Lemon and Orange tart with Hazelnut crust 


I love baking pies, it’s not a secret. My idea when creating this dessert was to make a pie that would be out of the ordinary, not the traditional chocolate hazelnut pie, but something more sophisticated. Two easy steps come in the making of a delicious pie: make the filling then make the crust and assemble. I was trying to imagine for a few days the perfect filling that I would combine with the hazelnut crust. I came up with a few options like vanilla or raspberry but the combination of lemon and orange was absolutely tempting. Imagine an almost sweet crust with this tangy filling mixed with lemon and orange zest. This pie represents exactly the perfect summer dessert. 

For the crust:

  • 1 cup of flour 
  • 1/2 cup of halzenut 
  • 1 egg
  • 1 tsp of salt
  • 1/4 cup of sugar
  • 8 tbsp of butter or margarine


  • 2 tbsp of lemon juice
  • 1/2 cup of orange juice
  • Zest from one lemon and one orange 
  • 4 eggs
  • 3/4 cup of sugar
  • 8 tbsp of butter of margarine

First prepare the crust: ground the hazelnuts. Add the flour and salt. Mix with a spatula. Add the margarine, egg and sugar. Place the dough in a 9 inch pan greased already and chill in the fridge for an hour. 

Prepare the filling: in a large bowl of a mixer, beat the eggs with sugar, lemon juice, orange juice and both zest. Pour the prepared mixture into a small pan over a low fire, add the butter and stir gently with a spatula. Remove from the fire after 10 minutes or when the mix starts becoming bubbly. 

Bake the prepared pie crust for 20 minutes on 375. When cooled down, pour gently the orange lemon filling. Decorate with lemon zest and orange slices and chill overnight.