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Lemon Tart with Almond Crust

Our state produces an abundance of lemons, and everyone is always looking for new ways to use them. This beautiful tart is my delicious solution to the excess-lemon problem! —Lois Kinneberg, Phoenix, Arizona
  • Total Time
    Prep: 40 min. Bake: 10 min. + cooling
  • Makes
    8 servings

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup sliced almonds, toasted
  • 1/4 cup sugar
  • 6 tablespoons cold butter
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt
  • 2 to 3 tablespoons cold water
  • FILLING:
  • 3 large eggs
  • 3 large egg yolks
  • 1 cup sugar
  • 3/4 cup lemon juice
  • 2 tablespoons grated lemon zest
  • Dash salt
  • 6 tablespoons butter, cubed

Directions

  • Place the flour, almonds, sugar, butter, extract and salt in a food processor. Cover and pulse until blended. Gradually add water, 1 tablespoon at a time, pulsing until mixture forms a soft dough.
  • Press onto the bottom and up the sides of a greased 9-in. fluted tart pan with a removable bottom. Bake at 400° for 15-20 minutes or until golden brown. Cool on a wire rack. Reduce heat to 325°.
  • In a small heavy saucepan over medium heat, whisk the eggs, egg yolks, sugar, lemon juice, peel and salt until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Pour into crust.
  • Bake for 8-10 minutes or until set. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts
1 slice: 419 calories, 24g fat (12g saturated fat), 185mg cholesterol, 424mg sodium, 47g carbohydrate (32g sugars, 1g fiber), 6g protein.

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