Lemon Tart Using Jar of Lemon Curd
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Indulge in the refreshing zest of this Lemon Tart Using Jar of Lemon Curd Recipe! A delightful dessert that brings the tangy goodness of lemon to a sweet and crisp shortcrust pastry.
Using a jar of lemon curd, this recipe simplifies the process while delivering a gourmet experience that’s perfect for any occasion.
Lemon Tart Using Jar of Lemon Curd
Ingredients
Shortcrust Pastry Crust
- 1 1/2 cups (225g/8 oz.) all purpose flour, scooped & leveled
- 1/2 cup powdered sugar
- 125 g unsalted butter, cubed and chilled
- 1 large egg yolk
- 3 Tbsp chilled water
Lemon Curd Filling
- 2 jars good quality lemon curd (350g/12.4 oz. each jar), 2 cups
- 1 Tbsp powdered sugar, to dust
Instructions
Shortcrust Pastry Crust
- Combine Dry Ingredients: In a high-speed food processor, add flour and powdered sugar. Pulse a couple of times to blend them together.
- Add Butter: Add the chilled cubed butter, pulsing for about 15 seconds until the mixture resembles coarse crumbs.
- Incorporate Egg Yolk: With the processor running, add the egg yolk through the feed chute and pulse until combined, about 5-10 seconds.
- Add Water: Drizzle in water 1 tablespoon at a time, pulsing until the dough comes together.
- Knead and Chill Dough: Transfer the dough to a floured board or countertop. Gently knead and form into a disc. Chill in the fridge for 30 minutes.
- Prepare Pan and Oven: Preheat the oven to 356ºF (180ºC). Grease a 24cm tart pan with a removable base with butter and set aside.
- Roll and Fit Dough: Roll out the dough slightly larger than the tart pan, about 3-4mm in thickness. Transfer and fit into the pan, trimming any excess.
- Prick Base: Lightly prick the base of the dough with a fork, not going all the way through. Line the crust with a sheet of parchment paper and fill with pie weights or uncooked rice or beans.
- Blind Bake: Bake for 15 minutes, then remove weights and paper, and continue baking for an additional 12-14 minutes until lightly golden.
- Cool: Remove from the oven and let cool in the tin for 10 minutes. Then, remove from the tin and transfer to a wire rack to cool completely.
Lemon Curd Filling
- Add Filling: Pour lemon curd into the cooled pastry crust, smoothing it out evenly.
- Chill: Refrigerate for 2-3 hours until set. The curd will remain soft.
- Final Touch: Dust with powdered sugar before serving and enjoy!
Notes
- Refrigerate your lemon curd tart in an airtight container, in the fridge, to keep it fresh for up to three days.
Nutrition
Best Lemon Curd Recipes
- Easy Lemon Tart is quick to prepare and offers a vibrant, citrusy flavor in every bite, perfect for a light dessert.
- Easy Jam and Lemon Curd Tarts fuse the sweet and fruity flavors of jam with the zesty tang of lemon curd, creating a delightful and easy-to-make mini tarts that’s perfect for any gathering.
- Lemon Curd Shortbread combines the richness of shortbread with the tangy zest of lemon curd for a delightful snack.
- Classic Lemon Curd Recipe allows you to master the art of making your own silky lemon curd, ideal for various desserts.
Lemon Curd Tart Using Jar of Lemon Curd Recipe
Create this elegant Lemon Curd Tart for a sophisticated treat that looks impressive but is surprisingly easy to make. With its smooth lemon curd filling and buttery pastry, it’s a must-try for any lemon lover.
Ideal for special occasions or as a delightful finish to a family dinner, this lemon curd tart shines with its bright, tangy flavors. Additionally, its beautiful presentation, topped with a dusting of powdered sugar, makes it a visually appealing centerpiece for your dessert table.
Can I use homemade lemon curd instead of jarred?
Yes, you can certainly use homemade lemon curd for this lemon tart recipe if you prefer. It’s a great alternative that allows you to utilize ingredients you might already have on hand, giving you the flexibility to make the recipe with either store-bought or homemade curd based on your convenience and preference.
Does the lemon curd filling set firmly?
No, lemon curd from a jar is designed to achieve a soft, spreadable consistency and is not meant to set firmly, unlike a baked lemon filling. If your lemon curd seems too runny, additional chilling time in the refrigerator can help it thicken.
What’s the best way to serve lemon curd tart?
Lemon curd tart is best served chilled. You can enhance it with a dollop of whipped cream, a sprinkle of fresh berries, or a dusting of powdered sugar.
Expert Tips
- Measure your baking ingredients accurately: Check out my helpful guide on how to measure basic ingredients.
- Achieve Perfect Pastry: Ensure the butter and water is cold to achieve a flaky crust.
- Chill the Dough: Ensure your pastry dough is well-chilled to prevent shrinking during baking.
- Blind Baking: Don’t skip this step, it prevents the crust from becoming soggy.
- Quality Lemon Curd: For the best flavor and consistency, choose a high-quality jar of lemon curd. Premium lemon curds tend to have a smoother texture and a more vibrant lemon flavor, which can significantly enhance the overall taste of your tart.
- Smooth Filling: For an even layer, gently smooth the lemon curd over the baked crust.
What can I use if I don’t have a tart pan with a removable bottom?
A regular pie dish can work if you don’t have a tart pan with a removable bottom, though the final presentation might be a bit less tidy when serving. Be sure to thoroughly grease your pie dish with butter before lining it with your pasrty.
Can I make the lemon curd tart ahead of time?
Yes, you can prepare the tart one day ahead. Simply bake the crust, add the lemon curd, and refrigerate. Dust with powdered sugar just before serving to keep it looking fresh.
How To Store Lemon Curd Tart
Refrigerate your lemon curd tart in an airtight container, in the fridge, to keep it fresh for up to three days.
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
