Celebrating Spring with a Lemon Tart #BakingBloggers

For some reason Lemon screams spring and summer to me.  Yes, I know it's not technically a summer fruit but lemon trees bud, flower and bear fruit all year long.  Sometimes they do all three at once.

Our Baking Bloggers group, led by my friend Sue of Palatable Pastime, are showcasing fruit tarts today.  I was originally going to make a rhubarb custard tart because my friend, John, has an abundance of rhubarb and requested that I make him one.

Then, suddenly it was Friday and I still hadn't gone over to get the rhubarb.  Tomorrow my schedule is chock full so tart day had to be today if I were going to be ready to post this today.  Luckily, I always have lemons in the refrigerator so the day was saved.

Don't worry John, I will definitely be doing your rhubarb custard pie very soon.  In the meantime we are going to enjoy this easy and delicious Lemon Tart.

You will find links to all the other Fruit Tarts following my recipe.

dessert, tart, shortbread, lemon, easy

dessert, fruit, pastries

American

Yield: 1 (9") Tart
Author: Wendy Klik

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Lemon Tart

prep time: 15 MINScook time: 50 MINStotal time: 65 mins

This bright, lemony tart with a shortbread cookie crust is sure to be a hit any time of the year.

ingredients:

Shortbread Crust

• 3/4 c. unsalted butter, room temperature
• 1/2 c. sugar
• 1/2 t. almond extract
• pinch of salt
• 1 3/4 c. flour

Filling

• 1 1/2 c. sugar
• 3 eggs
• zest of 2 lemons
• juice of 3 lemons
• 1/2 c. flour
• Powdered Sugar and Lemon Slices for garnish, if desired

instructions:

Shortbread Crust

1. Place butter, sugar, almond extract,  salt, and eggs into the large bowl of a stand mixer, fitted with the paddle attachment.  Cream until combined and fluffy.  Lower speed and gradually add the flour.  Mixture will be crumbly but should stick together when pressed with fingers.  Press mixture around bottom and sides of a 9" tart pan.   Place tart pan on a baking sheet that has been covered with parchment or a silicon mat.  Bake in a preheated 350* oven for 20 minutes. 
   
   
   While crust is baking prepare the filling by whisking together the sugar, eggs, zest, juice and flour until smooth.
   
   
   When crust has browned,  remove baking sheet containing the tart from the oven and pour the filling into the crust.  Return to the oven and bake for 30 minutes, covering with foil during the last 10 minutes, until set.
   
   
   Remove to a wire rack and cool completely.  Remove tart from pan to serving platter and garnish by sprinkling with powdered sugar and decorating with sliced lemon, if desired.

notes

This recipe adapted from Allrecipes, originally submitted by Chef Christi.

https://adayinthelifeonthefarm.blogspot.com/2018/05/celebrating-spring-with-lemon-tart.html

Property of A Day in the Life on the Farm

Created using The Recipes Generator

Baking Bloggers

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