Tarts, Lemon-Almond
By fireandfrost
If you don't have mini tart pans, make this dessert in a (9-inch) tart pan.
- 8
Ingredients
- Lemon curd:
- 1/2 cup blanched almonds
- 3 tablespoons brown sugar
- 36 vanilla wafers
- 1/4 cup butter, melted
- Cooking spray
- 1 (10-ounce) jar lemon curd
- 3 large egg whites
- 1/8 teaspoon salt
- 1/4 cup granulated sugar
- 1/4 cup water
- 1/2 cup fresh lemon juice
- 8 tablespoons (1 stick) unsalted butter
- 1 cup sugar
- 3 large eggs
- Pinch of salt
- 3 teaspoons grated lemon zest
Preparation
Step 1
Make the lemon curd: In a bowl set over a pan of simmering water, whisk together lemon juice, butter, sugar, eggs and salt until butter melts and mixture thickens and coats back of a wooden spoon, about 25 minutes (do not let it boil). Strain through a fine-mesh sieve into another bowl and stir in zest. Cover with plastic wrap, pressing directly onto surface, let cool to room temperature, then refrigerate until chilled.
1. Preheat oven to 400°.
2. Combine first 3 ingredients in a food processor; process until finely ground. With motor on, drizzle butter through food chute; process until blended. Press about 1/4 cup crumbs into the bottom and up sides of each of 8 (4-inch) tart pans coated with cooking spray. Bake at 400° for 10 minutes or until toasted. Cool.
3. Preheat broiler.
4. Spoon curd evenly into crusts. Place egg whites and salt in a large bowl; beat with a mixer at high speed until soft peaks form. Combine granulated sugar and 1/4 cup water in a saucepan; bring to a boil. Cook, without stirring, until a thermometer registers 250°. Pour hot syrup in a thin stream over egg whites, beating until stiff peaks form. Spread egg white mixture over tarts. Broil 30 seconds or until lightly browned.