Meyer Lemon Curd Tart with Toasted Almond Crust

This smooth and creamy baked Meyer lemon curd tart features a buttery toasted almond crust and a sweet whipped cream topping. If Meyer lemons are not available, substitute regular lemons for equally delicious results.

Prep Time 20

Cook Time 30

Servings slices

5 from 5 votes

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Equipment

1 10-inch fluted tart pan with removable bottom
1 citrus zester or Microplane
pie weights or dried beans

Ingredients

Toasted Almond Crust

1¼ cups all-purpose flour
½ teaspoon 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 teaspoon almond extract
2-4 tablespoon heavy cream

Lemon Curd Filling

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 teaspoon kosher salt
4 tablespoon unsalted butter, cut into pieces
3 tablespoon heavy cream

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Instructions

Toasted Almond Tart

Place the flour, salt, almonds, sugar, butter cubes and almond extract in the work bowl of a food processor. Cover and pulse until blended.
Gradually add cream, 1 tablespoon (15 ml) at a time, pulsing until the mixture comes together and forms a soft dough.
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.
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 or buttered foil into the shell (buttered side down) and over the edge. Fill the shell with pie weights, dried beans or rice (see FAQ section).
Bake the 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.

Meyer Lemon Curd Filling

In a medium, non-reactive saucepan, whisk egg yolks and whole eggs until combines. Add sugar and whisk until blended.
Add the lemon juice, lemon zest, and salt; whisk until combined.
Add the butter pieces and cook the mixture over medium low heat, stirring constantly with a wooden spoon, until the curd thickens enough to coat the back of the spoon, 5 to 7 minutes. The mixture should have the consistency of a thin sauce and register 170 °F on a thermometer.
Stir in the cream and then pour the mixture into the warm tart shell set on a baking sheet.
Bake until the filling is glossy and the center 3-inches (7.5 cm) jiggles only slightly when shaken, 10-15 minutes. Cool completely to set before serving.
If desired, decorate the top of the tart with lightly sweetened whipped cream. Beat one cup heavy whipping cream at medium high speed until soft peaks form. Add ¼ cup confectioner's sugar and beat until stiff peaks form. Use a piping bag to decorate the tart or serve the whipped cream as dollops on top of each slice.

Notes

Regular lemons may be substituted for Meyer lemons, as they are more readily available.
Store any leftover tart in the refrigerator, covered with plastic wrap on in an airtight container, for up to two days.

Nutrition

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