If you are a lemon dessert fan, you don’t want to miss out on this easy lemon tart recipe with a shortbread crust. I made this last week for some friends and it was a huge hit, so much so that I’ve been asked to make it again.
What are friends for, but to eat, laugh and have fun. Okay, so maybe we do a little more eating than we should, and especially lately since I’m pregnant. I swear those around me have gained weight along with me. But you know what that means—we all get to sweat it out together.
Yep, in just a few weeks, I’ll be reverting back to moderation and will have to push aside all this excess eating. Totally sucks. Until then, stretch pants rule, second servings are standard and third helpings are always welcomed.
Hit the jump over to Better Homes and Gardens blog Delish Dish for the some timesaving tips to making this recipe.
- Recipe adapted from Better Homes and Gardens
- Short bread crust
1 1/2 cups all-purpose flour 1/3 cup powdered sugar 2/3 cup cold butter, cut into 1-inch slices Filing 2 lemons 1/2 cup sugar 1 tablespoon all-purpose flour 2 eggs 1/4 cup butter, melted 1 tablespoon vanilla Oven-Candied lemon slices 1/2 cup cold butter 1 1/4 cups all-purpose flour 1 beaten egg yolk Ice water
- 1 1/2 cups all-purpose flour
- 1/3 cup powdered sugar
- 2/3 cup cold butter, cut into 1-inch slices
2 lemons 1/2 cup sugar 1 tablespoon all-purpose flour 2 eggs 1/4 cup butter, melted 1 tablespoon vanilla
- 2 lemons
- 1/2 cup sugar
- 1 tablespoon all-purpose flour
- 2 eggs
- 1/4 cup butter, melted
- 1 tablespoon vanilla
1/2 cup cold butter 1 1/4 cups all-purpose flour 1 beaten egg yolk Ice water
- 1/2 cup cold butter
- 1 1/4 cups all-purpose flour
- 1 beaten egg yolk
- Ice water