Mix dry ingredients in a large bowl or stand mixer to combine the flour, sugar, baking powder and salt thoroughly.

Add the cold butter, cutting it into the dry ingredients until mixture is crumbly.

Add the egg, mixing just until a dough forms. Do not overwork.

Wrap your dough ball tightly in plastic wrap and chill for at least 30 minutes.

Roll and Bake! oll out your chilled dough on a very lightly floured surface and then press into your tart pan. (We recommedn that once your dough is rolled out into the proper sized circle, you gently fold one edge over your rolling pin to lay the dough over your pan, then gently press into the sides of your pan. Cut the overflowing edges off so you have a nice, neat pastry.

Blind bake with pie weights at 350 degrees for 10-12 minutes.

When pie shell is ready, remove from oven and cool thoroughly.

Preheat oven to 375 degrees

Whisk eggs and sugar until pale and fluffy.

Slowly folk in the almond flour being careful to not knock out the air in your sugar mixture.

Add lemon juice and zest.

Stir in melted butter and mix gently.

Pour into your cooled tart crust and bake for 30-40 minutes until set.

Cool completely before serving.