Lemon Tarte with Almond Crust

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

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 bright and tangy lemon tart nestled in a crisp almond flour crust, perfect for an elegant dessert. This French-inspired recipe, ready in about 65 minutes, layers almond flour, all-purpose flour, powdered sugar 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: 25 min Cook: 40 min Serves 8 French cuisine 320 cal/serving

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Ingredients

1 1/2 cups almond flour
1/2 cup all-purpose flour
1/4 cup powdered sugar
1/2 cup (1 stick), cold and cubed unsalted butter
1 egg yolk
1/4 tsp salt
1 cup granulated sugar
3 whole eggs
1/2 cup (from about 3 lemons) fresh lemon juice
1 tbsp lemon zest
1/4 cup heavy cream

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Instructions

Step 1: Preheat oven to 350°F. In a bowl, combine 1 1/2 cups almond flour, 1/2 cup all-purpose flour, 1/4 cup powdered sugar, and 1/4 tsp salt. Cut in 1/2 cup cold cubed unsalted butter using a pastry cutter until mixture resembles coarse crumbs.
Step 2: Add 1 egg yolk and mix until dough starts to come together. Press dough evenly into a 9-inch tart pan with removable bottom. Chill for 15 minutes.
Step 3: Bake crust for 15 minutes until lightly golden. Remove from oven and let cool.
Step 4: In a separate bowl, whisk together 1 cup granulated sugar and 3 whole eggs until smooth. Add 1/2 cup fresh lemon juice, 1 tbsp lemon zest, and 1/4 cup heavy cream, whisking until fully combined.
Step 5: Pour lemon filling into cooled almond crust and bake for 20-25 minutes until filling is set but slightly jiggly in center. Let cool completely before removing tart from pan and serving.