Best 5 Lemon Tart With Almond Crust Recipes

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Indulge in a delightful culinary experience with our exquisite lemon tart, a symphony of flavors and textures that will tantalize your taste buds. Featuring a crisp and crumbly almond crust, this tart is filled with a velvety smooth lemon curd, striking the perfect balance between tangy and sweet. Accompanying this classic recipe is a collection of equally enticing variations, including a refreshing orange tart with a zesty orange curd, a luscious raspberry tart bursting with vibrant raspberry flavor, and a decadent chocolate tart that combines the richness of chocolate with the brightness of lemon. Each recipe offers its own unique twist on the classic lemon tart, providing a range of options to suit every palate. Whether you're a seasoned baker or just starting your culinary journey, these recipes will guide you step-by-step to create stunning tarts that will impress your friends and family.

Check out the recipes below so you can choose the best recipe for yourself!

CLASSIC LEMON TART WITH COCONUT-ALMOND CRUST



Classic Lemon Tart with Coconut-Almond Crust image

Provided by Valerie Bertinelli

Categories     dessert

Time 4h15m

Yield 4 to 6 servings

Number Of Ingredients 17

1/4 cup desiccated coconut
1 1/2 cups all-purpose flour
1/4 cup almond flour
1/2 teaspoon kosher salt
1 stick (1/2 cup) unsalted butter, at room temperature
1/3 cup sugar
1 teaspoon almond extract
1 large egg
1 stick (1/2 cup) unsalted butter
1 cup sugar
1/4 teaspoon salt
3 large eggs plus 1 yolk
Zest of 3 lemons plus 1 cup lemon juice
1 cup heavy whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract
1/4 teaspoon kosher salt

Steps:

  • For the coconut-almond crust: Preheat the oven to 350 degrees F. Place the coconut on a baking sheet and toast in the oven until golden brown, about 3 minutes. Let cool. Set aside 2 tablespoons of the coconut for garnishing the tart.
  • Combine the remaining 2 tablespoons cooled toasted coconut, the all-purpose flour, almond flour and salt in a medium bowl; set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes. Add the almond extract and egg and beat until combined, scraping down the sides of the bowl as needed. Add the flour mixture and beat on low speed until all of the dry ingredients are just incorporated, about 30 seconds. Form the dough into a disc and press it evenly into the bottom and up the sides of a 10-inch nonstick tart pan with removable bottom; if necessary, use a piece of plastic wrap to help keep the dough from sticking. Refrigerate the tart shell until firm, about 1 hour, or freeze for 30 minutes.
  • Preheat the oven again to 350 degrees F.
  • Line the tart shell with aluminum foil and fill with pie weights. Place the tart shell on a baking sheet and bake until the edges of the crust are barely golden, about 15 minutes. Carefully remove the foil and weights and continue to bake until the crust is golden brown all over, about 20 minutes. Cool completely, then gently remove the tart shell from the pan and onto a plate.
  • For the lemon curd filling: Melt the butter in a large microwave-safe bowl, using the butter paper to make sure the butter does not splatter, usually about a minute on 40 percent power. Then, add the sugar and salt and whisk together. Add the whole eggs and egg yolk and whisk again. Add the lemon zest and juice and whisk well. Microwave for 1 minute. Remove carefully and whisk. Continue to microwave in 1-minute intervals, whisking after each minute, until the mixture is thick. It usually takes between 2 to 5 minutes, depending on the microwave. Note that the mixture will get thin before it gets thick.
  • Carefully remove the bowl from the microwave and push the curd through a fine-mesh sieve into another bowl. Press a piece of plastic wrap directly onto the surface of the curd and refrigerate until set, at least 2 hours.
  • For the whipped cream: Place the whipping cream, sugar, vanilla and salt in the bowl of a stand mixer fitted with the whisk attachment and whip until soft peaks form.
  • To assemble the tart: Pour the lemon curd into the tart shell and spread evenly. Place the whipped cream in a piping bag fitted with a plain tip and pipe a border around the edge of the crust. Sprinkle with the reserved toasted coconut. Allow the tart to chill in the refrigerator for at least 2 hours before slicing.

LEMON TART WITH ALMOND CRUST



Lemon Tart with Almond Crust image

Our state produces an abundance of lemons, and everyone is always looking for new ways to use them. This beautiful tart is my delicious solution to the excess-lemon problem! -Lois Kinneberg, Phoenix, Arizona

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 15

1 cup all-purpose flour
1/2 cup sliced almonds, toasted
1/4 cup sugar
6 tablespoons cold butter
1/2 teaspoon almond extract
1/4 teaspoon salt
2 to 3 tablespoons cold water
FILLING:
3 large eggs
3 large egg yolks
1 cup sugar
3/4 cup lemon juice
2 tablespoons grated lemon zest
Dash salt
6 tablespoons butter, cubed

Steps:

  • Place the flour, almonds, sugar, butter, extract and salt in a food processor. Cover and pulse until blended. Gradually add water, 1 tablespoon at a time, pulsing until mixture forms a soft dough. , Press onto the bottom and up the sides of a greased 9-in. fluted tart pan with a removable bottom. Bake at 400° for 15-20 minutes or until golden brown. Cool on a wire rack. Reduce heat to 325°., In a small heavy saucepan over medium heat, whisk the eggs, egg yolks, sugar, lemon juice, peel and salt until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Pour into crust., Bake for 8-10 minutes or until set. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 419 calories, Fat 24g fat (12g saturated fat), Cholesterol 185mg cholesterol, Sodium 424mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.

LEMON TART WITH ALMOND CRUST



Lemon Tart With Almond Crust image

"Our state products an abundance of lemons, and everyone is always looking for new ways to use them. This beautiful tart is my delicious solution to the excess-lemon problem!" Submitted to taste of home by Lois Kinneberg.

Provided by Courtly

Categories     Tarts

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 cup flour
1/2 cup sliced almonds
1/4 cup sugar
6 tablespoons cold butter
1/2 teaspoon almond extract
1/4 teaspoon salt
2 -3 tablespoons cold water
1 cup sugar
3/4 cup lemon juice
3 eggs
3 egg yolks
2 tablespoons grated lemon peel
1 dash salt
6 tablespoons butter, cubed

Steps:

  • Place the flour, almonds, sugar, butter, extract and salt in a food processor. Cover and pulse until blended. Gradually add water, 1 T. at a time, pulsing until mixture forms a soft dough.
  • Press onto the bottom and up the sides of a greased 9 inch fluted tart pan with a removable bottom. Bake at 400 for 15-20 minutes or until golden brown. Cool on a wire rack.
  • In a large heavy saucepan, whisk the first six filling ingredients until blended. Add butter; cook and stir over low heat for 7-8 minutes or until thickened. Strain; pour into crust. Bake at 325 for 8-10 minutes or until set. Cool on a wire rack. Refrigerate leftovers.

LEMON ALMOND TART



Lemon Almond Tart image

Provided by Food Network

Categories     dessert

Time 1h35m

Yield 8 servings

Number Of Ingredients 14

1 1/4 cup flour
1/4 cup sugar
1/8 teaspoon salt
5 tablespoons butter
2 egg yolks
1/2 teaspoon vanilla
1/2 cup slivered almonds
3 egg yolks
2/3 cup sugar
1/4 cup lemon juice
2 teaspoons grated lemon zest
1/4 cup butter, melted and cooled
1/8 teaspoon almond extract
1 tablespoon powdered sugar, for garnish

Steps:

  • Pulse together flour, 1/4 cup sugar and salt in bowl of food processor fitted with metal blade. Pulse in butter until crumbly. Stir egg yolks and vanilla together and pulse into flour mixture. Remove from processor and work with hands to make soft dough. Roll dough out between 2 sheets of waxed paper to about 1/8-inch thickness. Remove waxed paper and place into 9-inch tart pan, pressing dough firmly into sides. Place in freezer for 30 minutes.
  • Preheat oven to 375 degrees Fahrenheit Toast almonds in shallow pan for 7 to 9 minutes or until brown. Remove and let cool. Finely chop in food processor with metal blade. Set aside. Remove the crust from the freezer. Line crust with aluminum foil and top with pie weights or dried beans. Bake for 15 minutes. Remove weights and foil and let cool.
  • Beat egg yolks and 1/2 cup sugar together on medium speed in large bowl until pale. Stir in lemon juice and zest, then melted butter, almonds and almond extract. Place tart pan with crust in shallow baking pan. Carefully pour filling into crust. Bake for 20 minutes or until tart is set and a rich brown color. When ready to serve dust with powdered sugar.

LEMON CURD TART WITH ALMOND CRUST



Lemon Curd Tart with Almond Crust image

Lemon curd is very elegant. For some reason people think it's difficult to make, but it's not-it's simple, quick, and has a lemony freshness and creamy texture that just screams, "Eat me!" In this tart, I pair the bright lemon curd with a nutty, crunchy crust-they're perfect partners. What a combo!

Yield serves: 8 to 10

Number Of Ingredients 13

1/2 cup sliced almonds, toasted (see page 17)
8 tablespoons (1 stick) unsalted butter, cold, cut into pea-size pieces
1/4 cup sugar
3/4 cup all-purpose flour, plus more as needed
1/2 cup almond flour
1 egg yolk
Pinch of kosher salt
Grated zest of 3 lemons
3/4 cup freshly squeezed lemon juice
1 1/4 cups sugar
5 large eggs
Pinch of salt
12 tablespoons (1 1/2 sticks) unsalted butter, cut into pats

Steps:

  • Put the almonds in a food processor and pulse until pulverized.
  • Add the butter, sugar, all-purpose flour, almond flour, egg yolk, and salt and pulse, pulse, pulse until the mixture is the consistency of grated Parmigiano cheese.
  • Add 1 tablespoon cold water to the mix and pulse two or three times-the dough should start to come together in a ball. If the mixture is still very dry and crumbly, add 1 more tablespoon cold water. Check the consistency of the dough by squeezing a handful-if the dough sticks together, it's done. If not, pulse the dough with 1 to 2 more tablespoons water.
  • When the dough has come together, dump it out onto a clean, lightly floured work surface. Using the heel of your hand, schmear the dough straight forward and then roll it back with your fingertips. Repeat this process one or two more times, dusting with flour if it sticks. Form the dough into a flat disk, wrap it in plastic, and refrigerate for at least 45 minutes. (All this could have totally been done ahead of time-like yesterday or even last week!)
  • Take the dough out of the fridge 20 to 30 minutes before you're ready to use it and let it come to room temperature.
  • Preheat the oven to 425°F.
  • On a lightly floured work surface, use a rolling pin to roll the dough 1/8 to 1/4 inch thick. Lay the dough in a 10-inch tart pan, pressing it gently into the pan. Tear off a little piece of dough from the edge and roll it into a "dough ball." Dip the dough ball in flour and use it to push the dough into the sides of the tart pan. Trim the edge of the dough by rolling the pin over the top of the pan to create a clean edge; remove the excess dough.
  • Gently line the dough with a piece of aluminum foil, pressing it into the sides of the tart to keep them tall and straight. Fill the tart with 1 pound of dry beans or rice, put the pan on a baking sheet, and bake for 10 to 12 minutes. Remove the beans and foil and bake for another 2 to 3 minutes, until golden and crisp. Remove from the oven and let cool.
  • Preheat the oven to 300°F.
  • In a small saucepan, combine the lemon zest, lemon juice, sugar, eggs, and salt and whisk until it reaches a homogeneous consistency.
  • Place the saucepan on the stove and bring to medium heat. Cook, whisking constantly, until the mixture thickens, 12 to 15 minutes. Remove the pan from the heat and whisk in the butter 2 pats at a time, continuing to mix until well combined.
  • Pour the lemon curd into the prepared tart shell and bake until the lemon curd has set, 15 to 20 minutes. Let cool completely before cutting.

Tips:

  • Make sure the butter and cream cheese are cold before starting the recipe. This will help the crust to stay firm and flaky.
  • If you don't have a food processor, you can use a pastry blender or two forks to cut the butter into the flour.
  • Be sure to pre-bake the crust for 10-12 minutes before adding the filling. This will help to prevent the crust from becoming soggy.
  • When making the filling, whisk the eggs and sugar together until they are light and fluffy. This will help to create a smooth and creamy filling.
  • Be sure to zest the lemons before juicing them. This will give the filling a bright and citrusy flavor.
  • If you don't have a lemon zester, you can use a fine grater to zest the lemons.
  • Bake the tart for 30-35 minutes, or until the filling is set. A toothpick inserted into the center of the tart should come out clean.
  • Let the tart cool completely before slicing and serving.

Conclusion:

This lemon tart with almond crust is a delicious and refreshing dessert that is perfect for any occasion. The tart crust is flaky and buttery, while the filling is smooth and creamy with a bright and citrusy flavor. This tart is sure to be a hit with everyone who tries it!

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