Bright, zesty lemon curd is one of my favorite flavors and makes for a refreshing dessert. Balanced with a crumbly, almond crust, this tart is the perfect afternoon treat. It can be served year round and is a true showstopper when topped with seasonal fruit and a few mint leaves.
If you have leftover lemon curd, store it in an airtight container for two to three weeks in the refrigerator, and enjoy on toast with ricotta, olive oil cake or scones.
LEMON CURD TART
makes 1 8" tart or 4-5 mini 6" tarts
For Lemon Curd
3 large eggs
3 large egg yolks
1 cup sugar
Zest from 2 lemons
1/2 cup fresh lemon juice
Pinch of salt
6 tablespoons unsalted butter, softened
1 cup all purpose flour (or gluten free all purpose flour)
½ cup almonds
¼ cup sugar
1 teaspoon almond extract
6 tablespoons butter
Pinch of salt
1-2 sprigs of mint
Handful of seasonal fruit for topping (slices of nectarines, figs, berries)
Sprinkle of powdered sugar
Preheat oven to 400F.
Place flour, almonds, sugar, almond extract and salt in a food processor and pulse to combine. Add butter and continue to pulse until a coarse dough forms. Add 1 tablespoon of ice water, gradually adding more, if needed, until a soft dough forms.
Lightly grease fluted tart tin (with removable bottom) and press dough onto the bottom and sides of tin. Bake until golden, about 15 minutes. Remove from oven and reduce heat to 325F.
Allow crust to cool slightly. If your crust has shrunk, use the bottom of a measuring cup to gently press dough back into the sides and bottom of tin.
While the crust cools, in a small heavy saucepan, over medium heat, place egg yolks, eggs, sugar, lemon zest + juice, and salt. Whisk until completed blended and add butter. Whisk continuously until curd thickens, about 10-15 minutes. This may take longer, and if so, turn the heat up and continue whisking, until curd coats the back of a spoon.
Remove curd from heat and pour into prepared tart shells. Bake for 8 minutes.
Cool tart on a wire rack and top with a few slices of seasonal fruit, mint leaves and dusting of powdered sugar.