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

TOTAL TIME

Prep: 20 minutes; Bake: 25 minutes + cooling

INGREDIENTS

3 large eggs

1-1/4 cups sugar

1/4 cup lemon juice

1 tablespoon grated orange zest

1/4 cup butter, melted

CRUST

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

DIRECTIONS

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.