No-Bake Lemon Curd Tart with Almond Crust

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A refreshing dessert featuring a tangy homemade lemon curd set atop a crisp almond crust, perfect for a quick sweet treat. This French-inspired recipe, ready in about 35 minutes, layers almond flour, 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.

Prep: 20 min Cook: 15 min Serves 8 French cuisine 280 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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