Preheat oven to 350°

First you need to blind bake the tart shell. I line the chilled tart shell with foil and fill it with beans and pie weights and bake for about 25 minutes, or until the dough is no longer wet looking.

Remove the foil and continue baking for another 5 minutes until the tart shell is golden brown.

Drop the oven temperature to 300°. Fill the baked tart shell with the cheesecake batter and bake for about 25 minutes. My cheesecake batter was chilled, if yours is at room temperature you may want to check it at 20 minutes.

The cheesecake will puff up slightly but should not souffle. It will wiggle like jello. If you over bake it there is more of a chance it will crack.

Allow the cheesecake to cool for about 15-20 minutes and then spread the lemon curd on top.

Bake for another 5 minutes to set the curd. Remove from oven and allow to cool at room temperature until you can comfortable pick it up. Refrigerate the tart for at least an hour before slicing.