Recipe: Yummy Almond shortbread lemon curd tart

Almond shortbread lemon curd tart. Find Deals on Tart Lemon Curd in Jams & Spreads on Amazon. 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.

Cut into squares and sprinkled with confectioners' sugar, they will brighten up any table. Ingredients: This recipe starts with my favorite gluten-free tart crust, replete with nutty almond flour, lots of butter, and a hit. Eggs and egg yolks help the curd thicken and set.. nuts-bout-chocolates.blogspot.com - You can have 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 1 cup of all purpose flour.
2. You need 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. It's 12 tbsp of butter (1 1/2 stick) softened and cut into pieces.
5. You need 1 tsp of salt.
6. It's 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. It's 8 tbsp of butter.
10. Prepare 1/4 tsp of salt.
11. You need 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. Pour the citrus custard into the prebaked Shortbread Almond Crust and refrigerate until.

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.

Place the flour, almonds, sugar, butter, extract and salt in a food processor. And generously grease a tart pan, even it the pan is. Prick the crust with the tines of a fork to prevent it from bubbling up. Cover, and allow to set up for at least a couple of hours, or better yet, overnight. Serve chilled with sliced fresh strawberries, if desired.