Shortbread Lemon Tart Recipe

Name: Shortbread Lemon Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large eggs; 1-1/4 cups sugar; 1/4 cup lemon juice; 1 tablespoon grated orange zest; 1/4 cup butter, melted; 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; Fresh raspberries, optional

Servings: persons

3 large eggs
1-1/4 cups sugar
1/4 cup lemon juice
1 tablespoon grated orange zest
1/4 cup butter, melted
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
Fresh raspberries, optional

1
Let eggs stand at room temperature for 30 minutes.
2
Preheat oven to 350u00b0. Whisk together eggs, sugar, lemon juice and orange zest. Whisk in butter until smooth. Set aside.
3
For crust, pulse first six ingredients in a food processor until mixture forms a ball. Press pastry 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.

793

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 large eggs, 1-1/4 cups sugar, 1/4 cup lemon juice, 1 tablespoon grated orange zest, and more.

Yes, Shortbread Lemon Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Shortbread Lemon Tart

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