Almond Crust Citrus Curd Pie

Food and Prop Styling by Shiri Feldman
Food Prep and Styling by Chef Suzie Gornish
Photography by Felicia Perretti

The orange-lime combination makes for a seriously dangerous dessert — you won’t be able to stop yourself from a second or third helping. A real Pesach recipe winner!

SERVES 8–10

Almond Crust

• 2 cups almond flour
• ½ cup ground almonds
• ¼ cup sugar
• scant ¼ tsp salt
• ¼ cup oil (I used coconut oil)
• 1 egg
• ½ tsp vanilla extract (optional)

Orange-Lime Curd

• 1⅓ cups freshly squeezed orange juice, divided
• ¼ cup + 1 tsp potato starch
• 1 Tbsp lemon juice
• 2 Tbsp lime juice
• ¾ cup sugar
• 3 egg yolks
• 1 Tbsp oil

Garnish (Optional)

• 2 oranges, scrubbed and sliced into thin rounds

For the crust: Preheat oven to 350°F (175°C).

Whisk dry ingredients together in a bowl. Add oil, egg, and vanilla extract, if using. Knead dough until well combined. Press into a greased 9-inch (23-cm) pan, working the mixture up the sides. Pierce the bottom of the crust with a fork so the crust doesn’t puff up. Bake for 25 minutes, or until crust turns golden.