Lemon Curd Tart with Almond Crust

 

When the pressure’s on to make something special for a party, this Lemon Curd Tart is my secret weapon. The sweet, tart, lemon curd filling is refreshing and light, the ground almond in the crust gives it a wonderful nutty fragrance, and the presentation has wow-factor. Serve up a slice with some berries and whipped cream, or honey ice cream and prepare for praises! Tips: When crumbling the dough on top, I like to leave some space around the bits of dough so that you can see the lemon curd in spots. Therefore, I find that I usually have enough dough in this recipe to make a little mini tart on the side – a treat for the cook! Also, if you have the time, make a second batch of lemon curd to jar and store in your fridge. That will cut down prep time in case you ever want to make a lemon tart spur of the moment! Note: This recipe is adapted from The Berry Bible’s Lemon Curd Cake recipe, by Janie Hibler

What you will need

juice of 2 large lemons (approximately 1/4 cup)

zest of 2 large lemons

1 cup sugar

4 tablespoons unsalted butter (cut into 1-inch pieces)

2 large eggs, beaten (room temperature)

1/2 teaspoon vanilla

12 tablespoons unsalted butter (chilled and cut into 1/2-inch cubes)

2 cups all purpose flour

3/4 cup sugar

1/2 cup almond meal

1/2 teaspoon almond extract

2 large eggs (room temperature)

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