Almond shortbread lemon curd tart

Name: Almond shortbread lemon curd tart
Total time: 1800 s
Yield: 8 servings
Cuisine: American
Ingredients: 1 cup all purpose flour; 3/4 cup finely ground almonds (almond meal); 1/2 cup sugar (i used 1/4 cup xylitol and 1/4 cup Splenda); 12 tbsp butter (1 1/2 stick) softened and cut into pieces; 1 tsp salt; 6 lemons; 1 cup sugar (again i used half half xylitol and splenda); 8 egg yolks; 8 tbsp butter; 1/4 tsp salt; 1 pints blueberries

Kasia @cook_3476759

Elmwood Park, New Jersey

So I made a horrible angel food cake the other day, came out deflated and hard, yuck but now I had 9egg yolks in the fridge waiting to be used. And idea stroked when I saw bag of lemons on sale in my grocery store yesterday- lemon curd! So here it is, my boyfriend ate half of it yesterday, it's really good if you like sweet, tart creamy and crunchy

Kasia @cook_3476759

Elmwood Park, New Jersey

Saved

Ingredients

30 mins

8 servings

1 cupall purpose flour
3/4 cupfinely ground almonds (almond meal)
1/2 cupsugar (i used 1/4 cup xylitol and 1/4 cup Splenda)
12 tbspbutter (1 1/2 stick) softened and cut into pieces
1 tspsalt
6lemons
1 cupsugar (again i used half half xylitol and splenda)
8egg yolks
8 tbspbutter
1/4 tspsalt
1 pintsblueberries

Saved

Steps

30 mins

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