Indulge in the zesty delight of this lemon tart with a nutty almond crust. The creamy lemon filling perfectly complements the crunchy texture of the almond base, making it a delectable dessert for any occasion.
Ingredients: 1 1/2 cups almond flour. 1/4 cup powdered sugar. 1/4 teaspoon salt. 6 tablespoons unsalted butter, melted. 4 large eggs. 3/4 cup granulated sugar. 3/4 cup freshly squeezed lemon juice. 1 tablespoon lemon zest. 1/2 cup heavy cream. Powdered sugar, for dusting optional. Sliced almonds, for garnish optional.
Instructions: Preheat oven to 350F 175C. In a bowl, mix almond flour, powdered sugar, and salt. Stir in melted butter until the mixture resembles coarse crumbs. Press the almond mixture into the bottom and up the sides of a tart pan. Bake for 10-12 minutes or until lightly golden. Remove from oven and let cool. In another bowl, whisk together eggs, granulated sugar, lemon juice, and lemon zest until well combined. In a saucepan, heat heavy cream until it just begins to simmer. Slowly pour the hot cream into the egg mixture while whisking constantly. Pour the lemon custard mixture into the cooled almond crust. Bake the tart for 20-25 minutes or until the filling is set and the edges are lightly golden. Allow the tart to cool completely before slicing. Dust with powdered sugar and garnish with sliced almonds before serving, if desired.
Prep Time: 20 minutes
Cook Time: 40 minutes
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