Lemon Curd Tart ★Recipe video★. This Lemon Curd Tart pairs a crisp yet sweet pastry crust with a creamy smooth lemon curd filling. Lemon Curd is actually a preserve and while you can buy it, I encourage you to make your own as it is easy to make and the flavor is far superior. Lemons, both the zest and juice, are the main ingredients.

Lemon Curd Tart ★Recipe video★

A tangy lemon curd filling is layered on a from-scratch buttery shortbread crust (just press right into the tart pan, no rolling required!) and garnished with beautiful, fresh berries to make this tart the star of any show. Top individual servings with sweetened whipped cream for an extra-sweet touch. Learn how to make Meyer Lemon Curd Tart. You can cook Lemon Curd Tart ★Recipe video★ using 16 ingredients and 13 steps. Here is how you cook that.

Ingredients of Lemon Curd Tart ★Recipe video★

  1. Prepare of ■tart base.
  2. Prepare 1.8 oz of unsalted butter, room temperature.
  3. It’s 2/5 cup of powdered sugar.
  4. You need 1.5 Tbsp. of egg, room temperature.
  5. It’s 1 cup of cake flour.
  6. You need 3 Tbsp. of almond flour.
  7. It’s 3-4 drops of vanilla oil.
  8. You need of ■lemon curd.
  9. Prepare 2 of eggs (L size).
  10. It’s 1/2 cup of granulated sugar.
  11. It’s 1/4 cup of lemon juice.
  12. It’s 4.2 oz of unsalted butter.
  13. Prepare of ■decoration.
  14. Prepare 2/5 cup of heavy cream.
  15. You need 2 tsp. of granulated sugar.
  16. It’s of powdered sugar.

A French lemon curd tart also known as 'Tarte Au Citron' is the ultimate lemon dessert. A rich and tangy homemade lemon curd made with fresh lemon juice and egg yolks in a buttery homemade shortcrust pastry. A simple and easy recipe that you can make from scratch or semi-homemade. After looking at three stores for lemon curd I finally made my own using 'Microwave Lemon Curd' from AR.

Lemon Curd Tart ★Recipe video★ instructions

  1. ★Recipe video★ (my You Tube channel)→https://www.youtube.com/watch?v=DZ2VOg_WKgk&t=13s.
  2. (tart base) Beat egg lightly until it gets watery. And prepare 1.5 Tbsp. egg. Put the remaining egg in a fridge. Sift cake flour. Sift powdered sugar..
  3. Make butter smooth. Add the powdered sugar and mix it until it gets smooth. Add the 1.5 Tbsp. egg in 3 parts. Mix each time until it gets smooth..
  4. Add almond flour and mix it while crushing lumps. Add vanilla oil and mix. Add the cake flour and fold it. When big lumps are formed, gather dough..
  5. Wrap it with plastic wrap and knead it lightly. Let it sit in a fridge for 3 hours. And then roll out it to a 1/10-inch thickness..
  6. Wind it around a rolling pin and line a flan ring with it. Remove extra dough..
  7. Press the dough against the ring. Prick holes and let it sit in the fridge for 30 minutes. Preheat a oven to 392 ºF. 30 minutes later, line it with parchment paper and put tart stones in. Bake it at 338 ºF for 15-18 minutes..
  8. Remove the tart stones and parchment paper. Bake it again at 338 ºF for 15-18 minutes. Strain the remaining egg (process 2). Put the egg inside of the tart evenly. Dry it in the oven for 2 minutes (338 ºF)..
  9. (lemon curd) Cut butter into small pieces. Beat egg lightly until it gets watery. Add granulated sugar and mix well..
  10. Add lemon juice and mix well. Pour it into a pan. Prepare a wet table towel..
  11. Heat the pan with hot water while stirring. Heat it until it gets thickened. Put it on the wet towel, and stir for a minute. Add the cut butter and mix well until it gets smooth..
  12. Pour it into the tart base. Cool it down and chill it in a fridge for 3 hours. Add granulated sugar to heavy cream and whip. Put the whipped cream on the tart..
  13. Sprinkle powdered sugar..

This healthy lemon tart recipe uses dairy-free lemon curd and a gluten-free almond crust. They taste like lemon bars – one of the best easy dessert recipes! This healthy lemon tart recipe is brought to you by my friends at Bob's Red Mill. Thank you for supporting the brands that make this site (and my. Take a packet of ready rolled puff pastry and cut in half (reserve the other half for another recipe).

By Sandra