Step 1: Preheat the oven

Preheat your oven to 180°C (350°F). Lightly grease a tart tin.

Step 2: Prepare the pastry

Roll out the shortcrust pastry (if needed) and carefully line the tart tin, pressing it into the edges. Trim any excess pastry hanging over the sides. Prick the base with a fork to prevent puffing during baking.

Step 3: Blind bake the pastry

Line the pastry with baking parchment and fill with baking beans or rice. Bake in the preheated oven for 10 minutes. Remove the parchment and beans, then bake for another 5 minutes to ensure the base is lightly golden.

Step 4: Make the filling

In a mixing bowl, whisk together the lemon curd, eggs, caster sugar, and lemon zest until smooth and well combined.

Step 5: Assemble the tart

Pour the lemon curd mixture into the pre-baked pastry shell, spreading it evenly.

Step 6: Bake the tart

Bake in the oven for 15-20 minutes, or until the filling is just set with a slight wobble in the center. Allow the tart to cool completely before serving.

Step 7: Serve

Slice the tart and serve as is, or garnish with whipped cream, fresh berries, or a dusting of icing sugar.