Lemon Tart with Almond Flour Crust



Whether you have vowed to eat a little healthier in 2019 or live a gluten-free life daily, this tart is the perfect way to indulge without feeling a little guilty. I always find that citrus and fruit sweets are so well-balanced. They are refreshing, yet sweet and rich, without tempting us to be over-indulgent. I will gladly take chocolate and caramel any day of the year, but during the winter months when we are typically eating heavier dishes, a nice zippy dessert can be a great alternative to the gingerbread and maple tastes of the previous months.

Be cautious with this recipe and be sure to whisk egg products vigorously, so that they don’t scramble. Top your tart with fresh whipped cream and your favorite fruit, and enjoy!

 

Ingredients: 

For the crust:

2 cups super-fine almond flour

¼ cup sugar

⅛teaspoon salt

¼ cup salted butter, softened

½ teaspoon vanilla extract

1 large egg

 

For the lemon filling:

½ cup fresh-squeezed lemon juice (about 5-6 lemons)

2 teaspoons lemon zest

¾ cup sugar, divided

3 large eggs

¾ cup butter, softened to room temperature

 

For the whipped cream:

1 cup heavy cream

2 tablespoons sugar

½ teaspoon vanilla extract

Fresh berries for topping (as desired)

 

Directions:

For the crust:

  1. Preheat oven to 350°F and lightly grease tart pan and line the bottom with parchment paper.
  2. In a large bowl, mix together the almond flour, sugar, and salt. Stir in the softened butter until it resembles coarse crumbs, and then stir in the vanilla extract and egg. Mix until well-combined.
  3. Use your hands to press the dough evenly into the bottom and sides of the pan. The dough will be sticky. Poke a few holes into the dough using a fork.
  4. Bake for 15-20 minutes until golden brown. Place a layer of aluminum foil on top if the edges are browning too fast. Cool before making lemon filling.

For the lemon filling and assembly:

  1. In a medium saucepan, heat the lemon juice, lemon zest, and 6 tablespoons of sugar until sugar is dissolved, then bring to a boil. Set aside.
  2. In a large mixing bowl, whisk the eggs and remaining sugar until smooth and no lumps remain.
  3. While whisking egg mixture, slowly pour a quarter of the boiled lemon juice to the egg and whisk vigorously until combined. Whisk fast, or else your egg will cook and curdle. Pour this egg/lemon mixture back into the saucepan with the lemon juice and whisk over medium heat until it is at a boil. Whisk continually or else there will be lumps. While continually whisking, reduce heat and let simmer until it is thickened like a sauce.
  4. Fill a large bowl with ice water and set saucepan into the ice bath until it cools for about 3 minutes, or until it is warm, but not hot. Remove from ice bath and add the softened butter in 5 increments, stirring with a rubber spatula until it is completely smooth, and butter is thoroughly combined. Pour through a fine mesh strainer to remove any lumps.
  5. Pour lemon filling into the baked tart shell and refrigerate overnight, or until cooled and set. Spread whipped cream over the tart once chilled and garnish with fresh berries and a sprig of mint.

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