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A refreshing lemon custard
filling on a rich buttery shortbread
crust.
Directions
- Lemon curd filling: In a medium sauce pan, combine eggs, sugar, fresh
lemon juice and finely grated lemon zest. Whisk constantly while cooking over medium heat until
mixture comes to a boil, and then turn heat to low and continue whisking. Cook an additional 7-10
minutes.
Remove from heat, whisk in the butter and immediately pour sauce through a strainer
to remove any lumps. This recipe makes approximately 1 2/3 cups of lemon curd.
Crust:
Preheat the oven to 350°F and lightly butter a 9" spring form or tart pan.
Sift together
flour, salt and powdered sugar in a small mixing bowl. Add the ground walnuts and beat in the
cooled, melted butter and vanilla extract until thoroughly blended, forming a thick dough.
Press
the dough into the bottom and slightly up the sides of the prepared pan, using your fingers to
spread it evenly.
Place pan in oven and bake for 15-20 minutes or until lightly browned.
Remove from oven and cool on a wire rack.
Pour a thin layer of the cooked lemon curd mixture
into the cooled crust and return to oven, baking another 20 minutes, or until the filling is set
and slightly browned.
Remove from oven and cool on a wire rack. Remove the outer ring of the
pan, leaving the lemon tart on the pan bottom.
To garnish the tart, lightly sprinkle powdered
sugar over the top or drizzle chocolate across the top. Transfer tart to a serving plate.
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