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Lemon Curd Shortbread Tart

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A delightful dessert featuring a buttery shortbread crust filled with smooth, tangy lemon curd, perfect for spring gatherings and afternoon teas.

Ingredients

For the crust:

1 cup (2 sticks) unsalted butter, softened

1/2 cup granulated sugar

2 cups all-purpose flour

1/4 teaspoon salt

For the lemon curd filling:

1 cup granulated sugar

1/2 cup fresh lemon juice (about 4 lemons)

1 tablespoon lemon zest

4 large eggs

1/2 cup (1 stick) unsalted butter, cubed

Instructions

  1. Preheat oven to 350°F (175°C). In a medium bowl, cream softened butter and granulated sugar until light and fluffy.
  2. Add flour and salt, mixing until dough forms. Press dough evenly into bottom and up sides of a tart pan. Prick bottom with a fork.
  3. Bake crust for 20-25 minutes until lightly golden. Remove and cool completely.
  4. In a medium saucepan, combine sugar, lemon juice, and lemon zest. Heat over medium, stirring until sugar dissolves.
  5. Whisk eggs in a separate bowl. Slowly add eggs to lemon mixture, whisking constantly to avoid curdling.
  6. Cook over medium heat, stirring constantly, until thickened and coating the back of a spoon (8-10 minutes).
  7. Remove from heat and stir in cubed butter until melted and smooth.
  8. Pour lemon curd into cooled crust, spreading evenly. Refrigerate at least 2 hours until set.
  9. Before serving, dust top with powdered sugar.

Notes

  • Use fresh lemon juice for best flavor, but bottled lemon juice can be a substitute.
  • Prevent curdling by whisking eggs constantly and cooking over medium heat.
  • A tart pan is recommended for easy removal and presentation; a pie dish can be used if unavailable.
  • Store tart refrigerated in an airtight container for up to 3 days.
  • The baked crust can be frozen for up to 1 month; prepare lemon curd fresh before assembling.
  • Variations include mini tarts, berry topping, or meringue topping for a lemon meringue tart.

Nutrition

Find it online: http://recipesbyjanet.com/lemon-curd-shortbread-tart/