Lemon Tarte with Almond Crust
A bright and tangy lemon tart nestled in a crisp almond flour crust, perfect for an elegant dessert. This french-inspired desserts 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.
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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Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Lemon Tarte with Almond Crust take to make?
Total time is about 65 minutes (25 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Lemon Tarte with Almond Crust?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Lemon Tarte with Almond Crust?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon Tarte with Almond Crust for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemon Tarte with Almond Crust?
French desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
