Lemon Tart with Shortbread Cookie Crust

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 

Cookie Crust

 

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 eggs

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.

Let's make a tart!

Crush the cookies. Add the 

2 tablespoons of sugar and 

the 1/2 cup of melted butter and combine.

Press cookie mixture into your 

prepared pan then bake for a 

few minutes.

In a heatproof bowl, (or the top of 

a double boiler) combine the eggs, 

3/4 cup sugar, heavy cream lemon 

juice and lemon zest.

Whisk to combine.

Whisk and stir lemon mixture over 

the simmering water for 10-20 

minutes or until thickened.

This is good way to tell if it's done. 

Run your finger over the back of a 

spoon that's been dipped into the 

cooked mixture. If your finger leaves 

a path like this, you're good to go!

Then strain the mixture through a sieve.

Whisk in the butter.

Pour lemon mixture into the baked 

tart shell. Chill for several hours.

Slice and serve with whipped cream!

S'mores Squares

Making cookies and s'mores has never been easier! Or better! This combo is one that can't be beat. They're super good if you add a big ole' scoop of vanilla ice cream on top because it makes it extra good!!! (Not that I would know this from personal experience or anything.)

S'mores Squares



2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter ~ melted
1 cup butter ~ softened
3/4 cup sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
2 eggs
2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup chocolate chips
1 cup mini marshmallows
2 sheets graham crackers ~ broken into large bite sized pieces
1 8-ounce chocolate bar ~ broken into large bite sized pieces

Preheat oven to 350 degrees. Spray a 9x13 inch baking pan with cooking spray.

In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar and 1/2 cup melted butter. Mix to combine then press into the prepared pan. Place in the freezer while making cookie mixture.

In a large mixing bowl, combine the 1 cup of softened butter, brown sugar, 3/4 cup sugar and the vanilla. Beat on medium speed until fluffy.

Add the eggs and beat well.

Add the flour, salt and baking soda. Pulse mixer slowly to combine then mix well.

Stir in the chocolate chips and the mini marshmallows.

Remove graham cracker crust from the freezer and place large dollops of the cookie batter on top. Press down to cover crust with batter.

Randomly press broken crackers and chocolate into batter.

Bake for 35 - 40 minutes.

Allow to cool completely before slicing.


 

The line-up!

 

Mix the graham cracker crumbs, 1/4 

cup sugar and the melted butter. 

Press into a pan.

 

Combine the softened butter, 3/4 cup 

sugar, brown sugar and vanilla together.

 

Then beat in the eggs.

 

Then the flour, salt and baking soda.

 

Stir in the mini marshmallows 

and the chocolate chips.

 

Scoop cookie batter onto crust.

 

Then press down.

 

Scatter the broken graham crackers 

and chocolate pieces on top of cookie batter.

 

Bake and cool!

 

Yum!

Key Lime Coconut Sugar Cookies

I can't tell you how yummy these cookies are. Light and airy and tender. The hint of lime makes them taste so fresh and the coconut just adds to the fun. This is a super easy sugar cookie recipe with no chilling and no rolling. Just scoop and bake. They'd be perfect for a cookie exchange but wrap them carefully as they are delicate!

Key Lime Coconut Sugar Cookies



1/2 cup sugar
1/2 cup powdered sugar
1/2 cup butter
1/2 cup shortening
1 egg
1/2 teaspoon coconut extract
Zest from 2 limes (Key Limes or regular limes)
Juice from 2 limes ~ about 2 tablespoons
2 cups flour plus 2 tablespoons
1 teaspoon baking soda
1 teaspoon cream of tarter
1 cup sweetened flake coconut
1 teaspoon vanilla
Sugar for sprinkling

Place parchment paper on cookie pans. Preheat oven to 350 degrees.

Cream sugars with butter and shortening.

Add egg, coconut extract and vanilla and mix well. 

Add lime juice and lime zest.

Add flour, baking soda, cream of tarter and coconut and mix well.

Scoop into 1 inch balls and place on prepared pan.

Flatten dough balls with your hand or the bottom of a glass then sprinkle with sugar.

Bake for about 10 minutes.

Makes about 2 - 3 dozen


 
Here we go!

 
Cream sugars with butter and shortening.

 
Add egg, coconut extract and vanilla and mix well.

 
Add lime juice and lime zest.

 
Add flour, baking soda, cream of 
tarter and coconut and mix well.

 
Flatten dough balls with 
your hand or the bottom 
of a glass then sprinkle with sugar.

 
Bake!

 
Yummy!

Oreo Cookie Cake

My mom had some people over to her house the other day and asked me to make this cake. I'm not sure where she came up with the recipe but it was SO good and SO easy! You could add almost any kind of crushed cookie to a boxed cake but the Oreo's were great! The frosting is wonderful, too! Sweet but not TOO sweet and sprinkled with extra Oreo's? Well...you can't go wrong there, can you?

Oreo Cookie Cake



1 box white cake mix
16 Oreo cookies ~ coarsely crushed, divided use
1 3-ounce package cream cheese ~ room temp
2 teaspoons milk
2 cups heavy whipping cream
1 cup powdered sugar

Preheat oven to 350 degrees. Grease and flour a bundt pan. 

Prepare cake according to box directions. Stir in all but 1/3 cup crushed cookies

Pour batter into prepared bundt pan.

Bake cake for about 35 minutes or until done.

Cool on wire rack for 10 minutes then remove cake from the pan.

In a medium mixing bowl, combine the cream cheese and milk until smooth.

Add whipping cream and beat until thick.

Add powdered sugar and beat until stiff.

Frost cooled cake then sprinkle with remaining cookies.

 
Here's our list of ingredients.

 
Grease and flour your pan. Do a 
thorough job on this...you don't 
want the cake sticking to the pan! 
Don't skimp!

 
Make up the cake mix according 
to the box then add 2/3 of the crushed cookies.

 
Pour the butter into the prepared pan.

 
Bake it up and allow to cool in 
the pan for a few minutes.

 
Flip the pan over onto a rack.

 
Remove the pan and voila!

 
Now for the frosting. In a medium 
mixing bowl, combine the cream 
cheese and milk until smooth.

 
Add whipping cream and beat until thick.

 
Add powdered sugar and beat until stiff.

 
Frost cooled cake then sprinkle 
with remaining cookies.

 
Eat!!!

Cookie Fruit Salad

Here's a fun and different twist on fruit salad! Add cookies! Now don't be turning your nose up...this is REALLY good! Keep in mind that banana pudding has cookies in it and this is kind of like that. I left the bananas out of it for us because none of use around here are that excited about bananas but the pineapple and mandarin oranges were perfect! Pick your choice of canned fruit...get creative!

Cookie Fruit Salad



1 5-ounce box vanilla instant pudding
1 1/2 cups milk
2 8-ounce containers Cool Whip
2 11-ounce cans mandarin oranges ~ drained
1 20-ounce can chunk pineapple ~ drained
1 package Mother's brand striped chocolate shortbread cookies ~ crushed
1 - 2 bananas ~ sliced (I left them out)

Whisk pudding and milk together until smooth.

Add Cool Whip and mix well.

Fold in remaining ingredients and chill for several hours before serving.

The cast of characters. (You'll see 

that I halved the recipe for us.)

Mix the milk and pudding together.

Then add the Cool Whip.

Crush the cookies.

Add the crushed cookies and 

the fruit to the pudding mixture.

Allow to rest in the fridge for a 

few hours before serving. Delish!