Ingredients

Tart:

• 4 Lemons

• ½ cup of Lemon Juice

• Lemon Zest (1 lemon)

• 1 stick of Unsalted Butter

• 1 ¼ cup White Granulated Sugar

• 4 tsps of Pastry Flour

• 4 Free Range Eggs 

Crust: 

• ¾ cup Walnuts (Unsalted - Chopped) 

• ½ cup Roasted Hazelnuts (Unsalted) 

• 1 stick of Unsalted Butter

• ½ cup Brown Sugar

• Nutmeg

• Salt

How to Prepare

1. Preheat the oven to 350 degrees

2. Use a food processor, pour the hazelnuts and walnuts, brown sugar, nutmeg grinds two pinches of salt and melted butter (1 stick) into the mixer.

3. Use pulse setting on food processor, mix for 3-4 pulses at 10-15 seconds each.

4. Use a 9x11 pie dish covered with parchment paper, spread nut crust mixture evenly on bottom of pan.(Tip: Use bottom of glass and twist to spread nut crust mixture)

5. Place in the oven for 10-15 minutes

6. While crust is cooking, start preparing tart.

7. Crack 4 eggs into side bowl and whisk.

8. Using a mixer, pour 4 eggs and white sugar and place mixer on low setting. (Creaming the Eggs)

9. Grate lemon to make 2 tsps of lemon zest.

10. Cut 4 lemons in halves and use lemon press to make ½ cup of Lemon Juice.

11. One eggs are creamed in mixer, add butter, pinch of salt and lemon zest.

12. Put mixer on slow setting and pour lemon juice and flour into cream mixture.

13. Transfer the tart mixture to saucepan.

14. Place on low temp and slowly and steady stir for 5-10 minutes.

15. Take crust out of oven.

16. Once tart mixture is thick pour on top of the crust in pan and spread evenly.

17. Place pan in the oven at 350 degrees for 15 minutes.

18. Let cool for 15 minutes at room temperature and then place in refrigerator for 30-45 minutes.

19. Plate the lemon cream bar tart on plate and slice into squares and top with powdered sugar.Enjoy!