This is my favorite time of the year. All the cold dark days of winter have passed, and we are blessed with the long days of summertime. Remember that bright thing in the sky? It actually releases heat! There is nothing better than feeling the warmth of the sun on your skin.  The sun also provides lots of vitamin D, just be sure to wear sunscreen!

Summer is also the season when nature is at its best. You get to take in all of the beauty of living things. The grass is green, and the flowers reach to the sky and fill our eyes with every vibrant color you can imagine. The butterflies fly to and fro, and the bumble bees blunder flower to flower in search of nectar for their honey. We get to go to the beach and have delicious barbecues, feeling the warm sand between our toes and the cool ocean before coming home to a lovely outdoor meal.

How lovely it is to dine outside.  I am dreaming about frozen drinks, like a margarita or piña colada. These drinks are too heavy any other time of the year, but when the sun’s out, you just have to have one. 

On the other hand, we usually lighten up our diets this time of year. Salads, fruits, and vegetables make their way back to our tables. But let’s be real here…we have to sneak in a dessert once in a while.

This recipe is a perfect choice, should you wish to indulge. It is not exactly a light dessert, but it is the perfect combination of sweet and tart. The lemon juice and orange juice are lip puckering good. The two kinds of zests in the crust adds a savory touch, and is the perfect home for this luscious treat. Your home will brighten up with the smell of this bake. It is so easy to make, so there is no good reason not to.

This recipe is courtesy of A Taste of Home and will serve 6 to 8 people who will love this sunny dessert to go with the sunny days.

Ingredients for 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

CRUST:

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
Additional confectioner’s sugar
Fresh raspberries, optional

Let eggs stand at room temperature for 30 minutes.

Preheat oven to 350°.

Whisk together eggs, sugar, lemon juice and orange zest.

Whisk in butter until smooth. Set aside.

For crust, pulse first 6 ingredients in a food processor until mixture forms a ball.

Press dough onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom.

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.

It’s that simple!