Rich Lemon Butter Tarts

Recipe by Lyc7193
READY IN: 7hrs 30mins
YIELD: 2 9




  • Shortbread Crust:
  • Cream 3/4 lb softened butter and 1 cup powdered sugar together.
  • Sift 3 cups flour, 1/4 cup sugar and 1/2 teaspoon salt, then add to mix.
  • Add 1/2 teaspoon vanilla, blend.
  • Wrap dough in wax paper, chill 4-6 hours in refrigerator.
  • Put in two 9" tart pans (1 1/2" high) an bake for 27-30 minutes at 325 degrees F. [time is adjusted for silicone pans].
  • Tart:
  • In a food processor or blender, combine the lemon zest (7 med. sized lemons worth) with 1/4 cup of the sugar and process until fine and moist, several minutes.
  • In a medium-sized bowl, combine the eggs, the 3/4 cup sugar, and the zest mixture. Whisk briskly until well blended. Stir in freshly squeezed lemon juice. Place the bowl over a saucepan half-filled with slowly simmering water and stir until the mixture thickens enough to lightly coat the back of a wooden spoon, 6 to 8 minutes.
  • Stir in the butter, a piece at a time, mixing until melted and smooth. Strain through a fine-mesh sieve. Immediately pour the lemon butter into the tart shells and set aside. The filling will set as it cools. Let cool completely before serving.
  • Just before serving, lightly dust the edges of the tarts with powdered sugar.