Rustic Lemon Tart

• 1 cup sugar
• 1 cup almond flour
• 1 tablespoon almond flour
• 1/3 cup corn flour, finely ground
• 4 large eggs, yolks and eggs divided
• 2 tablespoons grated lemon zest
• 1/4 cup extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh orange juice
• 1/4 teaspoon salt
• fresh berries, for garnish
• powdered sugar, for dusting

1. Preheat oven to 350u0b0F Line the bottom of a 8- or 9-inch spring-form pan with parchment paper, then coat the entire pan with cooking spray.
2. Combine the almond flour, corn flour, and 1/3 cup of the sugar in a bowl.
3. Whisk the egg yolks and 1/3 cup of the sugar in another bowl with an electric mixer for 5 minutes. Beat in the lemon zest, oil, lemon juice, and orange juice. Fold in dry ingredients.
4. In a separate, clean bowl, beat the egg whites and salt until frothy. Add the last 1/3 c sugar and beat until stuff peaks form. Fold 1/3 of the egg white mixture into the batter. Fold in the remaining egg white mixture in two parts, mixing well.
5. Pour batter into the prepared pan. Bake 30-35 minutes. Remove from oven and allow to cool.
6. Invert pan, remove parchment, then turn cake right-side-up onto a plate. Garnish with berries and powdered sugar.

sugar, almond flour, almond flour, corn flour, eggs, lemon zest, extra virgin olive oil, lemon juice, orange juice, salt, fresh berries, powdered sugar

Taken from www.food.com/recipe/rustic-lemon-tart-436532 (may not work)