Description
Very lemony-flavored with a shortbread crust; to die for! You can make smaller slices and tart can yield 16. Very decadent!
Ingredients
- ¾ cup butter, at room temperature
- ½ cup white sugar
- ½ teaspoon vanilla extract
- 1 pinch salt
- 1 ¾ cups all-purpose flour
- 1 ½ cups white sugar
- 3 large eggs
- 1 tablespoon lemon zest
- ½ cup freshly squeezed lemon juice
- ½ cup all-purpose flour
- 1 teaspoon confectioners’ sugar, or to taste
Instructions
- Combine butter
- 1/2 cup sugar
- vanilla extract
- and salt in the mixing bowl of a stand mixer; mix ingredients thoroughly with a paddle attachment. Mix 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 F (175 degrees C).
- Bake crust until light golden brown
- 15 to 20 minutes.
- Whisk sugar
- eggs
- lemon zest
- lemon juice
- and 1/2 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 and dust with confectioners’ sugar.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 1 hr 20 mins
Servings: 8