Almost every citrusy post I have on my blog is dedicated to my mom. She is obsessed with orange, lemon, bergamot, etc. So in honor of Mother’s Day, here’s another one!
As a Walkers Official Blogger Ambassador, Walkers Shortbread sent me an awesome assortment of treats my way to make a spring/Mother’s Day themed post. Walkers Rapsberry Thins was in the mix, my mom also loves raspberries, so I decided to use the rapsberry thins to make a shortbread crust for a lemon tart. To make it even more citrusy, I topped the tart with candied orange peel.
Ingredients:
Candied Orange Peel:
- 2 oranges
- Water
- 1/2 cup sugar
Crust:
- 1/2 cup finely ground Walkers raspberry shortbread thins cookies (about 6 cookies)
- 1/4 cup granulated sugar
- 1/2 cup flour
- 1/2 cup salted butter (cold cut into small chunks)
Lemon filling:
- 3 meyer lemons
- 1 1/2 cups sugar
- 1/4 pound unsalted butter, room temperature
- 4 egg yolks
- 1/2 cup meyer lemon juice (about 3 lemons)
- 1/8 teaspoon kosher salt
The candied oranges should be made a day ahead of time. To make, cut off the top and bottoms of two oranges.
Cut into, but not through, (this is known as “scoring”) the peel on two sides of the orange.
Peel the skin off of the orange and reserve the orange for another use (fresh orange juice for mom perhaps?).
Cut the orange peel into thin strips.
Add the orange strips to a large saute pan.
Add the water until the strips are covered. Bring to a boil.
Drain the water, reserving the peels. Add the peels back to the pan, cover with water, and bring to a boil again. Drain the water again, reserving the peels.
Add 1/2 cup sugar and 1 cup water to the saute pan and bring to a simmer.
Add the peels and cook for 45 minutes, being sure not to stir. Drain the syrup from the peels (you have an orange sugar water, save this for a yummy drink!) and add the orange peels to a tray lined with wax paper. Allow to dry overnight.
To make the crust, you’ll need a 9 inch tart pan. Spray the tart pan with cooking spray and set aside. Add 6 raspberry thins to a food processor and process until a fine crumb.
Add the flour and sugar to the food processor and process to combine.
Add the cold butter and pulse until the butter clumps evenly throughout.
Add the mixture to the tart pan and press evenly. I found it easiest to add a layer of plastic wrap and then press on the dough to evenly spread it across the bottom and up the sides of the pan. Pierce the bottom of the crust with a fork, cover, and free for 15 minutes.
While waiting for the pie crust in the freezer, start on the lemon filling. (If you can’t find Meyer lemons, normal lemons will do just fine). Zest your lemons into a small bowl and set aside.
Squeeze the lemons to make 12 cup juice and set that aside as well. Add the sugar and zest to a food processor and pulse to combine. (You can also do this by hand. You just want the zest to be throughout the sugar.)
Add the sugar mixture and the butter to a large bowl and use a mixer to combine.
Add the egg yolks one at a time. (Using an egg separator like OXO‘s is amazing for a recipe like this. Save the egg whites for an egg white omelette!)
Add the lemon juice and salt and mix to combine.
When the pie tart is done in the freezer, preheat your oven to 425 degrees and place the rack in the center of the oven. (I placed mine on the bottom and it caused it to crisp up more than I was looking for). Add the tart pan to a baking sheet and bake for 13-15 minutes. Remove from the oven and let cool.
While the tart crust cools, pour the lemon mixture into a large saute pan over low heat. Stir constantly for 10 minutes, it should thicken up a bit. Be sure not to boil.
Remove from heat and pour into the tart crust.
Allow to cool to room temperature. Dust with powdered sugar.
Top with candied orange peel and fresh raspberries.
I had to try a piece (sorry mom)! The lemon is sweet and tangy and soaks into the raspberry crust. The fresh strawberries brighten up the dessert, and the candied orange pieces add that little extra touch of citrus that would make any citrus lover happy.
What are some of your mom’s favorite flavors?
Lemon Tart with Raspberry Shortbread Crust
Recipe Type: Dessert
Author:
Ingredients
- Candied Orange Peel:
- 2 oranges
- Water
- 1/2 cup sugar
- Crust:
- 1/2 cup finely ground Walkers raspberry shortbread thins cookies (about 6 cookies)
- 1/4 cup granulated sugar
- 1/2 cup flour
- 1/2 cup salted butter (cold cut into small chunks)
- Lemon filling:
- 3 meyer lemons
- 1 1/2 cups sugar
- 1/4 pound unsalted butter, room temperature
- 4 egg yolks
- 1/2 cup meyer lemon juice (about 3 lemons)
- 1/8 teaspoon kosher salt
- Garnish:
- Powdered Sugar
- Fresh Raspberries
Instructions
- The candied oranges should be made a day ahead of time. To make, cut off the top and bottoms of two oranges.
- Cut into, but not through, (this is known as “scoring”) the peel on two sides of the orange.
- Peel the skin off of the orange and reserve the orange for another use.
- Cut the orange peel into thin strips.
- Add the orange strips to a large saute pan.
- Add the water until the strips are covered. Bring to a boil.
- Drain the water, reserving the peels. Add the peels back to the pan, cover with water, and bring to a boil again. Drain the water again, reserving the peels.
- Add 1/2 cup sugar and 1 cup water to the saute pan and bring to a simmer.
- Add the peels and cook for 45 minutes, being sure not to stir. Drain the syrup from the peels and add the orange peels to a tray lined with wax paper. Allow to dry overnight.
- To make the crust, you’ll need a 9 inch tart pan. Spray the tart pan with cooking spray and set aside. Add 6 raspberry thins to a food processor and process until a fine crumb.
- Add the flour and sugar to the food processor and process to combine.
- Add the cold butter and pulse until the butter clumps evenly throughout.
- Add the mixture to the tart pan and press evenly. I found it easiest to add a layer of plastic wrap and then press on the dough to evenly spread it across the bottom and up the sides of the pan. Pierce the bottom of the crust with a fork, cover, and free for 15 minutes.
- While waiting for the pie crust in the freezer, start on the lemon filling. (If you can’t find Meyer lemons, normal lemons will do just fine). Zest your lemons into a small bowl and set aside.
- Squeeze the lemons to make 12 cup juice and set that aside as well. Add the sugar and zest to a food processor and pulse to combine. (You can also do this by hand. You just want the zest to be throughout the sugar.)
- Add the sugar mixture and the butter to a large bowl and use a mixer to combine.
- Add the egg yolks one at a time.
- Add the lemon juice and salt and mix to combine.
- When the pie tart is done in the freezer, preheat your oven to 425 degrees and place the rack in the center of the oven. Add the tart pan to a baking sheet and bake for 13-15 minutes. Remove from the oven and let cool.
- While the tart crust cools, pour the lemon mixture into a large saute pan over low heat. Stir constantly for 10 minutes, it should thicken up a bit. Be sure not to boil.
- Remove from heat and pour into the tart crust.
- Allow to cool to room temperature. Dust with powdered sugar.
- Top with candied orange peel and fresh raspberries.
I’m sending my mom a card and presents….miss her!
Perfect for Mother’s Day, Kaitlin!
Viviane Bauquet Farre- Food and Style recently posted..Nettle soup with buttermilk, Meyer lemon crème fraîche and Sichuan peppers
Thanks! She loved it!