French Lemon Tart with gluten-free crust
- CRUST
- 2.5 cups flour (250 g) - gluten-free or regular
- a heaping ½ c confectioner sugar (80g)
- ⅓ cup ground almonds (30g)
- ½ cup cold butter (125 g)
- one egg
- a scant teaspoon of large-grain sea salt. If you can't get that, use a half-teaspoon of regular
- 1 Tablespoon of cold water (optional, but probably necessary)
- FILLING:
- 8 eggs, room temperature (you'll need 4 whole eggs and 4 egg yolks)
- zest and juice of 4 large lemons (juice = ¾ cup)
- 3.5 oz butter melted (100g)
- 1⅓ cup sugar (250g)
- confectioner sugar for sprinkling on top
- Pre-heat the oven to 350°F or 180°C
- Blend the crust ingredients in the Cuisinart, adding a Tablespoon of cold water if needed to form a ball.
- Roll the crust out between wax paper, and slide it on to a 25cm quiche pan with deep sides.
- Cut the extra crust off the sides, then cut the extra wax paper.
- Poke holes with fork tines on bottom.
- Bake for 15 minutes.
- Let the crust cool for an hour.
- Separate four eggs and put those yolks plus 4 whole eggs in a bowl.
- Zest, then juice 4 lemons.
- Whisk all that together.
- Add the sugar, then melted butter and whisk.
- Place the cooled crust on a baking sheet, then pour the filling inside the crust.
- Protect the exposed crust with aluminum foil.
- Bake in a pre-heated oven at 325°F for 20-35 minutes until the inside is no longer runny.
- When cool sprinkle confectioner sugar on top.
Recipe by A Lady In France at https://aladyinfrance.com/french-lemon-tart-gluten-free-crust/
3.5.3226