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