Shortbread Lemon Tart

• 3 large eggs
• 1-1/4 cups sugar
• 1/4 cup lemon juice
• 1 tablespoon grated orange zest
• 1/4 cup butter, melted
• 1 cup all-purpose flour
• 1/3 cup confectioners' sugar
• 1/2 cup ground almonds
• 1 teaspoon grated lemon zest
• 1 teaspoon grated orange zest
• 1/2 cup cold butter, cubed
• Fresh raspberries, optional

1. Let eggs stand at room temperature for 30 minutes.
2. Preheat oven to 350u0b0. Whisk together eggs, sugar, lemon juice and orange zest. Whisk in butter until smooth. Set aside.
3. For crust, pulse first six ingredients in a food processor until mixture forms a ball. Press pastry onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom.
4. Pour lemon mixture into crust. Bake until center is almost set, 25-30 minutes. Cool on a wire rack. Just before serving, sprinkle with confectioners' sugar and, if desired, fresh raspberries.

eggs, sugar, lemon juice, orange zest, butter, flour, sugar, ground almonds, lemon zest, orange zest, cold butter, fresh raspberries

Taken from www.tasteofhome.com/recipes/shortbread-lemon-tart/ (may not work)