When the pressure’s on to make something special for a party, this Lemon Curd Tart is my secret weapon. The sweet, tart, lemon curd filling is refreshing and light, the ground almond in the crust gives it a wonderful nutty fragrance, and the presentation has wow-factor. Serve up a slice with some berries and whipped cream, or honey ice cream and prepare for praises! <br /> <br />Tips: When crumbling the dough on top, I like to leave some space around the bits of dough so that you can see the lemon curd in spots. Therefore, I find that I usually have enough dough in this recipe to make a little mini tart on the side – a treat for the cook! <br /> <br />Also, if you have the time, make a second batch of lemon curd to jar and store in your fridge. That will cut down prep time in case you ever want to make a lemon tart spur of the moment! <br /> <br />Note: This recipe is adapted from The Berry Bible’s Lemon Curd Cake recipe, by Janie Hibler

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