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Lemon Tart

The perfect lemon tart! Made with a buttery, crumbly almond pâte sucrée and a sharp, and creamy lemon filling. A straightforward and simple recipe; the filling can be made ahead of time.
Prep Time 1 hour
Cook Time 1 hour
Chill Time 8 hours
Servings 1 9 or 10 inch tart

Equipment

  • 9 or 10 inch tart pan with removable bottom

Ingredients

Crust

  • Zest of 2 lemons
  • 50g or ¼ cup granulated sugar
  • 113g or 8 tablespoons butter unsalted
  • Pinch fine sea salt
  • 200g or 1 ½ cups all purpose flour
  • 2 tablespoons powdered sugar
  • 80g or ¾ cup almond flour or almond meal
  • 2 tablespoons milk

Filling

  • recipe Lemon curd
  • 2 teaspoons tapioca starch or cornstarch

Instructions

  • At least a few hours or up to a week ahead of time, make my lemon curd recipe (the full amount).
  • Preheat the oven to 350 F. Set the sugar for the crust in a large bowl and zest the lemons over it. Rub the zest into the sugar to release its oils.
  • Add the butter and use a hand mixer to beat until creamy. Add the flour, almond flour, salt, and powdered sugar and beat. While beating add the milk, beat until the mix can clump together if you squeeze it in the palm of your hand.
  • Press the dough into the bottom and up the sides of a 9 or 10 inch tart pan with a removable bottom. Take your time with it; ensuring the bottom layer is even and the sides are at the same height. Use the bottom of a measuring cup to help you pack it in (dip it in flour or powdered sugar so it doesn’t stick to the crust). Use your thumbs to press in the sides from the top.
  • Set a sheet of parchment paper over the tart and fill the pan with pie weights or dried beans. Smooth the weights so they are in an even layer; they should come up as high as the crust. Bake the crust for 25 minutes.
  • Out of the oven, use the parchment as a sling to lift out the pie weights (have a heatproof bowl nearby to drop them into). Dock the bottom of the crust all over with a fork. Bake for another 15 minutes, until the edges are golden.
  • While the crust is baking, whisk together the lemon curd and the starch until the starch is dissolved. Once the crust is done baking, pour the lemon curd into the filling. Smooth it into an even layer.
  • Bake the tart until it only jiggles in the center and the sides are set, 15-20 minutes. Let cool on the counter then transfer to the fridge to chill for at least for but preferably 6-8 hours.
  • Store in the fridge and serve cold.

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