Lemon Shortbread Tart Recipe

How to make it

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• For crust:
• Combine flour, salt, butter, and 1 cup sugar in a bowl. Rub butter into flour until it forms flaky crumbs.
• Mix in egg, extract, and lemon juice. Continue to mix until dough clumps together. It will be dry.
• Shape into ball, wrap in plastic wrap, and refrigerate at least 30 minutes or longer.
• For filling:
• Slice off ends of lemons and discard.
• Slice 5 lemons, peel and all, as thin as possible.
• Remove seeds and place in bowl.
• Peel remaining 3 lemons (including white pith). Slice as thin as possible and add to bowl.
• Add 3/4 cup sugar and 2 tbl. water, toss and let set for 30 minutes.
• Place lemon slices and juices into saucepan and bring to a boil. Cook down until lemons are candied and liquid is sticky.
• Remove from heat and let cool.
• Assemble tart:
• Preheat oven to 350.
• Divide dough in half.
• Roll one ball out til it fits a 9" tart pan. Dough will be crumbly, so if it falls apart, just press it back together.
• Spoon filling over crust, spreading evenly.
• Roll out second portion of crust and place on top, sealing the edge. Make sure nothing hangs over the edge. It may be hard to remove from pan if you don't trim edges.
• Bake until edges are lightly golden, about 35-40 minutes.
• Open oven and sprinkle tart with remaining 1/4 cup sugar.
• Return to oven for about 10-15 more minutes. Crust should be cooked through, but not browned.