Someone turned a giant steamer on and aimed it at New York.
That is exactly how I felt walking around last Thursday. Seriously, how could the Northeast become this humid? Let’s just say my hair was not pleased.
Anyways, with warm summer months come refreshing and light dishes. Something about the intense heat makes me crave nothing more than a salad and some iced tea. Oh, and some dessert because I do love me something a little sweet.
A lemon tart is the quintessential summer dessert staple. Why, you ask? Well it can be made with minimal sugar (if desired), lemons are a great source of vitamin C, AND the dessert’s beautiful presentation makes it an easy go-to to bring to a BBQ or summer party.
Hmmmm…maybe I should throw a party…
Lemon Tart (makes 1 pie pan)
- 1 cup butter, softened
- 1/2 cup white sugar
- 2 cups all-purpose flour
- 4 eggs
- 1 1/2 cups white sugar
- 1/4 cup all purpose flour
- 2 lemons, juiced
- Preheat oven to 350 degrees F
- In a bowl, blend softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of a pie pan or 9×13 inch pan
- Bake for 15-20 minutes in the oven, or until the shortbread bottom is firm and golden in color. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Gently whisk in the eggs and lemon juice (if you have a tendency to whisk aggressively, this is where you’ll make a mess like I did). Pour this lemony mixture over the baked shortbread crust.
- Bake tart for 20 minutes in the oven. Take out the tart and let it cool. To ensure that the tart is super refreshing, chill it in the refrigerator before serving.
Do you have a favorite dessert in the summertime?