Mrs. Beeton’s Lemon Almond Tart with Juniper Custard

Lemon juice, ground almonds and juniper custard—three things that go together seamlessly. Mrs. Beeton’s Lemon Almond Tart with Juniper Custard from Le Caveau is a refreshing change from your average dessert. Thankfully, this tasty recipe makes more than enough serving to share. Don’t be shy, take seconds!


Serves: 8


150 g Ground almonds
150 g Sugar
150 g Butter
30 ml Lemon juice
4 Egg yolks
2 Egg whites


2 1/2 cups Flour
1 tsp Salt
1 tsp Sugar
1 cup Butter
1/4 – 1/2 cup Ice cold water


1 litre 18% cream
6 Egg yolks
2 tbsp Corn starch
100 g Sugar
1 tsp Crushed juniper
To garnish Icing sugar
To garnish Slivered almonds



  1. In a pot, bring the cream to simmer with the juniper.
  2. In a bowl, whisk egg yolks, corn starch and sugar until smooth.
  3. Strain cream into the egg mixture and mix well.
  4. Return ingredients to pot over medium heat and cook until custard thickens.
  5. Remove from heat and strain.


  1. In a food processor, add flour, salt, sugar and butter. Blend until it forms coarse meal-like consistency.
  2. Slowly add water to mix until it comes together. The dough should not become too wet. Mix for another 10 minutes then remove and put somewhere cool.
  3. Roll out to 1/4″ thick and line a 10″ tart pan.
  4. Blind bake with parchment and beans or rice for weight to help hold shape for 15 minutes at 350F.


  1. Cream together butter and sugar until smooth.
  2. Add eggs slowly and mix until well combined.
  3. Fold in almonds.
  4. Add mix to the parbaked shell, smoothing with a spatula.
  5. Place in oven and bake at 350F until set (approx. 20 minutes).

To Serve

  1. Cut into 8 pieces, dust with icing sugar and slivered almonds.
  2. Pour custard over each piece upon service.

Recipe provided by: Le Caveau Restaurant at Grand Pré Winery.
Photography provided by:
 Jessica Emin, @eatwithjessie.

This recipe is featured in our 2021 Taste of Nova Scotia Culinary Guide.

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