Classic French Lemon Tart with Almond Crust

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant lemon custard baked in a tender almond flour crust, delivering a bright and buttery French dessert with a crisp finish. This French-inspired recipe, ready in about 60 minutes, layers all-purpose flour, almond flour, unsalted butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 40 min Serves 8 French cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. In a food processor, pulse 1 cup all-purpose flour, 1/2 cup almond flour, 1/3 cup powdered sugar, and 6 tablespoons cold cubed unsalted butter until mixture resembles coarse crumbs.
  2. Step 2: Add 2 large egg yolks and pulse until dough forms a ball. Press dough evenly into a 9-inch tart pan with removable bottom, covering bottom and sides. Chill 30 minutes.
  3. Step 3: Prick crust all over with a fork and bake for 15 minutes until lightly golden. Remove from oven and lower temperature to 325°F.
  4. Step 4: Whisk together 3/4 cup granulated sugar, 1/2 cup fresh lemon juice, 1/4 cup heavy cream, and 2 whole eggs until smooth.
  5. Step 5: Pour lemon filling into warm crust and bake for 20-25 minutes until filling is set but slightly jiggly in center.
  6. Step 6: Cool tart completely on a wire rack, then chill at least 1 hour before serving to let custard firm up.

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