Lemon Shaker tart from Dining In: Highly Cookable Recipes (page 289) by Alison Roman

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Notes about this recipe

  • Eat Your Books

    Can substitute lemons for Meyer lemons.

  • Lsblackburn1 on March 29, 2020

    This is basically lemon bars in tart format. Easy to make and tasty!

  • Jane on February 17, 2019

    This was a lovely bright dessert though not without issues in the preparation. The crust was a new one on me - melted butter stirred into flour and confectioners sugar then pressed into tart pan and baked without chilling or baking blind. I had suspicions this wouldn’t work well and indeed half way through the sides were slipping down. I removed the tart and pushed the sides back up with a spoon. This sort of remedied it though the capacity of the tart would not take all the filling. The tart looked great and tasted lovely - a buttery, salty, short pastry with a tart filling. I used 5 Meyer lemons. Although she says the tart can be made a day ahead, I thinks it’s best on the day. The filling was a bit gummy on leftovers.

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