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    Shortbread Tarts with Lemon Filling


    Source of Recipe


    Internet

    List of Ingredients




    Shortbread crust

    1 cup butter softened
    1/2 cup icing sugar
    1 1/2 cups all-purpose flour
    1 Tablespoon Cornstarch

    Filling

    1/2 cup fresh squeezed lemon juice
    1 Tablespoon grated lemon zest
    1 cup granulated sugar
    3 eggs well beaten
    1/2 cups butter at room temperature

    Recipe



    Preheat oven to 325°F. Combine shortbread ingredients in the bowl of an
    electric mixer. Mix to form dough. Divide dough into 24 pieces. Pat each
    portion of dough into a 1 1/2" (4 cm) tart tin, using your fingers to shape
    it into a shell. Prick the bottom of each tart with a fork. Bake 10
    minutes and then prick bottoms again as the shells puff up. Bake an
    additional 10 minutes. Remove from oven and allow tarts to cool on a wire
    rack before filling.

    To prepare lemon filling, combine juice and zest in a double boiler. Whisk
    in sugar, eggs and butter, blending well. Place over gently boiling water
    and whisk constantly until mixture thickens. Cool before using to fill tart
    shells. Lemon filling can be prepared ahead of time and stored in the
    refrigerator.

    (Note: Donot cook using a double boiler. I added the juice, zest, sugar and butter to the pot and brought to a boil. Then beat the eggs and add some of the hot mixture to the eggs to temper before adding this egg mixture to the pan. Continue to stir over low heat until the mixture
    thickened.)

 

 

 


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