Ingredients Jump to Instructions ↓

  1. 1 cup all-purpose flour

  2. 1/2 cup sliced almonds, toasted

  3. 1/4 cup sugar

  4. 6 tablespoons cold butter

  5. 1/2 teaspoon almond extract

  6. 1/4 teaspoon salt

  7. 2 to 3 tablespoons cold water FILLING:

  8. 3 eggs

  9. 3 egg yolks

  10. 1 cup sugar

  11. 3/4 cup lemon juice

  12. 2 tablespoons grated lemon peel Dash salt

  13. 6 tablespoons butter, cubed

Instructions Jump to Ingredients ↑

  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. 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. 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 metal spoon. Pour into crust. Bake at 325° for 8-10 minutes or until set. Cool on a wire rack. Refrigerate leftovers. Yield: 6-8 servings.


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