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Shortbread Lemon Tart Recipe

3/26/2020

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Beautifully lemony, I found this recipe here. Even better, it achieves the easy-peasy rating because you literally throw all the ingredients into a blender and a food processor and you're done! Per usual, I've adjusted the sugar levels a bit - not only do I usually apportion only 1 cup of sugar for something cake-sized these days, but I felt it really lets the brightness of the lemon shine through. 
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Lemon Filling:
  • 4 large eggs
  • 1/3 cup fresh lemon juice
  • 1 cup granulated sugar
  • 1 tablespoon lemon zest
  • 1 tablespoon orange zest
  • 1/3 cup butter, melted
  • powdered sugar, for topping
Shortbread Crust:
  • 2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 3/4 cup cold butter, cut into cubes
  1. Preheat the oven to 350ºF.
  2. In a blender, combine the eggs, lemon juice, granulated sugar, lemon zest and orange zest.  Process on high until smooth.  Add the butter, replace the cover, and blend again on high until smooth.  Set aside.
  3. In a food processor, combine the flour and powdered sugar.  Pulse a few times to combine.  Add the butter and continue to pulse until the mixture looks sandy and the butter is fully incorporated into the flour and sugar.
  4. Place an 11-inch tart pan on a baking sheet.  Pour the crust mixture into the pan.  Press the mixture firmly and evenly into the bottom and up the sides of the pan. (You can use the bottom of a cup to help press the crust more evenly on the bottom of the pan.)
  5. Pour the filing into the crust, then transfer the tart into the oven.  Bake until the center is almost set, 30-35 minutes. 
  6. Cool the tart completely.  When ready to serve, sprinkle powdered sugar over the top and cut into slices.
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Lemon Ricotta Cake

3/26/2020

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Originally from this page, this is a remarkable cake where it's neutral enough to go with just about any flavor (both sweet OR savory, to my surprise!) while still having enough character to be consumed on its own. One of my friends dumped gravy and cheese dip all over it and said it was just as good as with the macerated strawberries! I personally liked it just by itself or with a bit of strawberries, and another friend simply consumed it with some of the homemade whipped cream. Along with its simple, no-fuss recipe, this makes a fantastic staple to come back to over and over again.
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Ingredients
  • 1_1/3 cups (188g) all-purpose flour (scoop and level to measure)
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (113g) unsalted butter, softened
  • 2_1/2 Tbsp lemon zest
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1_1/2 cups (356g) whole milk ricotta cheese
Topping
  • 1 lb. fresh strawberries, diced or sliced
  • 3_1/2 Tbsp (42g) granulated sugar, divided
  • 1 cup (235ml) heavy cream
​For the cake:
  1. Preheat oven to 350 degrees. Butter a 9-inch springform pan, line bottom with a round of parchment paper and butter parchment.
  2. In a medium mixing bowl whisk together flour, baking powder and salt, set aside.
  3. In the bowl of an electric stand mixer fitted with the paddle attachment cream together sugar, butter and lemon zest until pale and fluffy.
  4. Mix in eggs one at a time (mixture will appear lumpy), blend in vanilla.
  5. Add in half of the flour mixture and mix just until combined, add ricotta and mix just until combined. 
  6. Add in last half of the flour mixture and mix just until combined. Gently fold batter to ensure ingredients are evenly incorporated. 
  7. Pour batter into prepared springform pan and spread into an even layer. Bake in preheated oven until cake is set (a toothpick can come out moist but no batter), about 45 - 50 minutes.
  8. Let cake cool 10 minutes then run a knife around edge to loosen any edges that may have stuck slightly, remove springform ring and continue to let cool.
  9. Once cool, slice and serve with macerated strawberries and whipped cream.
For the strawberries and whipped topping:
  1. In a medium mixing bowl toss strawberries with 2 Tbsp of the sugar. Cover and let rest in refrigerator while cake is baking and cooling.
  2. In a separate medium mixing bowl using an electric hand mixer whip heavy cream until soft peaks form. 
  3. Add 1_1/2 Tbsp sugar and whip until stiff peaks form. Store in refrigerator until ready to serve.
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    Picture

    Sweet Enough

    Part of the reason I started baking was because I like my goodies to be less obviously sweet - I want to taste the flavor, not just the sugar. So most of these recipes will have the sugar dialed down.

    This site also acts as my mobile recipe box, so instructions are often pared down to a minimum - very few frills but for some hints and suggestions!

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