Almond shortbread lemon curd tart

• 1 cup all purpose flour
• 3/4 cup finely ground almonds (almond meal)
• 1/2 cup sugar (i used 1/4 cup xylitol and 1/4 cup Splenda)
• 12 tbsp butter (1 1/2 stick) softened and cut into pieces
• 1 tsp salt
• 6 lemons
• 1 cup sugar (again i used half half xylitol and splenda)
• 8 egg yolks
• 8 tbsp butter
• 1/4 tsp salt
• 1 pints blueberries

1. Cream 12tbsp of butter with 1/2 cup sugar.
2. When lighter in color start adding flours and salt.
3. It will come out kind of crumbly but when squish it in your hand should hold together.
4. Preheat oven to 350 and press the shortbread mixture to a pie plate, bottom and about 1/2inch up the sides.
5. Bake for 10-15 min, until edges just slightly colored.
6. Now start with curd.
7. With veggie peeler peel skin from lemons(try not to get too much white stuff).
8. After peeling cut lemons in half and juice them
9. Throw lemon skins with 1cup sugar into food processor and pulse until skins are completely blended with sugar and no large pieces left, about 2-3 min
10. Now start adding 8tbsp softened butter and keep blending.
11. When creamed add egg yolks, one at a time.
12. When everything incorporated add lemon juice and salt blend few more seconds
13. Put the lemon curd mixture into saucepan and simmer stirring constantly for about10min.
14. It will have a texture of looser pudding.
15. Pour curd into baked shell and sprinkle with blueberries.
16. Bring back to oven for 10more min.
17. Cool on a counter and then put in the refrigerator for few hours, it will be easier to cut.
18. Enjoy

flour, ground almonds, sugar, butter, salt, lemons, sugar, egg yolks, butter, salt, blueberries

Taken from cookpad.com/us/recipes/349532-almond-shortbread-lemon-curd-tart (may not work)