Lorraine Bodgers Lemon Shortbread Recipes

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SHORTBREAD LEMON TART



Shortbread Lemon Tart image

For a change from ordinary lemon bars, we added grated orange zest to both the crust and filling to turn the recipe into a lemon tart. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 10 servings.

Number Of Ingredients 14

3 large eggs
1-1/4 cups sugar
1/4 cup lemon juice
1 tablespoon grated orange zest
1/4 cup butter, melted
CRUST:
1 cup all-purpose flour
1/3 cup confectioners' sugar
1/2 cup ground almonds
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/2 cup cold butter, cubed
Additional confectioners' sugar
Fresh raspberries, optional

Steps:

  • Let eggs stand at room temperature for 30 minutes., Preheat oven to 350°. Whisk together eggs, sugar, lemon juice and orange zest. Whisk in butter until smooth. Set aside. , For crust, pulse first 6 ingredients in a food processor until mixture forms a ball. Press dough onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom. , Pour lemon mixture into crust. Bake until center is almost set, 25-30 minutes. Cool on a wire rack. Just before serving, sprinkle with confectioners' sugar and, if desired, fresh raspberries.

Nutrition Facts : Calories 330 calories, Fat 18g fat (9g saturated fat), Cholesterol 101mg cholesterol, Sodium 158mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

LORRAINE BODGER'S LEMON SHORTBREAD



Lorraine Bodger's Lemon Shortbread image

Provided by Marialisa Calta

Time 40m

Yield 32 bars

Number Of Ingredients 6

2 cups flour
2 pinches of salt
1 cup butter, at room temperature
1/2 cup superfine sugar
1 teaspoon vanilla extract
2 teaspoons grated lemon rind

Steps:

  • Preheat the oven to 350 degrees.
  • Stir the flour and salt together. Set aside.
  • In a large bowl, cream the butter, sugar and vanilla extract until the mixture is light and fluffy. Add the lemon rind and mix.
  • Add the flour and salt mixture and beat until thoroughly blended.
  • Press the dough into an ungreased 8-by-8-inch baking pan. Bake for 25 to 30 minutes, or until lightly colored but not brown. Cool thoroughly before cutting into 2-by-1-inch bars.

Nutrition Facts : @context http, Calories 91, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 19 milligrams, Sugar 3 grams, TransFat 0 grams

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