Lemon Tart Recipe | Step by Step Dessert

This Lemon Tart recipe has the right sweetness and citrus tart flavor with a classic lemon tart's perfect texture. Still, the almond shortbread crust takes it to the next level. This tart is an act of love and will swoon your loved ones with a heartwarming tart reminiscent of summer.

📝 Ingredients

• 1 cup all-purpose flour
• 1/2 cup sliced almonds, toasted
• 1/4 cup sugar
• 6 Tablespoons cold butter
• 1/2 teaspoon almond extract
• 1/4 teaspoon Sea Salt
• 3 Tablespoons cold water
• 10 Tablespoons unsalted butter, sliced
• 1 Tablespoon finely grated lemon zest
• 1+1/2 cups granulated sugar
• 1/8 teaspoon Sea Salt
• 4 large eggs
• 2 large egg yolks
• 3 Tablespoons Amoretti Natural Lemon Artisan Flavor (See notes for alternatives)
• 1 cup whipping cream
• 8 oz mascarpone cheese, room temperature
• 1/2 cup powdered sugar
• A pinch of Xanthan gum to help stabilize the cream

👨‍🍳 Instructions

1. 1--- Directions for Crust ---
2. 2Prep: Position a rack in the center of the oven and preheat to 350F, and spray oil on a 9-inch removable bottom fluted tart pan.
3. 3Blend: Add into a food processor, the flour, almonds, sugar, butter, almond extract, and sea salt. Cover and pulse until blended. Gradually add water, 1 tablespoon at a time, pulsing until mixture forms a soft dough.
4. 4Form the crust: Add half of the soft dough to the tart pan and start pressing it into the sides evenly (see photo collage above). Add remaining dough and press into the bottom, keeping the top edge of the sides level. [See Notes section for "Crust Rolling Tips"]
5. 5Bake: Place the tart crust on a baking sheet and bake for 15 minutes. After 15 minutes, take the tart out of the oven and gently press down the bottom and the sides, using a flat measuring cup. Place the tart back into the oven. Bake for additional 10 minutes. The crust will be partially baked, but if it’s too soft, bake it for another 5 minutes or so.
6. 6Remove: the crust from the oven. While it’s still hot, do the previous step using a measuring cup to gently press down the bottom and the sides.
7. 7Cool: Let it cool down on a wire rack.
8. 8--- Directions for Lemon Curd ---
9. 9Preheat: Lower the oven temperature to 325F degrees.
10. 10Add: the sliced butter with the lemon zest to a glass mixing bowl. Place a strainer on top. Set aside.
11. 11Whisk: Using a heavy-bottomed saucepan over medium-low heat, whisk together the eggs, egg yolks, sugar, Amoretti Natural Lemon Artisan Flavor, and salt to combine. [Alternative: Instead of the Amoretti Natural Lemon, add 3/4 cup lemon juice and 1 extra tablespoon grated lemon zest.]
12. 12Stir: After it is well combined, switch to a heat-proof silicone spatula and keep stirring constantly, making sure you scrape the bottom and sides to prevent lumps or stickiness. Lower the heat to low during the last two to three minutes of the process. This whole process will take around 10 minutes. Set your timer.
13. 13Check the temperature: using an instant-read thermometer, which should be around 160-165F after the 10 minutes is up. Remove from the heat.
14. 14Strain: Pass the curd through the strainer on the bowl with the butter that we set up in step #2. Use a spatula to help the process along. Do not press down too hard; very gently.
15. 15Stir: the curd with the butter until the butter has dissolved completely.
16. 16Pour: the lemon curd into the crust. Using an off-set spatula, even out the top. Before you take it to the oven, gently tap the mold on the countertop to release any air bubbles.
17. 17Bake: for 20-25 minutes. Check after 20 minutes. The consistency should be firm and solid like Jell-o
18. 18If it cracked, it’s over baked.
19. 19Chill: for 4 hours or overnight is even better. After it is cool, remove from the mold.
20. 20Cut: Place the tart on a flat round plate. Using a sharp knife, cut into wedges.
21. 21Serve: with mascarpone cream, whipped cream, or a dollop of crème fraiche. You can also sprinkle with powdered sugar.
22. 22--- Optional Mascarpone Cream Directions: ---
23. 23Whip: In a large mixing bowl, with an electric mixer on medium to high speed, beat the whipping cream, xanthan gum, and powder sugar until stiff peaks form.
24. 24Add Mascarpone: Add the soft mascarpone cheese until is well combined. Do not over mix.
25. 25If you want, you can do the decoration use a pastry bag and make little stars like shown in the photo.