Lemon Cream Tart with Almond Flakes and Buttery Crust

If you love citrus desserts that are both creamy and elegant, this Lemon Cream Tart with Almond Flakes is going to become a staple in your baking repertoire. Built on a rich, buttery crust and layered with a velvety lemon custard, this tart is finished with a sprinkle of almond flakes and powdered sugar for texture and charm. The fresh lemon zest and juice give it a zingy brightness that balances beautifully with the sweet, mellow cream filling. Whether you’re hosting a spring brunch, holiday dinner, or simply craving something indulgent, this tart delivers both comfort and sophistication in every slice.

Cooking Time

• Preparation Time: 30 minutes

• Resting/Freezing Time: 30 minutes

• Baking Time: 45–50 minutes

• Total Time: ~1 hour 45 minutes

Ingredients

For the Crust:

• 340 g all-purpose flour

• 100 g sugar (5 tablespoons)

• 8 g vanilla sugar

• A pinch of salt

• 4 g baking powder

• 100 g butter (5 tablespoons), cold

• 2 medium eggs

For the Lemon Cream Filling:

• 2 egg yolks

• 80 g sugar (4 tablespoons)

• 45 g cornstarch (3 tablespoons)

• Grated zest of 1 lemon

• 500 ml whole milk

• 40 ml fresh lemon juice

For Decoration:

• Almond flakes, as needed

• Powdered sugar, for dusting

Equipment:

• 24 cm tart or springform pan, greased with butter

Step-by-Step Cooking Directions

Step 1: Make the Dough
In a large bowl, mix the flour, sugar, vanilla sugar, salt, and baking powder. Cut the cold butter into small cubes and add to the dry ingredients. Rub the butter into the flour until the mixture resembles coarse crumbs. Add 2 medium eggs and mix to form a soft dough. Do not over-knead.

Step 2: Chill the Dough
Form the dough into a ball, wrap it in plastic, and place it in the freezer for 30 minutes. This helps it firm up and creates a flakier texture.

Step 3: Prepare the Tart Pan
Butter a 24 cm tart pan or springform mold and set aside.

Step 4: Make the Lemon Cream
In a saucepan, whisk together 2 egg yolks, 80 g sugar, 45 g cornstarch, and the lemon zest. Slowly pour in the milk while whisking constantly to avoid lumps. Place the saucepan over medium heat and cook, stirring continuously, until the mixture thickens into a custard. Remove from heat and stir in the lemon juice. Let cool slightly.

Step 5: Assemble the Tart
Take the dough out of the freezer. Press or roll it into the prepared tart pan, evenly covering the bottom and sides. Pour the warm lemon custard over the crust and smooth the surface.

Step 6: Decorate and Bake
Sprinkle almond flakes evenly on top of the custard. Bake the tart in a preheated oven at 180 °C (360 °F) for 45–50 minutes, or until golden and set.

Step 7: Cool and Serve
Let the tart cool completely before removing it from the pan. Dust with powdered sugar just before serving.

Nutritional Information (Per slice, assuming 10 slices)

• Calories: ~310 kcal

• Carbohydrates: ~38g

• Sugars: ~18g

• Fat: ~15g

• Protein: ~6g

• Fiber: ~1g

• Sodium: ~90 mg

The Origins and Popularity of the Recipe

This tart is inspired by classic European custard tarts, particularly French and Italian variants that use citrus flavors. Lemon tarts have been a staple in patisseries for centuries, prized for their bright flavor and silky texture. The addition of almond flakes and powdered sugar adds a regional twist common in Mediterranean baking. With a growing interest in heritage desserts and rustic presentation, this lemon tart fits right in with modern comfort food trends while honoring traditional techniques.

Reasons Why You’ll Love the Recipe

• Balanced sweetness with citrus tang

• Buttery, flaky crust that melts in your mouth

• Creamy custard that feels indulgent but light

• Beautiful presentation with minimal effort

• Freezer-friendly dough for convenience

• Easily adaptable with seasonal fruits or flavors

• Perfect for tea parties, brunches, or holidays

• Family-friendly and crowd-pleasing

• Beginner-friendly—straightforward steps

• Can be made a day in advance

Health Benefits

While this dessert is indulgent, it also offers:

• Lemon zest and juice, which provide vitamin C and antioxidants

• Egg yolks, which contain vitamins A, D, and choline

• Almonds, a source of healthy fats, fiber, and magnesium

• You can control the sugar and fat content compared to store-bought alternatives, making it cleaner and fresher

Serving Suggestions

• Serve with a dollop of whipped cream or Greek yogurt

• Pair with fresh berries or thin lemon slices

• Enjoy with herbal tea or an espresso

• Add a scoop of sorbet or vanilla ice cream on the side

• Dust with extra zest for added fragrance

Common Mistakes to Avoid

• Skipping the dough chilling step: It’s crucial for texture and handling

• Overmixing the dough: Leads to toughness

• Adding lemon juice while custard is still boiling: It may curdle; stir in after removing from heat

• Underbaking the crust: Leads to a soggy bottom—look for golden edges

• Overloading with almond flakes: A light sprinkle is enough

• Cutting the tart while hot: Let it cool for clean slices

Pairing Recommendations

• Drinks: Earl Grey tea, iced green tea, prosecco, or a dry Riesling

• Plates: Serve on pastel or ceramic plates for a rustic look

• Other foods: Light salads, quiches, or finger sandwiches for a full brunch menu

Cooking Tips

• Use fresh lemon juice for the brightest flavor—bottled juice lacks zest

• Mix the custard with a whisk to prevent clumps

• Toast the almond flakes beforehand for deeper flavor

• Use a removable-bottom tart pan for easier serving

• Don’t skip the powdered sugar—it balances the acidity beautifully

Similar Recipes to Try

• Classic Lemon Meringue Pie

• Almond and Apricot Tart

• Italian Ricotta Cheesecake

• French Tarte au Citron

• Lemon Curd Pavlova

• Citrus Olive Oil Cake

• Custard Fruit Tart

• Orange Cream Tartlets

• Strawberry Lemon Bars

• Vanilla Bean Cream Pie

Variations to Try

• Berry Swirl: Add a swirl of raspberry purée into the custard before baking

• Nutty Base: Add ground almonds to the crust

• Tropical: Use lime juice and coconut milk instead of lemon

• Gluten-free: Use gluten-free flour or almond flour in the crust

• Sugar-free: Substitute sugar with erythritol or monk fruit

• Meringue topping: Add whipped egg whites baked for the final 10 minutes

• Mini tartlets: Use muffin tins for single-serve versions

• Chocolate crust: Add cocoa to the dough for a cocoa-lemon combo

Ingredient Spotlight: Lemon

Lemons are the soul of this tart—bright, fragrant, and naturally acidic. They not only enhance flavor but also help thicken custards when combined with eggs. Packed with vitamin C and flavonoids, lemons also have antimicrobial and digestive benefits. In baking, both juice and zest are commonly used for maximum aromatic intensity and freshness.

Conclusion Paragraph

This Lemon Cream Tart with Almond Flakes proves that baking from scratch doesn’t have to be complicated. With its melt-in-your-mouth crust, silky lemon custard, and subtle almond crunch, every slice is a celebration of flavor and texture. It’s a timeless dessert that brings a sense of occasion to any meal while remaining refreshingly simple. Once you try this recipe, you’ll find endless reasons to bake it again—each bite is sunshine on a plate.

10 Comprehensive Frequently Asked Questions

1. Can I make this tart ahead of time?
Yes. You can prepare it a day in advance. Store in the refrigerator and dust with powdered sugar just before serving.

2. Can I freeze the dough?
Absolutely. The dough can be frozen for up to a month. Thaw in the fridge before using.

3. Can I use bottled lemon juice?
Fresh lemon juice is highly recommended for better flavor and aroma.

4. Can I substitute cornstarch with flour?
Yes, but the texture will be heavier. Use 2 tbsp of flour for every 1 tbsp of cornstarch.

5. What if I don’t have almond flakes?
You can skip them or use chopped pistachios, hazelnuts, or no nuts at all.

6. Can I use a different cheese instead of feta or ricotta?
This recipe uses no cheese in the filling. Stick to the lemon custard for authenticity.

7. How do I know when the tart is fully baked?
The edges should be golden, and the center slightly puffed and set—not jiggly.

8. What size tart pan should I use?
A 24 cm (9.5-inch) tart pan is perfect. You can adjust for smaller pans but reduce bake time.

9. Can I make this dairy-free?
Yes. Use plant-based milk and a vegan butter alternative for the dough.

10. Is this tart very sweet?
No. It has a balanced sweetness with a tangy citrus flavor. You can adjust sugar to taste.