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Lemon-Honey Tart with Salted Shortbread Crust

Alison Roman
  • minutes
  • Serves 8 to 10

INGREDIENTS

1 tbsp

Lemon, zest

1

Meyer lemon

2

Egg yolks, large

3

Eggs, large

3 tbsp

Honey

2/3 cup

Lemon juice, fresh

2 2/3 tbsp

Cornstarch

2 cups

Flour

1 1/2 tsp

Kosher salt

2/3 cup

Powdered sugar

1 cup

Sugar

1

Vegetable oil spray, Nonstick

3/4 cup

Butter, unsalted

A 9-inch-diameter springform pan