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Loading...Lemon Shortbread Tart Recipe
- Annie B. Bond
- October 17, 2000
- 3:05 pm
- 16 comments
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.
Crust:
1 cup flour
1/4 cup confectioner’s sugar
Pinch of salt
1/2 cup cold butter, cut into bits
Filling:
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.
Read more: Food, All recipes, Desserts
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.)
Annie B. Bond
Annie is a renowned expert in non-toxic and green living. Named one of the top 20 environmental leaders by Body and Soul Magazine, Annie has authored four books, including "Home Enlightenment" (Rodale Press, 2005) and "Better Basics for the Home" (Three Rivers Press, 1999).
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16 comments
+ add your ownyum!
sounds delicious. if it comes out the way I hope, it'll be great to take to parties for something different.
Thank you for sharing.
Im drooling..:D
yum
Yummmmm...sounds good.
I'm not a big fan of lemon filling, but I might just try this.
Tantalizing!!
Yuk. :-(
Sounds like a nice once in awhile treat.
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