This will help the dough hold its shape and not shrink during baking. Pinch the bottom of the dough with a fork and line the inside with parchment paper and place the tart tin in the refrigerator for 30 minutes before baking.Butter and line the pan with the shortbread dough.Place your tart pan over the dough and cut a round 3cm bigger than the pan.Place in the refrigerator for 30 minutes. Roll out the shortbread crust over a lightly floured surface to 3/4 mm.Powdered (icing) sugar for the meringue: you can replace it with granulated sugar.īe it homemade or store bought, you must follow some simple instructions to bake your tart dough:.
Lemon curd tart with italian meringue full#
Butter: unsalted and full fat content! Will be the responsible for binding the lemon curd!.This recipe calls for both the lemon juice and the lemon zest (which should be freshly grated to keep the aroma!) Lemon: use good quality lemons! I love Meyer lemons, Sicilian lemons, or the French lemons from Menton.However, if you don’t feel like making the extra effort, you can always use store bough crust. You can find all step-by-step explanations to walk you through making your own pie crust. Shortbread crust: I used this recipe for homemade shortbread crust.And it never ever fails! It is made with a homemade shortbread crust (you can make it with premade pastry if you prefer), a tangy, yet creamy lemon curd filled with lemon zest and topped with luscious swiss meringue! A classic French style lemon tart is always a crowd pleaser and the most delicious dessert ever! Hope you love it as much as we do! Ingredient notes I have been making this creamy and simple lemon curd tart recipe for as long I can remember.
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