Ingredients
- For the Lemon Filling:
- 4 large eggs
- 1/3 cup fresh lemon juice
- 1 1/2 cups granulated sugar
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- 1/3 cup butter, melted
- Powdered sugar, for topping
- For the Shortbread Crust:
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 3/4 cup cold butter, cut into cubes
Instructions
- Preheat oven to 350ºF (175ºC).
- In a blender, combine eggs, lemon juice, granulated sugar, lemon zest, and orange zest. Blend on high until smooth. Add melted butter and blend again until fully combined. Set aside.
- In a food processor, pulse together flour and powdered sugar. Add cold butter cubes and pulse until the mixture resembles sand.
- Place an 11-inch tart pan on a baking sheet. Press the shortbread crust mixture firmly and evenly into the bottom and up the sides of the pan.
- Pour the lemon filling into the prepared crust.
- Bake for 30–35 minutes, or until the center is almost set and the edges are lightly golden.
- Cool completely before serving. Sprinkle with powdered sugar just before slicing and serving.
Notes
- Use fresh lemon juice for best flavor — bottled juice will not yield the same bright taste.
- The tart is best served chilled or at room temperature.
- Use an 11-inch tart pan with a removable bottom for easy release.
- Can be made a day ahead and stored in the fridge, covered.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 32g
- Sodium: 65mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 44mg
