Lemon Tart

Ingredients

• 1 1/2 cups Almond Flour
• 1/2 cup Gluten-Free All-Purpose Flour Blend
• 1/4 cup Powdered Sugar
• 1/4 teaspoon Salt
• 1/2 cup Cold Unsalted Butter (cut into cubes)
• 1 Egg Yolk
• 2-3 tablespoons Ice Water
• 4 Large Eggs
• 1 cup Granulated Sugar
• 1/2 cup Fresh Lemon Juice (from about 4-5 lemons)
• 2 tablespoons Lemon Zest (from about 4-5 lemons)
• 1/2 cup Unsalted Butter (cut into cubes)
• 2 tablespoons Heavy Cream

Instructions

1. 1

   Preheat oven to 350°F (175°C).

2. 2

   In a large bowl, whisk together almond flour, gluten-free flour, powdered sugar, and salt.

3. 3

   Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.

4. 4

   Add the egg yolk and ice water, one tablespoon at a time, until the dough just comes together.

5. 5

   Press the dough evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Prick the bottom with a fork.

6. 6

   Bake the crust for 15-20 minutes, or until lightly golden brown. Let cool completely.

7. 7

   While the crust is cooling, prepare the lemon curd: In a medium saucepan, whisk together the eggs, granulated sugar, lemon juice, and lemon zest.

8. 8

   Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 8-10 minutes).

9. 9

   Remove from heat and whisk in the cold butter, one cube at a time, until smooth. Stir in the heavy cream.

10. 10

    Pour the lemon curd into the cooled tart crust. Refrigerate for at least 2 hours, or until set. Serve chilled.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.