~Amanda~
Easter is this Sunday and while most of us will not be celebrating in the most traditional of ways (thanks a lot covid), that doesn’t mean we can’t still have some delicious food! As most of you know by now, dessert is usually my favorite part of any meal and most often the first thing I plan to make. So naturally, I wanted to share a dessert recipe for you guys to make this weekend! Easter always signals the beginning of spring for me and I love incorporating bright and light flavors this time of year, especially citrus! This Meyer Lemon Curd Tart is the perfect combo of those bright citrus flavors, it’s rich and decadent, and incredibly delicious.
The base of this tart is a tasty almond flour tart shell. I love using a nut based tart shell with a citrus filling because those savory nutty flavors complement the citrus so well. Another bonus is that they’re almost always naturally gluten-free so I don’t have to make any substitutions for me. To make this shell, I combine almond flour (I like the more grainy stuff for this one rather than finely ground), olive oil (yes, olive oil in a dessert – the savory notes you get from it really go well with the almonds and citrus filling), honey and salt. That’s it – so simple! I press it in the base of the tart shell and up the sides using a glass to pack it down so it holds well.
Next comes the best part, the filling! As you may have guessed, you will need a lot of lemons for this – enough to get one cup of fresh juice. The recipe calls for Meyer Lemons as opposed to regular lemons – they’re slightly different than regular lemons as they’re a little darker in color and while still acidic, they don’t have as much of a tang/zip as a regular lemon and are slightly sweeter. If you can’t find Meyer Lemons though, don’t worry, just use regular ones – I’ve had to do this many times and it comes out just as tasty! The juice is combined with eggs, salt and sugar and cooked slowly until thick and creamy. Next you’ll add in the lemon zest and butter – this is dessert after all – then pour in the tart shell and chill. This tart is best served plain (simple is always good) or topped with some fresh berries and powdered sugar. I hope you all love it as much as I do and have a wonderful, safe Easter!
Recipe (the site is being weird and we can’t load the actual recipe card format right now, but will update whenever we can!)
Meyer Lemon Curd Tart
For the Tart Shell:
