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lemon tart

Creamy lemon tarts

Course Dessert
Keyword Almond flour, almonds, butter, Dessert, eggs, lemon, pine nuts, sugar, tarts
Servings 5



  • 150 g pastry flour
  • 100 g butter
  • 100 g sugar
  • 50 g pine nuts
  • 50 g almonds
  • a pinch of salt


  • 1 egg
  • 100 g sugar
  • 60 g flour
  • 4/5 lemons
  • water
  • lemon zest

To garnish (optional)

  • whipped cream
  • icing sugar


  • Toast the almonds and pine nuts on low heat.
  • Let them cool a bit, then grind them in a food processor
  • In a bowl, combine the nut flour, the pastry flour, butter and sugar and mix until the dough comes together.
  • Cover with cling film and leave in the fridge.
  • For the filling, beat together the egg and sugar, then add the flour.
  • In a bowl squeeze the lemons, add some grated lemon zest and add enough water to reach 500 ml of liquid.
  • Add the liquid to the mixture of egg, sugar and flour.
  • Transfer the mixture into a saucepan and heat over medium heat, constantly stirring with a wooden spoon, until it comes to a boil. Set aside.
  • Preheat the oven to 180°.
  • Grease and flour single-portion tart pans.
  • Take the pastry out of the fridge.
  • Roll the pastry dough, then cut it into rounds and press them into the tart pans.
  • Stab a few holes in the bottom with a fork, then line the tart with foil and fill with dried beans.
  • Bake for 10 minutes, then discard the foil and bake for another 5 minutes or until golden.
  • When the tarts are ready, remove them from the oven, let them cool a bit and pour in the lemon mixture.
  • Garnish with whipped cream (optional).