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Lemon Shortbread Tart




Source of Recipe


Adapted from “The Sugar Mill Caribbean Cook book” by Jinx and Jefferson Morgan (Harvard Common Press, 1996.)


List of Ingredients




Crust:
1 cup flour
1/4 cup confectioner’s sugar
Pinch of salt
1/2 cup cold butter, cut into bits

Filling:
1 cup sugar
2 eggs, lightly beaten
2 tablespoons flour
½ teaspoon baking powder
3 tablespoons lemon juice
Grated zest of 1 lemon



Recipe



1. Preheat oven to 350 degrees. Combine the flour, sugar, and salt in a mixing bowl, and cut in the butter until the mixture resembles coarse meal. Press the dough into the bottom and partway up the side of a 9-inch tart pan with a removable bottom. Bake crust 20 minutes.

2. Blend the filling ingredients, and pour mixture into the partially baked tart shell. Bake the tart another 25 minutes. Serve warm or chilled.

Makes 1 9-inch tart