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