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A Beautiful Lemon Tart – Straight Out of a Parisian Bakery
How can you resist a lemon tart? Never had one? You are in for a treat. The super satiny-smooth, citrusy Lemon Curd filling is rich with eggs and butter and contrasts so beautifully with the crumbly shortbread crust. I used to make tarts like this at our bakery, Harvest Moon, all the time.
And now, I have made sure that my FODMAPer friends can enjoy it, too.
Cookies to the Rescue!
This tart is based upon our Lemon Curd recipe, which is so luscious you will want to eat it with a spoon! The crust is easily made with purchased cookies, ground in the food processor, and some melted butter.
We used Walkers Gluten-Free Shortbread, because we wanted a very neutral flavor; all the better to showcase the tart lemon filling! You can read our Review of the cookies to learn more about them.
You could also use other low FODMAP cookies; just read labels and take care not to stack your FODMAPs. Also, different cookies might require a different amount of melted butter. You want to use just enough to help the cookie crumbs stick together. And make sure you grind them finely enough for best results.
A finer crumb will yield a neater looking slice of Lemon Tart in the end.
Elegant Yet Easy, Plain Yet Perfect
Lemon tarts are perhaps more popular in Europe than the U.S. Europeans are more inclined to accept the minimalistic look and approach of a tart such as this. Let me tell you this: our Lemon Tart might look “plain”, but one bite and you will be a convert.
There is nothing shy and retiring about this tart. The lemon flavor is front and center and gives your taste buds something to celebrate!
We like this tart as is, but you could also add a strawberry or two (or raspberries) to the plate for some color and flavor.
Lemon Tart in a Shortbread Crust
Our Lemon Tart in a Shortbread Crust is low FODMAP, easy to make and so fancy, friends will think it came from a bakery!
Ingredients:
Crust:
- 2, 4.9 ounce (140 g) boxes of Walkers Gluten-Free Shortbread
- 2 tablespoons unsalted butter, melted
Filling:
- 2 1/2 cups (600 ml) Lemon Curd, freshly made and not refrigerated
Preparation:
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Position rack in upper third of oven. Preheat oven to 350°F/180°C. Line a rimmed baking sheet pan with parchment paper and coat with nonstick spray. Place a 9 to 10 inch (23 cm to 25 cm) tart ring on parchment and coat inside of ring with nonstick spray, too. Alternatively, you can use a 9 to 10 inch (23 to 25 cm) loose-bottom tart pan. Coat inside of pan with nonstick spray and place pan on a parchment lined rimmed baking sheet pan.
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Grind the shortbread cookies to a very fine texture in a food processor fitted with a metal blade. Add the melted butter and process until combined.
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Dump cookie crumbs in center of tart ring or into the tart pan and pat into an even layer along the bottom and sides. Use a straight-sided measuring cup or glass to facilitate creating an even layer (see image).
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Bake for about 8 to 12 minutes or until crust is light golden brown. Remove pan from oven and pour Lemon Curd into crust and return to oven for 5 minutes.
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Place pan on rack until completely cooled. If you used a tart pan you can transfer the tart pan to the refrigerator for the filling to set up until firm, at least 2 hours. If you used a tart ring on a pan, refrigerate the whole pan before removing ring and trying to transfer tart to a flat display platter, also at least 2 hours. When ready to serve, unmold tart and serve in small slices.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
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