This Easy Lemon Tart recipe is similar to lemon bars but baked in a tart pan for mouth-puckering slices of the zesty dessert.
Prep Time40 minutesmins
Total Time2 hourshrs
Course: Dessert
Cuisine: French
Keyword: lemon, lemon tart
Servings: 8
Ingredients
Crust
½cupunsalted buttervery soft
½cupalmond flour
¾cupall-purpose flour
1tablespooncornstarch
¼cupconfectioners' sugar
¼teaspoonground cardamom
1pinchsalt
Filling
zest of 2 lemons
⅔cuplemon juice
¾cupgranulated sugar
1pinchsalt
4large eggs
4tablespoonunsalted butterdiced
Instructions
Crust
Preheat the oven to 350°F.
Whisk together the almond flour, all-purpose flour, cornstarch, sugar, cardamom, and salt in large bowl.
Add the butter and stir with a wooden spoon until combined.
Press the dough into an 8 or 9-inch tart pan.
Use a flat-bottomed measuring cup or drinking glass to press the dough evenly into the corners and bottom of the tart pan.
Bake for 15 to 20 minutes, or until the edges start to brown slightly. Remove from the oven to cool.
Filling
Whisk together the lemon zest, juice, sugar and salt in a saucepan.
Add the eggs and whisk to combine.
Heat the lemon mixture over medium-high heat, stirring slowly yet consistently so the eggs don’t curdle, until the mixture thickens and can coat the back of a spoon, about 7 minutes.
Remove from the heat and add the butter. Stir until the butter is melted.
Strain the lemon filling through a mesh sieve to remove the zest and any cooked egg and pour into the prepared crust.
Bake for an additional 12 to 13 minutes, or util the edges are slightly puffed and set yet there is still a slight jiggle to the center when given a shake.
Completely cool the tart before dusting with a generous shower of confectioners’s sugar and cutting into slices.
Store leftover covered in the refrigerator for up to 3 days.