Lemon Tart with Shortbread Crust

Enjoy a zesty lemon tart with a buttery shortbread crust, perfect for a refreshing dessert.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 3/4 cup unsalted butter, cold and cubed
• 1 egg yolk
• 1/4 cup granulated sugar
• 2/3 cup fresh lemon juice
• 1 tablespoon lemon zest
• 4 large eggs
• 1/3 cup heavy cream

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a food processor, combine flour and powdered sugar. Add cold butter and pulse until mixture resembles coarse crumbs.
3. Add the egg yolk and process until dough comes together.
4. Press the dough into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Prick the bottom with a fork.
5. Bake the crust for 20 minutes or until golden brown. Let it cool completely.
6. In a medium bowl, whisk together granulated sugar, lemon juice, lemon zest, and eggs.
7. Stir in the heavy cream until smooth.
8. Pour the lemon filling into the cooled crust.
9. Bake for 20-25 minutes or until the filling is set but still slightly jiggly in the center.
10. Let the tart cool to room temperature, then refrigerate until chilled before serving.

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