The Shortbread Lemon Tart is a delightful and tangy dessert that combines the buttery richness of shortbread with the bright and zesty flavors of lemon. This elegant tart is a true showcase of simplicity and sophistication, with a smooth and creamy lemon filling nestled in a tender shortbread crust. The history of this recipe can be traced back to the classic French lemon tart, known as tarte au citron. Over time, variations of this tart have emerged, each with its own unique twist. Join us as we embark on a journey through the long and detailed history of the Shortbread Lemon Tart, along with its ingredients and instructions.

The origins of the lemon tart can be traced back to France, where it became a staple of French patisseries and a popular dessert choice for elegant occasions. The classic tarte au citron features a crisp pastry shell filled with a smooth and tangy lemon custard. Over the years, this recipe spread beyond the borders of France, captivating the hearts and taste buds of dessert enthusiasts worldwide.

The Shortbread Lemon Tart is a variation of the classic lemon tart, incorporating a buttery shortbread crust instead of the traditional pastry shell. This modification brings a delightful twist to the tart, combining the crumbly texture of shortbread with the refreshing citrus flavors of lemon.

As the popularity of lemon desserts grew, so did the variations of lemon tarts. Chefs and home cooks around the world started experimenting with different flavor combinations, adding elements like meringue toppings or incorporating other fruits and herbs to complement the tartness of lemon.

PREP: 20 MIN.

BAKE: 25 MIN. + COOLING

MAKES: 10-12 SERVINGS

INGREDIENTS

FOR THE SHORTBREAD CRUST:

• 2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1 cup unsalted butter, cold and cut into small cubes

FOR THE LEMON FILLING:

• 4 large eggs
• 1 cup granulated sugar
• 1/2 cup freshly squeezed lemon juice
• 2 tablespoons lemon zest
• 1/2 cup heavy cream
• Optional: Additional lemon zest for garnish

INSTRUCTIONS

FOR THE SHORTBREAD CRUST:

1. Preheat the oven to 350°F (175°C). Grease a tart pan with a removable bottom.
2. In a mixing bowl, combine the all-purpose flour and powdered sugar.
3. Add the cold, cubed butter to the flour mixture.
4. Use your fingertips or a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs.
5. Press the shortbread mixture evenly into the prepared tart pan, covering the bottom and sides.
6. Prick the bottom of the crust with a fork to prevent it from puffing up during baking.
7. Bake the shortbread crust in the preheated oven for approximately 15-20 minutes, or until lightly golden. Remove from the oven and let it cool completely.

FOR THE LEMON FILLING:

1. In a large mixing bowl, whisk together the eggs and granulated sugar until well combined.
2. Add the freshly squeezed lemon juice, lemon zest, and heavy cream to the egg-sugar mixture. Whisk until smooth.
3. Pour the lemon filling into the cooled shortbread crust, spreading it out evenly.
4. Place the tart pan back in the oven and bake for approximately 20-25 minutes, or until the filling is set and no longer jiggles in the center.
5. Remove the tart from the oven and let it cool completely on a wire rack.
6. Once cooled, refrigerate the tart for at least 2 hours or overnight to allow the flavors to meld and the filling to set.
7. Before serving, garnish the tart with additional lemon zest, if desired.

NOTES:

• The Shortbread Lemon Tart is a testament to the harmonious marriage of buttery shortbread and vibrant lemon flavors. The history of this tart can be traced back to its French origins, where it captivated taste buds with its delicate sweetness and tangy filling. With its crumbly crust and smooth lemon custard, this tart is an elegant and refreshing dessert suitable for any occasion. As you savor each bite, you can appreciate the artistry and balance of flavors that make this tart a timeless favorite. Enjoy the delicate and tangy bliss of the Shortbread Lemon Tart, a delightful treat that brightens any dessert table.