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.
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Recipe Information
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
Instructions
Preheat the oven to 170°C (338°F).
In a large mixing bowl, combine almond flour, all-purpose flour, granulated sugar, and a pinch of salt.
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.
Slowly add the ice water, one tablespoon at a time, mixing until a dough forms.
Wrap the dough in plastic wrap and chill in the refrigerator for 15 minutes.
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.
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.
In a medium saucepan, whisk together the egg yolks, granulated sugar, lemon juice, and lemon zest over medium heat.
Stir continuously with a silicone spatula until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
Remove the saucepan from the heat and strain the mixture through a fine-mesh sieve to remove any curdled bits.
Whisk in the heavy cream and room-temperature butter until smooth and glossy.
Pour the lemon filling into the cooled tart crust, smoothing it out evenly.
Bake the filled tart in the oven for 10 minutes at 150°C (302°F) to set the filling.
Remove from the oven and let it cool at room temperature, then refrigerate for at least 2 hours before serving.
Garnish with fresh lemon slices or a dusting of powdered sugar and serve chilled.
Nutrition Facts
Calories |
3169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.8 g | 288% | |
| Saturated Fat | 101.9 g | 510% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1143 mg | 381% | |
| Sodium | 229 mg | 10% | |
| Total Carbohydrate | 258.7 g | 94% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 183.0 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 403 mg | 31% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 307 mg | 7% | |
*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.
