Lemon Tart using pre-made lemon curd
I made lemon curd last night and am making the tart crust today. Normally, the curd is made and baked the same day but my curd has been refrigerated. Should I bring the curd up to room temp and then follow the recipe as usual: bake the tart shell for 10-15 min, cool, fill the tart shell w/ curd and bake for 10-15 min. This is for a dinner party tonight (of course) so I look forward to help soon. Many thanks!