Lemon Tart with Almond Crust

Brighten up your dessert table with this luscious Lemon Tart with Almond Crust—where citrusy zing meets a nutty, buttery base in perfect harmony. This elegant tart features an almond flour crust, balancing a tender, crumbly texture with the subtle richness of toasted almonds. The silky lemon filling, made with freshly squeezed lemon juice, zesty lemon peel, and creamy butter, delivers a tangy-sweet punch that's irresistibly refreshing. Whether you're hosting a dinner party or treating yourself, this simple yet sophisticated dessert is the perfect way to finish any meal. Serve it chilled, garnished with fresh lemon slices or a sprinkle of powdered sugar, for a show-stopping presentation sure to impress.

Nutriscore Rating: 47/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 8

Ingredients

• 120 grams Almond flour
• 60 grams All-purpose flour
• 25 grams Granulated sugar
• 1 pinch Salt
• 85 grams Unsalted butter, cold and cubed
• 2 tablespoons Ice water
• 4 units Egg yolks
• 150 grams Granulated sugar (for filling)
• 120 milliliters Lemon juice, freshly squeezed
• 2 teaspoons Lemon zest
• 120 milliliters Heavy cream
• 45 grams Unsalted butter (for filling), room temperature

Directions

Step 1

Preheat the oven to 170°C (338°F).

Step 2

In a large mixing bowl, combine almond flour, all-purpose flour, granulated sugar, and a pinch of salt.

Step 3

Add the cold, cubed butter to the dry mixture. Use your fingers or a pastry cutter to blend the butter until the mixture resembles coarse sand.

Step 4

Slowly add the ice water, one tablespoon at a time, mixing until a dough forms.

Step 5

Wrap the dough in plastic wrap and chill in the refrigerator for 15 minutes.

Step 6

On a floured surface, roll out the chilled dough into a circle about 3mm thick. Carefully transfer it to a 9-inch tart pan with a removable bottom, pressing it into the edges and trimming any excess.

Step 7

Pierce the crust with a fork to prevent bubbling and bake for 15-20 minutes or until golden brown. Remove from the oven and allow it to cool completely.

Step 8

In a medium saucepan, whisk together the egg yolks, granulated sugar, lemon juice, and lemon zest over medium heat.

Step 9

Stir continuously with a silicone spatula until the mixture thickens and coats the back of a spoon, about 5-7 minutes.

Step 10

Remove the saucepan from the heat and strain the mixture through a fine-mesh sieve to remove any curdled bits.

Step 11

Whisk in the heavy cream and room-temperature butter until smooth and glossy.

Step 12

Pour the lemon filling into the cooled tart crust, smoothing it out evenly.

Step 13

Bake the filled tart in the oven for 10 minutes at 150°C (302°F) to set the filling.

Step 14

Remove from the oven and let it cool at room temperature, then refrigerate for at least 2 hours before serving.

Step 15

Garnish with fresh lemon slices or a dusting of powdered sugar and serve chilled.

Nutrition Facts

Serving size	(829.1g)

Amount per serving	% Daily Value*
Calories	3169.1

Total Fat 224.8g	0%
Saturated Fat 101.9g	0%
Polyunsaturated Fat g
Cholesterol 1143.2mg	0%
Sodium 228.6mg	0%
Total Carbohydrate 258.7g	0%
Dietary Fiber 15.6g	0%
Total Sugars 183.0g
Protein 44.3g	0%

Vitamin D 144.0IU	0%
Calcium 403.3mg	0%
Iron 9.2mg	0%
Potassium 307.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.5%

Protein: 5.5%

Carbs: 32.0%