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.



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


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.

  • 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

520.8 calories; protein 8.6g 17% DV; carbohydrates 62.9g 20% DV; fat 28.6g 44% DV; cholesterol 190.4mg 64% DV; sodium 56.9mg 2% DV. Full Nutrition