Meyer Lemon Curd Tart
User Reviews
5
Meyer Lemon Curd Tart
Description
The Meyer Lemon Curd Tart combines a buttery almond flour crust with a vibrant lemon curd filling using fresh Meyer lemon juice and zest. After baking the crust to a darker golden brown, the lemon curd is prepared by slowly whisking eggs, sugar, salt, and lemon juice over medium heat until thickened to 180°F, ensuring it does not boil. The hot curd is then emulsified with cold butter cubes to create a silky texture before the addition of zest. This filling is poured into the cooled crust then chilled to set, offering a bright citrus dessert with a firm yet creamy consistency.
The crust's use of olive oil and almond flour adds a slight nuttiness and a crumbly, tender base contrasting the smooth curd. The tart pairs well as a refreshing conclusion to meals and benefits from refrigerating overnight to allow clean slicing and fully set texture.
Careful monitoring during baking prevents the almond crust from becoming overly dark, while using a candy thermometer during curd cooking provides a guide to avoid overcooking. Utilizing a blender with a vented lid for butter incorporation prevents steam buildup. Chilling time is vital to achieve the proper firm texture of the lemon curd once set in the tart shell.
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 freshly squeezed (4-6 lemons, juice
- 1 tablespoon Meyer lemon from one lemon, zest
- 6 egg 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
- Monitor the tart shell closely after 10 minutes in the oven to prevent over-browning or burning due to varying oven temperatures.
- Use a candy thermometer to check lemon curd temperature, avoiding boiling to prevent curdling, and cook just until thickened.
- If blending the curd, ensure your blender has a vented lid to release steam safely while incorporating butter.
- Refrigerate the tart overnight to allow the lemon curd to set fully, making it easier to slice neatly.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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