I almost bailed on this week’s recipe as it’s well known around this blog that I don’t like citrus desserts, especially those that are tart and creamy at the same time. But I’ve committed to making the last 10 recipes on our Baked Sunday Mornings schedule, so here we are! My other motivating factor was that these tarts are on the cover of the cookbook, so I’ve been staring at them for over 10 years and wanted to see them in real life.

What’s happening in these tarts is a pastry crust with the addition of ground almonds, a classic lemon curd filling and a marshmallow/meringue topping. I had to make a few substitutions as I didn’t feel like buying amaretti cookies or amaretto liqueur for just a few tablespoons. In the crust, I just added more ground almonds instead of crushed amaretti cookies, plus more cream instead of liqueur and a dash of almond extract. In the topping, I added another dash of almond extract.

The Baked Boys note in the recipe that the pastry is very delicate and soft, so instead of rolling it out, I just divided it into four pieces (I made 1/2 the recipe) and pressed it into my mini tart pans. I only ran into issues when it came to the marshmallow/meringue topping, which never reached stiff peaks for me (also something I’ve had issues with in the past), so I just scooped it on and toasted it with my little kitchen torch.

So, what’s the final verdict on these? You can’t trust my opinion on citrus desserts, but my friends said they were very tart and tasty.

You can find the recipe here!

More Baked Sunday Mornings here!