"This classic French lemon tart has a smooth lemon curd filling that tops a delicious shortbread pastry crust. The two together are a perfect match. Prepare this in any kind of tart pan or put them in a standard baking pan and turn them into fancy lemon bars – both will be a successful hit!"
Lemon Tart
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Serves or Makes: 8
Recipe Card
ingredients
Shortbread Crust
- 1/2 cup unsalted butter
- 1/2 cup almond flour (can sub with all purpose flour)
- 1 cup all purpose flour
- 1/4 cup heavy cream
- 4 large eggs
- 4 tablespoons unsalted butter
Method
Shortbread Crust
Step 1
Preheat oven to 350° F.
Step 2
In a food processor (or by hand) combine all dry ingredients together until fully blended together.
Step 3
Add softened butter in small chunks and blend in 3-5 second pulses for a total of about 20-30 seconds, just until the dry ingredients combine with the butter and it forms into a dough. (If doing by hand, I suggest using a fork to break up the butter with the dry ingredients, then kneading together until it comes together as a dough, similar to pie dough.)
Step 4
Press the dough into a tart pan evenly, dipping your fingers in flour to help press it into the pan if it still feels slightly sticky. You can also wrap the dough in plastic wrap and refrigerate for up to 3 days or freeze it for a month if you want to spread out the process.
Step 5
Put the prepared tart pan in the refrigerator and let it chill for at least 30 minutes. This will help prevent it from shrinking in the oven. Line the bottom of the tart with a piece of aluminum foil or parchment paper and add dry beans or pie weights.
Step 6
Bake for 15-20 minutes until the edges start to get lightly golden brown.
Step 7
Remove from oven and set aside to cool. Once cool, if you're not filling the tart soon, wrap it in plastic wrap to keep it fresh. This will stay perfectly fresh at room temperature if prepared a day in advance.
ingredients
Lemon Curd Filling
- 1 tablespoon lemon zest
- 2/3 cup lemon juice
- 3/4 cup granulated sugar
- 1/4 cup heavy cream
- 4 large eggs
- 4 tablespoons unsalted butter, softened
Lemon Curd
Step 1
Preheat oven to 350° F.
Step 2
Add lemon zest, lemon juice, sugar, heavy cream, and eggs to a sauce pan over medium heat. Whisk constantly until the mixture begins to thicken (usually about 8-10 minutes). If you stop whisking, your eggs may begin to curdle.
Step 3
A good test to ensure it's thick enough is if you can dip the back of a spoon in the curd and it will hold without running off. When it's thickened, remove from heat, and add softened butter in pieces, whisking until it's all melted and incorporated into the curd.
Step 4
Pour the curd through a fine mesh strainer into a bowl, using a spatula or spoon to assist the curd in getting through. This step is to help remove any remaining zest or potential small curdled pieces. Then pour the strained curd into your baked crust.
Step 5
Bake for an additional 8-10 minutes until it's mostly set, with a slight jiggle in the center.
Step 6
Let it cool before serving. I prefer to let mine chill in the refrigerator for at least 2 hours. Just before serving, dust with powdered sugar if desired. Another optional addition is to serve with sliced fruit and/or whipped cream.
Step 7
Keep leftovers wrapped with plastic wrap in the fridge. Stays fresh for up to 3 days.