Tarta Cytrynowa


Polish recipe of lemon tart is unique in that it makes use of almond flour and this flour is just ground almonds. White chocolate adds another dimension to its taste and the lemon juice gives it the moist it requires. So let’s go ahead on this! This lemon tart is going to make you 8 servings


softened butter 7 oz

large lemons 2 [zest + juice]

sugar 7 oz

chopped white chocolate 4 oz

large eggs 4

cake flour 2.12 oz

almond flour 7.76 oz

icing sugar [for garnishing only]


Line a springform pan with foil and it is better if the pan is 8” in size. Preheat your oven to 350 degrees. Now beat sugar with butter and make a fluffy batter. Now add eggs and keep beating. Then add almond flour and cake flour and beat untill it mixes well. Now stop beaitng and mix lemon zest and juices with chocolate pieces with a spatula. Now pour the mixture to the baking tray and bake it for almost 45 mins. The best way to check if the tart is baked is inserting a tooth pick or knife and it should come out with crumbs not clean. Remember while checking a cake this way we notice that the knife comes out clean. Also the color of the top of the tart will be golden when it is done. You don’t need to overbake it because it should be moist when you take it out of the oven. Now shift it to the serving plate and garnish with icing sugar or honey.