Lemon Curd Tart With Almond Crust Recipe

Name: Lemon Curd Tart With Almond Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Lemon Curd Filling; 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; Almond Crust; ½ 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)

Servings: persons

Lemon Curd Filling
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
Almond Crust
½ 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)

1
Place lemon zest, juice, sugar, butter, eggs, and vanilla in the top of a double boiler (alternately, place in a bowl that fits over a pot of simmering water; the bottom of the bowl should not touch the water).
2
Stir the mixture constantly until the curd is thick enough to coat the back of a spoon (8-10 minutes).
3
Remove the bowl and set aside to cool.
4
Preheat the oven to 350 F.
5
Butter an 11-inch tart pan (with removable bottom) and line the bottom with parchment paper.
6
Place the butter, flour, sugar, and almond meal in a food processor, and process until mixture resembles coarse meal.
7
Add the almond extract and eggs, and process until mixture forms a soft dough.
8
Press two thirds of the dough into the bottom and up the sides of the pan, forming a crust about 1/4-inch in thickness.
9
Spread the lemon curd on top.
10
Crumble pieces of the remaining dough over the curd layer. As I mentioned in the headnotes, I like to leave some space around the bits of dough so that you can see the lemon curd in spots. I usually end up with some leftover dough.
11
Bake in 350 F oven until golden brown, about 40-50 minutes. Allow to cool before removing from pan.

992

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Lemon Curd Filling, juice of 2 large lemons (approximately 1/4 cup), zest of 2 large lemons, 1 cup sugar, and more.

Yes, Lemon Curd Tart With Almond Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Curd Tart With Almond Crust

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