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Shortbread Lemon Tart



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

additional confectioners' sugar


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

lemon tart.jpg
Recipe from Taste of Home
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