Lemon Curd Tart
This tangy lemon tart is a refreshing alternative to heavier holiday desserts. You will need some prepared Lemon Curd and a 7-inch springform pan for this recipe.
Servings Prep Time
12servings 10minutes
Cook Time
5minutes
Servings Prep Time
12servings 10minutes
Cook Time
5minutes
Ingredients
FOR THE CRUST
  • Cooking Spray
  • 2cups graham cracker crumbs
  • 6tbsp buttermelted
  • 1/2cup sugar
LEMON CURD
  • 3large eggs
  • 3large egg yolks
  • 1cup sugar
  • 1/2cup softened butter
  • 1cup fresh lemon juice(using fresh lemon juice is well worth the effort here)
  • 1tsp fresh lemon zest
FOR THE FILLING
  • 8ounces prepared Lemon Curd(direction above)
  • powdered sugarfor topping, sifted
Instructions
TO PREPARE THE CRUST
  1. Spray the springform pan with the cooking spray. Set the pan aside.
  2. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Spoon the mixture into the springform pan.
  3. Press the crust down with a flat object, such as the bottom of a small glass, allowing the mixture to come about 1/2 inch up the sides of the pan. Place the prepared springform pan in the freezer while you prepare the filling.
LEMON CURD
  1. In an ovenproof glass bowl, whisk together the eggs, egg yolks, and sugar until the mixture is well blended and the eggs have turned a light, pale-yellow color. Add the softened butter and whisk the mixture until the butter is well incorporated.
  2. Add the lemon juice and lemon zest to the bowl and blend it into the mixture. Cover the bowl very tightly with aluminum foil.
  3. Position the Instant Pot steam rack in the Instant Pot inner pot and add 1 cup of water to the pot. Place the covered bowl on top of the steam rack. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 3 minutes.
  4. When cooking is complete, let the pot sit for 10 minutes, then turn the valve to the Venting to release any remaining pressure. Remove the lid and carefully lift out the bowl, using oven mitts.
  5. Remove the foil from the bowl. Whisk the curd until it is smooth. Spoon the curd into jars. Secure the lids and refrigerate the jars until you are ready to give them away.
TO PREPARE THE FILLING
  1. Whisk the prepared lemon curd until it is smooth. Pour the lemon curd into the prepared graham cracker crust in the springform pan and smooth it with a spatula. Cover the pan with aluminum foil. Position the Instant Pot steam rack in the Instant Pot inner pot and add 1 cup of water. Place the springform pan on top of the steam rack. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 5 minutes.
  2. When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid and lift the springform pan from the pot, using oven mitts.
  3. Place the springform pan on a cooling rack and let the lemon curd tart cool to room temperature. Slide a knife around the inside of the springform pan to release the tart. Remove the springform rim. Using a thin spatula to slide underneath the crust, carefully transfer the tart to a serving platter. Top with the sifted powdered sugar and slice into 12 wedges.
  4. TIP: Short on time? You can buy a 7-ounce jar of lemon curd and use it in this recipe.