Shortbread Lemon Tart

What better way to celebrate the approaching Spring weather than with a delicious Shortbread Lemon Tart!



Prep: 20 minutes; Bake: 25 minutes + cooling



3 large eggs

1-1/4 cups sugar

1/4 cup lemon juice

1 tablespoon grated orange zest

1/4 cup butter, melted


1 cup all-purpose flour

1/3 cup confectioners’ sugar

1/2 cup ground almonds

1 teaspoon grated lemon zest

1 teaspoon grated orange zest

1/2 cup cold butter, cubed

Additional confectioners’ sugar

Fresh raspberries, optional



1. Let eggs stand at room temperature for 30 minutes.

2. Preheat oven to 350°. Whisk together eggs, sugar, lemon juice and orange zest. Whisk in butter until smooth. Set aside.

3. 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.

4. 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.

Share this post:

Medicare Value

Easy News

Sign up Today!

Get tips and tricks, recipes and
ideas straight to your email box.

Our monthly newsletter is full of
articles and other great content.

Better Living for Today

Get Ready for Winter With These Winter Safety Tips

The Winter season can be busy and exciting. With so…

Read More

New Year, New Medicare Part B Updates

With Medicare Part B monthly premiums set to increase in…

Read More