LEMON ALMOND TART when life gives you lemons

Lauren Kelp | Lemon Almond Tart
 Hey, friends – Laurel here!When life gives you lemons, okay sure, you could make lemonade. Or, you could make this sweet & lemony tart, a little ray of sunshine on a plate! This treat is a riff on a classic dessert–like your grandma’s lemon bars, but better–and it strikes the perfect balance between creamy, tangy and brightly flavored from fresh lemon juice. The rich, buttery almond crust forms the ideal base for all that lemony goodness, and will leave you craving bite after bite. So, the next time life hands you lemons? You know what to do…whip out an apron and get to baking!
Lauren Kelp | Lemon Almond Tart


For the crust:
1 stick (8 tablespoons) butter
1 cup flour
1/2 cup almond meal
1/4 cup sugar
1 teaspoon almond extract
1/4 teaspoon salt
For the filling:
1/2 cup sugar
4 tablespoons zest
3 large eggs + 1 extra egg yolk
1/3 cup lemon juice
6 tablespoons butter
1 teaspoon confectioner’s sugar

Lauren Kelp | Lemon Almond TartINSTRUCTIONS:

1. Preheat oven to 375. Use a small amount of butter to coat the inside of a 9″ tart pan ahead of time, leaving the rest for the crust mixture.
2. Combine all crust ingredients in food processor, pulse until mixture looks dry and grainy but evenly combined.
Spread evenly in bottom and along sides of your tart pan, pressing crumbs into place until they form a crust. Set tart pan aside in freezer while you prepare the filling.
3. Wipe out food processor bowl, then place sugar, lemon juice & zest, eggs and extra yolk in it, blend until creamy.
Pour into a medium saucepan, heat over medium low until the mixture thickens and coats the back of a spoon, about seven minutes. Remove from heat, whisk in six tablespoons of butter, set aside.
4. Remove tart pan from freezer, bake for 25 minutes until crust is a light golden brown. Remove and let cool slightly.
5. Pour filling into baked crust, bake for 30 more minutes. Remove and let cool to a warm room temperature, then dust lightly with confectioner’s sugar (sift it through a wire mesh strainer and it will look pretty!). Serve–with a pile of whipped cream, ice cream, or just on its own!

   Lauren Kelp | Lemon Almond Tart

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BLOOD ORANGE CAKE the perfect cake for a party


Looking for that perfect cake to bring to a get-together, brunch, or shower? Well ladies, step aside, because Elizabeth is flexing her cake decorating skills and showing us how to master the most delicious cake known to mankind – the blood orange cake with honey mascarpone frosting. I mean, it’s pure perfection! 

It’s stunning, delicious, and a total showstopper! Get the skinny from Elizabeth below. Love what you see, tell us your thoughts below! – xoxo, LK



2 1/2 Cups of cake flour

1 1/2 Cups of granulated sugar

1 Teaspoon of course salt

1 Tablespoon of baking powder

5 Large eggs, separated

1/2 Cup of blood orange juice or your favorite citrus juice

1 Tablespoon of blood orange zest

1/2 Cup of vegetable oil 

+ extra flour & non stick baking spray for cake tins



1 Stick of unsalted butter at room temp

8 Oz of mascarpone cheese or cream cheese

1 1/2 Teaspoons of pure vanilla extract

1 Teaspoon of salt

3-4 Tablespoons of honey

4 Cups of powdered sugar

   *milk on an as needed base


*For this recipe I used three 6-inch cake tins, two 8-inch will work as well. Spray cake tins with non stick spray and spread flour thinly on sides and bottom of tins, set aside. Preheat oven to 350 degrees fahrenheit. In a large mixing bowl sift cake flour and add in salt and baking powder and set aside.

1. In a large bowl separate egg yolks and whites into 2 large bowls, reserve the yolks. With a stand or hand mixer fitted with a wire whip, whip egg whites until light and fluffy, about three minutes. Set aside. 

2. With a stand or hand mixer combine sugar and egg yolks. Slowly pour in vegetable oil and blood orange juice and zest, mix. Add flour mixture to wet mixture in three separate segments mixing until just combined after each one. Remove from mixer and gently fold in egg whites until incorporated.

*Whisking your egg whites separately and gently folding them in will ensure a light and airy cake batter. Pour evenly into cake tins and bake for 20-25 mins. Cakes are done when a tooth pick comes out clean. Cool for 30 mins. Take a knife and make a ring around the tin sides, if any of the cake has stuck this will help release it. With a serrated knife edge cut any dome tops off your cakes. 

3. In a large mixing bowl with a stand or hand mixer beat butter, mascarpone cheese, vanilla extract, salt and honey until light and fluffy, about 3 mins. Add in 1 cup of powdered sugar at a time, checking for texture after each addition. Add in one tablespoon of milk as needed to thin frosting.

*Note dryer climates may need more milk for thinning, moister climates may need less. 


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