Lemon curd tart with candied almond topping

8 servings

Ingredients

Quantity Ingredient
6 Eggs
1½ cup Sugar
1 tablespoon Lemon Zest -- grated
⅓ cup Slivered Almonds
2½ tablespoon Sugar
1 tablespoon Lemon Zest -- grated
¾ cup All-Purpose Flour -- + more
For rolling
½ teaspoon Kosher Salt
¾ cup Sugar
1 tablespoon Lemon Zest -- grated
1 cup Almonds -- sliced
1 cup Fresh Lemon Juice
4 tablespoons Unsalted Butter -- cut in
small Pieces
6 tablespoons Unsalted Butter, Cold -- cut
In small pieces
1 large Egg Yolk
1 tablespoon Water
¼ teaspoon Almond Extract
2 larges Egg Whites -- whisked until
Foamy

Directions

CURD

CRUST

TOPPING

1. To make the curd, combine the eggs and sugar in a medium nonreactive saucepan and whisk until thickened and light in color.

Whisk in the lemon zest and juice. Place over low heat and cook, whisking constantly, until thick, about 10 mins. Do not boil. Remove from the heat and whisk in the butter. Let cool. Refrigerate until cold. 2. Meanwhile, make the crust: Combine the almonds, sugar, and zest in a food processor and process until ground. Add the flour and salt and pulse just to combine. Add the butter and pulse until the mixture resembles coarse meal. Whisk together the egg yolk, water, and almond extract. Add to the flour mixture and process just until the mixture starts to come together. Press into a ball, flatten into a disk, wrap in plastic, and refrigerate for 30 mins. 3. Preheat the oven to 350 F. 4. Roll out the dough and fit it into a 10-inch quiche dish. Line with foil and fill with pie weights or dried beans. Bake for 20 mins. Remove the foil and weights and bake until the crust is lightly browned, about 5 mins longer. Let cool. 5. To make the topping, turn the oven down to 300 F. Lightly butter a baking sheet.

Combine the sugar and zest in a bowl and set aside. Whisk the egg whites until foamy, add the almonds and stir to coat. Drain the almonds and toss with sugar. Spread out on the baking sheet and bake, until the almonds are dried, about 30 mins. Let cool. 6. Spoon the lemon curd into the pastry shell and top with the sugared almonds.

Keep refrigerated until ready to serve. Just before serving, sift a little confectioners' sugar over the top and cut into wedges. Serves 8.

Recipe By : A Well-Seasoned Appetite - ISBN 0-670-85574-X From: Dan Klepach Date: 10-10-95 (21:35) (159) Fido: Cooking

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