Lemon Shortbread Tart Recipe
This easier-than-pie do-ahead dessert makes a refreshingly light and cooling finish for any picnic or barbecue.
Delightfully sweet-tart and filled with vitamin C, this is one sunny, heart-lifting gem of a tart.
1 cup flour
1/4 cup confectioner’s sugar
Pinch of salt
1/2 cup cold butter, cut into bits
1 cup sugar
2 eggs, lightly beaten
2 tablespoons flour
½ teaspoon baking powder
3 tablespoons lemon juice
Grated zest of 1 lemon
1. Preheat oven to 350 degrees. Combine the flour, sugar, and salt in a mixing bowl, and cut in the butter until the mixture resembles coarse meal. Press the dough into the bottom and partway up the side of a 9-inch tart pan with a removable bottom. Bake crust 20 minutes.
2. Blend the filling ingredients, and pour mixture into the partially baked tart shell. Bake the tart another 25 minutes.
Serve warm or chilled.
Makes one 9-inch tart.
Adapted from “The Sugar Mill Caribbean Cookbook” by Jinx and Jefferson Morgan (Harvard Common Press, 1996.) Copyright (c) 1996 by Jinx and Jefferson Morgan. Reprinted by permission of Harvard Common Press.
Adapted from “The Sugar Mill Caribbean Cook book” by Jinx and Jefferson Morgan (Harvard Common Press, 1996.)