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Lemon & Honey Shortbread Tarts

Jodi Taffel’s Lemon & Honey Shortbread Tarts entry in the Sue Bee® honey Sweet Eats Recipe Contest!


Ingredients

For Tart Shells

  • 1 cup All Purpose Flour
  • 1/3 cup powdered sugar
  • ¼ tsp salt Zest of 1 lemon
  • 1/3 cup lemon olive oil + more for greasing the pan

For Lemon Curd

  • 6 egg yolks
  • ½ cup Sue Bee® Honey
  • ? cup fresh lemon juice Zest of 1 lemon
  • ½ cup unsalted butter, cut into pieces

For Ginger Paste

  • ¼ cup fresh ginger, grated
  • 1 tablespoon SueBee Honey

For Candied Lemon Peel

  • ½ cup water
  • ½ cup sugar Zest of 1 lemon

Directions

For Tart Shells

  • Preheat oven to 325 degrees .
  • In a medium-sized mixing bowl, whisk together the flour, powdered sugar, salt and lemon zest.
  • Pour in the olive oil and stir until all of the dry mixture is incorporated.
  • With a pastry brush, grease your mini muffin pan with a little lemon olive oil.
  • Roll out the dough to about ¼" thick and cut into 1-inch squares (or circles if you only have a round mini muffin pan).
  • Press the dough into the muffin pan and prick the bottoms a few times with the tines of a fork.
  • Cook 30-40 minutes, or until tart shells are firm, but not browned.
  • Set aside until ready to assemble tarts.

For Lemon Curd

  • Whisk the egg yolks, Sue Bee® honey, lemon juice, and ½ the lemon zest together in a heatproof glass bowl.
  • Place the bowl on top of a pot of simmering water and add the butter a little at a time, stirring frequently.
  • Continue to cook over the simmering water for an additional 10 minutes, stirring frequently, or until it coats the back of the spoon.
  • Remove from heat and strain to remove any curdled egg bits. Put in the fridge to cool.

For Ginger Paste

  • Mix the grated ginger and honey until combined. Set Aside.

For Candied Lemon Peel

  • Add the remaining lemon zest, water and sugar to a saucepan and cook over medium heat and bring to a boil.
  • Remove zest, toss in additional sugar and let dry until ready to use.
  • Place about 1/8 teaspoon ginger mixture in each tart shell. Fill with lemon curd and top with a piece of candied lemon peel.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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