Description
A silky-smooth lemon tart with a crunchy, buttery macadamia nut crust. This easy-to-make dessert is bursting with fresh citrus flavor and is perfect for any occasion!
Ingredients
Scale
For the Crust:
- 1 cup macadamia nuts, finely chopped
- 1 cup all-purpose flour
- ¼ cup sugar
- ½ cup butter, melted
For the Lemon Filling:
- 3 large eggs
- ¾ cup sugar
- ½ cup fresh lemon juice (about 2–3 lemons)
- 1 tbsp lemon zest
- ½ cup heavy cream
For Garnish (Optional):
- Powdered sugar for dusting
- Whipped cream
- Fresh lemon slices
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the crust by mixing macadamia nuts, flour, sugar, and melted butter. Press into a 9-inch tart pan. Bake for 12-15 minutes, then let cool slightly.
- Make the lemon filling by whisking eggs, sugar, lemon juice, lemon zest, and heavy cream until smooth.
- Pour the filling into the baked crust. Reduce oven temperature to 325°F (163°C) and bake for 22-25 minutes until the center is set but slightly jiggly.
- Cool completely at room temperature, then refrigerate for at least 2 hours before serving.
- Garnish with powdered sugar, whipped cream, or lemon slices.
Notes
- For extra crunch, toast the macadamia nuts before using.
- The tart is best served chilled for at least 2 hours, but overnight is ideal.
- Store in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired