Tarte au Citron
This tart recipe came from my grandmother who lived in Florida. She always made it with fresh lemons and would use the juice (which doesn't go into the recipe) to make fresh lemonade.
Ingredients
Crust
- 2 Tablespoons almonds (unroasted and unsalted) ground
- 1 cup flour (minus 2 Tablespoons)
- 1/2 cup butter (unsalted) cold and cut into 8 pieces
- 1/4 cup confectioner's sugar sifted
- 1/2 teaspoon lemon extract
- 1/8 teaspoon salt
Filling
- 3/4 cup sugar
- 1 lemon, zested (use all the lemon zest you can get)
- 2 large eggs
- 3 Tablespoons lemon juice freshly squeezed
- 2 1/2 Tablespoons flour
- 1 teaspoon lemon extract
- 1/2 teaspoon baking powder
- 1 pinch salt
Garnish
- 1/2 cup sliced almonds lightly toasted
Instructions
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Preheat the oven to 375 degrees F. Position rack in center of oven.
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In a mixer or food processor, combine all of the crust ingredients until they form a ball of dough.
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Pat the dough into the bottom and sides of the tart pan. Bake the crust for 18 minutes or until it turns a light golden color.
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While the crust is baking, use a mixer to blend together all the filling ingredients until the mixture is thick and light-colored.
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Once the crust is done, remove from oven and reduce the temperature to 350 degrees F. Pour the filling over the hot crust and top with the sliced almonds.
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Bake an additional 25 minutes. Take out of the oven and cool for 30 minutes. Remove the tart from the pan and cool for another 15 minutes.
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Serve with vanilla ice cream or whipped cream.
Recipe Notes
28 grams carbohydrates per serving
2.8 grams protein per serving
15 grams fat per serving