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Elisabeth and Butter
Lemon Tart with Rosemary Shortbread Crust
Dive into a refreshingly tart and sweet lemon tart that's perfectly complemented by a crunchy rosemary shortbread crust. This classic dessert is the perfect way to end any meal with a delicious flavor combination.
1 hr 50 min
TOTAL TIME
946
CALORIES
$1.28
PER SERVING
Ingredients
13 INGREDIENTS
3 SERVINGS
1/4 tsp salt
2 whole lemon
zest
4 large eggs
at room temperature
raspberries, strawberries, blueberries and blackberries
for topping
4 tbsp unsalted butter
diced
1/4 cup granulated sugar
1 pinch salt
1 cup all-purpose flour
1/2 cup unsalted butter
melted
2/3 cup lemon juice
freshly squeezed
1 tsp pure vanilla extract
1 tsp fresh rosemary
chopped
2/3 cup granulated sugar
Directions
14 STEPS
25 min
PREP TIME
25 min
COOK TIME
1 hr 50 min
TOTAL TIME
View Directions on Elisabeth and Butter
Health Info
Macros
101g
CARBS
55g
FAT
15g
PROTEIN
Allowed on these diets
LACTOSE FREE
GLUTEN FREE
VEGETARIAN
Contains these allergens
MILK
EGGS
WHEAT
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Frequently Asked Questions
Why is my lemon tart filling too runny?
Why is my tart crust too crumbly?
How do I prevent a soggy crust?
My lemon tart doesn't have much lemon flavor. What can I do?
How can I avoid cracks on my lemon tart?
Why is my crust shrinking?
Can I make lemon tart without a tart pan?
Can I use store-bought lemon juice instead of fresh?
Should I serve the tart warm or chilled?
What can I use as toppings for a lemon tart?
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