This post is sponsored by Acorn Influence and Don Victor. All opinions are my own.
Oh man, have I got a delicious new recipe for you today, and it’s perfect for summer: a Honey-Lemon Tart with Shortbread Crust! This honey lemon tart recipe is a honey-sweetened lemon curd tart with shortbread crust, and it has a special zing with Don Victor Lemon Honey, flavored with natural ingredients. Sweeten the summer with an all-natural twist on sweeteners with Don Victor flavored honey! You’ll want to pin and save this unforgettable easy lemon tart recipe, because it is special! I’ve got the full recipe at the end of this post, but first I’m sharing some photos and cooking tips to help you make it to perfection.
Not just lemon, Don Victor Honey has delicious Raspberry Honey, classic Pure Honey with Comb, Honey with Strawberry, and more. In addition to baked recipes like the tart I’m sharing today, you can drizzle these flavored honeys on pancakes, ice cream, yogurt, or anything that could use some extra naturally sweetened flavor. You can look for Don Victor Honey in stores, or order online and save 25% off your order of Don Victor Honey from donvictorfoods.com with code: FABEVERYDAY.
What sets this honey lemon tart apart
One of the things that I think makes this tart so special is that it is a lemon curd tart with a real shortbread crust. The crust is adapted from my favorite authentic shortbread cookie recipe. It’s got the buttery taste that’s signature to shortbread (that also happens to pair perfectly with lemon and honey), and the authentic snap of the British cookie (er, “biscuit”) thanks to the addition of rice flour.
The other thing that makes this tart unforgettable is the homemade lemon curd filling that’s sweetened with lemon-flavored honey. Did you know that honey and honeycomb can be used as a refined sugar swap in almost any instance? Don Victor Lemon Honey is perfect in this honey lemon tart recipe as both a sweetener and flavor booster thanks to the natural lemon flavor that’s added to the honey.
Tips for making a lemon curd tart with shortbread crust
The first step in making this lemon curd tart with shortbread crust is to, you guessed it, make the shortbread crust! Sift all-purpose flour and rice flour into a medium mixing bowl, then stir in some granulated sugar. Chop a stick of cold unsalted butter into pieces and rub it into the flour with your fingertips until the mixture begins to bind together. It is important that the butter is cold before adding to the mixture (not softened), and that you have patience. It will seem dry for a while, but after working it all together with your hands for several minutes, you’ll see that the fine buttery crumbs are able to bind together. Once you are able to squish the dough together, gently knead it a bit to create a soft (though a little crumbly) dough.
Press the dough evenly into the bottom and up the sides of a tart pan that’s been sprayed with nonstick cooking spray.
Prick the bottom and sides of the crust with a fork to prevent it from puffing up while it bakes.
You will bake the shortbread crust in the preheated oven for 20-25 minutes or until the shortbread is light golden in color. Keep a close eye on it around 20 minutes to avoid over-browning, as it will brown quickly once it gets going. When it’s light golden, remove the shortbread crust from the oven and allow it to cool to room temperature before filling with your homemade lemon curd.
To make the homemade honey lemon curd, follow the steps in the recipe card below to mix the ingredients together, then pour the mixture into a non-reactive saucepan (like an enameled cast iron pan or stainless steel pan) on medium-low heat. If you see some chunks of butter after mixing, don’t worry, as they will melt right away and blend into the mixture once you have it in the saucepan. Get comfortable, as you will need to cook the curd low and slow while stirring constantly for 15-20 minutes while it thickens, watching to avoid curdling. It will begin to thicken around 10 minutes, but you’ll keep going for another 5-10 minutes to allow it to thicken further. If you do notice it start to curdle, remove the pan from heat and strain the curd into a bowl or measuring cup through a mesh strainer to remove any of the small lumps.
Next, fill the tart shell with the warm honey-lemon filling. If you have more lemon curd than you need to fill the tart (depending on the size of your tart pan), you can cool the excess and save it to use on pancakes, biscuits, cookies, toast, crepes, or on top of ice cream. Allow the tart to cool on the counter until the filling reaches room temperature (this will take about 30 minutes). After this point, cover your honey lemon tart and place it in the refrigerator for 4+ hours or until the filling is set.
If desired, you can garnish and decorate your honey lemon tart with candied lemon slices or other fresh fruit, sifted confectioners’ sugar, and/or lemon zest. It’s delicious just as it is, but it can be fun to play with the presentation, especially if you’re serving the lemon curd tart with shortbread crust for a special occasion.
Here’s the full Honey-Lemon Tart with Shortbread Crust recipe! Enjoy! Shop for Don Victor Honey now and remember to use code: FABEVERYDAY to save 25% off your order at donvictorfoods.com.
For the crust
- 1 cup all-purpose flour
- 1/3 cup white rice flour
- 1/4 cup white sugar
- 1/2 cup cold unsalted butter
For the filling
- 1 cup unsalted butter, softened
- 1/2 cup sugar
- 1 cup Don Victor Honey with Lemon
- 5 eggs, at room temperature
- 1 cup fresh lemon juice
- 1/4 teaspoon salt
- Candied lemon slices or other fresh fruit
- Confectioners' sugar
- Lemon zest
- Preheat oven to 325 degrees F. Spray a 9-inch tart pan with nonstick cooking spray.
- Sift the flour and rice flour into a medium mixing bowl. Add the sugar and mix.
- Cut cold butter into pieces and rub into the flour with your fingertips until the mixture begins to bind together (this may take a few minutes). Knead into a soft dough.
- Press the dough evenly into the bottom and up the sides of the prepared tart pan. Prick the bottom and sides with a fork.
- Bake in the preheated oven for 20-25 minutes or until light golden in color. Cool to room temperature before filling.
- Cream butter and sugar together with an electric hand mixer or stand mixer. Whisk the honey and eggs together in a liquid measuring cup. Gradually add the honey and egg mixture into the butter mixture, mixing until incorporated. Finally, add the lemon juice and salt and mix until well combined.
- Pour the mixture into a non-reactive saucepan on medium-low heat. Cook, stirring constantly, until thickened, 15-20 minutes. It will begin to thicken around 10 minutes, but allow it to continue to thicken further.
- Fill the tart shell with the warm honey-lemon filling. Cool on the counter until the filling reaches room temperature (about 30 minutes), then cover and refrigerate for 4+ hours or until set.
- If desired, garnish and decorate with candied lemon slices or other fresh fruit, sifted confectioners' sugar, and/or lemon zest.