Lemon Curd Shortcrust Tart with Powdered Sugar
A zesty lemon curd filling encased in a buttery shortcrust shell, finished with a dusting of powdered sugar for a classic touch. This French-inspired recipe, ready in about 55 minutes, layers shortcrust pastry, lemon juice, lemon zest into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 pre-made (9-inch) shortcrust pastry
- 1/2 cup lemon juice
- 2 tbsp lemon zest
- 1/2 cup (unsalted) butter
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup powdered sugar
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 350°F. Press shortcrust pastry into a 9-inch tart pan. Bake for 12 minutes, then cool.
- Step 2: In a heatproof bowl, whisk 1/2 cup lemon juice, 2 tbsp lemon zest, 1/2 cup butter (melted), 1/2 cup granulated sugar, and 2 large eggs until smooth.
- Step 3: Place the bowl over a pot of simmering water (double boiler) and cook for 15-20 minutes, stirring constantly, until the mixture thickens and turns a pale yellow.
- Step 4: Pour the lemon curd into the cooled crust and chill for 2 hours. Finish with a light dusting of 1/4 cup powdered sugar before serving.
