This recipe caught my eye when I first got Taste of Home Holiday Recipes. I know, I know, I’ve done nothing but talk about this magazine and how great the recipes are. Just hang in there with me a bit longer. The Shortbread Lemon Tart was actually the first one that I wanted to bake but I didn’t have a tart pan with a removable bottom. I placed an order with Ultimate Baker the second week of November and the pan was on back order. It didn’t arrive until the week before Christmas and by that time I was snowed under with cookies. My kids convinced me that we didn’t need another dessert for Christmas dinner so I put it off until New Years. By that time concern for my brother-in-law kind left me only wanting to do keep it simple.
Finally I made this long awaited sweet and tart treat and it was worth the wait. Preparation was super quick. The filling went into the blender and the crust in the food processor, and no endless stirring until the lemon mixture thickened, Hallelujah! Once the crust is patted into the pan, pour in the filling and pop it in the oven; coolness.
I’ve been determined to use most of the ingredients I have on hand before I buy more. So instead of ground almonds, I used ground hazelnuts. Hmm, lemon and hazelnuts, flavors maybe Mother Nature never intended? Also, lemon and orange peel have a wickedly pleasant bite when combined. The next time I make this and trust me there’ll be lots more times I will partially bake the crust before adding the filling. Like it’s owner, my oven’s temperature is all over the place sometimes. Yes, I have to quit putting off getting it regulated. At any rate this dessert is mighty tasty.
On another note, thank you so much to all of for your kind words about the tough time our family is going through.
¼ cup lemon juice
1 ¼ cup lemon sugar
1 TBS grated orange peel
¼ cup butter, melted
1 cup all-purpose flour
1/3 cup powdered sugar
½ cup ground hazelnuts (or almonds)
1 tsp grated lemon peel
1 tsp orange peel
½ cup cold butter, cut into pieces
Additional powdered sugar for dusting
For the filling; in a blender, combine the eggs, lemon juice, sugar and orange peel. Cover and blend on high until smooth. Add butter; cover and process on high just until smooth. Set aside.
In a food processor, combine the flour, powdered sugar, nuts, lemon and orange peels and the butter; cover and process until mixture forms a ball. Press pastry onto the bottom and up the sides of an ungreased 9-inch tart pan with removable bottom.
Pour filling into crust. Bake at 350° for 25-30 minutes or until center is almost set. Cool on wire rack. Just before serving, sprinkle with powdered sugar. Makes 10-12 servings.