Lemon Cream Tart with Macadamia Nut Crust

I think lemon is one of those quintessential flavors of spring.  Maybe it's one of those flavors that you either love or hate.  But we just love it here! Especially when it comes in the form of dessert.  I decided to make this Lemon Cream Tart for Easter this year and it was delicious. The tart shell is salty and buttery, crispy and slightly sweet and made with roasted macadamia nuts (which I also love). The filling is a simple lemon curd mixed with fresh whipped cream.  What could be better? The combination is heavenly and it would make a lovely addition to any spring or summer menu.


Lemon Cream Tart with Macadamia Nut Crust
for the crust
1/2 cup macadamia nuts, roasted and salted
1 cup flour
1/3 cup powdered sugar
1/3 cup butter
1 Tbsp. cold water

for the lemon curd
zest of 3 lemons
1 1/2 cups sugar
1 stick unsalted butter
5 large eggs
1/2 cup freshly squeezed lemon juice (about 2-3 lemons)
1/8 tsp. salt

1 cup whipping cream, cold
1 Tbsp. powdered sugar
1 tsp. vanilla extract

fresh blueberries for garnish, if desired


Preheat oven to 375 degrees F. Put all the ingredients for the crust into a food processor fitted with a blade attachment.  Blitz until it resembles a coarse meal.  Press into a 9-inch tart pan and bake  for 11-13 minutes. Remove from oven and allow to cool completely.

For the lemon curd, add all ingredients into a medium saucepan.  Cook over medium heat until butter is melted, stirring frequently.  Increase heat to medium-high and cook until thickened, whisking constantly; about 8-10 minutes.  Pour into a bowl and cover with plastic wrap, pressing it down on top of the curd to prevent film from forming.  Chill in refrigerator.

When the curd and tart shell are cooled.  Make the whipped cream.  Pour cold cream into a mixing bowl.  Whisk on high until stiff peaks form.  Mix in the powdered sugar and vanilla.

To assemble the tart, mix 1 cup of the whipped cream with the chilled lemon curd. Pour into tart shell and freeze 2 hours before serving. Remove from freezer 5-10 minutes before serving and add fresh blueberries for garnish.  Keep leftovers covered in the freezer.