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Lemon Tart Using Jar of Lemon Curd Dusted With Powdered Sugar.
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Lemon Tart Using Jar of Lemon Curd

This Lemon Tart Using Jar Of Lemon Curd is easy to make with a homemade buttery pastry crust. Ideal for any occasion, this tart is one that lemon lovers will adore!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Chill Time 2 hours 30 minutes
Total Time 3 hours 20 minutes
Servings 12 serves
Calories 159kcal
Author Samantha Pickthall

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
US Customary - Metric

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

Calories: 159kcal | Carbohydrates: 18g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 3mg | Potassium: 21mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 282IU | Calcium: 7mg | Iron: 1mg