Lemon Tart with Almond Crust 

Ingredients: For the almond crust: – 1 and 1/2 cups almond flour – 1/4 cup granulated sugar – 1/4 teaspoon salt – 1/4 cup unsalted butter, melted

For the lemon filling: – 4 large egg – 3/4 cup granulated sugar – 1/2 cup freshly squeezed lemon juice – Zest of 2 lemon – 1/2 cup heavy cream

Instructions: 1. Preheat your oven to 350°F (175°C). 2. In a mixing bowl, combine almond flour, granulated sugar, and salt for the crust. Mix well. Pour in the melted butter and stir until the mixture resembles coarse crumbs.

Press the almond mixture into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Use the back of a spoon or your fingers to press firmly and evenly.

Bake the crust in the preheated oven for about 10-12 minutes, or until lightly golden brown. Remove from the oven and let it cool slightly.

While the crust is cooling, prepare the lemon filling. In a separate mixing bowl, whisk together the eggs, granulated sugar, lemon juice, and lemon zest until well combined. Then, whisk in the heavy cream until smooth.

1. Pour the lemon filling into the cooled almond crust. 2. Place the tart pan back in the oven and bake for 25-30 minutes, or until the filling is set and the edges are slightly golden brown.

1. Once baked, remove the tart from the oven and let it cool completely on a wire rack. Then, refrigerate for at least 2 hours to chill before serving. 2. Serve slices of the lemon tart chilled, optionally garnished with whipped cream or fresh berries.