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!

Christie's Pie Dough

For those of you who have struggled with pie dough...here's the perfect recipe. I got this from a friend in California a few years ago and I've never found one I like better than this. It turns out perfect for me every time. I figured with the holidays approaching and pie baking time right around the corner, this little gem might come in handy for ya.

Christie's Pie Dough

2 cups flour
1 cup butter flavored Crisco
¾ teaspoon salt
1/3 cup milk

Cut shortening into 1 and 2/3’s cup of flour and the salt until mixture looks crumbly. Mix 1/3 cup milk and remaining 1/3 cup flour into a paste and mix into flour/shortening mixture. Combine until it comes together but do not overmix as the dough will be tough.  Gather into a round and wrap in plastic and chill for at least 30 minutes. Roll out to desired size and place in pie plate.

This dough makes one large pie shell or can be cut in half to make two small pie shells.

This dough freezes very well and can be doubled easily.

This is all you need to 

make the best pie dough ever.

The shortening and 1 and 2/3's cups 

of flour getting to know each other.

The remaining 1/3 cup flour 

and the milk getting chummy.

Everyone getting to know each other.

Here's everything all combined 

and ready to be chilled.

Our little dough ball. The recipe 

makes 2 about this size.

I roll mine out between sheets of 

plastic wrap. It makes it easier for 

me to put the dough in the pie plate.

Here's the dough almost ready for an apple pie.

And this crust I baked for a coconut cream pie.