Dough:

• 250 grams all purpose flour
• 125 grams soft butter
• 80 grams powdered sugar
• 30 grams almond flour
• 1 lemon, zest
• 1 egg
• Pinch salt

Filling:

• 8 eggs
• 500 grams granulated sugar
• 1 lemon, zest and juice
• 100 grams melted butter

Dough:

Place flour in a bowl on a clean table and make a hole in the middle, add butter, powdered sugar, almond flour, lemon zest thinly chopped, the egg and salt. Gather the dough quickly together and refrigerate for one hour. Preheat oven to 375º. Roll the dough and place in a greased (with butter and sprinkled flour) 2-inch deep pie dish. Poke the dough with a fork and half-bake crust—there should be no toasty color—approximately 15 minutes.

Filling:

Place flour in a bowl on a clean table and make a hole in the middle, add butter, powdered sugar, almond flour, lemon zest thinly chopped, the egg and salt. Gather the dough quickly together and refrigerate for one hour. Preheat oven to 375º. Roll the dough and place in a greased (with butter and sprinkled flour) 2-inch deep pie dish. Poke the dough with a fork and half-bake crust—there should be no toasty color—approximately 15 minutes. Beat eggs with granulated sugar. Add lemon juice, zest and melted butter and mix well with energy. Add the filling to the crust and bake at 290º for another 15 minutes or until the filling is cooked at the center. Cool.

To serve:

Drizzle plates with caramel sauce (either a good jarred sauce or click here for a recipe), place tarts on plate and sprinkle with powdered sugar.