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 desserts ready in about 55 minutes layers pre-made (9-inch) 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Lemon Curd Shortcrust Tart with Powdered Sugar take to make?
Total time is about 55 minutes (30 min prep + 25 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Lemon Curd Shortcrust Tart with Powdered Sugar?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Lemon Curd Shortcrust Tart with Powdered Sugar?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon Curd Shortcrust Tart with Powdered Sugar for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemon Curd Shortcrust Tart with Powdered Sugar?
French desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
