Recipe: Tasty Almond shortbread lemon curd tart

Almond shortbread lemon curd tart. Make the almond shortbread crust - Photo instructions ahead. Bake the lemon tart Then as an option, you can add toppings like the mascarpone cream, whipped cream, lemon candy, lemon slices, or just dust it with powdered sugar. With veggie peeler peel skin from lemons (try not to get too much white stuff).

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. Remove the tart shell from the oven and cool. nuts-bout-chocolates.blogspot.com - 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. It's of all purpose flour.
2. Prepare of finely ground almonds (almond meal).
3. You need of sugar (i used 1/4 cup xylitol and 1/4 cup Splenda).
4. You need of butter (1 1/2 stick) softened and cut into pieces.
5. You need of salt.
6. Prepare of lemons.
7. You need of sugar (again i used half half xylitol and splenda).
8. It's of egg yolks.
9. It's of butter.
10. You need of salt.
11. It's of blueberries.

The dough should be golden and crisp. In a bowl, combine the lemon juice, zest, sugar, eggs and salt and whisk to a homogeneous consistency. 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.

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.

Blend the filling together in a food processor or blender and pour it straight into the unbaked crust to set up in the oven. Lemon Curd Tart with Shortbread Crust Directions. Place the flour, almonds, sugar, butter, extract and salt in a food processor. This keto lemon curd tart pairs luscious, tangy sugar-free lemon curd with a rich low carb shortbread crust. Gluten free, sugar free, with dairy free option, and made with coconut flour (no almond flour).