Lemon-Almond Tarts

Lemon-Almond Tarts Recipe
Photo: Randy Mayor; Styling: Jan Gautro
If you don't have mini tart pans, make this dessert in a (9-inch) tart pan.


8 servings (serving size: 1 tart)

Recipe from

Cooking Light

Nutritional 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


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. 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.