Lemon Bar Tart
Serves 8
20 mins prep
50 mins cook
70 mins total
Ultra tangy lemon curd filling atop a brown sugar shortbread crust baked in a fluted tart pan and dusted with powdered sugar.
Brown sugar shortbread crust
Lemon curd filling
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Make the crust
Preheat the oven to 350°F.
In a large mixing bowl, combine flour, brown sugar and salt. Whisk to combine. Add melted butter and stir just until incorporated. Do not overmix.
Lightly grease a 9-inch tart pan with a removable bottom. Tip the crust dough into the pan. Push the dough into the bottom of the pan with your hands or a wooden tamper, not up the sides.
Bake for 20-25 minutes.
Make the filling
In a heat-proof medium bowl, combine sugar, flour and cream of tartar. Whisk to combine.
Add whole eggs and egg yolks. Add salt and vanilla. Whisk until incorporated.
Add lemon juice and zest. Whisk. Place the bowl over a bain marie over medium heat. Stir constantly and heat to 160°F. Remove from heat and whisk in butter cubes.
Strain through a fine mesh sieve. Pour over the warm crust and smooth with a rubber or offset spatula. Tap lightly on the counter to get rid of any bubbles.
Bake for 10 minutes, or until the middle just slightly jiggles. Let cool completely (at least 2 hours in the fridge). Remove from the tart pan.
Dust with powdered sugar before serving.
