Lemon Tart with Shortbread Crust

Sitting beside a rain-streaked window, wrapped in a soft wool sweater with my fingers curled around a steaming mug of spicy homemade chai – I think I have embraced the fact that Fall is really happening. That being said, I still plan to extract every ounce of summer out of the remaining days, savoring the last of the sunny afternoons, sweet corn and juicy nectarines.

With the first chill in the air, I feel eternally compelled to turn on my oven and bake. In my opinion, a bright lemon tart is the perfect segue from summer to autumn. It’s like sunshine enclosed in a buttery crust – perfect with a hot cup of tea on a rainy afternoon.

This recipe is dangerously easy – make it once and the urge might reoccur more regularly that you like. The whole thing can be made with a few whirs of the food processor. The shortbread crust first, then while it is pre-baking, whip up the simple lemon custard filling. No pre-cooking the custard on the stove – simply pour it onto the hot crust and put the whole thing back in the oven until set.

To extract the maximum amount of juice from a lemon, pop it in the microwave for about 20 seconds, then roll it back and forth on the counter a few times, until you feel the insides soften up. If you don’t have a fancypants lemon juicer, slice the lemon in half, then squeeze it in your fist with the cut side up so that the juice runs down between your fingers but the seeds stay inside the lemon.

Once the tart has cooled completely, give it a good dusting of icing sugar for a lovely finish. Tangy and sweet, in a rich shortbread base, it is truly irresistible. Easy and delicious, it is perfect for a casual dessert anytime.