This recipe was so fun to make for my book, Kitchen Gypsy!
Preheat an oven to 350F. Butter the bottom and sides of an 8-inch cake pan and line the bottom with parchment paper.
Sift the confectioner’s, flour, almond flour and salt together. Add the butter and using two forks or a pastry cutter, cut the butter into the flour until the mixture starts to cling together. Sprinkle 1 tablespoon water over the dough and gather the dough together to form a ball. Using your hands, press the dough into the bottom and up 1-inch along the sides. Place in the freezer for 10 minutes.
After 10 minutes, bake the crust until light golden and slightly firm to the touch, 20 to 25 minutes. In the meantime, in an electric mixer, over medium speed, beat the eggs, sugar, lemon zest, flour and baking powder and mix well. Add the lemon juice and combine until well mixed.
Remove the crust from the oven and while it’s still warm, pour the filling into the warm baked crust. Bake in the oven until the filling is set and a knife inserted into the center comes out clean, about 20 to 25 minutes. Let cool to room temperature and dust the top with confectioner’s sugar.
Crust- 1/4 cup confectioner’s sugar
3/4 cup all-purpose flour
¼ cup almond flour
1/8 teaspoon salt
½ cup or 8 tablespoons unsalted butter, out of the refrigerator 30 minutes
4 large eggs
1 cup sugar
1/3 cup freshly squeezed lemon juice
1 tablespoon finely grated lemon zest
2 tablespoons all-purpose flour
¼ teaspoon baking powder