butter and continue to pulse until the mixture looks sandy and the butter is fully incorporated into the flour and sugar.

Place an 11-inch tart pan on a baking sheet. Pour the crust mixture into the pan. Press the mixture firmly and evenly into the bottom and up the sides of the pan.

Pour the filing into the crust, then transfer the tart into the oven. Bake until the center is almost set, 30-35 minutes.

Cool the tart completely. When ready to serve, sprinkle powdered sugar over the top and cut into slices.