Lemon Curd Tart with Shortbread

why make this recipe

Lemon Curd Tart with Shortbread Crust is a delightful dessert that combines the bright, tangy flavor of lemons with a rich, crumbly shortbread crust. This tart is perfect for any occasion, whether you’re celebrating a special event or simply treating yourself. The smooth lemon filling offers a refreshing taste that can lift your spirits, making it an ideal choice for spring and summer gatherings.

how to make Lemon Curd Tart with Shortbread Crust

To create this delicious tart, follow the simple steps below. Make sure to adjust your timing to allow for the tart to chill properly before serving.

Ingredients:

• 1 stick (112 gr, 1/2 cup, 4 oz) unsalted butter, room temperature
• 1/3 cup (70 gr) granulated sugar
• Large pinch of salt
• 1 cup + 2 tbsp (135 gr) all-purpose flour
• 2 large eggs, room temperature
• 2/3 cup (135 gr) granulated sugar
• 2 tsp lemon zest
• 6 tbsp (85 gr, 3 fl oz, 90 ml) lemon juice (about 2 large or 3 small lemons)
• Large pinch of salt
• 2 tbsp butter, melted and cooled slightly
• Powdered sugar, for dusting
• Fresh berries, if desired

Directions:

1. At least 45 minutes before you start, take the butter for your crust and the eggs for your filling out of the refrigerator to reach room temperature.
2. Set your oven rack to the center position and preheat the oven to 325°F (160°C).
3. Zest and juice your lemons, then measure out the other ingredients.
4. Melt the butter for the filling and set it aside to cool slightly.
5. In a large mixing bowl, combine the butter and granulated sugar for the crust. Cream them together on medium speed until light and fluffy, about two minutes. Scrape down the bowl as needed.
6. Add the salt and flour and mix until just incorporated.
7. Spray your tart pan with non-stick spray. Spread the crust mixture evenly into the tart pan and up the sides. Place the pan on a sheet pan and set it aside.
8. In a blender or food processor, combine all filling ingredients except for the butter. Blend for about 30 seconds until smooth, then stir in the melted butter, making sure it’s not too hot.
9. Pour the filling mixture into the raw crust.
10. Transfer the filled tart (still on the sheet pan) into the preheated oven and bake for 22-25 minutes, until the center barely jiggles.
11. Once baked, transfer the tart (in its pan) to a cooling rack and let it cool completely for at least 2 hours.
12. After cooling, gently release the tart from the sides of the pan.
13. The tart can be enjoyed at room temperature or chilled. Before serving, dust with powdered sugar and add fresh berries if desired.
14. Store leftover lemon tart in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.

how to serve Lemon Curd Tart with Shortbread Crust

Serve the Lemon Curd Tart chilled or at room temperature. To make it more appealing, dust the top with powdered sugar and add fresh berries for a pop of color and flavor. This tart pairs well with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.

how to store Lemon Curd Tart with Shortbread Crust

To store your leftover tart, place it in an airtight container. You can keep it in the refrigerator for up to 4 days. If you want to save it for a longer time, you can freeze it for up to 2 months. Just ensure to wrap it well in plastic wrap or aluminum foil before placing it in the freezer.

tips to make Lemon Curd Tart with Shortbread Crust

• Ensure your butter is at room temperature for easy mixing.
• Don’t skip letting the tart cool completely; this helps firm up the filling for better slicing.
• Use fresh lemons for zest and juice to get the best flavor.
• If you prefer a sweeter tart, adjust the sugar in the filling according to your taste.

variation

You can experiment with flavors by adding a hint of vanilla extract to the filling or substituting lime juice for a different citrus twist. For a more decadent treat, try folding in some finely chopped fresh herbs like mint or basil into the filling before baking.

FAQs

1. Can I use store-bought lemon curd instead of making my own?
Yes, you can use store-bought lemon curd for convenience. Just fill the tart shell with it after baking.

2. What can I use if I don’t have a tart pan?
If you don’t have a tart pan, you can use a regular pie dish. Just adjust the cooking time as needed.

3. Can I make this tart ahead of time?
Absolutely! You can prepare the tart a day or two in advance. Just store it in the refrigerator until ready to serve.

Lemon Curd Tart with Shortbread Crust

A delightful dessert that combines tangy lemon filling with a rich shortbread crust, perfect for spring and summer gatherings.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

For the crust

• 1 stick 1 stick (112 gr, 1/2 cup, 4 oz) unsalted butter, room temperature Ensure butter is at room temperature for easy mixing.
• 1/3 cup 1/3 cup (70 gr) granulated sugar
• 1 pinch Large pinch of salt
• 1 cup 1 cup + 2 tbsp (135 gr) all-purpose flour

For the filling

• 2 large 2 large eggs, room temperature Ensure eggs are at room temperature.
• 2/3 cup 2/3 cup (135 gr) granulated sugar Adjust sugar to taste for a sweeter tart.
• 2 tsp 2 tsp lemon zest Use fresh lemons for best flavor.
• 6 tbsp 6 tbsp (85 gr, 3 fl oz, 90 ml) lemon juice About 2 large or 3 small lemons.
• 1 pinch Large pinch of salt
• 2 tbsp 2 tbsp butter, melted and cooled slightly
• Powdered sugar, for dusting
• Fresh berries, if desired Optional, for garnish.

Method

 

Preparation

1. At least 45 minutes before you start, take the butter for your crust and the eggs for your filling out of the refrigerator to reach room temperature.
2. Set your oven rack to the center position and preheat the oven to 325°F (160°C).
3. Zest and juice your lemons, then measure out the other ingredients.
4. Melt the butter for the filling and set it aside to cool slightly.

Making the Crust

1. In a large mixing bowl, combine the butter and granulated sugar for the crust. Cream them together on medium speed until light and fluffy, about two minutes. Scrape down the bowl as needed.
2. Add the salt and flour and mix until just incorporated.
3. Spray your tart pan with non-stick spray. Spread the crust mixture evenly into the tart pan and up the sides. Place the pan on a sheet pan and set it aside.

Making the Filling

1. In a blender or food processor, combine all filling ingredients except for the butter. Blend for about 30 seconds until smooth, then stir in the melted butter.
2. Pour the filling mixture into the raw crust.

Baking

1. Transfer the filled tart (still on the sheet pan) into the preheated oven and bake for 22-25 minutes, until the center barely jiggles.
2. Once baked, transfer the tart (in its pan) to a cooling rack and let it cool completely for at least 2 hours.

Serving

1. After cooling, gently release the tart from the sides of the pan.
2. Dust with powdered sugar and add fresh berries if desired before serving.

Notes

Store leftover lemon tart in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months. Tips: Ensure your butter is at room temperature for easy mixing. Don't skip letting the tart cool completely; this helps firm up the filling for better slicing.