• Preheat your oven to 375 degrees F.

Shortbread Cookie Crust:

• 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. If you don't want to use a food processor, you can also use a pastry blender.
• Press the crumbly mixture into an 8 inch tart pan, making the sides slightly higher than the centre. Do this by pressing the mixture up on the sides of the pan.
• 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.
• Once the crust has finished baking, remove it from the oven and set it aside to cool completely on a wire rack.

Lemon Tart Filling:

• In a medium saucepan whisk together the sugar and the egg until smooth.
• Stir in the melted butter, fresh lemon juice, and lemon zest, and cook on low-medium heat, whisking often.
• Whisk and cook until the lemon curd glaze thickens, about 15 – 20 minutes.
• At this stage, if needed, you can use a hand blender to create a more creamy texture.

Putting your tart together:

• Once the tart crust and the lemon filling have cooled completely you can put together your tart!
• Spread the lemon filling on to the tart shell, spreading it out to about a 1/4 inch from the edge.
• Chill for at least 1 hour before serving.
• Right before serving, garnish.
• Enjoy!