Recipe: Perfect Almond shortbread lemon curd tart

Almond shortbread lemon curd tart. With veggie peeler peel skin from lemons (try not to get too much white stuff). With a crisp, shortbread crust, a silky smooth lemony filling and a mound of buttery, melt-in-your-mouth crumbs, this sweet confection is about as good as it comes. Remove the tart from the refrigerator, top evenly with Citrus Whipped Cream,.

The result is a perfectly crumbly and sweet crust that pairs well with the tangy lemon curd. The lemon curd is first cooked on the stove then it's added to the crust and baked until set. A splash of cream and butter make the filling soft and creamy. You can cook Almond shortbread lemon curd tart using 11 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Almond shortbread lemon curd tart

1. Prepare 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. It's 1 tsp of salt.
6. You need 6 of lemons.
7. Prepare 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. It's 1/4 tsp of salt.
11. It's 1 pints of blueberries.

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. Blend the filling together in a food processor or blender and pour it straight into the unbaked crust to set up in the oven. Place the whipped cream in a piping bag fitted with a plain tip and pipe a border around the edge of the crust.

Almond shortbread lemon curd tart instructions

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.

This sweet and savory lemon tart dessert is pure heaven and melts in your mouth with every bite! From the buttery shortbread crust, to the sweet and creamy lemon curd then topped with fresh fruit and powdered sugar, this dessert is rich and flavorful. Lemon tart is made with my homemade fresh lemon curd in a buttery shortbread crust. With a crisp, buttery shortbread crust with just a hint of vanilla and a smooth, creamy, tart lemon curd filling, they're so cheerful for spring! Bring these perfectly portioned treats to Easter brunch, showers, or make them just because.