This Lemon Tart recipe has the right sweetness and citrus tart flavor with a classic lemon tart’s perfect texture. Still, the almond shortbread crust takes it to the next level. This tart is an act of love and will swoon your loved ones with a heartwarming tart reminiscent of summer.
- 1 cup all-purpose flour
- 1/2 cup sliced almonds, toasted
- 1/4 cup sugar
- 6 TableSpoons cold butter
- 1/2 teaSpoon almond extract
- 1/4 teaSpoon Sea Salt available in our online shop
- 3 TableSpoons cold water
- 10 TableSpoons unsalted butter, sliced
- 1 TableSpoon finely grated lemon zest
- 1+1/2 cups granulated sugar
- 1/8 teaSpoon Sea Salt available in our online shop
- 4 large eggs
- 2 large egg yolks
- 3 TableSpoons Amoretti Natural Lemon Artisan Flavor (See notes for alternatives)
Directions for Crust
- Prep: Position a rack in the center of the oven and preheat to 350F, and spray oil on a 9-inch removable bottom fluted tart pan.
- Blend: Add into a food processor, the flour, almonds, sugar, butter, almond extract, and sea salt. Cover and pulse until blended. Gradually add water, 1 tablespoon at a time, pulsing until mixture forms a soft dough.
- Form the crust: Add half of the soft dough to the tart pan and start pressing it into the sides evenly (see photo collage above). Add remaining dough and press into the bottom, keeping the top edge of the sides level. [See Notes section for “Crust Rolling Tips”]
- Bake: Place the tart crust on a baking sheet and bake for 15 minutes. After 15 minutes, take the tart out of the oven and gently press down the bottom and the sides, using a flat measuring cup. Place the tart back into the oven. Bake for additional 10 minutes. The crust will be partially baked, but if it’s too soft, bake it for another 5 minutes or so.
- Remove the crust from the oven. While it’s still hot, do the previous step using a measuring cup to gently press down the bottom and the sides.
- Cool: Let it cool down on a wire rack.
Directions for Lemon Curd
- Preheat: Lower the oven temperature to 325F degrees.
- Add the sliced butter with the lemon zest to a glass mixing bowl. Place a strainer on top. Set aside.
- Whisk: Using a heavy-bottomed saucepan over medium-low heat, whisk together the eggs, egg yolks, sugar, Amoretti Natural Lemon Artisan Flavor, and salt to combine. [Alternative: Instead of the Amoretti Natural Lemon, add 3/4 cup lemon juice and 1 extra tablespoon grated lemon zest.]
- Stir: After it is well combined, switch to a heat-proof silicone spatula and keep stirring constantly, making sure you scrape the bottom and sides to prevent lumps or stickiness. Lower the heat to low during the last two to three minutes of the process. This whole process will take around 10 minutes. Set your timer.
- Check the temperature using an instant-read thermometer, which should be around 160-165F after the 10 minutes is up. Remove from the heat.
- Strain: Pass the curd through the strainer on the bowl with the butter that we set up in step #2. Use a spatula to help the process along. Do not press down too hard; very gently.
- Stir the curd with the butter until the butter has dissolved completely.
- Pour the lemon curd into the crust. Using an off-set spatula, even out the top. Before you take it to the oven, gently tap the mold on the countertop to release any air bubbles.
- Bake for 20-25 minutes. Check after 20 minutes. The consistency should be firm and solid like Jell-o
- If it’s too watery, it is undercooked and needs more time.
- If it cracked, it’s over baked.
- Chill for 4 hours or overnight is even better. After it is cool, remove from the mold.
- Tip: Gently place the tart on top of an upside-down bowl and the round side ring will come right off.
- Cut: Place the tart on a flat round plate. Using a sharp knife, cut into wedges.
- Serve with mascarpone cream, whipped cream, or a dollop of crème fraiche. You can also sprinkle with powdered sugar.
Mascarpone Cream Ingredients
- 1 cup whipping cream
- 8 oz mascarpone cheese, room temperature
- 1/2 cup powdered sugar
- A pinch of Xanthan gum to help stabilize the cream
Mascarpone Cream Directions
- Whip: In a large mixing bowl, with an electric mixer on medium to high speed, beat the whipping cream, xanthan gum, and powder sugar until stiff peaks form.
- Add Mascarpone: Add the soft mascarpone cheese until is well combined. Do not over mix.
- If you want, you can do the decoration use a pastry bag and make little stars like shown in the photo.
- Add 3/4 cup lemon juice & 1 extra TableSpoon grated lemon zest instead of Amoretti flavoring
- Use 2 jars of Lemon Curd available in our online shop as the full filling recipe
Crust Rolling Tips:
- Using a flat bottom measuring cup will help you mold the sides better.
- Your fingers will be your best tool for spreading the dough on the bottom of the mold.
- Be patient and use your fingers to evenly distribute the dough in the mold (see photo). This process could easily take you 10 minutes to make it look even and pretty.
The tart can be refrigerated overnight but it doesn’t freeze well.
Make the crust ahead a time and keep it in the fridge until you are ready to bake it.
It’s better if you let the lemon tart cool completely before slicing. The filling firms up and it will be easier to cut through the tart.You can make individual serving if you have mini tart molds.
- Category: Dessert
- Method: Bake
- Cuisine: French
Keywords: lemon curd, citrus curd, fruit curd, French dessert, custard dessert, citrus dessert, tart crust recipe, shortbread crust, almond crust, pie filling, tart filling, curd, egg dessert, mascarpone cream, summer dessert, pistachio curd