Ingredients

The following ingredients have 14 Servings
  • 2, 4.9 ounce (140 g) boxes of Walkers Gluten-Free Shortbread
  • 2 tablespoons unsalted butter, (melted)
  • 2 1/2 cups (600 ml) Lemon Curd,

Instruction

  • 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.