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Shortbread Lemon Tarts
Author: Jackie
Ingredients
Shortbread Crust:
  • 1 cup cold butter , cubed
  • ½ cup powdered sugar
  • 2 cups  all purpose flour 
  • ¼ teaspoon baking powder
  • 2 teaspoon cream
Whole Lemon Filling:
  • 1 average-sized lemon
  • 1 ½ cups sugar
  • 1 stick unsalted butter , cut into chunks
  • 4 large eggs
  • 2 tablespoons cornstarch
  • ¼ teaspoon table salt
Instructions
Shortbread Crust:
  1. In a food processor, pulse flour, powdered sugar and baking flour until combined.
  2. Add butter, one cube at a time, until combined.
  3. Add cream.
  4. Refrigerate dough for one hour.
  5. On a floured surface, roll out dough into your desired pie or tart pan.
  6. Par bake the crust at 325 minutes for 10 minutes.
  7. Allow to cool for 10 minutes before adding filling.
Whole Lemon Filling: From Smitten Kitchen
  1. Increase oven temperature to 350 degrees.
  2.  
  3. Rinse and dry your lemon.
  4. Cut lemon into round slices removing the seeds.
  5. In your cleaned and dried (you just used it for your crust!) food processor, pulse lemon slices and sugar.
  6. Add the butter, until mix is completely pureed.
  7. Add eggs and cornstarch, and pulse until smooth.
  8.  
  9. Fill your crust with filling and bake until set, about 35-40 minutes.
  10. Cool completely and refrigerate for 1 hour before serving.
  11. Sift with powdered sugar right before serving.