Using eight easily accessible ingredients, and dedicating one hour of your time, you can have a luscious lemon tart that serves up to 12 people! This dessert is sweet, tangy, and best served cold. We recommend throwing on some garnishes to elevate the dish, and adds extra flavors.
Serves: 10 - 12
Total Time: 1 hour Ingredients Lemon Filling: 4 large eggs ⅓ cup fresh lemon juice 1 cup granulated sugar 1 tbs lemon zest 1 tbs orange zest 1/3 cup butter, melted Powdered sugar
Shortbread Crust:
2 cups all purpose flour
½ cup powdered sugar
¾ cup cold butter, cubed
Process
Preheat oven to 350 F.
In a blender, combine lemon juice, eggs, sugar, and both zests. Process on high until smooth. Next add in the butter, and repeat processing. Set aside for later use.
In a food processor, combine the flour and powdered sugar. Pulse a couple times until incorporated. Add butter and continue to pulse until the mixture looks sandy and well mixed. If you do not have a food processor, you may use a mixing bowl, and use your hands to make sure that the butter and the dry ingredients are fully incorporated by pinching them together to create that sandy texture.
Grab your tart pan and pour the crust mixture into the pan and press it firmly until the pan is evenly covered. We used a small cup to press the crust into the pan.
Add the filling into the crust, and put in the oven. Bake for about 30-35 minutes. Let the tart cool and sprinkle powdered sugar on top.
Add additional toppings as preferred. Blueberries, lemon slices and mint really are a great addition and cut the sweetness of the tart.
Enjoy!