I woke up this morning with a notion of getting creative in the kitchen. I waltzed in the kitchen, planning on grabbing some coffee and one of my cookbooks, thinking that I'd finish waking up while choosing what to make...when I heard a strange noise. I searched around, and finally, under the sink, I found the problem...the cold water line to the sink faucet sprung a leak!!
We had to turn the water off to the whole house. Off to Lowe's we ran, thinking it would be an easy fix, but no...we didn't know what size the fittings were, or where exactly the leak was coming from. We ended up calling a plumber, and after $85 changed hands, we now have no leak (it was the saddle tap for the ice maker line...we thought it was something else completely, so good thing we got him). Kind of a damper to the whole day, you know?
Well, the saying "when life gives you lemons, make lemonade" popped in my head while all this was going on, so what did I do? I made a quickie Lemon Shortbread Tart. It's a simple recipe, not overwhelming at all on the lemon taste...just a very refreshing dessert that can be made in under an hour. So, my bad luck is your good fortune...here's the recipe!!
For the crust:
3/4 cup unsalted butter, at room temp
1/4 cup sugar
1/2 teaspoon vanilla extract
1 1/3 cup all purpose flour
1/4 teaspoon salt
For the filling:
1 cup sugar
2 large eggs
1/2 cup lemon juice
2 tablespoons all purpose flour
1/4 teaspoon baking powder
1 tablespoon finely grated lemon zest
Powdered sugar, for garnish
Preheat oven to 350 degrees. Grease an 8x8 baking pan. Set aside
Make your crust: Cream together the butter and sugar, then blend in the vanilla, salt and flour, until smooth. Spread the dough over the bottom of your pan, packing in rather firmly. Bake until golden, about 15-18 minutes. Remove, and allow to cool.
While the shortbread is cooling make your filling: In a medium bowl, blend the eggs and sugar until very silky looking (a wire whisk works great for this). Add all other ingredients except powdered sugar, and blend until well incorporated. Pour over cooled crust.
Bake until filling is set, about 25-40 minutes, depending on your oven. Yes, it will brown slightly on top. Remove, and allow to cool completely. Once cooled, place in fridge to chill thoroughly. Dust with powdered sugar, and serve. Makes 6-8 servings.
It's REALLY yummy, folks, and you can even freeze it for later use. Just thaw in your fridge for about 4 hours before using. ENJOY!!!