-
Shortbread Crust-
-
In a food processor, pulse flour, powdered sugar and baking flour until combined.
-
Add butter, one cube at a time, until combined.
-
Mix in cream.
-
Press dough into pan then refrigerate for 20 minutes.
-
Par bake the crust at 325 minutes for 10 minutes.
-
Allow to cool for 10 minutes before adding filling.
-
Filling-
-
Increase oven temperature to 350 degrees.
-
Whisk sugar, eggs, lemon zest, lemon juice, and ½ cup flour in a bowl until smooth.
-
Pour lemon filling into crust.
-
Cover edges of crust with strips of aluminum foil to prevent burning.
-
Bake tart until filling is set, about 20 minutes.
-
Cool completely. Serve cold or at room temperature with a dusting of powdered sugar.
-
Serves 8