SHORTBREAD CRUST RECIPES

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SHORTBREAD LEMON TART RECIPE: HOW TO MAKE IT



Shortbread Lemon Tart Recipe: How to Make It image

For a change from ordinary lemon bars, we added grated orange zest to both the crust and filling to turn the recipe into a lemon tart. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 10 servings.

Number Of Ingredients 14

3 large eggs
1-1/4 cups sugar
1/4 cup lemon juice
1 tablespoon grated orange zest
1/4 cup butter, melted
CRUST:
1 cup all-purpose flour
1/3 cup confectioners' sugar
1/2 cup ground almonds
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/2 cup cold butter, cubed
Additional confectioners' sugar
Fresh raspberries, optional

Steps:

  • Let eggs stand at room temperature for 30 minutes., Preheat oven to 350°. Whisk together eggs, sugar, lemon juice and orange zest. Whisk in butter until smooth. Set aside. , For crust, pulse first 6 ingredients in a food processor until mixture forms a ball. Press dough onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom. , Pour lemon mixture into crust. Bake until center is almost set, 25-30 minutes. Cool on a wire rack. Just before serving, sprinkle with confectioners' sugar and, if desired, fresh raspberries.

Nutrition Facts : Calories 330 calories, FatContent 18g fat (9g saturated fat), CholesterolContent 101mg cholesterol, SodiumContent 158mg sodium, CarbohydrateContent 40g carbohydrate (29g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

PUMPKIN SHORTBREAD DESSERT RECIPE: HOW TO MAKE IT



Pumpkin Shortbread Dessert Recipe: How to Make It image

My family prefers this to traditional pumpkin pie, which is just fine with me. It feeds a crowd, so I need to make only one dessert instead of several pies. —Edie DeSpain, Logan, Utah

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 20 minutes

Prep Time 15 minutes

Cook Time 01 hours 05 minutes

Yield 15 servings.

Number Of Ingredients 11

1-3/4 cups sugar, divided
1-1/2 cups all-purpose flour
1/2 cup cold butter
4 large eggs, lightly beaten
1 can (29 ounces) solid-pack pumpkin
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
2 cans (12 ounces each) evaporated milk
Whipped cream and additional ground cinnamon, optional

Steps:

  • In a bowl, combine 1/4 cup sugar and flour; cut in butter until the mixture resembles coarse crumbs. Press into an ungreased 13x9-in. baking pan. , In a bowl, combine the eggs, pumpkin, salt, spices and remaining sugar. Stir in milk. Pour over crust., Bake at 425° for 15 minutes. Reduce heat to 350°; bake 50-55 minutes longer or until filling is set. Cool on a wire rack. Cover and refrigerate overnight. , Cut into 15 squares. If desired, top with whipped cream and sprinkle with additional cinnamon.

Nutrition Facts : Calories 258 calories, FatContent 9g fat (5g saturated fat), CholesterolContent 80mg cholesterol, SodiumContent 260mg sodium, CarbohydrateContent 40g carbohydrate (27g sugars, FiberContent 3g fiber), ProteinContent 5g protein.

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