This lemon curd tart is a homemade dessert that is dreamy and creamy in texture. You have a gluten-free crust with homemade lemon curd to serve up to guests or enjoy with your own family.
Mix the ingredients in a food processor until the dough comes together into a ball. This will take 1.5 to 2 minutes. Press into the bottom and up the sides of a 9-inch tart shell. Bake for 12-14 minutes at 350 degrees until golden brown. Cool completely.
Meanwhile, in a small saucepan over medium-low heat melt the butter and sweetener. Cook until slightly thickened. Whisk in the egg yolks one at a time. Cook until thick. Add the lemon juice and whisk until smooth. Add the cream and whisk again. Strain through a fine mesh strainer in case there are any bits of scrambled yolk. Cool to room temperature. Spread in the baked tart shell. Refrigerate for 3-4 hours to set before cutting.