1. Preheat your oven to 375 degrees.

The Shortbread Cookie Crust:

1. In your food processor, pulse the flour, sugar, salt and butter until the mixture looks like coarse crumbs.  This should only take about 30 seconds.
2. Press the crumbly mixture into a 10 inch tart pan (making the sides slightly higher than the centre.  Do this by pressing the mixture up towards the edge of the pan).
3. Bake the crust for about 15 minutes, or until the edges are lightly golden brown. Make sure to watch it carefully to make sure the crust doesn’t burn.
4. Once the crust has finished baking, remove it from the oven and set it aside to cool completely.

Lemon Tart Filling:

1. In a saucepan whisk together the sugar and the egg until smooth.
2. Stir in the melted butter, fresh lemon juice, and lemon zest, and cook on low-medium heat, whisking often.
3. Whisk and cook until the lemon curd glaze thickens, about 15 – 20 minutes.
4. If needed, you can use a hand blender to make the lemon filling more creamy in consistency.

Putting your tart together:

1. Once the tart crust and the lemon filling have cooled completely you can put together your tart!
2. Spread the lemon cream filling on to the crust, to about a 1/4 inch from the edge.
3. Chill for at least 1 hour before serving.
4. Right before serving, garnish the tart with organic pansies for a show-stopper dessert!
5. Enjoy!