Recipe

Lemon Curd Tart with Almond Crust

Photo by Lick My Spoon

This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)
Chef
Lick My Spoon's Notes: 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...
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

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juice of 2 large lemons (approximately 1/4 cup) Ask a question about this ingredient

4 tablespoons unsalted butter (cut into 1-inch pieces) Ask a question about this ingredient

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).
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Stir the mixture constantly until the curd is thick enough to coat the back of a spoon (8-10 minutes).
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Remove the bowl and set aside to cool.
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12 tablespoons unsalted butter (chilled and cut into 1/2-inch cubes) Ask a question about this ingredient

Preheat the oven to 350 F.
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Butter an 11-inch tart pan (with removable bottom) and line the bottom with parchment paper.
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Place the butter, flour, sugar, and almond meal in a food processor, and process until mixture resembles coarse meal.
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Add the almond extract and eggs, and process until mixture forms a soft dough.
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Press two thirds of the dough into the bottom and up the sides of the pan, forming a crust about ¼-inch in thickness.
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Spread the lemon curd on top.
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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.
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Bake in 350 F oven until golden brown, about 40-50 minutes. Allow to cool before removing from pan.
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