Lemon Tart

Hot Shortbread Base: 6 ounces chilled butter, cubed
                     2 cups all-purpose flour
                     1/2 teaspoon salt
                     1/2 cup brown sugar

Lemon Filling: 3/4 cup lemon juice
               4 eggs
               1 1/2 cups sugar
               1/3 cup all-purpose flour

Shortbread base: combine flour, brown sugar, and salt. Work the butter into the dry ingredients with fingers until it resembles a coarse meal. Sprinkle meal into a sprayed false-bottom tart pan and press to make an even crust. Bake in a 350 degree oven until golden.

Lemon filling: while crust is baking, whisk together all filling ingredients until well combined. Pour filling into the hot crust once you pull it out of the oven. Bake tart in a 350 degree oven for 15-20 minutes or until just set. Center should be firm and jiggly.