A sweet and tangy tart for your holiday table – made with Bonne Maman® Lemon Curd! Try this Holiday Lemon Curd Tart recipe for a bright, flavorful dessert that tastes as luscious as it looks.
Almond Crust Ingredients
- 2 Cups of almond flour
- ⅓ Cup sugar
- 2 Cups flour
- 1 Cup (2 sticks) unsalted butter, at room temperature
- 1 Egg, lightly beaten
- 1 Teaspoon vanilla extract
Lemon Sabayon Ingredients
- 2 Jars Bonne Maman® Lemon Curd
- 2 Egg yolks, cold
- ¾ Cup sugar
- ¼ Cup lemon juice
- 6 Tablespoons butter
Almond Crust Directions:
Preheat the oven to 350°F. Add butter and flour to a 9-inch fluted tart pan with removable bottom. Place pan in the refrigerator until the oven is ready.
Add almond flour, flour, and sugar in a food processor and combine.
Next, add the butter, egg, and vanilla into the almond flour mixture with a hand mixer until well-combined.
Divide dough into 3 equal parts, wrap and store in refrigerator. Place dough you’re working with in the refrigerator for 15 minutes before use.
Remove the tart pan from the refrigerator and use your fingertips to press the chilled dough over the bottom and up the sides of the pan. Trim off excess.
Bake the crust for 10 to 15 minutes, then rotate the shell and continue baking until golden brown, for another 10 to 15 minutes.
Remove the shell from the oven while you make the filling. There may be some cracks in the shell. They will not affect the tart.
Lemon Sabayon Directions:
Prepare a double boiler.
While the water is boiling, whisk together the cold egg yolks and sugar until smooth, 1 minute.
Set the bowl over the pot so that it’s not touching the water, and using a large whisk, whip the mixture while you turn the bowl, for even heating. When the eggs are foamy and have thickened (for about 2 minutes) add one-third of the lemon juice. Continue to whisk vigorously and when the mixture thickens again, add another third of the lemon juice.
Whisk until the mixture thickens again, then add the remaining lemon juice and Bonne Maman Lemon Curd. Continue whisking vigorously, still turning the bowl, until the mixture is thickened and light in color, and the whisk leaves a trail at the bottom of the bowl. The total cooking time should be about 8 to 10 minutes.
Turn off the heat, but leave the bowl over the water as you add the butter, whisking in, one tablespoon at a time. The sabayon may loosen slightly, but it will thicken and set as it cools.
Pour into the tart shell and place in refrigerator to cool.
Remove the tart from the fridge and let it sit at least 1 hour before serving at room temperature or serve chilled.