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
- 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)
- 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
- 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.
- 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.
- 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.
- Reduce oven to 325 degrees.
- In a medium heavy bottomed saucepan, whisk the eggs, egg yolks, sugar, lemon juice, peel, and salt until blended. Set over medium heat.
- Add the butter, and cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Pour into the crust.
- Bake for 8-10 minutes or until set.
- Cool on a wire rack. Once cooled, place in the refrigerator until fully cooled and set (about 6 hours).
- Right before serving, dust with powdered sugar.