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Lemon-Almond Tarts

Photo: Randy Mayor; Styling: Jan Gautro
Yield 8 servings (serving size: 1 tart)
If you don't have mini tart pans, make this dessert in a (9-inch) tart pan.


  • 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

Nutrition Information

  • calories 342
  • fat 14.7 g
  • satfat 5.4 g
  • monofat 5.2 g
  • polyfat 1.3 g
  • protein 3.9 g
  • carbohydrate 52.4 g
  • fiber 5 g
  • cholesterol 44 mg
  • iron 1 mg
  • sodium 182 mg
  • calcium 37 mg

How to Make It

  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.