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Tart lemon tart from My Kitchen Year: 136 Recipes That Saved My Life (page 100) by Ruth Reichl

  • cashew nuts
  • lemons
  • eggs
  • butter
  • store-cupboard ingredients

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Notes about this recipe

  • Eat Your Books

    Can substitute almonds or hazelnuts for cashew nuts. Chill at least 2 hours.

  • Rutabaga on March 31, 2016

    The cashew crust has pleasant sandy texture, contrasting nicely with the smooth lemon curd. Because there were a few small bits in my curd, I pushed it through a strainer to remove them. The curd was nice and tart, just like the recipe title states, and I used Meyer lemons, as Reichl did. With regular lemons, you'll likely need more sugar.

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