Recipe: Tasty Almond shortbread lemon curd tart

Almond shortbread lemon curd tart. Lemon Tart Recipe has a classic sweet-tart lemon curd filling with an almond shortbread crust, served with mascarpone cream. Step by step instructions A beautiful lemon curd tart is elegant and impressive. This tart comes together incredibly quickly and easily because the filling or the crust do not need to be pre-cooked.

Place the cookies and almonds into a food processor and pulse to chop fine. Add the sugar, cinnamon and salt and pulse to combine. With creamy, tangy lemon curd and a salty-sweet almond flour shortbread crust, these gluten-free lemon bars are just the thing to make when life hands you all the lemons. You can have Almond shortbread lemon curd tart using 11 ingredients and 9 steps. Here is how you cook it.

Ingredients of Almond shortbread lemon curd tart

1. You need 1 cup of all purpose flour.
2. Prepare 3/4 cup of finely ground almonds (almond meal).
3. You need 1/2 cup of sugar (i used 1/4 cup xylitol and 1/4 cup Splenda).
4. Prepare 12 tbsp of butter (1 1/2 stick) softened and cut into pieces.
5. You need 1 tsp of salt.
6. Prepare 6 of lemons.
7. It's 1 cup of sugar (again i used half half xylitol and splenda).
8. You need 8 of egg yolks.
9. Prepare 8 tbsp of butter.
10. Prepare 1/4 tsp of salt.
11. You need 1 pints of blueberries.

Thanks to Vermont Creamery for sponsoring this post! My Best Gluten-Free Lemon Bars Recipe. I have strong feelings about lemon bars. This lemon tart is for you!!

Almond shortbread lemon curd tart step by step

1. Cream 12tbsp of butter with 1/2 cup sugar. When lighter in color start adding flours and salt. It will come out kind of crumbly but when squish it in your hand should hold together..
2. Preheat oven to 350 and press the shortbread mixture to a pie plate, bottom and about 1/2inch up the sides. Bake for 10-15 min, until edges just slightly colored..
3. Now start with curd. With veggie peeler peel skin from lemons(try not to get too much white stuff). After peeling cut lemons in half and juice them.
4. Throw lemon skins with 1cup sugar into food processor and pulse until skins are completely blended with sugar and no large pieces left, about 2-3 min.
5. Now start adding 8tbsp softened butter and keep blending. When creamed add egg yolks, one at a time..
6. When everything incorporated add lemon juice and salt blend few more seconds.
7. Put the lemon curd mixture into saucepan and simmer stirring constantly for about10min. It will have a texture of looser pudding..
8. Pour curd into baked shell and sprinkle with blueberries. Bring back to oven for 10more min..
9. Cool on a counter and then put in the refrigerator for few hours, it will be easier to cut. Enjoy.

It's, by far, one of my favorites desserts to date. The recipe is basically my lemony lemon bars transformed into a tart. And the best part is that the shortbread crust is made with gluten-free flour plus almond flour. Whisk together eggs, sugar, lemon juice and orange zest. Lemon Tart with a Buttery Shortbread Crust.