Meyer Lemon Curd Tart with Toasted Almond Crust

Name: Meyer Lemon Curd Tart with Toasted Almond Crust
Prep time: 20 min
Cook time: 30 min
Ingredients: 1¼ cups all-purpose flour; ½ tsp kosher salt; ⅔ cup sliced almonds, lightly toasted ((see FAQ section in post for tips)); ⅓ cup granulated sugar; ½ cup cold unsalted butter, cubed; ½ tsp almond extract; 2-4 tbsp heavy cream; 7 large egg yolks; 2 large eggs; 1 cup granulated sugar; ⅔ cup fresh Meyer lemon juice ((see Ingredients section)); ¼ cup Meyer lemon zest; ⅛ tsp kosher salt; 4 tbsp unsalted butter, cut into pieces; 3 tbsp heavy cream

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Lemon lovers, rejoice! Stop searching! You have found my most lemony of all my lemon desserts. This Meyer lemon curd tart features a creamy, sweet lemon filling and a crisp, buttery toasted almond crust. It's one of my favorite desserts to bring to a dinner party or special occasion, as the refreshing citrus notes hit just right after a big meal.

Meyer lemon curd tart with toasted almond crust.

Why you will love this twist on a classic lemon tart

Almond and lemon is a flavor match made in heaven: It's a tough call. Is the best part of this recipe the buttery almond crust or that tangy lemon filling? They complement each other so well, I think it's a tie. By replacing the sweet pastry crust or graham cracker crust traditionally used in a lemon curd tart, the toasted almond crust brings another layer of flavor and texture.

Lovely Meyer lemons: Meyer lemons bring a less acidic, more floral citrus flavor to a recipe (see below.) That said, you can certainly use regular lemons for this recipe as they are more widely available.

Perfect for entertaining: As I mentioned above, this is one of my go-to desserts to bring to a dinner party. It's easy to make ahead. It's even easier to transport. And it goes with just about everything, from hearty pasta to spicy barbecue to grilled fish.

Slice of lemon curd tart with almond crust.

What are the differences between Meyer lemons and regular lemons?

Meyer lemons and regular lemons are two distinct varieties, each with its own unique characteristics. Here are some differences between the two:

Appearance:
- Meyer Lemons: Rounder than regular lemons with a deep yellow to orange-yellow color.
- Regular Lemons: Oval in shape with a bright yellow in color and a thicker skin.
Flavor:
- Meyer Lemons: Known for their sweeter and less acidic flavor compared to regular lemons.
- Regular Lemons: Tart, tangy, and highly acidic flavor.
Uses:
- Meyer Lemons: Often preferred in recipes where a milder citrus taste is desired. Excellent for making lemon curd, desserts, cocktails, and salads.
- Regular Lemons: More versatile and widely used in both sweet and savory
Availability:
- Meyer Lemons: Typically available from late fall to early spring.
- Regular Lemons: Regular lemons are available year-round.

Ingredients and special equipment

Lemon curd tart: Ingredients

Toasted almond tart crust

All purpose flour: To make a gluten-free lemon tart, substitute your favorite gluten-free flour blend for the all purpose flour.
Toasted almonds: Ground almonds are the basis of the toasted almond tart crust, which takes the place of a classic shortbread crust, or a graham cracker crust, often seen in a lemon tart recipe.
Granulated sugar
Butter: Use cold, unsalted butter that has been cut into cubes.
Almond extract: Almond extract enhances the almond flavor of the buttery crust. A little goes a long way, so make sure you measure accurately!
Heavy cream: Heavy cream is used in place of ice water in the crust to make it extra rich, but you can use ice water as a substitute.

Lemon curd filling and topping

Eggs: For best results, use large eggs at room temperature.
Granulated sugar
Meyer lemon juice and zest: Regular lemons can be used as a substitute
Unsalted butter
Heavy cream: Used for both the tart lemon filling and the whipped cream topping. If you prefer to make a lemon meringue pie, top the cooled tart with fresh meringue and place it under the broiler until golden brown and toasted.
Confectioner's sugar / powdered sugar

Special tools and equipment

Microplane: Use a microplane grater or a citrus zester when zesting your lemons
10-inch fluted tart pan: Look for a pan with a removable bottom, which makes the tart easy to present and serve. You could also use several small tart pans if you want to make individual tarts or you could use a smaller diameter tart pan. You will likely have some leftover filling in this case.
Pie weights: Pie weights are small ceramic beads, pictured above, that help to keep the pie crust's shape while it is blind baking. See Troubleshooting / FAQ section, below, for alternatives if you don't have pie weights.

Step-by-step instructions and photos

Almond crust ingredients in the food processor.

Toasted almond crust recipe

Place the flour, salt, toasted almonds, sugar, and almond extract in the work bowl of a food processor. Cut butter into small pieces and sprinkle it over the flour mixture. Cover and pulse until blended into a coarse meal.
Gradually add heavy cream to the flour mixture, 1 tablespoon (15 ml) at a time, pulsing until the mixture comes together and forms a soft dough.

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3. Press the dough evenly into the bottom and up the sides of a lightly greased 10-inch (25 cm) fluted tart pan with a removable bottom. Freeze the tart pan for 15 minutes.

4. Adjust an oven rack to the middle position and heat the oven to 375 °F. Set the dough lined tart pan on a baking sheet, press a square of parchment paper or buttered aluminum foil into the shell (buttered side down) and over the edge. Fill the shell with pie weights, dried beans or rice (see FAQ section).

5. Bake crust for 20 minutes. Remove from the oven and remove the foil or parchment and weights. Continue to bake until deep golden brown, 5 to 10 minutes longer. Set on a wire rack and keep the oven on.

Eggs mixed with sugar in saucepan for the curd.

Meyer lemon curd tart filling recipe

In a non-reactive medium saucepan, whisk egg yolks and whole eggs until combined. Add sugar and whisk until blended.
Add the lemon juice, lemon zest, and salt to the egg mixture; whisk until combined.

Butter pieces added to lemon curd mixture.

Thickened curd, ready for the tart shell.

3. Add the butter pieces and cook the mixture over medium heat, stirring constantly, until the curd thickens enough to coat the back of a spoon, 5 to 7 minutes. The mixture should have the consistency of a thin sauce and register 170 °F on a thermometer.

4. Stir the cream into the lemon mixture, and then pour the mixture into the warm tart shell set on a baking sheet.

5. Bake until the filling is glossy and the center 3-inches (7.5 cm) jiggles only slightly when shaken, 10-15 minutes. Cool completely at room temperature to set before serving.

Close up of lemon curd filling and whipped cream.

6. If desired, decorate the top of the tart with lightly sweetened whipped cream. Beat one cup heavy whipping cream in a medium bowl at medium high speed until soft peaks form. Add ¼ cup confectioner's sugar (powdered sugar) and beat until stiff peaks form. Use a piping bag to decorate the tart or spoon the whipped cream top of each slice with fresh berries.

Close off of Meyer lemon tart, topped with whipped cream.

Frequently asked questions and troubleshooting your lemon curd tart

How do you toast almonds?

Toasting almonds is a simple process that enhances their flavor and gives them a crunchy texture. Preheat your oven or toaster oven to 350°F (175°C)
Spread the almonds in a single layer on a baking sheet. Use parchment paper, foil, or a silicone baking mat to prevent sticking. Place the baking sheet in the preheated oven and toast for 8-12 minutes, stirring or shaking the pan occasionally to ensure even toasting. Keep a close eye on the almonds to prevent burning. Cool completely.

What can I use as a substitute for pie weights?

Pie weights help to prevent it from puffing up or shrinking during the blind baking process. If you don't have pie weights, there are several alternatives you can use:
Dried Beans or Rice: Fill the lined pie crust with dried beans or rice. You can reuse these beans or rice for future pies, but don't cook them afterward to eat.
Pennies or Coins: Clean pennies or other small coins can work as weights.
Another Pie Dish: Place a second pie dish of the same size on top of the pie crust you're blind baking. This will help weigh down the crust and prevent it from rising.

How can I fix a lumpy tart filling or lemon curd?

Overheating can cause the curd to become grainy or scrambled or lumpy. Fixing lumpy lemon curd involves smoothing out the texture to achieve a creamy consistency. Here are some ways that you can do this:
Straining: Get a fine mesh sieve or strainer and place it over a clean bowl. Pour the lumpy lemon curd through the strainer. The mesh will catch the lumps while allowing the smooth lemon curd to pass through. Use a spatula or the back of a spoon to press the curd through the sieve.
Blend or Use an Immersion Blender: If straining doesn't fully fix the lumpiness, use a regular blender or an immersion blender. Transfer the curd to a blender, or use the immersion blender directly in the saucepan, and blend it on a low setting until smooth.

I love using citrus in recipes to brighten up the flavor. Here are some more of my favorites:

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