Imagine a dessert that perfectly balances tangy brightness with buttery richness - a slice of heaven that will transport your taste buds to a sunny British countryside. This Lemon Curd Shortbread Tart is not just a dessert; it's a culinary masterpiece that combines the crumbly, melt-in-your-mouth texture of classic shortbread with the vibrant, zesty punch of homemade lemon curd. Whether you're a baking enthusiast or a dessert lover looking to impress, this recipe promises to be your next showstopping treat that will have everyone begging for seconds!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: British
Serves: 8 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1 cup lemon curd
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch tart pan with a removable bottom by lightly greasing it with butter or cooking spray.
- In a medium mixing bowl, combine the all-purpose flour, softened unsalted butter, powdered sugar, and salt. Mix and knead until the ingredients form a smooth, cohesive shortbread dough.
- Press the shortbread dough evenly into the prepared tart pan, making sure to create an even layer across the bottom and up the sides of the pan. Use your fingers or the back of a spoon to smooth the surface.
- Place the tart pan with the shortbread crust into the preheated oven and bake for 15-18 minutes, or until the edges are lightly golden brown and the crust looks set.
- Remove the tart crust from the oven and allow it to cool completely at room temperature for about 15-20 minutes. The crust will firm up as it cools.
- Once the crust is cooled, carefully spread the lemon curd evenly across the surface of the shortbread crust, ensuring a smooth and consistent layer.
- Refrigerate the tart for at least 1 hour to allow the lemon curd to set and the flavors to meld together.
- Before serving, dust the top of the tart with additional powdered sugar using a fine-mesh sieve for an elegant finish.
- Slice the tart into 8 equal wedges and serve chilled. The tart can be stored in the refrigerator for up to 3 days.
Tips
- Temperature Matters: Ensure your butter is softened but not melted for the perfect shortbread texture. Room temperature butter helps create a smooth, cohesive dough.
- Crust Perfection: When pressing the shortbread dough into the tart pan, use the back of a spoon or your fingers to create an even, compact layer. This ensures a uniform baking and a professional-looking result.
- Cooling is Crucial: Allow the shortbread crust to cool completely before adding lemon curd. This prevents the curd from melting and helps maintain distinct layers.
- Lemon Curd Tip: For the best flavor, use fresh lemon juice and zest if possible. Homemade lemon curd will elevate the tart's taste, but store-bought works well too.
- Chilling Time: Don't rush the refrigeration step. Letting the tart chill for at least an hour helps the flavors meld and the texture set perfectly.
- Serving Suggestion: Dust with powdered sugar just before serving for a beautiful, professional finish. Use a fine-mesh sieve for an even, light coating.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 2g
Fat: 14g
Saturated Fat: 9g
Cholesterol: 40mg
