Lemon Curd Tart with Almond Flour Crust

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Bright, silky Lemon Curd Tart with an Almond Flour Crust that is sweet, sour, crunchy, and creamy.  It’s the perfect bite for dessert, tea, or coffee.

I’ve had a few lemon tarts over time and some have been absolutely amazing and then there are others that I’ve had a bite and that’s plenty for me!  But I love the bright lemony flavor that makes me think of a beautiful spring or summer afternoon.  Sitting in a field of flowers enjoying my tart.  That is exactly what each bite of this tart makes me think of.  Even better, I love that I can make this for dessert, or have it with my afternoon chai or serve it up with a cup of coffee.

The crust is extremely simple, made with almond flour, a little butter, and a bit of vanilla extract to add flavor.  You do have to bake it completely through.  This is because the filling will need to be chilled to set.

As for the filling, therein lies the love.  I used coconut cream to mix with fresh squeeze lemon juice.  A bit of sugar to balance and sweeten the acidity from the lemon juice, and some cornstarch and agar agar to help set the filling.  You can absolutely substitute heavy cream instead of coconut cream if you choose.

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I'm Sapna, a foodie, blogger, wife, mom of two beautiful girls, and lover of spices.  I have a background in Nutrition and Dietetics, which I use to incorporate healthy options into all of my recipes.  I love traveling to new places, trying new food, and in turn, creating them in my kitchen to relive the magic. When I'm not in the kitchen, I love curling up with a good book, playing with my munchkins, running, hanging out with friends, and gardening.

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