No-Bake Lemon Curd Tart with Almond Crust
A refreshing dessert featuring a tangy homemade lemon curd set atop a crisp almond crust, perfect for a quick sweet treat. This french-inspired desserts ready in about 35 minutes layers almond flour, melted unsalted butter, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups almond flour
- 6 tbsp, melted unsalted butter
- 3 tbsp granulated sugar
- 1/4 tsp salt
- 3 large eggs
- 1/2 cup granulated sugar
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- 4 tbsp, cubed unsalted butter
- 1/2 tsp vanilla extract
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat the oven to 350°F. In a mixing bowl, combine 1 1/2 cups almond flour, 3 tbsp granulated sugar, and 1/4 tsp salt. Stir in 6 tbsp melted unsalted butter until the mixture resembles wet sand. Press evenly into a 9-inch tart pan, creating a firm crust. Bake for 12 minutes until golden and fragrant, then cool completely.
- Step 2: While the crust cools, whisk together 3 large eggs and 1/2 cup granulated sugar in a heatproof bowl until smooth. Add 1/2 cup fresh lemon juice and 1 tbsp lemon zest.
- Step 3: Place the bowl over a saucepan of simmering water (double boiler) and cook, stirring constantly, until the mixture thickens and reaches 170°F on a thermometer, about 8-10 minutes. Remove from heat and immediately whisk in 4 tbsp cubed unsalted butter and 1/2 tsp vanilla extract until silky.
- Step 4: Pour the lemon curd into the cooled almond crust, smoothing the top with a spatula. Refrigerate for at least 3 hours until set before serving.
Frequently asked questions
How long does No-Bake Lemon Curd Tart with Almond Crust take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover No-Bake Lemon Curd Tart with Almond Crust?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in No-Bake Lemon Curd Tart with Almond Crust?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Bake Lemon Curd Tart with Almond Crust for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with No-Bake Lemon Curd Tart with Almond Crust?
French desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
