Tart lemon tart from My Kitchen Year: 136 Recipes That Saved My Life (page 100) by Ruth Reichl

  • lemons
  • store-cupboard ingredients
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  • EYB Comments

    Can substitute almonds or hazelnuts for cashew nuts. Chill at least 2 hours.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute almonds or hazelnuts for cashew nuts. Chill at least 2 hours.

  • jessica_e8w974 on March 29, 2026

    Good and simple lemon tart with very good crust.

  • Rutabaga on March 31, 2016

    The cashew crust has pleasant sandy texture, contrasting nicely with the smooth lemon curd. Because there were a few small bits in my curd, I pushed it through a strainer to remove them. The curd was nice and tart, just like the recipe title states, and I used Meyer lemons, as Reichl did. With regular lemons, you'll likely need more sugar.

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