Rustic Lemon Tart

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• 1 cup sugar
• 1 cup almond flour
• 1 tablespoon almond flour
• 1/3 cup corn flour, finely ground
• 4 large eggs, yolks and eggs divided
• 2 tablespoons grated lemon zest
• 1/4 cup extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh orange juice
• 1/4 teaspoon salt
• fresh berries, for garnish
• powdered sugar, for dusting

Recipe

• 1 preheat oven to 350°f line the bottom of a 8- or 9-inch spring-form pan with parchment paper, then coat the entire pan with cooking spray.
• 2 combine the almond flour, corn flour, and 1/3 cup of the sugar in a bowl.
• 3 whisk the egg yolks and 1/3 cup of the sugar in another bowl with an electric mixer for 5 minutes. beat in the lemon zest, oil, lemon juice, and orange juice. fold in dry ingredients.
• 4 in a separate, clean bowl, beat the egg whites and salt until frothy. add the last 1/3 c sugar and beat until stuff peaks form. fold 1/3 of the egg mixture into the batter. fold in the remaining egg mixture in two parts, mixing well.
• 5 pour batter into the prepared pan. bake 30-35 minutes. remove from oven and allow to cool.
• 6 invert pan, remove parchment, then turn cake right-side-up onto a plate. garnish with berries and powdered sugar.