2 Cups (250g) Almond Flour (you can blanch and grind almonds in a food processor or buy preground)
1 Stick butter (110g) room temp
5 eggs
Zest of 2 Lemons
Juice of 1/2 lemon
3/4 cup sugar - fine baking if possible
1/2 tsp Almond Extract
1 1/2 Tbsp wheat flour
Beat Eggs with mixer
Add: Sugar, lemon zest, almond extract, and soft butter
Beat until mixed
Add almond flour and blend with spoon.
Add lemon juice and wheat flour and mix until combined fully
Pour into a greased and floured tart pan - best pan has loose bottom
Bake 10 minutes on bottom rack at 400F
Bake 15-20 minutes on middle rack at 375F
Done when toothpick is clean.
Let cool for 15 - 20 mins and then push bottom through tart pan to release edges (you may want to check edges and use thin sharp knife to loosen first if tart is stuck to edge)
When cool, sprinkle with powdered sugar. If you have a stencil for the cross of St James - place before powdered sugar applied.
Update with Nutritional Information: 12 Servings
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