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A white tart pan filled with a lemon curd filling and sprinkled with powdered sugar.
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5 from 1 vote

Lemon Tart With Almond Biscotti Crust

This classic lemon tart has a mouth watering smooth lemon curd filling that tops a delicious almond biscotti crust. The two together are a perfect match. Prepare this in any kind of tart pan or put them in a standard baking pan and turn them into fancy lemon bars - both will be a successful hit!
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Dessert, Dessert. sweets. tart, Special Occasion dessert, Summer dessert
Cuisine: American-French
Servings: 8
Calories: 504kcal

Ingredients

Tart Crust

  • 2 cups Almond biscotti crushed (If you can't find it, you can use normal biscotti with almond extract.)
  • cup Unsalted Butter

Lemon Curd Filling

  • ¼ cup Fresh lemon juice
  • 4 Tablespoons Cornstarch
  • 1 ½ cups Cold water
  • 3 Egg yolks
  • 1 Tablespoon Unsalted Butter
  • 1 cup Granulated sugar

Tart Topping

  • ¼ cup Confectioners' Sugar (optional) for sprinkling on top

Instructions

Tart crust

  • Preheat your oven to 350℉. Finely crush your biscotti in a food processor or ziplock bag. Melt ⅓ cup unsalted butter and combine with the crushed cookies. Pour the cookie crumbs into your tart dish. Firmly press the biscotti crumbs onto the bottom and up the sides.
  • Bake in the oven for 15 minutes. Set Aside.

Lemon Curd Filling

  • While the crust bakes make the curd. In a medium saucepan whisk together cornstarch and sugar and turn on heat to medium high. Slowly add in the cold water, stirring until the sugar dissolves. add in the egg yolks while constantly stirring with a whisk until the mixture thickens. (About 10 minutes)
  • Bring the mixture to a boil while constantly stirring. Allow it to boil for 1 minute. Turn off the heat and set aside.
  • Add the lemon juice, zest and 1 Tablespoon butter. Stir together and set aside, allowing the curd to cool.
  • Once the crust and curd have cooled, pour your lemon cud into the baked biscotti crust. There may be a few tablespoons of curd leftover depending on the size of your tart dish. Just save the delicious lemon curd for later.
  • Set the tart in the fridge to firm up for 2-3 hours.
  • Sprinkle with Confectioners' sugar or serve with whipped cream.
  • Buon appetito!

Notes

  • To get ½ cup of lemon juice, you’ll need about 3-4 lemons. Keep in mind, larger lemons often have thicker skin and won’t necessarily produce more juice!
  • When juicing lemons, place them in the microwave for 10-20 seconds to warm them slightly. This helps release more juice when you squeeze them.
  • When baking and using both rind and juice, grate the rind before cutting and juicing. This will make it easier to get the greatest amount of rind off the fruit.
  • When grating the rind make sure you don’t include too much of the white pith: it can be very bitter and may change the flavor of your tart.

Nutrition

Calories: 504kcal | Carbohydrates: 76g | Protein: 7g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 204mg | Potassium: 19mg | Fiber: 1g | Sugar: 50g | Vitamin A: 674IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 1mg