Lemon Tart with Almond Crust Recipe
- 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.
Reviews for Lemon Tart with Almond Crust
"This is a pretty dessert and so light and smooth. Really enjoyed it."
"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?"
"Extreme lemon flavor. We just loved this recipe and plan on making many more times to come."
"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"
"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!"
"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!!!"
"Made crust as recipe suggests, also make with a graham cracker-ginger snap crust. Delicious"
"This tart was absolutely amazing! Everyone loved it. But I would poke the crust with a fork before baking."
"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"
"Crust puffed up while baking which made it seem too thick to accomodate all of the filling. Any recommendations??"
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.