My favorite gluten free treat, year round. This lemon curd almond tart is great on it’s own or topped with berries or cherries!

Serves: 8-10

Crust Ingredients:
-3/4 cup almond flour
-1/2 cup gluten-free all purpose flour
-1/2 cup powdered sugar
-1/2 cup (1 stick) unsalted cold butter or ghee, cut into cubes
-Pinch of salt

Lemon Curd Ingredients:
-2 egg yolks & 2 large eggs
-3/4 cup granulated sugar
-1/2 cup fresh lemon juice
-Zest of one lemon (about 1-2 tbsp)
-2 tbsp full-fat coconut milk*
-1/2 cup (1 stick) unsalted cold butter or ghee, cut into cubes

*I used frozen cubes of coconut milk that I had saved from previous partially used cans! Either works – you don’t even need to thaw them because it will melt as you make the curd. You can also use heavy cream if you are not sensitive to it.

Crust Instructions:
1. Add dry ingredients to a food processor and pulse a couple times. Add butter in one cube at a time and pulse once or twice in between – be sure not to over process. Add in the orange juice and pulse again. This can also be done by hand or with a pie crust hand cutter tool.
2. Once a dough has formed (it will be wetter than most pie crusts – it’s basically a cookie dough), press it into a large tart pan.
3. Pop it in the freezer while you make the curd.
4. Once the curd is complete, bake it at 350 degrees for 12-15 minutes, until golden brown. Remove and allow to cool completely.

Lemon Curd Instructions:
1. Whisk the eggs, sugar, lemon juice, and zest together in a heat-safe glass bowl or the top of a double boiler.
2. Bring a pot of water to a boil and place the bowl over the boiling water (be sure the bottom of the bowl doesn’t touch the water! Pour some out if this is the case). I put a wooden spoon between the pot and the bowl to allow some air to escape.
3. Add in the coconut milk and whisk constantly until mixture has thickened and you can pass a wooden spoon through it and it sticks a bit. Mine has taken anywhere from 10-20 minutes to form. Don’t stop whisking!
4. Once it has thickened to your liking, carefully remove from heat and whisk the butter in, one cube at a time. Take your time and really whisk it well!
5. Pour the curd into the fully cooled tart crust and place in the fridge for at least an hour.
6. Serve with lavender infused whipped cream or just on it’s own!

Print Recipe

Lemon Curd Almond Tart (Gluten Free)

Course: Dessert

Keyword: Tart

Ingredients

Crust Ingredients

• 3/4 cup almond flour
• 1/2 cup gluten free 1:1 flour
• 1/2 cup powdered sugar
• 1/2 cup butter 1 stick
• pinch of salt
• 1 tbsp orange juice or water

Lemon Curd Ingredients

• 2 egg yolks
• 2 eggs
• 3/4 cup cane sugar
• 1/2 cup fresh lemon juice
• 1-2 tbsp freshly squeezed lemon juice
• 2 tbsp full fat coconut milk or heavy cream
• 1/2 cup cold butter 1 stick

Instructions

Crust Instructions

• Add dry ingredients to a food processor and pulse a couple times. Add butter in one cube at a time and pulse once or twice in between – be sure not to over process. Add in orange juice. This can also be done by hand or with a pie crust hand cutter tool.
• Once a dough has formed (it will be wetter than most pie crusts – it's basically a cookie dough), press it into a greased tart pan.
• Pop in the freezer while you make the curd.
• Once curd is finished, poke the tart with a fork all over. Bake at 350 degrees F. for 12-15 minutes, until golden brown

Lemon Curd Instructions

• Whisk the eggs, sugar, lemon juice, and zest together in a heat-safe glass bowl or the top of a double boiler.
• Bring a pot of water to a boil and place the bowl over the boiling water (be sure the bottom of the bowl doesn't touch the water! Pour some out if this is the case). I put a wooden spoon between the pot and the bowl to allow some air to escape.
• Add in the coconut milk and whisk constantly until mixture has thickened and you can pass a wooden spoon through it and it sticks a bit. Mine has taken anywhere from 10-20 minutes to form. Don't stop whisking!
• Once it has thickened to your liking, carefully remove from heat and whisk the butter in, one cube at a time. Take your time and really whisk it well!
• Pour the curd into the fully cooled tart crust and place in the fridge for at least an hour.
• Serve with lavender infused whipped cream or just on it's own!