It’s not too early for dessert, is it? Good. Grab a glass of milk and join me.
A couple of weeks ago the hubs requested “something lemon” for his special birthday dessert. One year I baked him a homemade lemon cake complete with buttercream frosting and candles, but this year the lemon bar-lover in me just couldn’t hold back.
I admit––the lemon bar, like cheesecake, was one of those desserts I turned my nose up to as a child. Back then, if it didn’t have chocolate in it, it wasn’t dessert.
You’re probably thinking, “That poor child! So many lost years of lemon bars and cheesecake.” Really though, it’s not as tragic as it sounds. I’m thoroughly enjoying making up for lost time.
But really this dessert was for the birthday boy. Not me. No, not at all.
Since rectangular lemon bars don’t really look like a birthday dessert, I decided to experiment with a version that could be sliced and served like a cake.
Luckily, that worked out. Like really well.
The shortbread crust for this lemon bar tart is perfect, and the lemon filling will leave you puckering for more.
It even slices like a dream… You just have to put just a little muscle into it.
I have a feeling this will be a new birthday tradition in our house, which my adult tastebuds are certainly excited about.
- 1 cup flour
- 1/3 cup powdered sugar + additional for topping
- 1/2 cup butter, room temperature & sliced into pieces
- 1 1/3 cup sugar
- 3/4 cup lemon juice
- 4 eggs
- 1 tablespoon + 2 teaspoons flour
- 2 tablespoons grated lemon peel
Note this recipe makes enough crust for a 9” tart pan. Increase crust ingredients by approximately 1/3 for 10”.
Preheat oven to 350F. Combine 1 cup flour, butter and powdered sugar in a medium mixing bowl. Cut butter in using a pastry knife until mixture is crumbly and dry ingredients have been absorbed into butter. Press dough into the bottom and sides of a 9” tart pan and bake crust 12-15 minutes until edges are just slightly browned. Meanwhile, combine filling ingredients (sugar, lemon juice, eggs, remaining flour and lemon peel) together and gently whisk/stir until ingredients are incorporated and most of the sugar has dissolved. Avoid beating too much to minimize the amount of air introduced to the mixture. When the crust has finished pre-baking, pour lemon mixture into crust––you may have a little extra filling if making a 9” tart. Bake until set, approximately 25-28 minutes. After 25 minutes, give the pan a jiggle and if the center is set, it’s ready! Cool to room temperature and keep chilled in the refrigerator. Add a light dusting of powdered sugar to the top just before serving.