Lemon Tart with Almond Crust

By 1For_Him

Ingredients

• FILLING:
• 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
• 3 eggs
• 3 egg yolks
• 1 cup sugar
• 3/4 cup lemon juice
• 2 tablespoons grated lemon peel
• Dash salt
• 6 tablespoons butter, cubed

Details

Servings 6
Adapted from tasteofhome.com

Preparation

Step 1

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.

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 metal spoon. Pour into crust.

Bake at 325° for 8-10 minutes or until set. Cool on a wire rack. Refrigerate leftovers. Yield: 6-8 servings.