​Lemon Tart (Tarte au citron)

The perfect dessert for a hot day.

Yields 4/6 mini Tarts

Ingredients for dough

• ½ C (65g) powder sugar
• 1 egg yolk
• ¼ C (30g) almond flour
• ½ C (115g) unsalted butter at room temperature
• 1 C (125g) flour
• 2 tbsp water

Dough preparation:

1. In a bowl, mix flour and butter in small pieces.
2. Add almond flour, powder sugar and egg yolk.
3. Add 2 tbsp water and knead the mixture until the dough is smooth.
4. Form a ball, wrap it in plastic and refrigerate for at least 1 hour.
5. Take the dough out of the refrigerator at least 15 minutes before rolling it out, then flour your work surface and roll out the dough.
6. Bake for 15 min at 350°F for 12 min. Let cool.

Lemon curd recipe

Ingredients for 450 g of lemon curd:

• 3 eggs
• 3/4 Cup (125 g) of sugar
• 2 lemons (about 120 ml of juice)
• 1/4 C (50 g) of butter
• 1 Tbsp of flour of corn starch

Directions for the lemon curd

1. In a saucepan, mix sugar and egg yolks.Add flour and mix together.
2. Then, add the lemon juice and mix.
3. Add the butter in little pieces.
4. Bring to a boil while stirring.
5. Then, reduce the heat to a simmer and keep stirring until the curd thicken.
6. Turn off the heat and let cool down.
7. Let it cool in the fridge before using.
8. Pour lemon over the tarts shells.
9. Decorate with fresh lemon slices.