Lemon Tart with Almond Crust

Our other Easter dessert was a lemon tart with an almond crust. It was very easy to make and tasted wonderful- I used fresh lemons, and the flavor was zesty and bright and tart- I love tart. The filling was easy to put together since you just whisk it all at the same time- no tempering of eggs. Since you don't temper the eggs, it's very important to strain the mixture before pouring into the pasty shell. I didn't think I had any cooked egg whites in mine, but when I strained it, there were quite a few! Luckily, straining takes care of that problem.

This is a Taste of Home Recipe, but you can find the recipe on Recipezaar. Note: it took over 8 minutes for mine to thicken; somewhere between 10 and 15, probably. But it does get there!

I'm excited to eat this tart for dessert again tonight. ;)

Lemon Tart with Almond Crust

Ingredients:
1 cup flour
1/2 cup sliced almonds
1/4 cup sugar
6 tablespoons cold butter
1/2 teaspoon almond extract
1/4 teaspoon salt
2-3 tablespoons cold water

Filling:
1 cup sugar
3/4 cup lemon juice
3 eggs
3 egg yolks

2 tablespoons grated lemon peel
1 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 T. at a time, pulsing until mixture forms a soft dough. Press onto the bottom and up the sides of a greased 9 inch fluted tart pan with a removable bottom. Bake at 400 for 15-20 minutes or until golden brown. Cool on a wire rack.

In a large heavy saucepan, whisk the first six filling ingredients until blended. Add butter; cook and stir over low heat for 7-8 minutes or until thickened. Strain; pour into crust. Bake at 325 for 8-10 minutes or until set. Cool on a wire rack. Refrigerate leftovers.