Lemon Tarts

More lemon! I know, I can't get enough. I've made some lemon bars before and this one was ok, but I think it could have been better. It just wasn't lemony enough for me (imagine that). 

• 1 cup, plus 3 Tbsp flour, divided
• 1/2 cup butter
• 1/2 tsp salt
• 1/4 cup powdered sugar, plus additional for dusting
• 2 eggs, well beaten
• 1 cup sugar
• 1 tsp baking powder
• 4 Tbsp lemon juice

Preheat oven to 350 degrees. Mix 1 cup flour, the butter, salt, and powdered sugar together until of a mealy consistency. Press into a 9-inch square pan and bake 20 minutes.

Mix eggs, sugar, baking powder, lemon juice, and remaining flour together thoroughly and pour over hot crust. Bake an additional 25 minutes. Cut into small squares (dip the knife into cold water intermittently). Sprinkle with additional powdered sugar. 

NOTES: We have kitchen tools for a reason. I made the crust in the food processor. So much less work than mixing by hand. I also used an 8x8 pan since I don't have a 9x9 and it worked fine. 

This definitely needed more lemon to be called a lemon tart. At least another tablespoon would do. The original recipe called for 3 Tbsp; I updated the instructions to 4. 

A tip that I may have told you before: when cutting things, especially brownies, it can often be best to use a plastic knife. For some reason the dessert doesn't stick as much to the plastic knife as it does to a metal one. I used this trick for these as well and it helped. 

Serves 12

Prep Time:10 minutes
Total Time:1 hour

Recipe from Bayou Cuisine by St. Stephen's Episcopal Church