Lemon Tart
Description
This year for Mother’s Day, I made my mom this beautiful Lemon Tart. It has a crisp almond crust and a delicious, creamy and tangy lemon filling. The lemon flavor is bright and tart (definitely a pucker upper!) and perfect for a spring celebration. I am always grateful for an excuse to bake something for my wonderful mother, and am thankful for her endless love and support. Thank you to all the mamas and all that you do. Happy Baking Everyone! Enjoy!
- Gluten Free
- Vegetarian
- 30 minutes prep time
- 30 minutes cook time
- 60 minutes total time
Recipe
For the crust:
1 1/4 cups (135g) almond flour
2/3 cup (86g) gluten free flour (I use Bob’s Red Mill GF 1:1)
2/3 cup (80g) powdered sugar
1/4 teaspoon salt (use 1/2 teaspoon if using unsalted butter)
6 tablespoons melted butter
For the filling:
4 large eggs
3 large egg yolks
1 1/4 cups (250g) granulated sugar
1/4 teaspoon salt
3/4 cup fresh lemon juice (juice from about 5 large lemons)
1 tablespoon lemon zest (zest from 1 large lemon)
1 tablespoon butter, cut into pieces
1 tablespoon milk of choice
For the crust:
1. Preheat oven to 350°F. Grease a 9” tart pan.
2. In medium bowl, combine almond flour, gluten free flour, powdered sugar and salt.
3. Pour melted butter over the top and stir until incorporated.
4. Transfer mixture to prepared tart pan and press it evenly around the bottom and up the sides of the pan.
5. Using the tines of a fork, prick holes throughout the bottom of the crust.
6. Bake for 10 minutes. Crust will have just started to brown on the edges.
7. Place crust on a cooling rack while working on the filling.
For the filling:
1. In a medium saucepan over medium heat, combine eggs, egg yolks, sugar and salt. Whisk in the lemon juice and zest and stir until well combined.
2. Stirring constantly, cook over medium heat until the curd thickens to a pudding consistency. This will take 5-10 minutes.
3. Remove from heat and stir in butter and milk.
4. Strain mixture through fine-mesh sieve and pour into prepared crust.
5. Bake at 350° F for 18-20 minutes until the filling is set. It will still be slightly jiggly in the middle.
6. Allow the tart to cool on a wire rack then refrigerate 2+ hours or overnight.
7. Remove the sides of the tart pan and dust with powdered sugar just before serving.
8. Slice and Enjoy!
For the crust:
1 1/4 cups (135g) almond flour
2/3 cup (86g) gluten free flour (I use Bob’s Red Mill GF 1:1)
2/3 cup (80g) powdered sugar
1/4 teaspoon salt (use 1/2 teaspoon if using unsalted butter)
6 tablespoons melted butter
For the filling:
4 large eggs
3 large egg yolks
1 1/4 cups (250g) granulated sugar
1/4 teaspoon salt
3/4 cup fresh lemon juice (juice from about 5 large lemons)
1 tablespoon lemon zest (zest from 1 large lemon)
1 tablespoon butter, cut into pieces
1 tablespoon milk of choice
For the crust:
1. Preheat oven to 350°F. Grease a 9” tart pan.
2. In medium bowl, combine almond flour, gluten free flour, powdered sugar and salt.
3. Pour melted butter over the top and stir until incorporated.
4. Transfer mixture to prepared tart pan and press it evenly around the bottom and up the sides of the pan.
5. Using the tines of a fork, prick holes throughout the bottom of the crust.
6. Bake for 10 minutes. Crust will have just started to brown on the edges.
7. Place crust on a cooling rack while working on the filling.
For the filling:
1. In a medium saucepan over medium heat, combine eggs, egg yolks, sugar and salt. Whisk in the lemon juice and zest and stir until well combined.
2. Stirring constantly, cook over medium heat until the curd thickens to a pudding consistency. This will take 5-10 minutes.
3. Remove from heat and stir in butter and milk.
4. Strain mixture through fine-mesh sieve and pour into prepared crust.
5. Bake at 350° F for 18-20 minutes until the filling is set. It will still be slightly jiggly in the middle.
6. Allow the tart to cool on a wire rack then refrigerate 2+ hours or overnight.
7. Remove the sides of the tart pan and dust with powdered sugar just before serving.
8. Slice and Enjoy!