In spirit of my Italian heritage and our upcoming trip to Italy, I’ve been throwing myself into everything “Italian” and in this process I’ve managed to find the tastiest lemon tart recipe to have ever hit my lips, hips, belly & butt.. 🙂 For reals though, it is sooo good & worth it.

There are countless variations of lemon tarts. Chefs at Bouchon, the French Laundry, and Per Se, use a sabayon method, in which the eggs are first cooked with the lemon juice and sugar over hot water, then the butter is gradually incorporated — an easy method that results in a consistently good lemon custard or curd.  The recipe we followed calls for the same method but don’t be deterred by the process . We’re not chefs (by any means) and though the recipe sounds complicated, the recipe was easy peasy, lemon squeezy and oh-so -good! Also, instead of the traditional pine nut crust we’re using almonds.

Ciao Bella!


2 cups Super Fine Almond Flour

1/4 cup sugar

1/8 teaspoon salt

1/4 cup salted butter, softened

1/2 teaspoon vanilla extract

1 large egg



½ cup fresh squeezed lemon juice (about 5-6 lemons)

2 teaspoons lemon zest

¾ cup sugar, divided

3 large eggs

¾ cup butter, softened to room temperature



1 Cup Heavy Cream

2 Tablespoons Sugar

*Berries and fresh mint for garnish (optional)




Preheat oven to 350 and lightly grease tart pan and line the bottom with parchment paper.
In a large bowl, mix together the almond flour, sugar, and salt.
Stir in the softened butter until it resembles course crumbs, and then stir in the vanilla extract and egg. Mix until well combined.
Use your hands to press the dough evenly into the bottoms and side of the pan. The dough will
be sticky. Poke a few holes into the dough using a fork.
Bake for 15-20 minutes until golden brown. Place a layer of aluminum foil on top if the edges are browning too fast.
Cool before making lemon filling.


In a medium saucepan, heat the lemon juice, lemon zest, and 6 tablespoons of sugar until sugar is dissolved, then bring to a boil. Set aside.
In a large mixing bowl, whisk the eggs and remaining sugar until smooth and no lumps.
While whisking egg mixture, slowly pour a quarter of the boiled lemon juice to the egg and whisk continuously until combined. Pour this egg/lemon mixture back into the saucepan with the lemon juice and whisk over medium heat until it is at a boil. While continually whisking, reduce heat and let simmer until it is thickened like a sauce.
Fill a large bowl with ice water and set saucepan in the ice bath until it cools for about 3 minutes, or until it is warm but not hot.
Remove from ice bath and add the softened butter in 5 increments, stirring with a rubber spatula until it is completely smooth and butter is thoroughly combined. Pour through a fine mesh strainer to remove any lumps.
Pour lemon filling into the baked tart shell and refrigerate overnight or until cooled and set.
Spread whipped cream over the tart once chilled and garnish with fresh berries and a sprig of mint.

Recipe adapted from Taming of the Spoon.