There are many things in life that bring me true joy, and one of them is lemons— the flavor, the colors, the scent… everything. I especially love when we get Meyer lemons at the store; I always find something to make with them. And usually, it is this tart. I am not a sweets person, but I am a tart flavors lover. And this dessert is the perfect combination of both.
Another thing I love about this tart, is that it is very forgiving. While I try to make the top as smooth as possible, I have no problems when it is not perfectly smooth (like this one), because it gives it a rustic look. And the bottom line is that it tastes delicious and it is super easy because it is semi-homemade. Yeap— it is.
Let me stop here for a second because I want to send a call into the universe— let’s normalize semi-homemade food. I am seeing a growing trend on Instagram of homesteading account shaming people who don’t do things from scratch, like food. I am here to tell you that I love a good shortcut, especially when I am busy. And after the week I had at work (yes, I work full time), I am not going to spend my precious free time making everything from scratch. And this tart is a prime example of it.
Instead of making the lemon curd myself (which I have done a couple of times), for this dessert, I always reach for my most favorite lemon curds in the world— Stonewall Kitchen’s Lemon Curd (their Key Lime Curd is pretty amazing too). I have been using this curd for the past 17 years, and it never disappoints.
The key with any store bought products is to make sure you get the healthiest version you can find without sacrificing texture or flavor. So, please, let’s normalize using store bought when busy or in a hurry. It’s ok.
But back to the recipe. Since you have the curd, the biggest step is creating the rosemary crust. And for this tart I love a graham cracker crust. Yes— store bought. And want to know a secret? I cannot stand a dough crust on a tart. I find that graham crackers keep their texture much better. Ultimately giving this tart a beautiful contrast of silky and delicate citrus flavor with a crumbly and herby crust. It is perfection. I hope you enjoy it!
Semi-Homemade Rosemary Lemon Tart (serves 10)
For the Crust—
2 cups of graham crackers
1/2 cup melted butter
2-3 medium sprigs of fresh rosemary
Steps— place the crumbs and rosemary in a food processor and finely ground until you have fine crumbs that resemble breadcrumbs consistency. Place the mix in a bowl, add the butter and mix until the crumbs are well coated.
Pour the crumbs mixture into a 9-inch tart shell and press making sure to press the crust evenly over the bottom and up the sides. Then place the tart shell on a baking sheet and bake on a preheated 350F oven for 10-12 minutes. Afterwards, let it cool for at least 10 minutes. Keep the oven on.
For the Filling—
2 10-ounce jars of Stonewall Kitchen Lemon Curd (or any brand you prefer)
1 teaspoon of finely chopped rosemary
Steps— I like to warm up the curd and add the rosemary to infuse the curd with the floral flavors of the herb. Plus it is easier to spread on the crust. Once you smooth the top, bake the tart for 15 minutes until the outer two-inches of the tart are set. The middle will be a little jiggly. Let the tart cool for 30 minutes and then cover and place in the refrigerator for about 6 hours or, overnight, to let it set. And that is it! Enjoy!
Here are other amazing link-ups I enjoy—
Mondays - Hearth & Soul Community, You Are The Star
Tuesdays- Nature Notes
Wednesdays- Wonderful Wednesday Blog Hop
Thursdays- Full Plate Thursday, Thursday Favorite Things
Fridays- Farmhouse Fridays, Five Minute Friday
Saturdays & Sundays- Saturday Sparks Link Party, Happiness is Homemade
Come and join us!