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Lemon Tart


Lemon Tart



  • ½ Cup unsalted butter, very soft
  • ½ Cup almond flour
  • 1 Serving FITCRUNCH vanilla whey protein
  • 1 Tbs cornstarch
  • ¼ Cup powdered sugar
  • ¼ Tsp ground cardamom (optional)
  • Pinch of salt

Lemon filling

  • Zest of 2 lemons
  • Cup fresh lemon juice
  • ¾ Cup sugar
  • Pinch of salt
  • 4 large eggs
  • 4 Tbs unsalted butter, diced


  • Preheat oven to 350.
  • Whisk together the dry ingredients for the crust.
  • Add the butter and stir with a wooden spoon until combined.
  • Press the dough evenly into tart pans.
  • Bake for 15 to 20 minutes.
  • Remove from oven and cool.
  • Turn oven down to 325.
  • Whisk together everything for the filling except the eggs and butter in a medium saucepan.
  • Add the eggs and whisk to combine.
  • Heat the mixture over medium heat stirring constantly but slowly so eggs don’t curdle for 7 minutes.
  • Remove from heat and add butter and stir until melted.
  • Add filling to cooled prepared crusts and bake for 12-13 minutes until center only has a slight jiggle.
  • Top with powdered sugar, chopped FITCRUNCH lemon cake bars, etc.
  • Store in fridge.


Makes 5 six inch tarts
438 calories per serving

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