Meyer Lemon Curd Tart
User Reviews
5.0
63 reviews
Excellent
Meyer Lemon Curd Tart
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A delicious gluten free almond tart shell is filled with luscious, creamy Meyer Lemon Curd for a simple, but impressive dessert.
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Ingredients
Tart Shell
- 2 cups almond flour firmly packed
- 6 tablespoon olive oil extra virgin
- 3 tablespoon honey
- ¼ teaspoon salt
Meyer Lemon Curd Filling
- 1 cup Meyer lemon juice freshly squeezed (4-6 lemons)
- 1 tablespoon Meyer lemon zest from one lemon
- 6 eggs large
- 1 cup sugar granulated
- 1 cup butter cold, and cut into 1" cubes
- ¼ teaspoon salt
Instructions
Tart Shell
- Preheat oven to 350° Lightly oil a 9-inch tart shell with removable bottom.
- In a bowl, combine all of the crust ingredients well to form a crumbly dough.
- Press the dough evenly over the bottom and sides of the prepared pan.
- Bake the shell in the center of the oven 10 to 15 minutes until brown. (The crust will be fairly dark brown).
- Remove from oven and allow to cool completely
Meyer Lemon Curd Filling
- In a medium saucepan, whisk together the eggs, lemon juice, salt, and sugar
- Over medium heat, cook, whisking, about 10 minutes, or until temperature reaches 180° and mixture is thickened.
- Pour the hot mixture into the bowl of a food processor or a blender with a vented lid.
- Process or blend while adding the butter cubes piece by piece, making sure each piece is incorporated before adding the next.
- When all of the butter is incorporated, add the lemon zest.
- Pour the lemon curd into the cooled tart shell, using a spatula to smooth it.
- Refrigerate the tart overnight, or at least 8 hours.
Notes
- Watch your tart shell carefully once it's been in the oven for 10 minutes. Oven temperatures vary, and the tart shell can easily burn or become too dark.
- Use a candy thermometer to measure the temperature of your lemon curd while it cooks.
- Be careful not to boil the curd, simply heat it until it thickens, which should happen well before the boiling point.
- If you use a blender to incorporate the butter into the filling, make sure that it has a vented lid in order to prevent steam build up and the filling erupting.
- Don't skip the chilling time. It's important to allow the filling to set so that it slices perfectly. Refrigerate the tart overnight for best results.
Nutrition Information
Show Details
Serving
1g
Calories
503kcal
(25%)
Carbohydrates
31g
(10%)
Protein
8g
(16%)
Fat
40g
(62%)
Saturated Fat
14g
(70%)
Cholesterol
147mg
(49%)
Sodium
258mg
(11%)
Potassium
67mg
(2%)
Fiber
2g
(8%)
Sugar
26g
(52%)
Vitamin A
710IU
(14%)
Vitamin C
9.4mg
(10%)
Calcium
69mg
(7%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 503 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 503kcal | 25% |
| Carbohydrates | 31g | 10% |
| Protein | 8g | 16% |
| Fat | 40g | 62% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 147mg | 49% |
| Sodium | 258mg | 11% |
| Potassium | 67mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
| Vitamin A | 710IU | 14% |
| Vitamin C | 9.4mg | 10% |
| Calcium | 69mg | 7% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
63 reviews
Excellent
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