2 1/2cups (600 ml)Lemon Curd,freshly made and not refrigerated
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.
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.
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).
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.
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.