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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
  • Total Time
    Prep: 40 min. Bake: 10 min. + cooling
  • Makes
    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 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


  • 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.
Nutrition Facts
1 slice: 419 calories, 24g fat (12g saturated fat), 185mg cholesterol, 424mg sodium, 47g carbohydrate (32g sugars, 1g fiber), 6g protein.

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Average Rating:
  • Roberta
    Oct 18, 2020

    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!

  • Laura
    Oct 10, 2020

    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

  • larielover
    Mar 15, 2020

    Best lemon curd ever! We loved this tart. I added some sweetened whipping cream and it was delicious. Thank you!

  • Tyler
    Mar 13, 2020

    Going to make tomorrow...does it help to use baking weights when baking the crust?

  • Joseph
    Feb 18, 2018

    Refrigerate WHAT leftovers?LOL!

  • sstetzel
    Oct 2, 2017

    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

  • Tiza
    Sep 23, 2017

    Question: Can this be made in advance and frozen? If so, what is the best way to defrost?Thanks!

  • LBurkey
    Apr 18, 2015

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

  • gracie.baze
    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?

  • drwjaw
    Nov 15, 2011

    No comment left