Shortbread Lemon Tart Recipe
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For a change from ordinary lemon bars, we added orange peel to both the crust and filling and turned the recipe into a tart. —Taste of Home Test Kitchen
Featured In: 84 Lemon Recipes from Tart to Sweet
Test Kitchen Approved
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TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling MAKES: 8-10 servings
Ingredients
3 eggs
1/4 cup lemon juice
1-1/4 cups sugar
1 tablespoon grated orange peel
1/4 cup butter, melted
CRUST:
1 cup all-purpose flour
1/3 cup confectioners’ sugar
1/2 cup ground almonds
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1/2 cup cold butter, cubed
Additional confectioners’ sugar
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Nutritional Facts
1 each: 330 calories, 18g fat (9g saturated fat), 101mg cholesterol, 158mg sodium, 40g carbohydrate (29g sugars, 1g fiber), 4g protein.

Directions
For filling, in a blender, combine the eggs, lemon juice, sugar and orange peel. Cover and blend on high until smooth. Add butter; cover and process on high just until smooth. Set aside.
In a food processor, combine the flour, confectioners’ sugar, almonds, lemon peel, orange peel and butter; cover and process until mixture forms a ball. Press pastry onto the bottom and up the sides of an ungreased 9-in. tart pan with removable bottom.
Pour filling into crust. Bake at 350° for 25-30 minutes or until center is almost set. Cool on a wire rack. Just before serving, sprinkle with confectioners’ sugar. Yield: 10-12 servings.
Originally published as Shortbread Lemon Tart in Taste of Home’s Holiday & Celebrations Cookbook Annual 2005, p88
The Most Expensive Billionaire Homes In The World

Ras-el-hanout baked chicken

Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 4
Replace potatoes with root vegetables to reduce the carbohydrates in a chicken traybake and add plenty of spice to turn up the flavour.

Each serving provides 361 kcal, 44g protein, 30g carbohydrate (of which 14g sugars), 5.5g fat (of which 1g saturates), 7g fibre and 0.5g salt.
By Becca Spry
From Food: Truth or Scare
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Ingredients
400g/14oz sweet potatoes, peeled and cut into 2cm/1in cubes
400g/14oz carrots, cut into 2cm/1in cubes
1 tbsp olive oil
1 large red onion, cut into 8 wedges
3 garlic cloves
4 chicken breast fillets (about 170g/6oz each)
1 lemon, quartered
2 tsp ras-el-hanout spice mix
handful fresh thyme sprigs
handful fresh coriander, finely chopped
salt and freshly ground black pepper
4 tbsp low-fat natural yoghurt, to serve
Recipe tips
Method
Preheat the oven to 200C/180C Fan/Gas 6. Put the sweet potatoes and carrots in a roasting tray, drizzle over the oil and season well with salt and pepper. Roast for 10 minutes.
Add the red onion and garlic and toss well. Roast for another 20 minutes.
Put the chicken breasts and lemon quarters in the roasting tray in a single layer. Sprinkle everything with the ras-el-hanout and thyme. Roast for a further 15-20 minutes, or until the chicken is cooked through. Stir through the coriander.
To serve, divide between four plates, each with a slice of roast lemon for squeezing over and a tablespoon of yoghurt.
Recipe Tips
To find out more about type 2 diabetes and get information on how to reduce your risk of this mostly preventable disease, read our iWonder guide.

Lighter lemony pasta and spinach bake

Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 4
Dietary

Vegetarian
Put together healthy veg with a yummy mustard and cheese sauce and you’ve got a great pasta bake.

Each serving provides 459 kcal, 24g protein, 63g carbohydrate (of which 6.5g sugars), 11g fat (of which 5.5g saturates), 6g fibre and 0.6g salt.
By Becca Spry
From Food: Truth or Scare
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Ingredients
300g/10½oz dried macaroni
200g/7oz broccoli, cut into small florets
100g/3½oz baby spinach, any thicker stems removed
2 tsp olive oil
2 spring onions, outer leaves removed, thinly sliced
1 garlic clove, thinly sliced
1 tbsp plain flour
300ml/10fl oz skimmed milk
2 bay leaves
1 tsp wholegrain mustard
1 unwaxed lemon, finely grated zest only
100g/3½oz Parmesan (or vegetarian alternative), finely grated
salt and freshly ground black pepper
mixed salad leaves dressed with a squeeze of lemon juice and 1 tsp olive oil, to serve
Recipe tips
Method
Preheat the oven to 200C/180C Fan/Gas 6
Cook the macaroni in boiling water for 6 minutes. Add the broccoli and cook for another 2 minutes. Turn off the heat, add the spinach and leave to stand with the lid on for 2 minutes. Drain well and set aside
Heat the oil in a heavy-based frying pan. Fry the spring onions for 2 minutes. Add the garlic and fry for another 2 minutes. Add the flour and cook, stirring all the time, for 1-2 minutes. Slowly pour in the milk, add the bay leaves and season with salt and pepper. Continue simmering for 2-3 minutes, until thickened. Remove the bay leaves.
Stir in the mustard, lemon zest and three quarters of the Parmesan, then season well.
Tip the pasta and broccoli into a shallow baking dish. Pour over the sauce and mix well. Sprinkle over the remaining cheese and bake for 15-20 minutes.
Serve with the dressed salad leaves.
Recipe Tips
To find out more about type 2 diabetes and get information on how to reduce your risk of this mostly preventable disease, read our iWonder guide.

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