How to Make Yummy Almond shortbread lemon curd tart

Almond shortbread lemon curd tart. Gluten-Free Lemon Tart with Almond Flour Crust Jump to Recipe / Print Recipe With an easy press-in almond shortbread crust and luscious, tangy lemon curd, this French-style gluten-free lemon tart is an easier version of the classic. Whisk together eggs, sugar, lemon juice and orange zest. Fill the tart shell with warm lemon curd and allow to set at room temperature.

Almond shortbread lemon curd tart Crisp buttery shortbread crust has a sweet taste and a soft crunch when taking a bite. The shortbread dough is so easy to come together. And if you are not into lemon curd, you can simply fill the shells with some whipped cream and top it with berries. You can have Almond shortbread lemon curd tart using 11 ingredients and 9 steps. Here is how you cook that.

Ingredients of Almond shortbread lemon curd tart

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

Place the flour, almonds, sugar, butter, extract and salt in a food processor. These Keto Lemon Almond Shortbread Cookies are a made with a versatile low carb shortbread dough that makes beautiful keto shortbread cookies, or the perfect low carb shortbread crust for a summer fruit tart or lemon meringue pie! Place the cookies and almonds into a food processor and pulse to chop fine. Add the sugar, cinnamon and salt and pulse to combine.

Almond shortbread lemon curd tart instructions

  1. 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..
  2. 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..
  3. 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.
  4. 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.
  5. Now start adding 8tbsp softened butter and keep blending. When creamed add egg yolks, one at a time..
  6. When everything incorporated add lemon juice and salt blend few more seconds.
  7. Put the lemon curd mixture into saucepan and simmer stirring constantly for about10min. It will have a texture of looser pudding..
  8. Pour curd into baked shell and sprinkle with blueberries. Bring back to oven for 10more min..
  9. Cool on a counter and then put in the refrigerator for few hours, it will be easier to cut. Enjoy.

While the shortbread crust is baking, prepare the lemon curd. In a blender, combine the eggs, lemon juice, granulated sugar, lemon zest and orange zest. Add the butter, replace the cover, and blend again on high until smooth. In a food processor, combine the flour and powdered sugar. Great recipe for Almond shortbread lemon curd tart.