Thursday, January 16, 2014

A Lovely Lemon Tart



I don't know why I have never made a tart before yesterday. Maybe I was intimidated by my copy of a Martha Stewart Pies and Tarts book that I had in my kitchen, but never used.

But 2014 is the year for me to try new things, in and out of the kitchen. So, I made this lemon tart with a really tasty shortbread crust, and a zippy lemon filling.
And it was easy, who knew, right?


The tart took four medium lemons, so I bought a bag of them, with three left over for tea, and a lemon pound cake I want to make.


Next time I will sift the flour into the filling, because it was a little hard to get it to all dissolve into the filling. But it came out fine.



Recipe for a Lemon Tart

Ingredients:

For Crust:

3/4 cup butter, room temperature
1/2 cup sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 3/4 cup all-purpose flour

For Filling:

1 1/2 cup sugar
3 large eggs
1 tablespoon lemon zest
1/2 cup freshly squeezed lemon juice
1/2 cup all-purpose flour
Confectioners sugar for dusting

Directions:

Combine butter, 1/2 cup sugar, vanilla extract, and salt in a large bowl and mix together with a hand mixer until smooth. Stir flour into butter mixture to make a smooth dough.
Press dough into a 9-inch tart pan, refrigerate crust for 30 minutes.

Preheat oven to 350 degrees. Bake tart shell until light golden brown, 15-20 minutes.

Whisk together in a bowl, sugar, eggs, lemon zest, lemon juice, and 1/2 cup flour until filling is smooth. Pour lemon filling into crust.
Bake tart until filling is set, about 20 minutes. Let tart cool completely, then dust with powdered sugar.

Enjoy!!


Patricia
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