Lemon Tart

Serves 6-8


Almond Pastry


60g almond flour * i make my own just blend in food processor until almonds become a fine powder
500g pastry flour
280g unsalted butter* good quality
200g powdered sugar
1 tsp fine sea salt
2 eggs* farm fresh
1/2 tsp baking powder * make sure its fresh




In mixer fitted with paddle attachment cream butter,
almonds, salt and sugar then add in eggs one at a time
* Crack eggs into a separate dish before adding them, if you crack them into the mixer you may drop some shells in oops!!
Scrape down the sides after each egg is added and mix well or else butter will split. Don't worry if it splits it doesn't make that much of a difference just go with it.
In separate bowl add flour and baking powder together and stir well to combine, then on low speed add to butter mixture. Once dough comes together wrap in plastic, press flat and chill for at least an hour*

To Make Tart Shell

 Remove dough from fridge *if dough is really cold let sit out at room temp for 10min
This dough is similar to a shortbread cookie dough so it will warm up really fast once you start rolling it and may stick. So dust well with flour on both sides and scrape up underneath to add more flour if needed roll to 1/4" thick and place into tart shell. * if dough breaks it don't matter its similar to cookie dough just press it into place you will never be able to tell. Once you have the pastry in place leave in freezer for 1-2hrs to set. Remove tart from the freezer and line with foil then fill with weights* rice, beans or if your fancy pie weights

Preheat oven to 375F

Place weighted tart shell into hot oven and bake 30-45min or until the crust is lightly brown check that dough under the weights is cooked too. Once pastry is fully cooked (it will not cook anymore) remove weights, turn oven down to 300F bake a further 5-6 min to help the bottom crust set then fill with lemon filling. * i place a parchment lined baking tray under anything i'm baking in case i spill the filling etc..

Tart pastry is weighted and ready to bake

Pie weights removed and oven has been turned down

Tart has been filled oven is at 300F for 45min - 1hr

Lemon Tart Filling
7 eggs- farm fresh
175ml fresh lemon juice*i'm lucky to have a tree
250ml heavy cream
3 tbsp sour cream* or creme fraiche
1 cup organic cane sugar
zest of 3 lemons* i used meyer lemons for this recipe

In large bowl whisk eggs then slowly add heavy cream then add sugar then the lemon juice and zest always whisking so the mixture doesn't split. * don't worry as long as you listen to me it will be fine. Fill tart shell carefully so you don't spill bake 45min to 1hr or more depending on the oven.
To check if filling is set gently shake the oven rack to see how much the filling jiggles as soon as it stops jiggling remove asap- cool

Serve with ice cream, whipped cream or creme fraiche

Tart cooling

Enjoy!!