I love lemon curd because it is the quintessential sweet-tart dessert. We had a dinner party this week, and I decided that a lemony dessert would be the perfect ending to the roast chicken that I had made for dinner. Instead of just serving lemon curd, I turned it into a tart by paring it with an almond crust. The almonds and lemons complement each other, and the result was a delicious dessert that almost required a second slice.

Lemon Curd Tart

makes 1 12″ tart

Ingredients :

Crust:

• 1 1/2 cups flour
• 3/4 cup sliced almonds, toasted
• 1/4 cup + 2 tbsp sugar
• 9 tbsp cold butter, cubed
• 1 tsp almond extract
• 1/4 tsp salt
• 3-5 tbsp cold water
• Crisco (for greasing tart pan)

Filling:

• 4 eggs
• 4 egg yolks
• 1 1/3 cup sugar
• 1 cup lemon juice, about 6-8 lemons
• 3 tbsp grated lemon peel
• dash salt
• 8 tbsp butter, cubed
• powdered sugar for dusting

Directions:

1. Preheat the oven to 400 degrees. Place the almonds on a parchment lined baking sheet. Toast for about 5 minutes, or until golden. Let cool.
2. Place the flour, cooled almonds, sugar, butter, almond extract, and salt in a food processor. Cover and pulse into blended. Add water 1 tbsp at a time until it forms a soft dough.
3. Grease the bottom and sides of a 12″ fluted tart pan with a removable bottom. Press the dough onto the bottom and up the sides of the tart pan. Blind bake for 15-20 minutes or until golden brown. Cool on a wire rack.
4. Reduce oven to 325 degrees.
5. In a medium heavy bottomed saucepan, whisk the eggs, egg yolks, sugar, lemon juice, peel, and salt until blended. Set over medium heat.
6. Add the butter, and cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Pour into the crust.
7. Bake for 8-10 minutes or until set.
8. Cool on a wire rack. Once cooled, place in the refrigerator until fully cooled and set (about 6 hours).
9. Right before serving, dust with powdered sugar.