SHORTBREAD LEMON TART

By curly

Ingredients

• CRUST:
• 3 eggs
• 1/4 cup lemon juice
• 1-1/4 cups Imperial Sugar® / Dixie Crystals® Granulated Sugar
• 1 tablespoon grated orange peel
• 1/4 cup butter, melted
• 1 cup all-purpose flour
• 1/3 cup confectioners' sugar
• 1/2 cup ground almonds
• 1 teaspoon grated lemon peel
• 1 teaspoon grated orange peel
• 1/2 cup cold butter, cubed
• Additional confectioners' sugar

Details

Servings 10

Preparation

Step 1

For filling, in a blender, combine the eggs, lemon juice, sugar and orange peel.

Cover and blend on high until smooth.

Add butter; cover and process on high just until smooth. Set aside.

In a food processor, combine the flour, confectioners' sugar, almonds, lemon peel, orange peel and butter; cover and process until mixture forms a ball.

Press pastry onto the bottom and up the sides of an ungreased 9-in. tart pan with removable bottom. (Can also use a glass pie pan)

Pour filling into crust. Bake at 350° for 25-30 minutes or until center is almost set.

Cool on a wire rack. Just before serving, sprinkle with confectioners' sugar.
Yield: 10-12 servings.

Nutritional Facts
1 tart (calculated without additional confectioners' sugar) equals 330 calories, 18 g fat (9 g saturated fat), 101 mg cholesterol, 158 mg sodium, 40 g carbohydrate, 1 g fiber, 4 g protein.