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
Lemon Tart with Almond Crust
Lemon Tart with Almond Crust
Prep Time
40 min
Cook Time
10 min
Yield
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 side 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, zest and salt until blended. Add butter; cook, whisking constantly, until mixture is thickened. Pour into crust.
- Bake for 8-10 minutes or until set. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts
1 piece: 419 calories, 24g fat (12g saturated fat), 185mg cholesterol, 424mg sodium, 47g carbohydrate (32g sugars, 1g fiber), 6g protein.
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