SHORTBREAD LEMON TART RECIPE: HOW TO MAKE IT
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
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
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
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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SHORTBREAD LEMON TART RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.4
Total Time 45 minutes
Category Desserts
Calories 330 calories per serving
- 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.
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- Preheat oven to 325 degrees.Cream butter and sugar together. Sift in flour and cornstarch and blend together using a pastry cutter until the ingredients all come together. (If mixture seems excessively dry, cut in 1 more tablespoon of butter—but only if you really need it.)Form dough into a big ball, wrap in plastic wrap, and refrigerate 20 minutes.Roll onto a lightly floured surface and cut into rounds. Place on a cookie sheet lined with parchment paper or a baking mat. Bake for 20 minutes. Do not allow shortbread to brown; the edges should have the faintest golden tinge.Check your oven sooner if it runs hot.
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