Lemon Curd Tart with Shortbread Crust

This mouth puckering lemon curd tart is incredibly easy to make. Both the crust and the filling call for very few ingredients, and unlike most lemon curd fillings, you do not need to cook it first. Just blend the filling and pour it straight into the unbaked crust to set up in the oven.

📝 Ingredients

• Note: This recipe works for a 9" (23 cm) Round tart pan or a 14 x 4" (35 x 10 cm) Rectangular tart pan. If you would like to use an 11" (28 cm) round tart pan, then you will want to double the recipe.
• 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
• fresh berries if desired

👨‍🍳 Instructions

1. 1At least 45 minutes before starting the recipe,...: At least 45 minutes before starting the recipe, take the butter for your crust and the eggs for your filling out of the refrigerator to come to room temperature.
2. 2Set the oven rack to the center position...: Set the oven rack to the center position and preheat to 325 F (160 C).
3. 3Zest and juice your lemons. Measure out the...: Zest and juice your lemons. Measure out the rest of your ingredients. Melt the butter for your filling and set aside to cool slightly.
4. 4In a large mixing bowl with a hand...: In a large mixing bowl with a hand mixer, or in the bowl of your stand mixer, combine the butter and the granulated sugar for the crust. Cream together on medium speed until light and fluffy, about two minutes. Scrape down the bowl.
5. 5Add the salt and the flour and mix...: Add the salt and the flour and mix until just incorporated.
6. 6Spray your tart pan with non-stick spray. Spread...: Spray your tart pan with non-stick spray. Spread the crust mixture evenly in your tart pan and up the sides. Set on a sheet pan and set aside.
7. 7Combine all of the ingredients for your filling...: Combine all of the ingredients for your filling except the butter in a blender or a food processor. Alternatively, you can combine all of the ingredients in a bowl and use an immersion blender. Blend for about 30 seconds until smooth. Stir in the melted butter, make sure it is not really hot.
8. 8Pour the filling mixture into the raw shell....: Pour the filling mixture into the raw shell. You will likely have some bubbles on top. This will be covered up with powdered sugar when you serve it. However, if you really want to get rid of them and you have a culinary torch, you can quickly run it over the top and it will blow the air bubbles out.
9. 9Transfer the filled tart on the sheet pan...: Transfer the filled tart on the sheet pan into the preheated oven and bake at 325 F (160 C) for 22-25 minutes, until the center barely jiggles.
10. 10Transfer the tart in the pan onto a...: Transfer the tart in the pan onto a cooling rack to cool completely, at least 2 hours. Once the tart is cooled, you can use a a butter knife to gently release it from the sides of the pan. The tart can be served at room temperature, or you can choose to chill it before serving. I personally prefer it chilled.
11. 11Right before serving, sprinkle powdered sugar over the...: Right before serving, sprinkle powdered sugar over the top of the tart and add fresh berries if desired.
12. 12Store leftover lemon tart in an airtight container...: Store leftover lemon tart in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.