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Lemon Tart (no meringue)
A light and creamy lemon tart with a sweet almond‑flour crust, without meringue. Easy and quick, perfect for a summer dessert.
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Critical Success Points
- • Refrigerate the dough for at least 1 hour before rolling it out.
- • Blind bake with parchment and beads to prevent the crust from puffing.
- • Do not let the lemon custard boil; remove from heat as soon as it thickens.
- • Incorporate the butter off the heat to achieve a glossy texture.
Safety Warnings
- • Handle the hot oven with kitchen gloves.
- • Be careful of splashes from boiling lemon juice.
- • Do not leave the lemon custard unattended on the heat.
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