📝 About This Recipe
This elegant tart celebrates the bright, refreshing flavors of spring while adhering strictly to Passover dietary laws. It features a buttery, toasted almond crust that provides a crisp, nutty base for a velvety, intensely citrusy lemon curd filling. Unlike many heavy holiday desserts, this tart is light, sophisticated, and the perfect palate cleanser after a traditional Seder meal.
🥗 Ingredients
For the Almond Crust
- 2 cups Almond flour (super-fine blanched)
- 1/4 cup Sugar (granulated)
- 1/4 teaspoon Salt (fine sea salt)
- 4 tablespoons Unsalted butter (melted; use margarine or coconut oil for Pareve)
- 1 large Egg white (lightly beaten)
For the Luscious Lemon Curd
- 3/4 cup Fresh lemon juice (about 4-5 large lemons)
- 1 tablespoon Lemon zest (finely grated)
- 1 cup Sugar (granulated)
- 3 Large eggs (at room temperature)
- 3 Large egg yolks (at room temperature)
- 1 teaspoon Potato starch (optional, for extra stability)
- 6 tablespoons Unsalted butter (cubed and cold; use margarine for Pareve)
For Garnish
- 1/2 cup Fresh raspberries (washed and dried)
- 8-10 pieces Fresh mint leaves (small leaves)
- 1 tablespoon Powdered sugar (for dusting (ensure KFP))
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch tart pan with a removable bottom.
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2
In a medium bowl, whisk together the almond flour, 1/4 cup sugar, and salt. Add the melted butter and beaten egg white, stirring until the mixture resembles wet sand and holds together when pinched.
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3
Press the almond mixture firmly into the bottom and up the sides of the prepared tart pan. Use the bottom of a measuring cup to ensure an even, flat surface.
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4
Bake the crust for 12-15 minutes until it is lightly golden brown and fragrant. Remove from the oven and let it cool completely on a wire rack while you prepare the filling.
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5
In a medium heat-proof glass bowl, whisk together the lemon juice, lemon zest, 1 cup sugar, 3 eggs, and 3 egg yolks. If using potato starch, whisk it in now until no lumps remain.
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6
Place the bowl over a saucepan of simmering water (double boiler method), ensuring the bottom of the bowl does not touch the water.
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7
Whisk the mixture constantly for about 10-12 minutes. The curd is ready when it is thick enough to coat the back of a spoon and reaches 170°F (77°C) on a thermometer.
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8
Remove the bowl from the heat. Immediately whisk in the cold, cubed butter one piece at a time, allowing each to melt before adding the next. This creates a silky, emulsified texture.
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9
Strain the lemon curd through a fine-mesh sieve into a clean bowl to remove any zest or accidental bits of cooked egg, ensuring a perfectly smooth finish.
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10
Pour the warm lemon curd into the cooled tart shell, smoothing the top with an offset spatula.
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11
Let the tart sit at room temperature for 30 minutes, then refrigerate for at least 4 hours (or overnight) to allow the curd to set completely.
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12
Just before serving, remove the tart from the outer ring of the pan. Decorate the edges with fresh raspberries and mint leaves, and finish with a light dusting of powdered sugar.
💡 Chef's Tips
Always use fresh lemon juice; bottled juice lacks the bright acidity needed for a true curd. To prevent a 'skin' from forming on the curd as it cools, press a piece of plastic wrap directly onto the surface of the curd before refrigerating. If your crust browns too quickly, tent the edges with foil during the last 5 minutes of baking. For a dairy-free (Pareve) version, use high-quality refined coconut oil in the curd for a subtle tropical hint that complements the lemon. Make sure your eggs are at room temperature to ensure they emulsify smoothly into the sugar and juice.
🍽️ Serving Suggestions
Serve with a dollop of whipped cream or non-dairy whipped topping. Pair with a glass of chilled, sweet Moscato or a late-harvest Kosher dessert wine. Accompany with a side of macerated strawberries for a 'strawberry lemonade' flavor profile. Serve alongside a hot cup of Nana (mint) tea to balance the tartness. A small scoop of raspberry sorbet on the side makes for a stunning presentation.