Lemon Curd Tart with Almond Crust

Name: Lemon Curd Tart with Almond Crust
Yield: serves: 8 to 10
Ingredients: 1/2 cup sliced almonds, toasted (see page 17); 8 tablespoons (1 stick) unsalted butter, cold, cut into pea-size pieces; 1/4 cup sugar; 3/4 cup all-purpose flour, plus more as needed; 1/2 cup almond flour; 1 egg yolk; Pinch of kosher salt; Grated zest of 3 lemons; 3/4 cup freshly squeezed lemon juice; 1 1/4 cups sugar; 5 large eggs; Pinch of salt; 12 tablespoons (1 1/2 sticks) unsalted butter, cut into pats

December 9, 2011

Lemon curd is very elegant. For some reason people think it’s difficult to make, but it’s not—it’s simple, quick, and has a lemony freshness and creamy texture that just screams, “Eat me!” In this tart, I pair the bright lemon curd with a nutty, crunchy crust—they’re perfect partners. What a combo!

Recipe notes

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