Step 1

For the recipe the crust is prebaked. Prebaking ensures the crust will be nice and brown.

Step 2

Sift the powdered sugar and the flour into separate bowls.

Step 3

With a stand mixer beat the butter and salt together on medium speed until well combined, about 1 minute. Scrape down the sides of the bowl and add the powdered sugar. Mix on low speed until combine. Scrape down the sides of the bowl.

Step 4

Add the almond flour and the vanilla and mix on low speed until combined.

Step 5

Add the eggs and 1/3 of the flour and beat on low speed until well combined. Scrape down the bowl. Add the remaining flour and mix on low speed until the dough comes together. The dough will be soft.

Step 6

The dough will weigh about 670 grams. Split the dough into two pieces, 335 grams each, shape each into a circle and wrap in plastic wrap. Refrigerate for at least 2 hours.

Step 7

Lightly butter a 9-inch tart pan. Do not use too much butter. Remove the dough from the refrigerator and roll it out to 1/4-inch thick circle. Fold the dough in half and place into the pan. Unfold the dough and gently press the dough into the base and sides of the pan being careful not to tear the dough. Remove excess dough for the edge of the dough is even with the top edge of the pan.

Step 8

Refrigerate the dough for at least 1 hour.

Step 9

Preheat the oven to 325 degrees.

Step 10

Blind bake the tart dough. Line the dough with parchment paper and fill the paper with pie weights or beans. I use dried beans and keep a jar of beans in my pantry. Bake the dough for 15 minutes. Remove the dough from the oven and remove the beans and paper. Return the dough to the oven and bake for another 15 minutes until it is golden brown.

Step 11

Remove from the oven and allow to cool before filling it.

Step 12

While the tart crust is baking make the lemon curd. Place a strainer over a large bowl and a spatula, near the stove.

Step 13

In a nonreactive saucepan, combine the eggs yolks, whole eggs and sugar and whisk until well blended. Stir in the lemon juice, lemon zest, and butter.

Step 14

Cook the mixture over medium-low heat, whisking constantly until the mixture is thickened and 185 degrees F. When the mixture has thickened and reached a temperature of 185 degrees F pour into the strainer. Do not let the curd boil or it will curdle. Press the curd through the strainer with a spatula into the bowl.

Step 15

Scrape the lemon curd into the pre-baked tart shell and bake for 10 minutes. Remove it from the oven and cool to room temperature.

Step 16

NOTE: The ingredients for the tart can be made in advance. The curd can be made one (week in advance. After making the lemon curd cover the surface of the curd with plastic wrap, gently pressing the plastic wrap onto the surface of the curd. Place the curd in the refrigerator and chill. Place it in a sealed container. When ready to make your tart bring the curd to room temperature, stir it to loosen it up and follow the directions above.

Step 17

This lemon tart is delicious all my itself, but if you would like to add a topping use this recipe for a meringue tart.

Step 18

Place the egg whites and sugar in the bowl of a stand mixer and set over a pan of simmering water. Whisk until the mixture reaches 160 degrees F then immediately put the bowl on the mixer, attach the whisk attachment, and whip at medium high speed until the mixture is cool and the whites hold stiff peaks, about 5-7 minutes.

Step 19

Scrape the meringue into a pastry bag fitted with a star tip and pipe a ring around the perimeter of the tart. Or spread in a ring around the tart with a spatula. Use a kitchen torch to toast and brown the meringue.