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Lemon Tart with Almond Crust Recipe

Lemon Tart with Almond Crust Recipe photo by Taste of Home

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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

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Lemon Tart with Almond Crust Recipe

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

Yield: 6-8 Servings

40 10 50

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 eggs
3 egg yolks
1 cup sugar
3/4 cup lemon juice
2 tablespoons grated lemon peel
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. Yield: 6-8 servings.

Originally published as Lemon Tart with Almond Crust in Taste of Home February/March 2008, p6

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Lemon Tart with Almond Crust

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Reviewed on Aug. 03, 2011 by misscleocat

Extreme lemon flavor. We just loved this recipe and plan on making many more times to come.

Reviewed on Jul. 22, 2011 by laurajf

I've made this recipe about half a dozen times, my husband loves it! It's been a hit any time I've made it for potlucks or parties. I have divided it up to make about a dozen little tarts, 5 (or so) medium tarts and I've done one large tart. All are exceptional. The only reason I didn't give it 5 stars is because sometimes it can be TOO lemony if you include all the lemon that the recipe

Reviewed on Jun. 17, 2011 by KrystalCarroll

Absolutely fantastic! Even people who don't really like lemon will love this! I made it for a baby shower and birthday party with candied lemon peel on top for a garnish...was a huge hit! Works great to do four mini tarts with this recipe and cut them into six wedges for fancy mini desserts:)