Almond shortbread lemon curd tart. This Lemon Meringue Tart is very similar to the Lemon Curd Tart recipe on the site except it is topped with a billowy sweet meringue. Most would agree that there are few desserts this irresistible; that combination of a sweet and crisp almond pastry crust with a lemon filling that's wonderfully tart and. While the shortbread crust is baking, prepare the lemon curd. Set a small strainer over a mixing bowl and place next to the stove. Hello everyone and welcome to my channel, today I'm baking some tasty lemon curd and almond shortbreads.

These contain a lovely almond-flavoured soft. This healthy lemon tart recipe uses dairy-free lemon curd and a gluten-free almond crust. They taste like lemon bars - one of the best easy dessert recipes! You can have Almond shortbread lemon curd tart using 11 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Almond shortbread lemon curd tart

Prepare 1 cup of all purpose flour.
Prepare 3/4 cup of finely ground almonds (almond meal).
You need 1/2 cup of sugar (i used 1/4 cup xylitol and 1/4 cup Splenda).
Prepare 12 tbsp of butter (1 1/2 stick) softened and cut into pieces.
You need 1 tsp of salt.
Prepare 6 of lemons.
It's 1 cup of sugar (again i used half half xylitol and splenda).
You need 8 of egg yolks.
It's 8 tbsp of butter.
Prepare 1/4 tsp of salt.
Prepare 1 pints of blueberries.

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. If you like Bakewell tart you'll love this lemon version. A crisp shortcrust shell is filled with lemon curd and a rich egg and ground almond sponge.

Almond shortbread lemon curd tart step by step

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..
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..
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.
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.
Now start adding 8tbsp softened butter and keep blending. When creamed add egg yolks, one at a time..
When everything incorporated add lemon juice and salt blend few more seconds.
Put the lemon curd mixture into saucepan and simmer stirring constantly for about10min. It will have a texture of looser pudding..
Pour curd into baked shell and sprinkle with blueberries. Bring back to oven for 10more min..
Cool on a counter and then put in the refrigerator for few hours, it will be easier to cut. Enjoy.

Serve warm straight from the tin or at room temperature with a nice cup of tea. Mix almonds, flour, ½ cup sugar and salt in bowl. Rub butter pieces, bit by bit, into flour. Stir in egg and vanilla to form ball. Remove from heat and whisk in ½ cup butter, bit by bit, until melted and smooth.