- 1 egg yolk
- Pinch of salt
- 60g sugar
- 125g flour
- 60g butter
- 2 eggs (for cream)
- 100g sugar (for cream)
- 100g ground almonds
- 1 lemon (juice and zest)
- 2 lemons (for decoration)
- 100ml water
- 65g sugar (for decoration)
Difficulty: Medium
- Prepare the pastry: Mix egg yolk, sugar, and salt. Add flour at once; rub to a sandy texture with fingertips. Knead in butter to form a soft, non-sticky dough ball.
- Roll out dough; line a lightly buttered tart pan. Pinch edges to prevent sagging.
- Make the almond cream: Whisk eggs, sugar, and ground almonds. Stir in lemon juice and finely grated zest.
- Pour cream into uncooked pastry shell. Bake in a moderate oven for 45 minutes.
- Candied lemons: Thinly slice washed lemons. Simmer slices in water and sugar with a heat diffuser for 20 minutes without stirring. Cool undisturbed.
- Arrange slices on cooled, unmolded tart.
- Glaze with lemon juice for shine.
Source: Les Bons Desserts by Claire Mignières Baudoin
