The tart can be served at room temperature, or you can choose to chill it before serving. Once the tart is cooled, you can use a a butter knife to gently release it from the sides of the pan.

Transfer the tart in the pan onto a cooling rack to cool completely, at least 2 hours.

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.

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. This will be covered up with powdered sugar when you serve it. You will likely have some bubbles on top.

Pour the filling mixture into the raw shell.

Stir in the melted butter, make sure it is not really hot. Alternatively, you can combine all of the ingredients in a bowl and use an immersion blender.

Combine all of the ingredients for your filling except the butter in a blender or a food processor.

Spread the crust mixture evenly in your tart pan and up the sides.

Spray your tart pan with non-stick spray.

Add the salt and the flour and mix until just incorporated.

Cream together on medium speed until light and fluffy, about two minutes.

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.

Melt the butter for your filling and set aside to cool slightly. Measure out the rest of your ingredients.

Set the oven rack to the center position and preheat to 325 F (160 C).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.Note: If you scroll past the recipe card there are more details, a video tutorial, notes, and step-by-step images to walk you through the process. If it will not hold together when you squeeze it, then add a tablespoon of milk or water to help it along. The mixture will likely look fairly crumbly, but as long as you can squeeze it together and it holds, you are good to go.Mix together on low speed and then gradually increase to medium speed. Once the butter and sugar are nice and fluffy, add in a large pinch of salt and your flour.You want the butter to be at room temperature so that it can get light and fluffy when you cream it. Cream the butter and sugar together until light and fluffy.The shortbread crust is incredibly simple to make and requires only 4 ingredients: butter, sugar, salt, and flour. Allowing the curd to cook in the oven, rather than on the stove top, will ensure that the filling is extremely silky smooth. I believe lemon desserts should make your mouth pucker!įor this recipe, I used my shortbread crust as the base and a modified version of lemon curd. The lemon flavor is prominent and packs a punch.

Allowing the filling to cook in the oven ensures an incredibly silky smooth final texture.Blend and pour straight into the raw crust to set in the oven. The filling does not need to be cooked before going into the crust, like most lemon tarts.The crust is a shortbread dough which requires no rolling.If you prefer a bit less lemon flavor, you can cut back on the zest in the recipe. This recipe doesn’t disappoint in that department. In my opinion, if you care going to make a lemon dessert, it needs to truly make your mouth pucker. I love fresh and tart flavors after a heavy meal. Lemon desserts are hands down my favorite.

Components Used: Shortbread Crust and Lemon Curd (modified version).

Lemon curd tart