Lemon Tart with Shortbread Crust

• Vegetarian

• Produce

  • 1 tbsp Lemon, zest

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 1 cup Lemon juice, fresh

• Baking & Spices

  • 2 cups All-purpose flour
  • 1/4 tsp Baking powder
  • 1/2 cup Icing sugar
  • 1 cup Sugar

• Dairy

  • 1 1/2 cup Butter

Found on frugalmomeh.com

Description

Directions

• Preheat oven to 350 degrees F.
• In a large bowl, cream together butter and icing sugar, then slowly mix in flour and baking powder.
• Press into a 9 tart pan.
• Bake for 10-12 minutes, or until edges are slightly browned.
• Set aside to cool in pan.
• While the crust is cooling off combine the lemon juice and zest in a small saucepan over medium-high heat, stirring occasionally.
• Meanwhile, in a large heat-proof bowl, whisk together the egg and sugar.
• Once the mixture in the saucepan comes to a boil remove from the heat and slowly pour it into the egg mixture, whisking continuously to temper the eggs.
• Pour the mixture back into the saucepan and heat over low heat, whisking continuously until the mixture thickens to the point where it can coat the back of a spoon, about 10 minutes, then remove from heat and allow to cool slightly for 10 minutes.
• Stir in the butter, one cube at a time, until smooth.
• Pour the lemon filling into the crust and smooth out the top with a spatula.
• Refrigerate until set, about 2 hours, prior to serving.