Lemon Tart with Shortbread Crust

A Zesty Summer Dessert

As we savor the last weeks of summer, there's no better way to celebrate than with a bright and refreshing lemon dessert. This Lemon Tart with a buttery shortbread crust brings the perfect balance of tartness and sweetness, making it an ideal treat for warm, sunny days. Whether you’re hosting a gathering or simply indulging in a sweet moment, this zesty dessert is sure to be a crowd-pleaser.

Ingredients:

Shortbread Crust

1 cup salted butter, softened

½ cup powdered sugar

1½ cups all-purpose flour

¼ cup cornstarch

Lemon Filling

½ cup fresh lemon juice (from about 2-3 lemons)

1 (14 oz) can sweetened condensed milk

Finely grated zest from 2 lemons

4 egg yolks

instructions:

Preheating your oven to 350°F.

In a food processor, combine the softened butter, powdered sugar, flour, and cornstarch. Pulse until the mixture forms a loose ball.

If you don’t have a food processor, cut the butter into small cubes and use a pastry cutter or two knives to mix the ingredients by hand until a dough forms.

Press the dough evenly into a 9-inch tart or pie dish. Ensure the dough covers the bottom and sides, creating an even layer.

Bake the crust for 15-20 minutes, until it begins to turn a light golden color. Be careful not to let it brown too much.

Once the crust is out of the oven and still warm, use the flat bottom of a glass or measuring cup to press down the crust, leaving a ½-inch lip around the edge.

In a mixing bowl, whisk together the fresh lemon juice, sweetened condensed milk, lemon zest, and egg yolks until smooth and well combined.

Pour the lemon filling over the warm crust. Return the tart to the oven and bake for 20-25 minutes, or until the center is set and doesn’t jiggle, and the edges are golden.

Let the tart cool completely for at least 4 hours. Serve chilled with a dollop of whipped cream for a refreshing summer treat.