Isn’t the phrase “just like how Mom used to make it” the highest compliment you can get in the kitchen? Mommy Dearest Lemon Tart is more than just how Mom used to make it… it might actually be better! A rich, luscious, lemony filling, so sunny and sweet, within a nutty, zesty, buttery crust… who could ask for anything more than that? The raspberries on top just add that extra zing you’d come to expect from a summer treat. Mommy Dearest Lemon Tart might just be what you bake for your mom when you’re looking to show off a little!
Ingredients
For the filling:
- 3 large eggs
- 1 1/4 cups sugar
- 1/4 cup lemon juice
- 1 tablespoon orange zest, grated
- 1/4 cup butter, melted
For the crust:
- 1 cup all-purpose flour
- 1/3 cup confectioners’ sugar, plus more, optional, to taste, for topping
- 1/2 cup ground almonds
- 1 teaspoon lemon zest, grated
- 1 teaspoon orange zest, grated
- 1/2 cup butter, cold and cubed
- fresh raspberries, optional, to taste, for topping
Directions
Step 1 –Let the eggs stand at room temperature for 30 minutes.
Step 2 –Preheat the oven to 350 degrees F.
Step 3 –Whisk together the eggs, the sugar, the lemon juice, and 1 tablespoon of the orange zest.
Step 4 –Whisk in 1/4 cup of the melted butter until smooth.
Step 5 –Pulse the flour, 1/3 cup of the confectioners’ sugar, the ground almonds, the lemon zest, the remaining orange zest, and the remaining cubed butter in a food processor until the mixture forms a ball.
Step 6 –Press the dough onto the bottom and up the sides of an ungreased 9-inch fluted tart pan with a removable bottom.
Step 7 –Pour the lemon mixture into the crust.
Step 8 –Bake until the center is almost set, about 25-30 minutes.
Step 9 –Let the tart cool on a wire rack.
Step 10 –Just before serving, sprinkle with the extra confectioners’ sugar and the fresh raspberries.
Step 11 –Serve.
