Lemon Tart with Almond Crust

Name: Lemon Tart with Almond Crust
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 8 servings.
Cuisine: Comfort Food Desserts, Comfort Food Recipes
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

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

Directions

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.

Reviews

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Average Rating:

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?
misscleocat

Aug 3, 2011

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

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

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

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

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!!!