Almond shortbread lemon curd tart
Almond shortbread lemon curd tart

Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, almond shortbread lemon curd tart. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Almond shortbread lemon curd tart is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Almond shortbread lemon curd tart is something that I have loved my entire life. They are fine and they look wonderful.

With an easy press-in almond shortbread crust and luscious, tangy lemon curd, this French-style gluten-free lemon tart is an easier version of the classic. This is the same recipe as my gluten-free lemon bars, just in a different shape! While the shortbread crust is baking, prepare the lemon curd.

To get started with this particular recipe, we must first prepare a few components. You can have almond shortbread lemon curd tart using 11 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Almond shortbread lemon curd tart:
  1. Get 1 cup all purpose flour
  2. Get 3/4 cup finely ground almonds (almond meal)
  3. Take 1/2 cup sugar (i used 1/4 cup xylitol and 1/4 cup Splenda)
  4. Prepare 12 tbsp butter (1 1/2 stick) softened and cut into pieces
  5. Prepare 1 tsp salt
  6. Take 6 lemons
  7. Prepare 1 cup sugar (again i used half half xylitol and splenda)
  8. Take 8 egg yolks
  9. Get 8 tbsp butter
  10. Take 1/4 tsp salt
  11. Get 1 pints blueberries

Lemons, both the zest and juice, are the main ingredients. Carefully remove the bowl from the microwave and push the curd through a fine-mesh sieve into another bowl. Press a piece of plastic wrap directly onto the surface of the curd and refrigerate. This healthy lemon tart recipe uses dairy-free lemon curd and a gluten-free almond crust.

Instructions to make Almond shortbread lemon curd tart:
  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

They taste like lemon bars - one of the best easy dessert recipes! This healthy lemon tart recipe is brought to you by my friends at Bob's Red Mill. Thank you for supporting the brands that make this site (and my. Mix almonds, flour, ½ cup sugar and salt in bowl. Rub butter pieces, bit by bit, into flour.

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