Lemon Curd Recipe with Almond Crust and Winter Fruit

Sink your teeth into this tempting Lemon Curd Recipe with Almond Crust and Winter Fruit for the ultimate after dinner dessert.
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 8
Calories 593kcal
Author Chef Billy Parisi


  • For the Shell:
  • 4 cups of Bob’s Red Mill Superfine Almond Meal
  • 3 tablespoons of unsalted butter
  • 1 egg
  • ¼ cup of confectioners’ sugar
  • For the Curd:
  • 7 eggs
  • 1 ½ cups of sugar
  • ¾ cup of fresh lemon juice
  • zest of 3 lemons
  • 2 sticks of cold unsalted butter
  • Assorted fruit for the toppings


  • Preheat the oven to 350°.
  • In a food processor process together the almond meal, butter, egg and confectioners’ sugar until it becomes mealy and the butter is the size of rice.
  • Form the dough to the inside of a 10” tart pan and transfer it onto a cookie sheet tray. Bake in the oven for 15 to 20 minutes or until lightly browned and flaky. Set aside.
  • Place the 7 eggs, sugar, lemon juice and lemon zest in a large sauté pan and whisk over medium-low heat until it becomes very thick. Take care not to scramble the eggs.
  • Strain the curd mixture through a fine mesh strainer into a large bowl and whisk in the butter 2 to 3 small pads at a time until it is mixed.
  • Pour the lemon curd into the cooked tart shell and return it to the oven and cook for 10 minutes at 350°.
  • Remove from the oven and chill completely in the refrigerator until cool.
  • Garnish the tart with desired sliced winter fruits.


Calories: 593kcal | Carbohydrates: 58g | Protein: 18g | Fat: 36g | Saturated Fat: 6g | Cholesterol: 176mg | Sodium: 101mg | Potassium: 84mg | Fiber: 6g | Sugar: 46g | Vitamin A: 369IU | Vitamin C: 9mg | Calcium: 145mg | Iron: 3mg