Lemon Curd Shortbread Tart

Why You’ll Love This Recipe

This tart offers a harmonious balance between the rich, crumbly shortbread crust and the smooth, citrusy lemon curd. The crust is made by pressing dough into a tart pan, eliminating the need for rolling pins or special equipment. The lemon curd is prepared on the stovetop, creating a velvety filling that complements the crust perfectly. The tart is finished with a light dusting of powdered sugar, adding a touch of elegance.

Ingredients

For the crust:

• 1 cup (2 sticks) unsalted butter, softened

• ½ cup granulated sugar

• 2 cups all-purpose flour

• ¼ teaspoon salt

For the lemon curd filling:

• 1 cup granulated sugar

• ½ cup fresh lemon juice (about 4 lemons)

• 1 tablespoon lemon zest

• 4 large eggs

• ½ cup (1 stick) unsalted butter, cubed

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the flour and salt, mixing until the dough comes together. Press the dough evenly into the bottom and up the sides of a tart pan. Use a fork to prick the bottom of the crust. Bake for 20-25 minutes, or until lightly golden. Remove from the oven and let cool completely.

2. Make the lemon curd: In a medium saucepan, combine the sugar, lemon juice, and lemon zest. Place the saucepan over medium heat and stir until the sugar has dissolved. In a separate bowl, whisk the eggs until well beaten. Slowly add the eggs to the lemon mixture, whisking constantly to prevent curdling. Continue to cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 8-10 minutes. Remove from heat and stir in the cubed butter until melted and smooth.

3. Assemble the tart: Pour the lemon curd into the cooled crust, spreading it evenly. Refrigerate the tart for at least 2 hours, or until the curd is set. Before serving, dust the top with powdered sugar.

Servings and Timing

• Servings: 8-10

• Preparation time: 30 minutes

• Cooking time: 20-25 minutes (for the crust) + 8-10 minutes (for the curd)

• Chilling time: At least 2 hours

Variations

• Mini Tarts: Divide the dough into individual tart pans and bake accordingly for single-serving treats.

• Berry Topping: After the tart has set, top with fresh berries like raspberries or blueberries for added flavor and color.

• Meringue Topping: For a classic lemon meringue twist, top the chilled tart with a layer of meringue and bake until golden.

Storage/Reheating

• Storage: Keep the tart refrigerated in an airtight container for up to 3 days.

• Freezing: The baked crust can be frozen for up to 1 month. However, it's best to prepare the lemon curd fresh and assemble the tart just before serving for optimal texture and flavor.

FAQs

How do I prevent the lemon curd from curdling?

To prevent curdling, always whisk the egg mixture constantly when adding it to the hot lemon mixture. Cook over medium heat and remove from heat as soon as it thickens to avoid overheating.

Can I use bottled lemon juice?

Freshly squeezed lemon juice is recommended for the best flavor, but bottled lemon juice can be used in a pinch.

How can I tell when the lemon curd is done?

The curd is ready when it thickens and coats the back of a spoon. You can also run your finger through the curd on the spoon; if it leaves a clear trail, it's done.

Is it necessary to use a tart pan?

A tart pan is ideal for this recipe as it allows for easy removal and gives the tart its characteristic shape. If you don't have one, a pie dish can be used, but the presentation may differ.

Can I make the tart ahead of time?

Yes, the tart can be made a day in advance. Store it in the refrigerator until ready to serve.

Can I use a different citrus for the curd?

Yes, you can substitute lemon juice with lime, orange, or grapefruit juice for a different flavor profile.

How do I prevent the crust from becoming soggy?

Ensure the crust is baked until golden and fully cooled before adding the lemon curd. This helps create a barrier that prevents sogginess.

Can I freeze the lemon curd?

Yes, lemon curd can be frozen for up to 1 month. Thaw it in the refrigerator overnight before using.

Can I use margarine instead of butter?

Butter is preferred for its flavor and texture, but margarine can be used as a substitute if necessary.

Can I add a meringue topping?

Yes, for a lemon meringue tart, top the chilled lemon curd with meringue and bake until golden.

Conclusion

The Lemon Curd Shortbread Tart is a delightful dessert that combines the rich flavor of shortbread with the tangy brightness of lemon curd. Its simple preparation and elegant presentation make it an excellent choice for various occasions. Whether you stick to the classic recipe or explore the variations, this tart is sure to impress and satisfy your sweet cravings.