Sweetheart Sweet Tart Lemon Shortbread Cookies Food

SHORTBREAD LEMON TART

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.

EASY MINI LEMON TARTS WITH SHORTBREAD CRUST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine sugar, lemon juice, eggs, flour, and lemon zest for filling together in a large mixing bowl, and whisk until well blended. Set aside.
• Combine flour, butter, sugar, and salt for crust in the bowl of a food processor and pulse several times, until the dough begins to come together in a ball.
• Divide the dough into 6 equal portions, placing dough portions in each well of a nonstick 6-well mini tart pan. Press dough over the bottom of each well and up the sides.
• Bake in the preheated oven until the filling is set and the crust is lightly browned, 25 to 30 minutes. Cool on a wire rack until mini tarts reach room temperature.

LEMON TART

Steps:

• Preheat the oven to 350°F and spray a 9-inch tart pan with non-stick spray and set aside.
• Pulse all of the cookies in a food processor until fine crumbs form.
• Add the melted butter to the food processor with the crumbs and pulse until the mixture begins to clump together.
• Press the crust mixture into the prepared tart pan and tamp down with the flat bottom of a measuring cup or tamper to compact.
• Bake the crust for 8 to 10 minutes until golden brown.
• In a medium saucepan, whisk together the sugar, lemon juice, eggs, egg yolks, lemon zest, and butter pieces. Cook over medium low, whisking constantly, for 8 to 10 minutes until the mixture thickens and coats the back of a spoon. If it hassn't thicken, turn the heat up just a bit, but keep it at medium heat or below.
• Strain the lemon mixture through a fine mesh sieve to remove any zest, stray seeds, or lumps.
• Pour the filling into the baked crust and use an offset spatula to spread it smooth.
• Bake for an additional 5 minutes to help set the lemon filling.
• Cool completely at room temperature, then chill in the refrigerator for 2 to 3 hours before slicing and serving.
• Pop the tart out of the tart pan and place on a large serving plate.
• Top with lemon slices, fresh berries, edible flower petals, etc.

SWEETHEART (SWEET & TART!) LEMON SHORTBREAD COOKIES

Steps:

• Preheat oven to 325°. Position rack in middle of oven. Line baking sheet with parchment paper.
• Sift flour, cornstarch, baking powder, and salt into a medium bowl, and set aside.
• In a large bowl, using an electric mixer on medium speed, beat the butter, powdered sugar, and vanilla, until smooth and creamy - about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing.
• On low speed, add the flour mixture, mixing until it is incorporated and the dough holds together in large clumps and comes away from the side of the bowl.
• Form the dough into a smooth ball. Lightly flour the rolling surface and rolling pin. Roll the dough out to an EVEN ¼-inch+ thickness. Using a 3-inch long heart-shaped cutter, cut out the hearts. Use a thin metal spatula to transfer them to the prepared baking sheets, placing them about 1"apart. Gather together the dough scraps, roll, and cut out additional hearts.
• Bake one sheet at a time, until the edges and bottoms of the cookies are lightly browned, about 20 minutes. Cool the cookies on the baking sheet for 5 minutes, then use a wide, metal spatula to transfer them to a wire rack to cool completely.
• Glaze: In a small bowl, stir the powdered sugar, lemon juice, and lemon zest (or vanilla) together with enough cream to form a thick, spreadable glaze. Use a thin metal spatula to spread HALF (right or left half) of each cookie heart with glaze. Let the cookies sit until the glaze is firm. Cookies can be layered between sheets of waxed paper in a tightly covered container and stored at room temperature for up to 4 days. Makes apx. (24) 3-4" cookies.