Lemon Tart

Serves 6 to 8

Pastry Crust
Makes an 8-9 inch crust

1/2 cup butter, softened
1/3 cup sugar
1/4 teaspoon salt
1/3 cup ground almonds
3/4 cup flour

Lemon Filling
1/2 cup sugar
1/4 teaspoon salt
2 tablespoons unsalted butter, melted
3 large eggs
1/3 cup lemon juice
Lemon Sugar

To make the crust, preheat the oven to 350 degrees F. Butter an 8-9 inch pie or tart pan. Using a mixer, cream the butter, sugar, and salt until smooth, about 2 minutes. Add the almonds and mix to combine. Gently mix in the flour. Spread the dough into the prepared pie or tart pan, pressing evenly with the back of a spoon. Prick the pastry all over with a fork. Bake the crust for between 25 and 30 minutes until the pastry is just cooked and pale golden. Lower the oven heat to 300 degrees F.

Just before the crust is finished baking, make the filling. Mix the sugar and salt in a bowl and add the melted butter, whisking the mixture until the sugar absorbs the butter. Add the eggs and beat well until the mixture is smooth. Gradually pour in the lemon juice, whisking continuously. Pour the filling into the just-cooked crust and bake the tart at 300 degrees F, for between 10 and 15 minutes, or until the filling is set. Remove the tart from the oven and allow it to cool to room temperature.

To serve, cut wedges of tart and sprinkle lightly with Lemon Sugar.

Recipe Copyright Deirdre Davis 2020
Use of content requires permission.
Back to blog