A delicious gluten free almond tart shell is filled with luscious, creamy Meyer Lemon Curd for a simple, but impressive dessert.
Preheat oven to 350° Lightly oil a 9-inch tart shell with removable bottom.
In a bowl, combine all of the crust ingredients well to form a crumbly dough.
Press the dough evenly over the bottom and sides of the prepared pan.
Bake the shell in the center of the oven 10 to 15 minutes until brown. (Crust will be fairly dark brown.
Remove from oven and allow to cool completely
In a medium saucepan, whisk together the eggs, lemon juice, salt, and sugar
Over medium heat, cook, whisking, about 15 minutes, or until temperature reaches 180° and mixture is thickened.
Pour the hot mixture into the bowl of a food processor or a blender with a lid.
Process or blend while adding the butter cubes piece by piece, making sure each piece is incorporated before adding the next.
When all of the butter is incorporated, add the lemon zest.
Pour the lemon curd into the cooled tart shell, using a spatula to smooth it.
Refrigerate the tart overnight, or at least 8 hours.
Watch your tart shell carefully once it's been in the oven for 10 minutes. Oven temperatures vary, and the tart shell can easily burn or become too dark.
Use a candy thermometer to measure the temperature of your lemon curd while it cooks.