Lemon Tart with Almond Crust Recipe
Lemon Tart with Almond Crust Recipe photo by Taste of Home
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Lemon Tart with Almond Crust Recipe

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4.5 11 14
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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
TOTAL TIME: Prep: 40 min. Bake: 10 min. + cooling
MAKES:6-8 servings
TOTAL TIME: Prep: 40 min. Bake: 10 min. + cooling
MAKES: 6-8 servings


  • 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


  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 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°.
  3. 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.
  4. 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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LBurkey User ID: 3719865 225038
Reviewed Apr. 18, 2015

"This is a pretty dessert and so light and smooth. Really enjoyed it."

gracie.baze User ID: 7863886 222896
Reviewed Mar. 16, 2015

"We have a joke at home that nothing is lemony enough for my husband. - not even a lemon! So I was a bit worried about the recipe, but after studying the ingredients, I gave it a try. It was a winner! My husband loved it!

The only problem we had with was with crust. It stuck terribly to the baking dish. Any suggestions on how to avoid it sticking?"

misscleocat User ID: 257578 104325
Reviewed Aug. 3, 2011

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

laurajf User ID: 5549127 70014
Reviewed Jul. 22, 2011

"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"

KrystalCarroll User ID: 5024973 135216
Reviewed Jun. 17, 2011

"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:)"

quiltingmontana User ID: 1086689 134775
Reviewed Jan. 9, 2011

"I made it just like the recipe said and it was perfect! A nice version of lemon meringue pie without the meringue. Love the taste of the crust too!"

RFM User ID: 5003679 134774
Reviewed Oct. 1, 2010

"The crust stick in the backing pan, is good the taste but it sticks in the pan and not possible to take it out. Then over is not yellow hahaha it is light brown. I wont do it again, not possible to serve ina plate!!!"

[email protected] User ID: 1343456 62888
Reviewed Mar. 29, 2010

"Made crust as recipe suggests, also make with a graham cracker-ginger snap crust. Delicious"

margaretthatcher User ID: 3388571 84359
Reviewed Nov. 15, 2009

"This tart was absolutely amazing! Everyone loved it. But I would poke the crust with a fork before baking."

hodiejoe User ID: 3564935 148007
Reviewed Nov. 10, 2008

"if you poke the crust a few times with a fork along the bottom before baking, it still puffs up a little but not as much, also once removed from the oven, the crust will go back down and will fit all the filling"

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