This is a delicious lemon tart that can be served cold with mascarpone cheese. This is one of my favorite desserts to serve when I have guests over. I like to put the tart into the refrigerator after it is done baking for 3 to 4 hours, to overnight, because it tastes better.

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Recipe Summary test

prep:
20 mins
cook:
1 hr
additional:
1 hr 15 mins
total:
2 hrs 35 mins
Servings:
8
Yield:
1 9-inch tart
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Pie Dough:
Filling:

Directions

Instructions Checklist
  • Sift flour into a bowl. Mix in almonds, then rub in butter. Mix in confectioners' sugar, milk, lemon zest, and egg yolk. Knead briefly on a lightly floured work surface. Wrap up and refrigerate for 30 minutes.

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  • While dough rests, preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch tart pan with butter.

  • Roll out the dough to a thickness of 1/4 inch and use to line the bottom and sides of the prepared pan. Prick all over with a fork.

  • Bake in the preheated oven until golden, about 15 minutes. Remove from the oven and reduce the oven temperature to 300 degrees F (150 degrees C).

  • Crack eggs into a bowl. Whisk in superfine sugar, heavy cream, and lemon zest and juice. Spoon filling into the pastry shell.

  • Bake in the preheated oven until set, about 45 minutes. Remove from the oven and let cool for 45 minutes. Serve topped with mascarpone cheese.

Nutrition Facts

521 calories; protein 8.6g; carbohydrates 62.9g; fat 28.6g; cholesterol 190.4mg; sodium 56.9mg. Full Nutrition
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