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Lemon Tart with Almond Crust

Total Time

Prep: 40 min. Bake: 10 min. + cooling

Makes

8 servings

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 Recipe photo by Taste of Home

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

  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.
  2. 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°.
  3. 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 and coats the back of a spoon. Pour into crust.
  4. 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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