Best 3 Shortbread Lemon Tart Recipes
Indulge in a delightful culinary experience with our exquisite Shortbread Lemon Tart recipe, a harmonious blend of sweet and tangy flavors that will tantalize your taste buds. This delectable dessert features a buttery, crumbly shortbread crust, a velvety smooth lemon filling, and a refreshing lemon glaze, creating a symphony of textures and flavors that is sure to impress. But that's not all; this article also offers a tempting array of additional recipes to satisfy your sweet cravings. Discover the classic Shortbread Cookies, with their melt-in-your-mouth texture and versatile variations, perfect for any occasion. For those who prefer a chocolatey indulgence, the Chocolate Shortbread Cookies will satisfy your cravings with their rich, decadent flavor. And if you're looking for a gluten-free option, the Gluten-Free Shortbread Cookies provide a delicious alternative without compromising on taste. Each recipe is meticulously explained with step-by-step instructions, ensuring that even novice bakers can create these delectable treats with ease. So, prepare to embark on a delightful baking journey, where the tantalizing aroma of freshly baked shortbread and the bursts of citrusy lemon will fill your kitchen, creating memories that will last a lifetime.
Here are our top 3 tried and tested recipes!
SHORTBREAD LEMON TART
For a change from ordinary lemon bars, we added grated orange zest to both the crust and filling to turn the recipe into a lemon tart. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 330 calories, Fat 18g fat (9g saturated fat), Cholesterol 101mg cholesterol, Sodium 158mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
LEMON-HONEY TART WITH SALTED SHORTBREAD CRUST
Provided by Alison Roman
Categories Dessert Bake Christmas Lemon Winter Honey Lemon Juice Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 20
Steps:
- For crust:
- Coat springform pan with nonstick spray. Whisk flour, cornstarch, and salt in a small bowl; set aside. Place butter and powdered sugar in a food processor. Pulse until mixture is smooth. Add dry ingredients to food processor and pulse until mixture resembles medium-size pebbles (dough will not come together completely). Transfer dough to prepared pan. Using your fingers, press dough evenly onto bottom and 1 1/2" up sides of pan. DO AHEAD: Crust can be prepared 1 day ahead. Cover and chill.
- For filling and assembly:
- Using a mandoline, slice lemon into paper-thin rounds. Remove seeds. (If using a regular lemon, blanch slices in boiling water for 4 minutes, drain, and let cool before proceeding). Mix sugar, honey, and lemon zest in a medium bowl. Add lemon slices and toss to coat. Let sit until lemon is softened and sugar is dissolved, 30-45 minutes. DO AHEAD: Lemon slice mixture can be made 1 day ahead. Cover and chill.
- Place rack in upper third of oven; preheat to 325°F. Bake crust until center is firm to the touch and edges are beginning to turn golden brown, 30-35 minutes.
- When crust is almost done baking, whisk eggs and egg yolks in a medium bowl to blend. Whisk flour, cornstarch, and salt in a small bowl; add to egg mixture and whisk to combine. Whisk in lemon juice. Add lemon slice mixture; mix gently to combine.
- Reduce oven temperature to 300°F. Pour filling into hot crust. Bake until filling is set and slightly puffed around edges, 25-30 minutes. Transfer pan to a wire rack; let cool completely. Chill for at least 4 hours, then unmold. Serve cold. DO AHEAD: Tart can be made 2 days ahead. Cover and keep chilled.
RASPBERRY-LEMON SHORTBREAD TART RECIPE - (4.4/5)
Provided by Foodiewife
Number Of Ingredients 11
Steps:
- Drain the raspberries in a strainer set over a bowl. Preheat the oven to 400°F. Using your fingers, combine the butter, sugar and the flour and blend together until coarse crumbs form. OR-- Use a food processor and pulse the butter, flour and sugar until crumbly. Pour the mixture into an ungreased nonstick 9-inch springform or cake pan and press down evenly to form a crust. Bake the shortbread crust until lightly golden, about 20 minutes. Remove the shortbread from the oven and reduce the temperature to 325°F. Scatter the drained raspberries evenly over the baked shortbread. Beat the eggs with the remaining 3/4 cup of sugar until thick and pale yellow. Whisk in the lemon zest, the lemon juice and the remaining 1/4 cup of flour. Pour the lemon cream over the raspberries and bake the tart until the custard is set, about 30 minutes. Let cool, then dust with confectioners' sugar.
Tips:
- Use cold butter: This will help to keep the shortbread crust flaky and prevent it from spreading too much in the oven.
- Work the butter and sugar together until they are light and fluffy: This will help to incorporate air into the mixture, which will make the shortbread crust tender.
- Chill the dough before baking: This will help to firm up the butter and prevent the shortbread crust from spreading too much in the oven.
- Bake the shortbread crust until it is golden brown: This will ensure that it is cooked through and has a nice flavor.
- Let the shortbread crust cool completely before filling it: This will help to prevent the filling from making the crust soggy.
- Use fresh lemons for the filling: This will give the filling a bright, citrusy flavor.
- Grate the lemon zest finely: This will help to release the lemon's essential oils and give the filling a more intense flavor.
- Whisk the eggs and sugar together until they are light and fluffy: This will help to incorporate air into the mixture, which will make the filling smooth and creamy.
- Add the lemon juice and zest to the egg mixture slowly, whisking constantly: This will help to prevent the eggs from curdling.
- Pour the filling into the cooled shortbread crust and bake until it is set: This will ensure that the filling is cooked through and has a nice flavor.
- Let the tart cool completely before serving: This will help to set the filling and make it easier to slice.
Conclusion:
This shortbread lemon tart is a delicious and refreshing dessert that is perfect for any occasion. The combination of the flaky shortbread crust and the tangy lemon filling is sure to please everyone. With a few simple tips, you can easily make this tart at home.
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