So I made this tart. This lemon tart. Now I’m not big on lemon. I’ll eat it but it’s not my first choice. But when I took a bite of this lemon-y goodness, I knew right away I’d be having a second piece. I won’t tell you that IT Guy had THREE pieces. In a row. Three in a row. I was surprised but not. Really guys...this is so good. Tart and sweet and all the things it should be.
Lemon Tart with Shortbread
For the crust:
1 10-ounce package shortbread cookies (I used Lorna Doone)
1/2 cup (1 stick butter) ~ melted
2 tablespoons sugar
Preheat oven to 350 degrees. Lightly spray a tart pan or pie pan.
In a food processor, crush all the cookies to crumbs. Add the sugar and butter and pulse until combined.
Press cookie mixture into the prepared pan.
Bake for 10 - 12 minutes. Cool.
For the tart:
3/4 cup sugar
1 tablespoon lemon zest
1/2 cup lemon juice (about 3 - 4 lemons)
2 tablespoons heavy cream
1/2 cup (1 stick) butter ~ cut into small cubes
In a medium heat proof bowl, whisk together the eggs, lemon zest, lemon juice, sugar and heavy cream.
Place the bowl over a pot of simmering water and whisk constantly until thickened. (Double boiler) About 10 - 20 minutes. A good way to tell if it’s thick enough is to dip a metal or wooden spoon into the mixture. Then run your finger over the back of the spoon. If it leaves a clear path, then you’re good to go!
Remove the lemon mixture from the heat and press through a fine mesh sieve.
Add the butter, a few chunks at a time and whisk until combined and all butter has melted.
Poor into the cooled shortbread crust. Cover with plastic wrap and chill for several hours before slicing.
Serve with sweetened whipped cream.