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Prep time
45 minutes
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Cook time
1 hour
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Serves
8-12
Author Notes
I have searched high and low for YEARS for the best Lemon Tart Recipe. It all started with the Lemon Tarts at Starbucks. I was hooked, and even when they were a part of the regular Starbucks rotation, they were only around for two months per year. Then they quit making them all together and I HAD to figure out how to recreate that wonderfully sweet and puckeringly tart flavor! It took me forever, but here it is! It's a blend of two different recipes I found on Pinterest. For full credit see my original post at http://www.thehungrydater.com/best-ever-lemon-shortbread-tart/ —Molly
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Ingredients
- Crust
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1 cup
All Purpose Flour (I use Cup4Cup because I'm gluten free and it works great)
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1/2 cup
Powdered Sugar
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1/8 teaspoon
Salt
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1/2 cup
Butter
- Lemon Curd
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3
Large Eggs
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3/4 cup
Granulated Sugar
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3
Juice of 3 Lemons
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4 tablespoons
Butter
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1 tablespoon
Lemon Zest
Directions
- Crust
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Lightly spray or butter a tart pan.
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Preheat the oven to 400.
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Put all ingredients in a food processor and pulse until the butter is chopped into what looks like corn meal.
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Pour ingredients into the tart pan; press it into the pan so it is dense and evenly distributed.
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Place in freezer for 15 minutes.
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Bake for 10 minutes or until lightly browned.
- Lemon Curd
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Reduce heat in oven to 350.
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Whisk together Eggs, Juice, and Sugar.
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Place mixture over low heat. (Most people do this in a double boiler, I use Belgique pans.)
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Whisk constantly and slowly turn up heat. Be careful not to curdle or overcook the eggs, but continue whisking until the consistency is thick.
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Once the consistency is right, add the butter and stir in until melted.
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Pour lemon curd into the baked crust and settle it so it's level and even.
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Put whole tart back in oven and bake for between 10-20 minutes or until the curd stiffens.
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Remove from Oven and cool on rack; Place in refrigerator for at least one hour.
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Serve.
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