Lemon Tart
Ingredients
Tart Crust
- 1 Cup Finely Ground Almond Flour
- ⅔ Cup Gluten Free Flour I use King Arthur's blend but you can use any gluten free flour
- ⅔ Cup Powdered Sugar
- 1 Stick Butter I use salted sweet cream, but either salted or unsalted will work.
Filling
- 4 Eggs
- ¾ Cup Granulated Sugar
- 2 Tbsp Lemon Zest If you prefer a more mild lemon flavor, use only 1 tablespoon
- ½ Cup Freshly Squeezed Lemon Juice
- 2 Tbsp Heavy Cream
- 1 Stick Unsalted Butter
Instructions
The Crust
- Preheat the Oven: Set your oven to 350°F (175°C).
- Mix Dry Ingredients: In a medium sized bowl, whisk together the almond flour, gluten-free flour, and powdered sugar. You may need to use a fork to break apart clumps so you have a fine consistency.1 Cup Finely Ground Almond Flour, ⅔ Cup Gluten Free Flour, ⅔ Cup Powdered Sugar
- Incorporate Butter: Melt the butter (remember this is one full stick) and simply mix the dough together. As you slowly work the butter in, either with a fork or your hands, the dough will form a ball of almost plato consistency.1 Stick Butter
- Press into the Pan: Transfer the dough to a 9-inch tart pan with a removable bottom. Evenly press it into the bottom and sides of the pan. Tip: press the bottom first and then move outward to the edges. The dough is easily broken into sections to make sure your crust is evenly distributed across the pan bottom and sides.
- Bake: Bake in oven on center rack at 350℉ for 12-20 minutes, or until lightly golden. Remove from the oven and let it cool while preparing the filling. Tip: Each oven is different, the first time you bake I would recommend keeping an eye on your tart.
Making the Lemon Filling
- Whisk Eggs and Sugar: In a medium heatproof bowl, whisk together two of the eggs, and the yolks from the other 2 eggs yolks, and granulated sugar until smooth4 Eggs, ¾ Cup Granulated Sugar
- Add Lemon & Cream: Stir in the lemon zest, lemon juice, and heavy cream.½ Cup Freshly Squeezed Lemon Juice, 2 Tbsp Heavy Cream, 2 Tbsp Lemon Zest
- Cook the Mixture: Place the bowl over a saucepan of simmering water (double-boiler method). Cook, whisking constantly, until the mixture thickens and reaches a custard-like consistency (about 10-20 minutes). Tip: If you are unsure that the consistency of the curd is “thick enough,” you can use a candy thermometer to make sure you’re good to go. It should read 170℉
- Add Butter: Remove from heat and whisk in the butter pieces until fully melted and smooth.1 Stick Unsalted Butter
- Strain (Optional): For an extra smooth texture, strain the mixture through a fine-mesh sieve into a clean bowl.
Assemble & Bake
- Fill the Tart: Pour the warm lemon filling into the cooled crust, spreading it evenly. Tip: If you gently turn the crust dish it will evenly distribute the filling without you having to use a spatula and risk indents in the mixture.
- Bake Again (Optional): If you prefer a firmer set, bake the filled tart at 325°F (163°C) for 5–8 minutes. Otherwise, allow it to set as it cools.
- Cool & Chill: Let the tart cool to room temperature, then refrigerate for at least 4 hours before serving (This my preferred method)
Notes
Serving & Storage
- Serve chilled or at room temperature, optionally dusted with powdered sugar or topped with whipped cream. Check out this recipe for homemade whipped cream if you are like me and could a full container on your own!
- Store leftovers in the refrigerator for up to 3 days.