lemon tart with almond crust

When I asked my daughter what she wanted for her birthday dessert this year, she asked specifically for a lemon tart.  Wish granted!

Lemon Tart with Almond Crust
from Taste of Home, Feb/Mar 2008

Crust:

• 1 cup flour
• 1/2 cup sliced almonds, toasted
• 1/4 cup sugar
• 6 T. cold butter
• 1/2 t. almond extract
• 1/4 t. salt
• 2-3 T. cold water

Filling:

• 1 cup sugar
• 3/4 cup lemon juice
• 3 eggs
• 3 egg yolks
• 2 T. grated lemon peel
• dash salt
• 6 T. butter, cubed

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 degrees for 15-20 minutes or until golden brown.  Cool on a wire rack.

In a large heavy saucepan, whisk the first six filling ingredients until blended.  Add butter; cook and stir over low heat for 7-8 minutes or until thickened.  Strain; pour into crust.  Bake at 325 degrees for 8-10 minutes or until set.  Cool on a wire rack.  Serves 6-8.