Lemon Tart with Almond Crust
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
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
Reviews
I cannot imagine why this does not receive 5 stars from everyone. This is the BEST lemon tart. It far exceeds America’s Test Kitchen Lemon Bars. Delicious, easy to make, and works great with GF flour as well! Make this tart, you won’t be disappointed!
Mine was an epic fail....... crust got stuck hard to the tart pan bottom & sides. I'm guessing not enough butter but it tastes amazing. Will definitely attempt this recipe again. Keep tuned....lol
Best lemon curd ever! We loved this tart. I added some sweetened whipping cream and it was delicious. Thank you!
Going to make tomorrow...does it help to use baking weights when baking the crust?
Refrigerate WHAT leftovers?LOL!
Tiza you can freeze the components of this recipe separately, make sure you lay a piece of plastic wrap directly on the surface of the lemon curd to avoid ice crystal formation.When ready to assemble, thaw your dough and bake according to line 2 of the instructions. Then fill with your thawed lemon curd and bake again according to the final step.Hope that helps!Susan StetzelRecipe Support SpecialistTaste of Home Magazine
Question: Can this be made in advance and frozen? If so, what is the best way to defrost?Thanks!
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?
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