Steps to Make Quick Almond shortbread lemon curd tart

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The ingredients needed to make Almond shortbread lemon curd tart:

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

Pomegranate-Orange Tart with Pistachio Shortbread Crust. Lemon-Almond Tarts. this link is to an external site that may or may not meet accessibility guidelines. 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.

Instructions to make Almond shortbread lemon curd tart:

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

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. Serve warm straight from the tin or at room temperature with a nice cup of tea. Carefully remove the bowl from the microwave and push the curd through a fine-mesh sieve into another bowl. Press a piece of plastic wrap directly onto the surface of the curd and refrigerate.

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